KR20160089730A

KR20160089730A - Manufacturing method of seaweed fulvescens noodles

Info

Publication number: KR20160089730A
Application number: KR1020150009310A
Authority: KR
Inventors: 이상호; 나혜진; 안상혁; 정해림
Original assignee: 장흥군
Priority date: 2015-01-20
Filing date: 2015-01-20
Publication date: 2016-07-28

Abstract

The present invention relates to a seaweed fulvescens noodle preparing method and, more particularly, to a preparing method of seaweed fulvescens noodles including seaweed fulvescens, which is a luxury seaweed. According to the present invention, the seaweed fulvescens noodle preparing method comprises: a preparing step for preparing powders by weighing flour and seaweed fulvescens powder; a kneading step for sifting the powders using a sieve, inserting the powders into a kneader, mixing salt water and fermented alcohol to knead; a resting step for resting dough; a noodle base forming step for forming a noodle base by rolling aged dough; and a cutting step for cutting the noodle base to prepare noodles.

Description

{Manufacturing method of seaweed fulvescens noodles}

More particularly, the present invention relates to a method for producing a marine algae including a marine alga, which is a high quality algae.

Noodles are noodles made of flour or starch as a main ingredient and mixed with food additives as required, or processed by heat treatment, hot water treatment, or drying, or added with soup. It is a favorite food for one meal substitute. Most noodles generally consist of flour, purified water, and tablets.

Grape is a year-old green algae belonging to the reptilian thrips and perennials. It lives mainly in the upper rocks of the clean sea area of the south coast in Korea. Originally, it was a surplus product that was eaten away because of the abandonment of what was made in the farm. Grape hybrids were incorporated into the farms and the quality of the broodstock was lowered.

However, it is known that the mashii is rich in minerals, vitamins, proteins, amino acids, etc., and has unique flavor and taste. It is known to be good for eliminating hangovers from the past, and it is known to prevent hepatotoxicity of mothers, to improve lipid metabolism, Have been verified as diverse physiochemical effects, and are now being evaluated as health functional foods.

The moths begin to appear from mid-October, thrive during the winter, decline from April, and continue to breed during the growing season. It grows well in clean, uncontaminated areas where the topography is gentle and watery. Harvesting begins mainly in December and ends in February of the following year. Since the mash is made by natural seedling, the mash of production is unstable and the mash collected for a short period of time is either consumed by the creature as it is, or it is simplified by rapid freezing and distribution method. .

Korean Patent Publication No. 10-2005-0073941

SUMMARY OF THE INVENTION The present invention has been made to overcome the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing a mashing surface that includes beneficial functionality of a mashing shop and which can be easily consumed by consumers.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

A method for preparing a mashing surface according to the present invention comprises the steps of: preparing flour by weighing wheat flour and granulated flour; A step of kneading the powders into a sieve, adding the powder into a kneader, mixing the brine and the fermented sake, and kneading the mixture; An aging step of aging the dough; A face sheet forming step of rolling the aged dough to form a face sheet; And a trimming step of trimming the face sheet to produce a surface.

According to the solution of the above-mentioned problems, the method of manufacturing a lavatory surface of the present invention is a method of manufacturing a lavatory surface which is capable of increasing the possibility of ingesting beneficial ingredients contained in the laval and the preservation period, There is an effect to provide.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing the flow of a method of manufacturing a mascara surface according to the present invention.
FIG. 2 is a flow chart showing the flow of a method of manufacturing a mildew surface using the method of manufacturing a mildew surface according to the present invention.
FIG. 3 is a flow chart showing the flow of a method of manufacturing a mash-kneaded noodle using the method of manufacturing a mash-faced cotton according to the present invention.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, the above-described method of manufacturing the present invention will be described in detail with reference to the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing the flow of a method of manufacturing a mascara surface according to the present invention.

First, in the preparation step (S10), flour and granulated powder are weighed to prepare powdery flour. Specifically, the granulated powder prepared by washing and drying the seeds and the flour which is the main material of the dough are weighed to prepare powdery products.

