KR20180064638A - Method for manufacturing a noodle contaning konjac powder and capsosiphonfulvescens - Google Patents

Abstract

The present invention relates to konjac noodle with seaweed fulvescens, containing elephant food and seaweed fulvescens as raw materials. The present invention further relates to a production method thereof. The konjac noodle with seaweed fulvescens is prepared by adding seaweed fulvescens to a composite powder composed of flour and elephant food powder, and then mixing, kneading, and aging the same thereafter. The konjac noodle produced thereby has moderate hardness, elasticity, and chewiness, is excellent in taste and color, and ensures good palatability, thereby being valuable as low calorie diet foods.

Description

Technical Field [0001] The present invention relates to a low calorie seaweed konjac noodle using an old potato and a seaweed, and a method of producing the same. BACKGROUND ART < RTI ID = 0.0 >

The present invention relates to a seaweed konjac noodle made from an old potato and a seaweed (marigold) as raw materials and a method for producing the same.

Old Potatoes ( Amorphophallus konjac ) is morphologically a perennial herb that belongs to the family Taro or ecologically belongs to the genus Thunb. It uses the rhizome for food and contains a large amount of glucomannan, a high-quality water-soluble dietary fiber. Glucomannan, a major component of old potato powder produced by drying and crushing the root portion of old potatoes, has a chemical structure composed of glucose molecules and mannose molecules in a ratio of 1: 2, and has unique gel formation, And a synergistic effect with the preclassification, fluidity, etc., and is widely used in the food industry as a food material having a high possibility of being applied to the food industry. In addition, it has been reported that the absorption of intestinal cholesterol and bile acid and excretion in the feces reduces the serum cholesterol level and lowers the incidence of heart disease and colon cancer. It also contributes to the improvement of blood glucose, the maintenance of formal function and satiety, It has been attracting attention as a new material for dietary products and health functional foods as a low calorie food raw material.

Capsosiphon fulvescens ) is a green algae belonging to the genus of the reptilian thrips and thrips. It is distributed throughout the world and has a distinctive flavor and flavor and is widely used as a juvenile country. (Park et al., 1997), triglyceride and cholesterol lowering, melanogenesis inhibition, neutral lipid and lipid peroxidation, and the inhibition of lipid peroxidation It has been reported that lipid metabolism, platelet aggregation, blood fluidity, and cardiovascular disease effects caused by decreased total cholesterol content, decreased atherosclerotic index, liver protection and liver function recovery, menopausal disorders, and other cardiovascular diseases, But the supply period is limited to the winter season, and due to the lack of related processing technology, nationwide consumption has not been achieved.

Accordingly, the present inventors completed the present invention by developing a low-calorie seaweed konjac noodle using an old potato and a mash as a food material

In the present invention, there is provided a seaweed konjac noodle prepared by pulverizing old potato potatoes followed by addition of grains, and a process for producing the same

In order to accomplish the above object, the present invention provides a seaweed konjac noodle by mixing an appropriate amount of an old potato powder obtained by processing an old potato potato with a flour and a marigold.

Also,

(1) Pretreatment step of washing, drying and removing the old potato

(2) pulverizing and micronizing the old potato pretreated in the step (1) to obtain an old potato powder

(3) adding the flour and the seeds to the potato powder obtained in the step (2), mixing and kneading

(4) charging the resultant obtained in the step (3) into a container, packing and aging

And a method for producing the seaweed konjac noodles.

The seaweed konjac noodles of the present invention based on the potato powder and the seasonal extract of the present invention have an advantage as a low-calorie diet food in addition to the enhancement of taste and aroma by the addition of seaweeds

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

The seaweed konjac noodles according to the present invention can be obtained by the following steps: (1) a pretreatment step of washing, drying and removing the envelope of an old potato; (2) pulverizing and finely milling the above potato extract to prepare an old potato powder; (4) charging, packing and aging the potato powder, and (4) adding the wheat flour and the seed powder to the potato powder.

Hereinafter, the present invention will be described in detail based on the following examples.

[Example]

Example 1: Preparation of Old Potato Powder

2

Manufacturing Process of Old Potato Powder

As shown in Fig. 1, the old potatoes were washed, dried and then crushed after passing through an 80-mesh sieve to prepare potato powder.

