KR20050008024A - Seaweed product containg aloe vera and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A method of making transparent noodles(cheonsachae) by mixing sodium alginate, Aloe vera and salt is provided. The product has suitable stiffness and softness and excellent taste when chewed and is removed in characteristic flavor of sodium alginate while exerting efficacy in alleviating a hangover. CONSTITUTION: The transparent noodles comprise 20 to 70 parts by weight of sodium alginate, 20 to 70 parts by weight of Aloe vera and 0.5 to 5 parts by weight of salt. To make the transparent noodles, Aloe vera and sodium alginate are dissolved in water, added with table salt and formed into noodle shape, followed by cooling.

Description

Angelica containing aloe vera and its manufacturing method {SEAWEED PRODUCT CONTAING ALOE VERA AND MANUFACTURING METHOD THEREOF}

The present invention relates to an aloe vera containing an angel and a manufacturing method thereof, and more particularly, having an appropriate strength and flexibility, excellent in chewing taste, the aloe vera component eliminates the unique smell of sodium alginate and hangover The present invention relates to an angel and a method for producing the same, which exhibits alleviating effects such as gastric acid excess.

Favorite foods are prepared by adding seed sediment to gel-forming substances such as gelatin or agar, or gelling them by adding fruit juice, fruit dice and sweeteners, flavoring pigments, and the like. A representative example is angelic vegetables, which is a food additive in the form of noodle prepared with sodium alginate as the main ingredient, and is a gel product that is used in addition to soybean noodles or other various vegetables or sashimi.

Angelica has long been used because of its soft texture and superior taste in the mouth. Angelica is prepared by dissolving sodium alginate in water, that is, drinking water, to prepare a sodium alginate solution, and then flowing the solution into a coagulating mixed solution to solidify noodles. In the manufacturing process, sodium alginate has the property of easily forming a gel, but the gel produced at this time is brittle because of its ductility, and lacks the flexibility of the gel, which causes a flaw when chewing. It also smells unique to sodium alginate.

On the other hand, the conventional angel bond has no taste in itself, and is used only to savor the chewy taste, but the development of the angel bond having various functions is required.

Therefore, the technical problem to be solved by the present invention is to solve the above problems, having the appropriate strength and flexibility is excellent in chewing taste, the smell of sodium alginate is eliminated due to the aloe vera component contained therein to alleviate hangovers, stomach acid excess, etc. It is to provide a cheongchae exhibits and a method for producing the same.

In order to achieve the above object, the present invention provides an angel bond consisting of 20 to 70 parts by weight of sodium alginate, 20 to 70 parts by weight of aloe vera and 0.5 to 5 parts by weight of salt.

In addition, the present invention comprises the steps of dissolving (a) aloe vera and sodium alginate in water; (b) adding salt to the solution; And (c) forming the resultant of step (b) into a form of noodle and cooling to form an angel leaf.

EMBODIMENT OF THE INVENTION Hereinafter, the angelica of this invention and its manufacturing method are demonstrated in detail.

Angelica according to the present invention contains 20 to 70 parts by weight of sodium alginate, 20 to 70 parts by weight of aloe vera and 0.5 to 5 parts by weight of salt.

Sodium alginate contained in the Angelic Angelica according to the present invention is a well known material used to prepare Angelic Angel. Sodium alginate is known to have an effect of preventing the rise of serum cholesterol, liver cholesterol, total fat concentration to prevent adult diseases, and smooth bowel movements. Sodium alginate forms a gel with water, forming the appearance of an angel. However, as described above, sodium alginate has a property of easily forming a gel, but the gel produced at this time tends to be brittle due to its elongation, and lacks the flexibility of the gel, thereby causing a flaw when chewing. Angelica of the present invention solves this problem by containing an appropriate amount of salt. In other words, the salt contained in the Angelica gives the gel strength and flexibility of the Angelica, and the gel properties do not change even after heat treatment for sterilization or cooking.

In addition, the angelica according to the present invention contains aloe vera.

Aloe is a botanical, perennial herb of the genus Aloe of theaceae. It is native to Africa and now grows widely in tropical and temperate regions, and has become a world-class medicinal plant. Aloe vera (Aloe vera Linn, Aloe bradesis Miller) and Aloe arborescens are widely used. Aloe is not only toxic and side effects, but also heals a variety of conditions to solve problems such as various adult diseases, side effects of X-ray irradiation.

Aloe acts on each gut including gastrointestinal tract, digestive system, aloe emodine, and strong alkylliquor. Molecular weight of about 450,000 polymer polysaccharide, antibacterial effect, aloetin and anti-ulcer effect It contains various components, such as aloe leucine and alomycin with antitumor antiviral action.

