KR20040047489A - Improvement of Sea-weed Off-flavor and Preparation of Soup using Sea Mustard Sporophyll - Google Patents

Abstract

PURPOSE: Provided are methods for manufacturing soup using the by-product of brown seaweed and for improving the smell of seaweeds by using Canavalia gladiata, milk and other vegetables. CONSTITUTION: A method for manufacturing soup using the by-product of brown seaweed comprises the step of: pretreating the by-product of brown seaweed; boiling it with pressurizing at 121 deg.C for 90 minutes; pulverizing, homogenizing it to give paste; mixing the paste with side ingredients(carrot, potato, beef meat and the like); heating it and mixing with soup base; re-heating the mixture and freeze-drying it; and packing the manufactured powder.

Description

Improvement of Sea-weed Off-flavor and Preparation of Soup using Sea Mustard Sporophyll

The present invention relates to the preparation of seaweed soup prepared by mixing the seaweed paste and starch material properly and adding milk to shield seaweed odor. More specifically, seaweed is a plant that grows in the sea and is called seaweed and is a species of brown algae among various seaweeds. According to Goryeo Dokyeong, published in about 1010 AD, "Seaweed is enjoyed without any pleasure. Even though its taste is salty and smelly, it is worth eating for a long time." The names of the Chinese characters of seaweed are persimmon (채), sea (ha) and chae (채). Plants growing in the sea are collectively called seaweeds (marine algae), but among these, there are single-celled plants, or microalgae, which float in water, and many of them are in phanerogamae. It includes so-called marine flowering plants, or sea grasses, which are easily seen by the naked eye among cryptogamae grown in the sea, and settled as seaweeds. The algae are important for their shape, but their color is important. This is because the photosynthetic pigments have different compositions, and because of the different photosynthetic pigments, the photosynthetic products and body composition have different compositions, and further affect the reproduction method. Therefore, seaweeds are generally used in ecological and reproductive methods based on their color, and are used for green algae (Chlorophyte, green algae), brown algae (Phaephyte, brown algae) and red algae (rhedophyte, red algae), and cyanophyte (cynophyte, blue-green algae). Classify).