The above-mentioned mesophilic powder is obtained by pulverizing the mesophyll powder, and the method for producing the mesophilic powder can be used in combination of two kinds. Specific production methods are as follows.

The first method of manufacturing the granular powder may include a first step of harvesting the granular powder; A step 1-2 of washing the harvested mashrooms; A third step of dewatering the wash liquor; (1-4) rapidly freezing the dehydrated liquor; A fifth step of thawing the rapidly frozen liquor; (1-6) drying the defrosted liquor; And a step 1-7 of crushing the dry liquor.

First, in step 1 - 1, the seedlings which are the material of the granular powder are harvested. Concretely, we harvest from December to February by hand-picking the seeds growing in bamboo flesh.

Next, in step 1-2, the harvested seedlings are washed. More specifically, 4 parts by weight of water is mixed with 1 part by weight of cornstarch, and the flask is washed with water to sufficiently remove the salt 3 to 5 times.

Since the strand is thin and dense, it is not easy to remove the entrapped foreign matter, and therefore sufficient water washing is required. If the water washing is performed less than 3 times, there is a problem that the mash is browned and turned back due to the salt, and if the water washing is performed more than 5 times, the yield of the mashing product may be lowered during the foreign matter removal process.

Next, in the step 1-3, the washed water is drained. Specifically, the water containing the water after washing is removed by using a centrifugal dehydrator to remove water that can be physically removed.

Next, in the step 1-4, the dehydrated liquor is rapidly frozen. Specifically, it is rapidly frozen at a temperature of -40 to -45 캜 and stored at -18 캜 or lower. Since the above-mentioned maize has a disadvantage in that the storage period is short, the storage period is increased by rapid freezing to overcome this shortcoming.

Next, in the step 1-5, the rapidly frozen liquor is thawed. Specifically, it is slowly thawed for 24 hours in a separate room temperature space where drainage is possible. When thawed by thawing, thawing may preferably occur at room temperature since the color of the juvenile can be changed and the active ingredient in the juvenile can be destroyed.

Next, in step 1-6, the defrosted seeds are dried. Specifically, the seedlings are spread in a 2 to 2.5 cm-thick beaker so as to be smoothly dried, placed in a drier, and dried to have a moisture content of 3 to 5%. Through the drying process, the following pulverization process can be performed smoothly.

Next, in the step 1-7, the dry liquor is crushed. Specifically, the granules are pulverized to complete the granular powder.

If the washing, freezing, and drying steps of the above-described method are not carried out during the production of the above-mentioned granular powder, a problem may arise in that the granules are browned and that the granular powder becomes fishy.

The first manufacturing method of the above-described granulated powder can be replaced by the second manufacturing method as follows.

The second method of producing the granular powder includes a step 2-1 of harvesting the seedlings; A second step (2-2) of dividing the meshes; A second step of rapidly freezing the split lysate; (2-4) thawing the rapidly frozen liquor; (2-5) washing the defrosted juice; (2-6) of dewatering the wash liquor; (2-7) drying the dehydrated liquor; (2-8) of pulverizing the dry liquor; .

It is preferable to refer to the first production method of the granulated powder for a detailed description of each step of the second production method of the above-mentioned granulated powder.

The powdery flour may further include at least one of rice flour and rice flour as well as flour and granulated rice flour to provide a richer taste to consumers.

It is preferable that at least one of gravity powder and strong powder is used for the flour used for the powder.

Next, in the kneading step (S20), the powder is sieved and put into a kneader, and the brine and the fermented mash are mixed and kneaded. Specifically, the powder is sieved, and a brine and a fermented juice mixed with a purified salt and purified water are mixed and kneaded.

By using the powder mixture to sieve, impurities are removed, air is mixed to soften the dough, and clumping of the powder is prevented.

When the dough is kneaded with the above brine, the kneading of the kneaded dough is inhibited by suppressing the chemical change during the maturing of the kneaded dough and inhibiting the growth of harmful microorganisms, thereby providing a more excellent texture compared with the kneading with only the purified water .

The fermentation alcohol is an edible alcohol, which is sterilized by mixing a fermented alcohol with the dough, thereby preventing the propagation of germs and maintaining freshness, thereby increasing the storage period of the cotton.