Example 2: Preparation of an old potato powder and wheat flour composite powder

Mix ratio of old potato powder and flour division Control A B C D Flour (g) 100 99.5 99.0 98.5 98.0 Old potato powder (g) 0 0.5 1.0 1.5 2.0 Salt (g) 4 4 4 4 4 Water (ml) 40 40 40 40 40

The raw materials listed in Table 1 were prepared, mixed, kneaded, and aged to prepare noodles using a sifter.

Water binding capacity according to the amount of potato powder added division Control A B C D Water binding capacity ( % ) 53.10 ± 7.96 ^a 75.24 ± 9.37 ^b 84.39 ± 3.00 ^b 109.50 + - 7.63 ^c 120.17 + - 0.92 ^c

Cooking characteristics of noodles according to the amount of old potato powder added division Control A B C D Weight (g) 9.5 ± 0.6 ^a 9.8 ± 0.3 ^a 10.0 + 0.2 ^a 10.0 ± 0.5 ^a 10.5 ± 0.5 ^a Volume (mL) 8.0 ± 0.7 ^a 8.1 ± 0.5 ^a 8.1 ± 0.5 ^a 8.3 ± 1.2 ^a 9.0 ± 0.3 ^a Turbidity
( O.D. . at 675 nm ) 1.727 ± 0.020 ^e 1.399 ± 0.005 ^d 1.274 ± 0.003 ^c 1.192 ± 0.003 ^b 1.160 ± 0.005 ^a

The tensile strength of noodles according to the addition of potato powder division Control A B C D Tensile strength (g) 14.060 ± 1.054 ^a 14.560 + 1.751 ^a 17.529 + 0.808 ^b 18.633 + - 0.613 ^b 20.840 ± 0.862 ^c Tensile length (mm) 32.403 + 1.933 ^b 31.636 + 4.713 ^b 24.298 ± 2.669 ^a 23.473 ± 2.404 ^a 20.438 ± 2.305 ^a

The color of noodles according to the amount of old potato powder added division Control A B C D Raw noodles 84.10 ± 0.05 ^e 83.56 + 0.07 ^d 82.86 + 0.02 ^c 82.12 ± 0.05 ^b 81.05 + 0.03 ^a Boiled noodles 75.94 + 0.08 ^e 75.21 + - 0.01 ^d 70.66 + - 0.46 ^c 69.31 ± 0.05 ^b 67.36 ± 0.23 ^a Raw noodles -0.82 ± 0.01 ^a -0.59 ± 0.01 ^b -0.39 0.02 ^c -0.23 + -0.01 ^d -0.12 ± 0.01 ^e Boiled noodles -1.27 + 0.01 ^a -0.78 ± 0.01 ^b -0.53 ± 0.00 ^c -0.44 + 0.01 ^d -0.24 ± 0.01 ^e Raw noodles 14.10 ± 0.01 ^a 15.77 ± 0.01 ^b 17.30 ± 0.02 ^c 18.48 ± 0.04 ^d 19.56 ± 0.02 ^e Boiled noodles 11.78 + 0.04 ^a 12.62 ± 0.24 ^b 13.52 0.02 ^c 14.28 ± 0.04 ^d 15.58 ± 0.01 ^e

The properties of noodles according to the amount of old potato powder added Control A B C Raw noodles 8475.658 +/- 648.948 ^a 8503.664 ± 979.429 ^a 9806.439 ± 1627.379 ^a 10765.263 ± 1267.071 ^ab Boiled noodles 862.449 ± 13.815 ^a 1089.161 ± 55.042 ^b 1097.040 ± 77.074 ^b 1332.150 ± 19.734 ^c Raw noodles 4284.635 +/- 1406.888 ^a 4224.449 +/- 407.411 ^a 5111.643 ± 792.084 ^ab 5146.171 ± 954.343 ^ab Boiled noodles 230.668 ± 18.086 ^a 444.238 ± 62.153 ^b 435.109 ± 45.458 ^b 572.092 ± 24.935 ^c Raw noodles 0.660 + 0.153 ^a 0.624 0.078 ^a 0.701 + 0.034 ^a 0.674 0.037 ^a Boiled noodles 0.164 + 0.036 ^a 0.476 0.011 ^a 0.497 + 0.032 ^a 0.508 ± 0.039 ^ab