The type of seaweed around Korea is not exactly known, but it is estimated to be over 1,000 species. Currently, 48 species of algae, 80 species of green algae, 135 species of brown algae, 355 species of red algae, 87 species and 618 species in total are identified. Of these, only about 60 to 70 species are used for food. In addition, seaweed is distributed throughout Korea, and their owners germinate at water temperature of 17-20 ℃, and the temperature suitable for the growth of fronds is 5 ~ 17 ℃, depending on the growth stage. And maturation and formation of germ cells are made at 20 ℃ or less, so high or too low temperature is not suitable for growth. Plants of wakame seaweed is round or oval or basso in the shape of the upper part of the body, and is about 1 ~ 2m long and 50cm wide and has a middle ovary. The leaves are pinnate and have many hairs on the surface, which appear to be scattered with the naked eye. The middle of the upper part of the leaf leads to the flag and is flat. At the base, the spores are called spores, which form spores. The stem is ellipsized, and the root of the base is divided into several times in the shape of car, which is attached to the rocks in the form of a complicated entanglement. The growth point of the frond is in the part from the stem to the leaf, which leads to the intercalary growth. The internal structure of the body is divided into a superficial layer of small cells outwardly, a cortex of the parenchyma consisting of tetragonal or cylindrical cells, and a layer of filamentous tissue. The medulla cells are irregularly entangled. In particular, the cortex has mucosal glands ( 液 腺) develops and secretes mucus, so the surface of the leaf body is slippery. Seaweed is a type of typical heterogeneous generation alternation among brown algae. The spore generation we edify is macroscopic and abdominal generation, and the spores released are germinated and microscopic with only a few cells. It is a generation of actors who have an idea body of size and is a single phase. Therefore, eggs and sperm made in the mattress are modified and returned to the spore generation. Since the 1970s, seaweed farming has been in full swing in Korea. Among them, seaweed, seaweed, kelp, and seaweed are produced by current farming. All of them have been edible for a long time and part of the production is exported, but most of them are consumed in the form of raw materials or simple low processed products. Therefore, creating added value by processing and expanding domestic and foreign consumption are important issues. In addition, alginic acid, one of the polysaccharides that fills the cells of brown algae, has two and four uronic acids, β-D-mannuronic acid (M) and α-L-guluronic (G), that bind 1,4 glycosides at various ratios. polyuronide. The degree of polymerization is about 220 to 860. The functionality of these alginic acids is much studied and known. Suzuki et al. (1993) showed that alginic acid, which has a large distribution in brown algae, significantly reduced the amount of hepatic cholesterol in rats, and lowered the plasma cholesterol level by sodium alginate of brown algae with a degree of polymerization of 226. Many reports have been reported, and the intake of alginic acid in white leghorn (Fahrenbach et al., 1996) and rats (Tsuji et al., 1968) lowered serum and hepatic cholesterol levels, and Tsuji et al., (1968). , 1975) said that the effect is enhanced in water-soluble polymer alginic acid. Hydrolyzed low-molecular alginic acid also has an inhibitory effect on cholesterol absorption (Watanabe et al., 1992), and Suzuki et al. (1993) found that the higher the composition and M / G ratio of alginic acid, the lower the cholesterol content. It is said that it is effective in improving lipid metabolism by changing the composition of serum fatty acid. In addition, alginic acid lowers the glucose content in the blood (Hajime et al., 1994), and the mechanism prevents the diffusion of glucose as alginic acid forms a gel, inhibits absorption in the intestinal tract, and alters hormone secretion in the digestive tract to digest digestive enzymes. Is known to decrease activity (Schwartz and Levine, 1980) and shorten the digestive tract transit time and interfere with absorption (Cummings et al., 1979). And in vitro excretion of harmful substances of alginic acid (Haug and . 1962; Harrison et al. 1966) reported that the carboxyl group of alginic acid reacts with metal ions and binds to it. . 1962). Among them, seaweed ear is a stone seaweed that is created by combining various minerals in seawater with beach rock mineral, and among them, seaweed ear (reproductive organ) contains the key ingredient of diet, one of which is vegetable fiber alginic acid, and diet It is called effective. Alginic acid is a comparison of the effects of obesity (Choi et al., 1986), a comparative study of the anti-obesity effect between algae and herbal medicine (Choi et al., 1986) and the dependence of the dose of alginic acid on the obesity inhibitory effect (Choi et al., 1991), Effects of Seaweed Components on Obesity Induced by High Fat Feeds on Weight Change, Feed Efficiency, and Obesity Index (Kim et al., 1992) and Seaweed The effects of constituents on lipid metabolism (Kim et al., 1993), and the effects of alginic acid-added yogurt on obesity inhibition and physiology in rats (Choi et al., 1993) There is a bar. In addition, while dieting, the lack of minerals often break the balance of nutrition, the seaweed ears contain a lot of minerals necessary for the body, such as calcium, magnesium, iron, potassium, which can supply enough minerals, effective in maintaining the balance of the body. As mentioned above, despite the excellent functionality of seaweed, consumption continues to decline. Therefore, in the present invention, to prepare a soup to increase the consumption of seaweed.

The present inventors collected data to confirm the health functionality of seaweed and to develop a functional processed food based on these results. Since the 1970s, the production of seaweed has been steadily increasing with the introduction of aquaculture technology, but the income of aquaculture is deteriorating day by day due to the continuous decrease in consumption. In addition, the produced seaweed ear is rarely used, so it is necessary to develop a method of using the fish that can improve its use and increase the income of fish. To date, the processing and use of seaweed is mostly stored and distributed in the form of fresh seaweed products, dried products and salted products, but there is almost no use of seaweed ears. This seaweed is a seaweed that has been ingested for a long time as a nutritious food for restoring the health of mother and sick person because of its excellent functionality and rich nutrition, but its use and use were limited due to its unique and strong seaweed smell and fishy taste. In other words, color, flavor, taste, etc. were unsuitable for quality processing. Therefore, in order to solve these shortcomings and use them more extensively, sea algae and fishy taste are required. However, there is little research on the use of seaweed ears, so there are many problems to be solved for soup preparation. First, the overall content of seaweed such as leaf, stem, and ear of seaweed will be similar, but in the present invention, since the soup was prepared using seaweed ears, the general ingredient content of seaweed ears was decided, and secondly, the texture of soup was thought to be affected. The content of alginic acid to be determined. Alginic acid is a vegetable fiber, and its molecular weight is very high, and it is thought to have a great influence on the texture of soup. Therefore, in this study, we used pressurized steamed seaweed ear, and the content of sodium alginate was determined by alkali-soluble alginic acid extraction method among Nishide's method of establishing alginate content of hot air drying and freeze drying and drying dried in vivo. .