The blending ratio of the dough is preferably 28 to 30 parts by weight of wheat flour, 18 to 23 parts by weight of salt water and 2.8 to 3.0 parts by weight of fermentation alcohol per 1 part by weight of the granulated powder.

If the flour is mixed with less than 28 parts by weight of the flour, the flavor of the flour is excessively excessive, and the taste of the consumer may be lowered. If the flour is more than 30 parts by weight, the functionality of the microorganism may not be sufficiently transmitted.

If the salt water is added in an amount of less than 18 parts by weight, the dough can not be smoothly formed. If the salt water is more than 23 parts by weight, it is difficult to prepare the dough.

If the fermented juice is added in an amount of less than 2.8 parts by weight, the effect of increasing the storage period may not be exhibited. If the fermented juice is added in an amount exceeding 3.0 parts by weight, there may be a problem of deteriorating the taste and flavor of the surface.

When brown rice powder or rice flour is further added to the powder, it is preferable that 4 parts by weight of brown rice powder and 8 parts by weight of rice flour are mixed with 1 part by weight of the seed powder at the time of preparing the dough.

If the brown rice powder and the rice flour are mixed too little, the flavor and taste of the brown rice powder and the rice flour may not be expressed. If the brown rice powder and the rice flour are mixed too much, the elasticity of the batter may be lowered. It is preferable to mix them at the above mixing ratio.

Next, in the aging step (S30), the dough is aged. Specifically, the dough is covered with a cloth so as not to dry, and it is aged in a constant temperature and humidity chamber (aging room).

The temperature of the thermo-hygrostat during aging is preferably 1 to 2 hours at 25 ° C and 80% relative humidity.

If the temperature is less than 25 ° C, the aging time is prolonged. If the temperature is more than 25 ° C, the dough may be stretched or stiff, resulting in reduced elasticity.

Also, when the relative humidity is less than 80%, the moisture content in the dough is lowered and the dough becomes dry or can be easily broken by manufacturing the dough with the dough. If the relative humidity exceeds 80%, the moisture content in the dough becomes high, Lt; / RTI >

When the aging time is less than 1 hour, the aging is not sufficiently performed and the gluten formation is not completed. When the aging time exceeds 2 hours, the gluten formation is completed and the efficiency of the work is lowered.

Next, in the surface forming step S40, the aged dough is rolled to form a face plate. Specifically, the matured dough is formed into a face band using a facial machine.

In the surface forming step S40, the thickness of the surface layer can be varied in various ways depending on the type of the surface.

Next, in the refinement step (S50), the surface is cut to produce a surface. Specifically, the face plate produced through the face machine is cut into a shape of a face.

It is preferable that the thickness and width of the surface in the sublimation step (S50) are variously changed depending on the type of the surface, and it is preferable to subdivide into 1 mm thickness, 1 mm width, 1.5 mm thickness and 3 mm width .

After completing the sublimation step (S50), the drying step (S61) or the starch applying step (S62) may be further performed depending on the type of the surface.

The drying step (S61) is carried out mainly at the time of producing the surface of the substrate.

FIG. 2 is a flow chart showing the flow of a method of manufacturing a mildew surface using the method of manufacturing a mildew surface according to the present invention.

In the drying step (S61), the surface produced in the subdividing step (S50) is dried. Specifically, the cut surface is spread on a drying bar and is slowly dried in a drying chamber.

The drying temperature is preferably 2 to 3 days at 20 to 40 DEG C and 80 to 90% relative humidity.

If the temperature is lower than 20 ° C, the drying speed may be lowered and the efficiency of the operation may be lowered. If the temperature is higher than 40 ° C, the surface may be deteriorated.

If the relative humidity is less than 80%, the surface may become hard and easily broken or broken, and when the relative humidity is more than 90%, the drying speed may become slow.

If the drying time is less than 2 days, drying may not be completed and the product may be easily deteriorated when shipped. If the drying time is more than 3 days, the drying is already completed and the efficiency of the work is lowered.