Sensory evaluation of noodles according to the amount of old potato powder added division Control A B C D burnish 4.8 ± 0.7 ^a 4.8 ± 0.7 ^a 5.5 ± 1.0 ^a 5.7 ± 0.9 ^a 5.5 ± 1.3 ^a flavor 5.7 ± 1.2 ^a 5.7 ± 1.2 ^a 5.7 ± 1.2 ^a 5.7 ± 1.2 ^a 5.7 ± 1.2 ^a Hardness 5.7 ± 0.7 ^a 5.3 ± 0.7 ^a 5.5 ± 0.8 ^a 5.7 ± 1.2 ^a 5.5 ± 1.3 ^a Resilience 5.0 ± 1.3 ^a 4.8 ± 0.9 ^a 5.2 ± 0.9 ^a 5.7 ± 0.9 ^a 5.5 ± 1.0 ^a Comprehensive likelihood 5.2 ± 1.3 ^a 5.0 ± 0.6 ^a 4.8 ± 1.1 ^a 5.7 ± 0.5 ^a 5.5 ± 0.8 ^a

As shown in Tables 2 to 7, moisture binding capacity, cooking characteristics, color, physical properties, and sensory evaluation of the noodles were significantly increased according to the addition of the potato powder. The weight and volume of cooked noodles with old potato powder were not different between control and old potato powder added groups. The turbidity was significantly decreased in a concentration dependent manner. The tensile strength increased in proportion to the amount of potato powder added. In the case of raw noodles, the lightness (L) was significantly decreased and the redness (a) and yellowness (b) were significantly increased. The cooked noodles showed the same pattern but decreased overall compared to the noodle. Hardness and chewiness were significantly increased with increasing concentration of potato powder, but the cohesiveness was not significantly different. Sensory evaluation of the noodles containing the old potato powder showed the highest level of gloss, taste, hardness, elasticity and overall acceptability in the 1.5% potato powder. Therefore, the compounding ratio of the composite powder was determined with the old potato powder (1.5%) and the flour (98.5%).

Example 3: Addition of fresh potato powder and wheat flour to the weight ratio

3

Production of konjac noodles according to the amount added

The sensory evaluation on the addition amount of the potato powder and the flour composite powder determined above division Capsosiphon fulvescens ( % ) Control 2 4 6 color 5.8 ± 1.5 ^a 7.0 ± 1.4 ^ab 7.6 ± 0.9 ^b 6.3 ± 2.1 ^ab incense 5.9 ± 1.0 ^a 6.4 ± 1.6 ^ab 7.3 ± 1.2 ^b 6.3 ± 1.0 ^ab Texture 7.4 ± 0.8 ^b 6.9 ± 1.5 ^b 6.1 ± 1.2 ^ab 5.4 ± 0.8 ^c Comprehensive likelihood 5.7 ± 1.3 ^a 6.9 ± 1.2 ^bc 7.6 ± 1.1 ^c 6.0 ± 0.9 ^ab

The color, flavor and overall acceptability of the noodles prepared by adding 2%, 4%, and 6% to the weight of the composite powder were higher than those of the control. Therefore, the blending ratio of final mash konnyaku noodles was determined by adding 4% of mash potato powder (1.5%) and wheat flour (98.5%) to the weight of composite powder.

Example 4: Production of seasonal konjac noodles

1

Seasonal konnyaku noodle manufacturing process

As shown in FIG. 1, flour (98.5%) and old potato powder (98.5%) were mixed with water adjusted to pH 11 using salt and calcium hydroxide equivalent to 4% of the combined weight of flour (98.5% 1.5%) 4% of the weight of the combined ingredients is added, and the konnyaku noodles are prepared by kneading, aging, and using a noodle machine.

Claims (2)

Konnyaku noodles made by adding mushrooms to the powder of the old potato powder and flour The method according to claim 1,
Characterized in that the composite powder (1.5% by weight of old potato powder and 98.5% by weight of wheat flour) contains the grains in an amount of 4% by weight based on the weight of the composite powder.

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