KR20200061120A - Preparation Method for Cracker Comprising Laver or Enteromorpha prolifera - Google Patents

Abstract

The present invention relates to a method for manufacturing a cracker using laver or Enteromorpha prolifera, which contains the laver or Enteromorpha prolifera to contain active ingredients of the laver or the Enteromorpha prolifera and be eaten with excellent palatability without a unique fishy taste of seaweeds, and maintains the texture just after manufacturing even after a storage period. More specifically, the method comprises the following steps: (A) inputting laver or Enteromorpha prolifera powder in butter at room temperature and stirring the mixture to manufacture laver or Enteromorpha prolifera buttercream; (B) mixing marshmallow melted at the weak flame with the buttercream; and (C) inputting crispy materials in the mixture and stirring, shaping, and cooling the mixture.

Description

Preparation method for crispy using seaweed or spiny green pear{Preparation Method for Cracker Comprising Laver or Enteromorpha prolifera}

The present invention is a seaweed containing seaweed or thorny greens, which contains useful ingredients of seaweed or thorny greens, but can be consumed with excellent sensory properties without the peculiar texture of seaweed, and can maintain the texture immediately after preparation even after the storage period has elapsed. Or it relates to a manufacturing method of crispy using visible light.

As the overall standard of living improves and social interest in well-being increases, there is an increasing demand for functional foods that are excellent in sensibility but also excellent in nutrition and quality. In line with this trend, in the past, high value-added products have been developed that provide functionalities such as antioxidant activity, immune activity, and anti-inflammatory activity to confections commonly used as substitute foods or snacks.

The ocean has much greater capacity to produce organic matter than the land, and the ocean occupies about 70% of the earth's surface, and 80% of all organisms on the planet live in the sea, attracting much attention as a resource report. In addition, marine pharmacology, which is one of the fields being actively researched recently, is newly attracting attention as a research field that investigates substances constituting marine organisms, extracts useful ingredients, and uses bioactive substances.

Among marine organisms, seaweed is rich in minerals and vitamins, and is one of the proven resources that has been used for food for a long time. For example, red algae kim contains rich essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, and tryptophan, and contains many vitamins A, C, B1, B2, B6, and B12. In addition, it is known to have an effect of preventing arteriosclerosis and hypertension because it is rich in fiber, calcium, phosphorus, and iron, and contains cholesterol to excrete cholesterol from the body. Ulva prolifera is similar to seaweed, but has a thin blue hair like hair. It is often called persimmon, but unlike persimmon (Ecklonia cava), a brown algae, it is a perennial seaweed belonging to green algae, and its long-term storage method is not universal.

Seaweed and spiny greens (Enteromorpha (Ulva) prolifera) have been used as a thin plate to be baked, eaten, marinated, or served as a side dish. In addition, in order to expand the method of ingesting useful ingredients, noodles containing seaweed powder (Registration Patent No. 10-0939631) or sponge cake (Registration Patent No. 10-1607442), ice cream with seaweed extract, tofu, noodles, Bread (published patent No. 10-2011-0093742) has been reported. Although the research on the application of thorny greens is less active than seaweed, antioxidants (registered patent 10-0828701), anti-inflammatory substances (registered patents 10-1110061), and anti-diabetic substances (published patents 10-) It is known to contain 2018-0094366).

Seaweed or thorny green can improve the sensory properties of the foods to which they are added due to its unique soft taste and aroma, but it is also limited in its application due to its spicy taste and aroma. Accordingly, it is necessary to develop a method that can extend the scope of application because the quality of applied food can be improved while removing the fishy taste of seaweed and thorny blue so as to have better sensory properties.

On the other hand, crispy is a grain that has a large texture to weight and has a crispy texture, such as corn flakes, crispy rice, and fried rice or fried rice. It is commonly used as a meal substitute or snack by mixing with milk like cereal or processing in the form of an energy bar. Grain itself has a monotonous taste and limited nutritional content, so it is common to add flavor and nutrition by mixing with dried fruits, additives such as chocolate and nuts. However, useful additives can affect the crispy texture of crispy, and even if the crispy texture is not reduced by the additive, if exposed to the air, the texture changes, such as being easily dampened or hardened by moisture, which significantly degrades the functionality. there is a problem.