The starch application step (S62) is performed mainly at the manufacture of knife noodles.

FIG. 3 is a flow chart showing the flow of a method of manufacturing a mash-kneaded noodle using the method of manufacturing a mash-faced cotton according to the present invention.

In the starch application step (S62), starch is applied to the surface produced in the sublimation step (S50). Specifically, the starch powder is applied to the three-side face so that the noodle strands do not cling to each other.

Hereinafter, the experiment contents of the mashii prepared with different proportions of the constituent materials and the mashiyaki noodle prepared by the method of the present invention will be described in detail in order to select the optimum mixing ratio for the dough in the present invention.

A. Sensory evaluation

In order to compare the quality characteristics of the mashing surface prepared on the basis of the mashing method of the present invention, the following experiment was conducted to select a graduate student of the food engineering department who was recognized to be suitable as a surveyor and to perform sensory evaluation after training for the purpose of this experiment . The sensory test items were 7 points on the cotton, 7 points on the cotton, on the taste, salty taste and salty taste, and 7 points on the Liker scale.

Table 1 shows the blending ratio of the dough for making somen noodles.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Gravity distribution 8.4 36.9 49.8 28.7 23.6 Strong 1.6 3.1 9.3 3.2 4.5 Rice flour 2.9 - - - 8.0 Germinated powder 1.4 - - 7.9 4 Mash powder - One One One One brine 7.1 19 28.3 20.2 20.2 Fermented alcohol One 2.8 4.1 2.8 2.8

[Comparative Example 1]

Comparative Example 1 was prepared by mixing 8.4 parts by weight of gravitational force, 1.6 parts by weight of strong flour, 2.9 parts by weight of rice flour, 1.4 parts by weight of germinated fine powder and 7.1 parts by weight of brine, to be.

[Example 1]

Example 1 is a surface prepared by mixing 36.9 parts by weight of gravitational force, 3.1 parts by weight of strong flour, 1 part by weight of granular flour, 19 parts by weight of salt water and 2.8 parts by weight of fermented syrup based on the preparation method of the present invention.

[Example 2]

Example 2 is a surface prepared by mixing 49.8 parts by weight of gravitational force, 9.3 parts by weight of strong powders, 1 part by weight of granular powder, 28.3 parts by weight of brine, and 4.1 parts by weight of fermented juice based on the preparation method of the present invention.

[Example 3]

Example 3 was prepared by mixing 28.7 parts by weight of gravitational force, 3.2 parts by weight of high-strength fractions, 7.9 parts by weight of germinated fine powder, 1 part by weight of granular powder, 20.2 parts by weight of salt water and 2.2 parts by weight of fermented spirits based on the preparation method of the present invention It is one side.

[Example 4]

Example 4 was prepared in the same manner as in Example 4 except that 23.6 parts by weight of gravitational force, 4.5 parts by weight of strong powder, 8 parts by weight of rice flour, 4 parts by weight of germinated powder, 1 part by weight of powdery mildew, 20.2 parts by weight of salt water, By weight.

Table 2 shows the results of the sensory evaluation on the surface of the Comparative Example 1 and Examples 1 to 4.

division Comprehensive
Likelihood color Taste this season Salty taste Bad taste Comparative Example 1 4.80 4.50 2.80 5.20 5.50 Example 1 5.45 5.30 5.50 5.20 5.50 Example 2 5.20 5.30 5.65 4.70 5.40 Example 3 5.35 5.55 5.55 4.70 5.40 Example 4 5.70 5.60 5.70 5.20 5.50

As a result of sensory characteristics, the overall acceptability of the present invention was higher than that of the case of no addition of mesophyll, and in Example 4, the best sensory sensation Respectively.

Table 3 shows the blending ratio of the dough for making the mashing noodles.

division Comparative Example 2 Example 5 Example 6 Example 7 Example 8 Gravity distribution 8.4 36.9 58.6 33.8 23.6 Strong 1.6 3.1 - 10 4.4 Germinated powder 1.4 - - 18.8 4.0 Rice flour 2.8 - - - 8 Mash powder - One One One One brine 6.8 18.6 27.2 20.2 19 Fermented alcohol One 2.8 4.1 2.8 2.8

[Comparative Example 2]

Comparative Example 2 was prepared by mixing 8.4 parts by weight of gravitational force, 1.6 parts by weight of strong flour, 2.8 parts by weight of rice flour, 1.4 parts by weight of germinated fine powder and 6.8 parts by weight of brine, to be.