Due to the various components of aloe, aloe is bactericidal, anti-ulcer cell reactivation, cardiac blood circulation, cholesterol lowering effect, visceral function enhancement and endocrine stabilization effect, dry stomach edible enhancement, anti-cancer Action. Body fluid alkalizing action, collagen (膠原) action, skin beauty action, detoxification action, history of history (耐 炳 力) anti-inflammatory action, anti-allergic and antihistamine action, etc., has been widely used due to these effects.

In particular, the aloe vera used in the present invention is known to be effective in acute gastritis, excessive hangover, neurogastritis, gastric acidosis, esophageal duodenal pylori ulcer, hemorrhoids, hepatitis, degenerative arthritis, skin damage, and clinically distinct from Aloe aborescens. It is becoming.

In this way, aloe vera not only gives the angelic body the ability to exert a relieving effect such as hangover, hyperacidity, etc., but also removes the unique smell of sodium alginate, thereby making it possible to enjoy a more chewy flavor.

The method of manufacturing the angelica containing the aloe vera of this invention is as follows.

First, aloe vera and sodium alginate are added to water to dissolve. Aloe vera can be added in various forms, such as pulp, juice, and powder. Subsequently, salt is added to the solution obtained by the method mentioned above. Then, it is molded into noodle form and cooled to form an angel leaf. The prepared Angelica can be soaked in clean water for several hours, dried, drained, packaged and shipped as a product.

When preparing Angelica, sweeteners such as saccharin sodium and stevioside may be further added as necessary, and acidulants such as citric acid, DL-peric acid, lactic acid and natural tin acid may be further added.

Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention can be modified in many different forms, the scope of the invention should not be construed as limited to the embodiments described below. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example

Aloe vera was ground in a mixer to obtain aloe vera juice. Subsequently, 50 g of aloe vera juice and 48.75 g of sodium alginate were added to 75 cc of water, followed by stirring to prepare a solution. Then, 1.25 of natural salts were added, which were molded into noodles and cooled to form a cotton angel. The prepared angel leaf was soaked in clean water for several hours, and then drained to obtain a clear, light green angel leaf.

Comparative example

Angel Angel was prepared in the same manner as in Example, except that natural salt and aloe vera juice were not added.

Sensory evaluation of the taste and smell of the Angelica prepared according to Examples and Comparative Examples for 10 women in their 20s, the results are shown in Table 1.

(Evaluation standard)

<Dinner>

○: Good chewing taste with adequate strength and flexibility (Number of people who considered good / Number of people who considered poor: 10/0 ~ 8/2)

(Triangle | delta): Moderate (the number of people who evaluated good / the number of people who evaluated bad: 7/3-3/7)

×: Poor crisp and chewy taste (Number of people who considered good / Number of people who considered poor: 2 / 8-0 / 10)

<Scents>

(Circle): No smell peculiar to sodium alginate, it is fragrant, and smells good. (Number of people who considered good / Number of people who considered poor: 10/0-8/2)

(Triangle | delta): Moderate (the number of people who evaluated good / the number of people who evaluated bad: 7/3-3/7)

X: The smell peculiar to the smell of sodium alginate is poor (number of people evaluated as good / number of people evaluated as poor: 2/8 to 0/10)

Evaluation item Example Comparative example Eating ○ ○ Aroma × △

As shown in Table 1, the Angelica of the embodiment containing aloe vera according to the present invention can not only eliminate the smell of sodium alginate in comparison with the Angelica of the comparative example, but also supports the appropriate strength and flexibility due to the salt contained, You can feel the chewy taste of Angelica without any tingling.

In addition, aloe vera is known to be effective for acute gastritis, excessive hangover, neuritis, hyperacidity, esophagus, duodenal pyloric ulcer, hemorrhoids, hepatitis, degenerative arthritis, and skin damage. The function as a food additive can be further exhibited.

As described above, the angel of the present invention can not only eliminate the smell peculiar to sodium alginate, but also supports the appropriate strength and flexibility due to the contained salt, it is possible to feel the chewing taste peculiar to the angelic chapel without crunching. In addition, due to the contained aloe vera component, the unique smell of sodium alginate is removed, and exhibits alleviating effects such as hangover and hyperacidity.

Claims (2)

Angelica 20 to 70 parts by weight of sodium alginate, 20 to 70 parts by weight of aloe vera and 0.5 to 5 parts by weight of salt. (a) dissolving aloe vera and sodium alginate in water; (b) adding salt to the solution; And (C) forming the resultant of step (b) in the form of noodle and cooling to form an angel chae; manufacturing method of the angel chae characterized in that it comprises a.