1 is a manufacturing process diagram of seaweed ear soup

The manufacturing method of seaweed soup according to the present invention is a method for manufacturing seaweed ear soup using seaweed ears as shown in FIG. First, maternal milk soup was prepared from flesh and milk, and the result of investigation was to establish an optimal mixing ratio of rice flour and milk. A rice flour: milk ratio of 1:15 showed good palatability and physical properties. Seaweed has high water holding power, which is difficult to dissolve in water because of alginic acid, which is a polysaccharide component, and is highly suitable for instant soup. Seaweed ear is pressurized and cooked at 121 ℃ for 90 minutes, pulverized with a mixer, homogenized with a homogenizer and pasted to a particle size of 50 mesh or more. When making soup, mix seaweed paste with ingredients such as potatoes and carrots and fry for 3 minutes, then add maternal milk soup to boil over high heat and turn to low heat for 10 minutes. The soup thus prepared is lyophilized and ground to 50 mesh or more for instantization. In the present invention, the study was focused on the production of seaweed ear soup, first used copper and milk to shield the seaweed smell and fishy taste, it showed an effect on the improvement of taste and physical properties. The optimum formulation ratio of milk maternal soup was investigated. In addition, the content of alginic acid in seaweed ear was analyzed. Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to these examples.

Example 1 Content of Soda Alkyne Acid in Seaweed

In addition, the yield of sodium alginate was analyzed using the extraction method of alkali-soluble alginic acid among the methods established by Nishide to determine the content of sodium alginate in seaweed.

As a result, in order to utilize seaweed ear as a raw material for soup, the paste prepared by steam press cooking at 121 ° C. for about 90 minutes in the state in which the raw body was hydrolyzed is considered to be effective. In addition, in the molecular weight distribution of the sodium alginate extracted from the seaweed return samples according to the above treatment conditions, it was found that the pressure increase treatment may be an effective means of lowering the molecular weight of sodium alginate.

Example 2. Seaweed Soup Preparation

1) Matrix milk soup manufacture

To determine the optimal mixing ratio of rice flour and milk, rice is first added to water twice the weight and soaked at room temperature for 1 hour, then drained for 10 minutes and crushed with a mixer to make rice flour. At this time, grind well with a mortar to grind powder. The analogy to establish the optimal mixing ratio of rice flour and milk is shown in Table 3. The water binding, swelling, and solubility and palatability of rice flour were investigated. Sample D with rice to milk ratio of 1:15 showed the best physical properties and palatability. Sample C was also fine, but the ratio of 1:15 was determined in consideration of the enhanced physical properties when mixing and heating seaweed and subsidiary materials. The sample having a 1:20 viscosity was so low that the physical properties were not good.

2) Development of Seaweed Soup based on Milk Soup

Ingredients such as potatoes, carrots, garlic, and beef are ground in a mixer, and the roasted sesame seeds are ground finely in a mortar and pestle. The standard blending ratio is fixed to rice powder: milk based on standard D, based on potatoes 75g, carrots 50g, beef 17g. The addition of 1.5g garlic, 1.5g roasted sesame, 2.5g soybean oil, and 2.5g salt showed the highest overall acceptability. Seaweed ear is washed with a living body, washed with water, and then the surface water is removed and pressure cooked at 121 ℃ for 90 minutes, pulverized with a mixer, homogenized with a homogenizer and pulverized to a particle size of 50 mesh or more to paste.