Registered Patent No. 10-0939631 Registered Patent No. 10-1607442 Patent Publication No. 10-2011-0093742 Patent No. 10-0828701 Registered Patent No. 10-1110061 Published Patent No. 10-2018-0094366

An object of the present invention is to provide a method for producing crispy, which is excellent in functionality with absorption of useful ingredients by utilizing natural flavors and tastes by effectively removing the spicy fragrance while containing seaweed or thorny green.

Another object of the present invention is to provide a method of manufacturing crispy that further enhances the crispy texture of crispy and maintains a texture immediately after manufacturing even after a storage period.

Another object of the present invention is to provide crispy prepared by the above method.

The present invention for achieving the above object is a step of preparing a butter cream of seaweed or thorny green pepper by adding seaweed powder or thorny green powder to butter at room temperature and stirring until creamy; (B) mixing the marshmallow melted in low heat with the butter cream; And (C) adding and mixing krispy into the mixture, and then cooling the shape to obtain a shape.

Sensory evaluation was performed by preparing Krispy of the present invention, and physicochemical properties and antioxidant capacity were evaluated while being stored. Krispy prepared for accelerated experiments were stored at 56±2℃, which is higher than the normal storage temperature, room temperature, and the characteristics were investigated at 7-day intervals for 21 days of storage.

The moisture content in the food affects the quality of the food, and storage is greatly influenced by the moisture content. In particular, crispy texture has a great influence on sensory properties, so it is more important to change the moisture content and storage period. Crispy added seaweed or spiny greenery was predicted to have a more crunchy texture due to a decrease in water content as the amount of seaweed or spiny greenery increased, and in the actual sensory test, crispness increased depending on the added concentration. As the storage period elapsed, the water content decreased in all sample spheres, but the water content decreases slowly as the amount of seaweed or spiny blue increases. When the content of seaweed or green thorn increases, the rate of increase in hardness decreases with the passage of the storage period, so the addition of seaweed or green thorns suppresses changes in texture, such as stiffness or stiffness caused by the storage of crispy. It was confirmed that the storage was improved.

It was confirmed that as the concentrations of seaweed or spiny blue increased, the content of phycocyanin and chlorifil also increased, so that a functional effect could be expected on crispy.

Thus, the antioxidant capacity of Krispy was measured by the total phenol content, total flavonoid content, DPPH radical scavenging ability, and OH radical scavenging ability.

The total phenolic content and total flavonoid content increased in a concentration-dependent manner as the amount of seaweed or spiny blue was increased. The total phenolic content was increased in the visible greens, and the total flavonoids content was more pronounced in the seaweeds. Still showed a high value.

Antioxidant activity measured by IC ₅₀ values for DPPH radical scavenging activity and OH radical scavenging activity also decreased depending on the amount of seaweed or thorny green, while Kim showed a more remarkable effect on DPPH radical scavenging activity on OH radical scavenging activity.

In the present invention, the content of seaweed or spiny blue is preferably 1 to 5% by weight relative to the weight of the crispy. As a result of the sensory test by the sensory preference and difference discrimination test, as the added amount of seaweed or spiny blue was increased, the sensory properties were excellent, so the overall preference was the highest in the 5% group containing seaweed powder or spiny green powder. In particular, the crispness of crispy was further increased by the addition of seaweed powder or thorny green powder to obtain a high sensory evaluation score in terms of texture, and the overall preference and intention to purchase was excellent. This is believed to be due to the decrease in moisture caused by the addition of seaweed powder or spiny blue powder. Even in the evaluation of the palatability according to the storage period under accelerated conditions, Krispy with seaweed or thorny green was highly evaluated, and maintained a high score compared to the control group immediately after preparation.

