KR20070117071A - Gracilaria verrucosa noodle and its manufacturing method - Google Patents

Abstract

A method of manufacturing noodles using Gracilaria verrucosa by heating Gracilaria verrucosa with sea water and preserving with salt is provided to produce noodles capable of being used as a main ingredient for cooking dishes such as salad, cold noodles(Naengmyeon), noodles in soybean soup(Kong guksu) and noodles with assorted mixtures(Bibim guksu) while having characteristic taste and texture. Gracilaria verrucosa is heated with sea water at more than 90deg.C for 30 to 100sec, cooled with sea water and dehydrated in the first step. The dehydrated Gracilaria verrucosa is preserved with salt for 8 to 24hr, washed with sea water to a salt concentration of 0.7 to 1.5% by weight, fully dehydrated with a high speed centrifugal separator in the second step, cut to appropriate length and then packaged.

Description

Grain stew noodles and its manufacturing method {Gracilaria verrucosa noodle and its manufacturing method}

1 is a photo of flirt noodles according to the present invention.

The present invention relates to a pancake noodles and a method of manufacturing the same.

The stalk is a seaweed of the red algae, Spruce, and is a cylinder with a diameter of about 1-3 mm and grows up to about 2-5 mm in size. Since the main ingredient is agar or gel forming ability, it cannot be used as a raw material of agar alone like wood starfish, and it is not developed as a general food, and only consumption of super salty is made so far. The seabird has been neglected in.

However, as shown in the table below, stalks are low-calorie foods that contain dietary fiber, minerals and essential amino acids, which are becoming more and more important. It is an ideal food to provide.

Ingredient ratio of scallop ingredient moisture Crude protein Fat mineral carbohydrate content 87.21% 4.83% 1.07% 2.79% 4.10%

Content of major amino acids in constituent amino acids (4181.082mg / 100g) ingredient Aspartic acid Glutamic acid Alanine content 1134.698mg / 100g 913.021mg / 100g 331.231mg / 100g

Content of major amino acids in free amino acids (contains 950.173 mg / 100 g) ingredient Taurine Alanine Glutamic acid content 240.367mg / 100g 166.567mg / 100g 89.226mg / 100g

Fatty Acid Composition ingredient Saturated fatty acid Monounsaturated fatty acids Polyunsaturated fatty acids content 14.541% 25.058% 60.401%

Mineral composition ratio ingredient K Na Mg Ca Fe content 6307.0mg / 100g 1043.37mg / 100g 229.10mg / 100g 540.6mg / 100g 7.8mg / 100g

In particular, it has excellent effects in promoting children's development, preventing osteoporosis, preventing obesity, and releasing heavy metals in the body, and is known as an excellent health food for preventing hypertension, diabetes and other diseases and constipation. In addition, the carotinoid pigment in the stigma is an antioxidant that has been shown to reduce the incidence of heart disease and ovarian cancer and is a good substance for the prostate gland.

As such, the flirt known as a particularly ideal food for modern people living in an over-nutrition age, however, has not been developed because of no recipes.

The purpose of the present invention is to increase the palatability of the snails known as the ideal food and to develop as a natural food itself to contribute to the improvement of national health as well as to contribute to the increase of income by providing a new source of income to the seaweed aquaculture fisherman.

In order to achieve the object of the present invention as described above, the scrambled eggs noodles according to the present invention is a self-cooking process of self-learning the squirrel collected in the seawater of 90 ℃ or more for 30 to 100 seconds, and quenching the mature squirrel into seawater Cooling process to make, the dehydration process to dehydrate the crushed cold so that water does not flow down, the pickling process of pickling the dehydrated crushed in salt for 8 to 24 hours, and the crushed crushed by washing with sea water Desalination process to adjust the salinity concentration of 0.7 ~ 1.5%, the secondary dehydration step of the complete dehydration of the desalted twine by using a high-speed centrifuge, and the packaging process to cut and package the dehydrated twine to a suitable length It is characterized by.

Hereinafter, the manufacturing process of the jjigae noodles according to the present invention will be described in detail according to the process.

(1) Cooking course

The process of boiling the boiled boiled boiled. Stir in seawater above 90 ℃ and boil for 30 to 100 seconds. Squirrel is 1 ~ 2m long, tangled and twisted with each other, so it should be well stirred and stir well. If the cooking time of squirrel is short or it is not stirred well, it may cause the part that cannot be cooked, and the color of the cooked and uncooked part may be different and the intensity and taste of chewing may be different. Taste will be reduced, so considering the appropriate time to sleep should be set. The self-learning time is a time judged to be suitable based on the inventor's experience.

(2) cooling process

It is a process of rapidly quenching the ripe flirt in cold sea water. The rapid quenching can effectively prevent pigmentation of the carotenoids in the stigmata.

(3) 1st dehydration process

It is a process of dehydrating water so that water does not flow down from the cooled flirt. Natural dehydration is preferably carried out by dehydrating the cooled flirt from seawater and leaving it as it is to drain the water.

(4) Pickling process

The dehydration of the delicacy is salted for 8 to 24 hours. Osmotic pressure causes water to escape from the stalks, which causes the stalks to shrink slightly.