In the preparation of soup, mix seaweed paste and subsidiary ingredients and fry for 3 minutes, then add maternal milk soup to boil over high heat, and change to low heat for 10 minutes. The soup thus prepared was lyophilized and ground to 50 mesh or more for instantization.

Example 3 Quality Analysis of Seaweed Ear Soup

1) Chromaticity Measurement of Seaweed Soup

Samples were measured three times L, a, b using a Hunter color difference meter (Color Quest, Hunter Lab., U.S.A) to represent the average value. The L, a, b values of the standard plate used at this time were 91.08, -2.06, and 0.47.

There was not much color difference, but as the amount of seaweed paste added increased, the color gloss became dark and was not good.

2) Sensory test of seaweed soup

The sensory test was performed by a well-trained taste judge with a five-point scale, which was rated as good 5 points, good 4 points, normal 3 points, bad 2 points, and very bad 1 points.

Soup was prepared by varying the amount of seaweed paste in order to produce the most suitable soup, and the optimum soup was prepared by looking at the sensory characteristics such as viscosity, odor, taste and color. The soups added with different seaweeds showed lower scores as the amount of all added ingredients increased. This is because the strong fishy taste of seaweed influenced the taste of the soup, and the color of the soup became darker due to the dissolution of the brown color and the pigment component of seaweed, which resulted in the loss of taste due to the lack of visual harmony. As a result of sensory evaluation of seaweed ear soup, the less the amount of seaweed paste added, the better the overall acceptability. It was best to add 10%, but this was too small to be called milk soup rather than seaweed soup. Therefore, it was judged to be added at the level of about 20% which is excellent in palatability next to 10%, and this was commercialized.

EXAMPLE 4 Commercialization of Soup

By mixing starch and protein ingredients in seaweed paste and mixing the alpha-based maternal soup with seasoning materials, instant soup with excellent nutrition, flavor palatability, instant cooking and functional properties is prepared. Seaweed has a high mineral content, low protein content and high polysaccharide content, and is particularly high in calcium, potassium and iodine. It is considered that food value as a calorie source is very low due to low protein or fat content, but useful dietary fiber content such as fucoidan and alginic acid which are known to have various physiological functions such as blood pressure control, cholesterol excretion, antithrombosis and anticancer This has a very high characteristic. We produced a product prepared with an additive ratio of about 20%, which is excellent in taste, and called seaweed ear containing soup. The product was prepared, lyophilized and powdered to prepare instant soup. The seaweed soup prepared in this way is suitable for the elderly because it is made from maternal porridge as a mother soup, and the dietary fiber contained in seaweed ears will be suitable for the diet. Acidic polysaccharides such as alginic acid and fucoidan are also expected to be suitable for hypertension, calcium supplementation and anemia.

The present invention has been studied for the purpose of slightly increasing the income of seaweed aquaculture, which is suffering from a lot of difficulties due to simple processing. Many researches have revealed the functionality of seaweed, but most modern people dislike seaweed because of its unique seaweed and fishy taste. And changes in dietary form are reducing the consumption of seaweed. In particular, there is almost no processing of seaweed ears, so the production of seaweed ears soup will have more effect on the use of aquatic products with a weak processing method. In addition, seaweed ear is a very good food to solve the obesity cause of the adult disease. Alginic acid, a vegetable polysaccharide contained in seaweed, enters the stomach and is absorbed by several times. This makes me forget about hunger and I think it's effective in solving obesity. But it's hard to eat seaweed. Therefore, it is more effective to mask the seaweed smell of seaweed as the seaweed ear soup invented in this study. Contributing to the income increase of aquaculture farmers, seaweed ears, which have been almost discarded as waste, could be utilized, and it would be effective to foster development of local specialties.

Claims (2)

Method for preparing seaweed soup using seaweed ears. The method according to claim 1, which is prepared by adding copper fruit (Dong-A), milk, and other vegetables to shield seaweed odor of seaweed ear and increase palatability of soup.