[Example 5]

Example 5 is a surface prepared by mixing 36.9 parts by weight of gravitational force, 3.1 parts by weight of strong flour, 1 part by weight of granular flour, 18.6 parts by weight of salt water and 2.8 parts by weight of fermented flour based on the preparation method of the present invention.

[Example 6]

Example 6 is a surface prepared by mixing 58.6 parts by weight of gravity, 1 part by weight of granulated powder, 27.2 parts by weight of salt water and 4.1 parts by weight of fermented alcohol based on the production method of the present invention.

[Example 7]

Example 7 was prepared by mixing 33.8 parts by weight of gravitational force, 10 parts by weight of strong powder, 18.8 parts by weight of germinated fine powder, 1 part by weight of granulated powder, 20.2 parts by weight of brine, and 2.8 parts by weight of fermented syrup based on the preparation method of the present invention It is one side.

[Example 8]

Example 8 was prepared in the same manner as in Example 8, except that 23.6 parts by weight of gravitational force, 4.4 parts by weight of strong powders, 8 parts by weight of rice flour, 4 parts by weight of germinated fine powder, 1 part by weight of powdery mildew, 19 parts by weight of salt water, By weight.

Table 4 shows the sensory evaluation results of the kneaded noodles of Comparative Example 2 and Examples 5 to 8.

division Comprehensive
Likelihood color Taste this season Salty taste Bad taste Comparative Example 1 4.20 4.20 2.80 4.30 5.50 Example 1 5.60 5.70 5.30 5.80 5.60 Example 2 4.30 4.30 4.90 4.30 5.00 Example 3 5.30 5.10 4.80 5.20 5.70 Example 4 5.90 6.50 6.10 6.50 6.00

As a result of sensory characteristics, the overall acceptability of the present invention was higher than that of the case of no addition of the seeds, and in the case of Example 8, the best sensory sensation Respectively.

Therefore, it can be seen that the taste, texture, color, and overall acceptability of the cotton can be improved by adding the seeds during the production of the cotton, and the mixing ratio of the dough suggested by the manufacturing method of the present invention is the most preferable.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10. Preparing flour, powdery mildew to prepare powder
S20. The powder was sieved and put into a kneader, kneading the kneaded mixture by mixing the brine and the fermented alcohol
S30. Aging step of aging the dough
S40. The aged dough is rolled to form a face sheet,
S50. A step of dividing the face sheet to produce a face

Claims

A preparation step of preparing powders by weighing flour and granular powder;
A step of kneading the powders into a sieve, adding the powder into a kneader, mixing the brine and the fermented sake, and kneading the mixture;
An aging step of aging the dough;
A face sheet forming step of rolling the aged dough to form a face sheet;
And a finishing step of finishing the face sheet to produce a surface.

The method according to claim 1,
The above-
Step 1-1 to harvest the mash;
A step 1-2 of washing the harvested mashrooms;
A third step of dewatering the wash liquor;
(1-4) rapidly freezing the dehydrated liquor;
A fifth step of thawing the rapidly frozen liquor;
(1-6) drying the defrosted liquor;
And a step 1-7 of pulverizing the dry liquor. The method according to claim 1,

The method according to claim 1,
Wherein the powdery preparation in the preparation step further comprises at least one of rice flour and germinated fine powder

The method according to claim 1,
And a drying step of drying the cut surface.

The method according to claim 1,
And applying a starch powder onto the three-sided surface. The method according to claim 1,

The method according to claim 1,
Wherein the mixing ratio of the dough is 28 to 30 parts by weight of wheat flour, 18 to 23 parts by weight of brine, and 2.8 to 3.0 parts by weight of fermented flour per 1 part by weight of the granulated powder.