When the dehydrated snails are put in the tank and salted, the squid gets out of the stalks by osmotic pressure, and the scoops are immersed in the saturated saline. The time to saturate in saturated salts is usually about 8 to 24 hours, depending on the degree of dehydration and salt used.

(5) Desalination Process

It is a process of removing the salt while washing the pickled panties. When the salt concentration of stalk is 0.7 ~ 1.5%, it is preferable that the salt content is lower than 0.7%, and the texture of sashimi noodles is bad, and when it is higher than 1.5%, the salty taste can damage the flavor of the stalk and lead to excessive intake of salt. Because there is.

Washing for desalting should be carried out as soon as possible so that the fry is not completely restored.

Depending on the manufacturing facilities and circumstances, it is possible to optionally add a process of lightly washed with sea water, dehydrated and stored frozen enough to remove only the salt marinated before the desalination process.

(6) 2nd dehydration process

The desalted decoction is a process of complete dehydration using a high-speed centrifuge.

(7) Packing process

It is a process of cutting and packing the dehydrated stalks to a suitable length. In general, the noodles are cut in length and vacuum packed.

The sourdough noodles manufactured and sold in this way can be used for cooking as it is, without any extra care, and can be used for most dishes using seaweed or noodles such as salad or cold noodles, bean noodles, bibimb noodles, etc. according to consumer's preference.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

<Example>

5kg freshly harvested stalks were put into seawater of 90 ° C or higher, stirred for 50 seconds, and then rapidly cooled by putting them in a seawater cooling water which was pulled out and flowed. Fully cooled stalks were harvested and dewatered to such a degree that no water flowed down. 1.5 kg of salt was added to the dehydrated snails, mixed well, and left for 18 hours to allow the snails to be pickled. The pickled stalks were washed again with a washer using sea water, so that the salt concentration of the stalks was about 1%. After washing, the decoction was dehydrated using a high-speed centrifuge, cut into noodle lengths, and weighed by 200g and vacuum packed.

Experimental Example Sensory Test

     The sashimi noodles (FIG. 1) prepared in the example, and sashimi purchased in the market commercially boiled and carried out a sensory test. Sensory evaluation was performed by 100 randomly selected sensory evaluation personnel, the results are shown in Table 1.

Sensory test result of pancake noodles division color Texture flavor Overall palatability Pancake Noodles (Example) 8.0 8.0 7.1 8.2 Common flirt 8.0 6.5 6.5 6.0

Sensory evaluation: Very good (10 points), good (7.5 points), normal (5 points), disliked (2.5 points), disliked (0 points)

As can be seen from the results of the sensory test of Table 6, the entrepreneur noodles according to the present invention were superior in taste, texture, and overall palatability compared to raw chopped scrambled eggs. In particular, the so-called well-being people who are interested in health expressed high interest, and many people wanted to purchase it as a product.

Noodle soup according to the present invention is a pure natural food without chemical treatment, improve the constitution of modern man who is acidified day by day and is excellent in preventing adult diseases such as constipation, obesity, high blood pressure, and has no side effects on the human body. It has the effect of promoting health and fitness.

In addition, the scrambled noodles according to the present invention can be used as a main ingredient in most dishes using seaweed or noodles, such as salad, cold noodles, soybean noodles, bibimb noodles, etc. It is easy to store and can be used for cooking as it is, so it can promote the consumption of fry. As a result, fry can be a new source of income for algae farming and fishermen's income can be expected to increase.

In addition, the sashimi noodles according to the present invention is much better for health than the general noodles, and has a unique taste and crispy texture, can meet the needs of consumers looking for a new taste and is expected to be spotlighted as a new ingredient.

Claims (3)

Koshi-raki noodles are a cooking process in which the Kosi-siko, which has been collected, is cooked in seawater of 90 ° C. or higher for 30-100 seconds; A cooling step of quenching the familiar flirt with sea water, and a first dehydration step of dehydrating the cooled flirt so that water does not flow down; Pickling process of dehydrating the dehydrated twine in salt for 8 to 24 hours; Desalting process of washing the pickled stalks with sea water to adjust the salt concentration of the stalks to 0.7-1.5%; A second dehydration step of completely dehydrating the desalted decoction using a high-speed centrifuge; And Packaging process for cutting and packing the dehydrated snails to a suitable length Noodle soup characterized in that was prepared through. Koshi-raki noodles are a cooking process in which the Kosi-siko, which has been collected, is cooked in seawater of 90 ° C. or higher for 30 to 100 seconds; A cooling step of quenching the familiar flirt with sea water, and a first dehydration step of dehydrating the cooled flirt so that water does not flow down; Pickling process of dehydrating the dehydrated twine in salt for 8 to 24 hours; Desalting step of washing the marinated pansy with sea water to adjust the salinity concentration of the pansy to 0.7 ~ 1.5%; A second dehydration step of completely dehydrating the desalted decoction using a high-speed centrifuge; And Packaging process for cutting and packing the dehydrated snails to a suitable length Method of producing a crush noodle, characterized in that it comprises a. A food and beverage selected from salad, cold noodles, soybean noodles, and bibimbap noodles, which have the curry noodles of claim 1 as main ingredients.

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