Crispy of the present invention, while containing no seaweed or thorny green but hardly emits a fishy odor that degrades the functionality, utilizing the unique fragrance and taste of seaweed or thorny green to obtain a high score for flavor and taste when evaluating the functionality. This is because the crispy taste and scent were effectively masked by the production of a cream of seaweed or prickly pear in the manufacturing stage of crispy. When added or mixed with butter, seaweed powder, thorny green powder, and marshmallow all at once, the taste and aroma remained strong and the functionality was greatly reduced. In this case, the fishy taste and aroma could be partially relieved by using heat treatment, such as roasting or grilling seaweed or spiny green pepper, but if you do not pay close attention to the heat treatment process, because the seaweed or spiny green pepper easily burns during the heat treatment process The bitter taste remained. In the present invention, the butter cream of step (A) is preferably prepared using 5 to 30 parts by weight of butter with respect to 1 part by weight of seaweed powder or thorny green powder. If the amount of butter used was too small, it was difficult to effectively mask the fishy or thorny fishy taste and aroma, and when the amount was too large, the buttery smell was too strong, so the functionality was deteriorated.

According to the method of the present invention, the fishy taste and aroma were effectively masked even when no seaweed or spiny greens were separately pretreated. However, it is possible to additionally remove the fishy taste and aroma by using powdered ones, for example, heat-treated by roasting or roasting seaweed or spiny greens. Of course, it is also possible to heat the already powdered seaweed or visible green.

In the present invention, the crisp used in the step (C) is a grain having a large volume to weight and a crispy texture, corn flakes, crispy rice, fried brown rice, fried oats, fried sesame seeds, rice fried rice, brown rice fried rice, barley fried rice, For example, bean fried rice. Besides, it can be applied to snacks or chips with crispy texture.

The present invention also provides crispy prepared by the above-described method. The crispy of the present invention has excellent antioxidant and storage properties, and is excellent in functionality, and thus can be usefully used as a nutritional snack or meal replacement.

As described above, according to the present invention, the crispy manufacturing method effectively masks the fishy seaweed or thorny green fishy flavor and aroma, while adding a unique aroma and taste, and adding functionality to the crispy to provide useful new functionality as a meal replacement or nutritional snack. Can provide crispy.

In addition, according to the present invention, the change in moisture content or texture according to the storage period due to the addition of seaweed or thorny green leaves increases the crispy texture and provides crispy improved shelf life.

1 is a graph showing the phycocyanin content of Kim Crispy according to an embodiment of the present invention.
Figure 2 is a graph showing the phycocyanin content of visible blue crispy according to an embodiment of the present invention.
Figure 3 is a graph showing the chlorophyll content of Kim Crispy according to an embodiment of the present invention.
Figure 4 is a graph showing the chlorophyll content of visible blue crispy according to an embodiment of the present invention.
Figure 5 is a graph showing the change in hardness over the storage period of Krispy according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the attached examples. However, these embodiments are merely examples for easily explaining the contents and scope of the technical spirit of the present invention, and the technical scope of the present invention is not limited or changed thereby. It will be obvious to those skilled in the art that various modifications and changes are possible within the scope of the technical spirit of the present invention based on these examples.

[Example]

Example 1: Preparation of seaweed or thorny green crispy

Using the ingredients listed in Table 1 below, Kim Krispy and visible green Krispy were prepared respectively. In the following Table 1, the unit of usage is g, the krislog for lycheespie, the rocky mountain for marshmallows, and the butter were purchased from Seoul Mart and used. More specifically, when the butter was raised to room temperature and softened, the seaweed powder or thorn green powder was added and stirred until creamy. Separately, the marshmallow was stirred and stirred until it melted on low heat. When the marshmallows are released, mix the seaweed or thorny blue butter cream prepared above, put out the fire, and then add the rice and lime. After spreading the butter thinly in a large bowl, lay the mixture of rice and lime flat and let it cool for about an hour.

The prepared sample was put in a zipper lock double zip (Johnson Korea), and stored at 56±2° C. to evaluate changes in characteristics due to storage. When measuring the characteristics, the samples were used by grinding.

Example 2: Evaluation of physicochemical properties of seaweed or thorny green crispy

1) Moisture content measurement

Immediately after the preparation of Krispy, about 1.0 g of samples were taken after 1 week, 2 weeks, or 3 weeks of storage, and moisture was measured using an infrared moisture meter (Sartorius, Germany) and the results are shown in Table 2. In all tables below, uppercase letters in English indicate significance between rows, and lowercase letters in English indicate significance between columns.

Krispy's initial moisture content decreased as the content of seaweed or spiny blue increased. In addition, regardless of the content of seaweed or spiny blue water, the moisture content decreased as the storage period elapsed in all groups, but as the content of seaweed or spiny blue increased, the water reduction rate was alleviated.

2) Measurement of sugar content and reducing sugar

Immediately after the preparation of Krispy, after 1 week, 2 weeks, or 3 weeks of storage, 5 g of the sample was mixed with 45 mL of distilled water and sonicated at 40°C for 30 minutes. The sample was centrifuged at 3000 rpm for 15 minutes and the supernatant was taken to measure the sugar content with a sugar meter (N-1E Brix 0-92%, Atago, Japan).

Separately, using a supernatant, the absorbance at 550 nm was measured using a spectrophotometer (Model UV-1800 240V) as a colorimetric method by DNS (dinitrosalycylic acid) and expressed as a Glucose content. The standard curve was prepared by reacting Glucose by concentration.

Tables 3 and 4 below show the measurement results of sugar and reducing sugars of kim crispy and spiny green crispy, respectively. The addition of seaweed or crispy decreased the sugar and reducing sugar of crispy slightly depending on the amount of addition, and did not significantly affect the change of sugar and reducing sugar according to storage.

3) Measurement of phycocyanin pigment content

Immediately after the preparation of Krispy, after 1 week, 2 weeks, or 3 weeks of storage, 3 g of the sample was mixed with 27 mL of 80% MeOH, and then sonicated at 4° C. for 2 hours. After centrifugation at 3000 rpm for 15 minutes to take the supernatant, the absorbance was measured at 620 nm and 652 nm using a spectrophotometer to measure the content of phycocyanin.

The phycocyanin content was calculated by the following formula (Bennett A and Bogorad L., J Cell Biol. 58: 419-435, 1973), and the results for Kim Crispy and Spiny Blue Crispy are shown in FIGS. 1 and 2, respectively. Did.

C-PC(C-phycocyanin, mg/mL) = [A ₆₂₀ -0.474 (A ₆₅₂ )]/5.3

APC (allophycocyanin, mg/mL) = [A ₆₅₂ -0.208 (A ₆₂₀ )]/5.09

The content of phycocyanin pigment increased as the content of seaweed or prickly pear increased, and the content of phycocyanin decreased somewhat over the storage period.

4) Measurement of chlorophyll pigment content

Immediately after the preparation of Krispy, after 1 week, 2 weeks, or 3 weeks of storage, 2 g of the sample was immersed in 20 mL of DMSO (dimethyl sulfoxide), and the pigment was extracted for 48 hours at 30°C in dark conditions. After that, the absorbance was measured at 664 nm, 648 nm, and 470 nm using a spectrophotometer to measure the content of chlorophyll.

The content of chlorophyll was calculated by the following formula (Remote Sens Environ 39:239-247, 1992), and the results for Kim Crispy and Visible Green Crispy are shown in FIGS. 3 and 4, respectively.

Chl a (Chlorophyll a, μg/mL) = 12.25A ₆₆₄ -2.79A ₆₄₈

Chl b (Chlorophyll b, μg/mL) = 21.50A ₆₄₈ -5.10A ₆₆₄

Total Chl (total Chlorophyll, μg/mL) = Chl a content + Chl b content

carotenoids (㎍/mL)= [1000A ₄₇₀ -1.82*(Chl a content)-85.02*(Chl b content)] / 198

As can be seen in Figures 3 and 4, the content of chlorophyll increased concentration-dependently with the addition of seaweed or spiny blue, and like phycocyanin content, the content of chlorophyll gradually decreased as the storage period elapsed. Did.

5) Measurement of texture

In order to quantify the crispyness of the prepared crispy, hardness, fractureability, springiness, and cohesiveness were measured according to the amount of seaweed or spinach. Specifically, the sample was diced into 1 cm × 1 cm × 1 cm size to measure the texture of the sample with a Texture Analyzer (TA-XT2, Stable Micro System Ltd, England) and the results are shown in Table 5. Hardness and brittleness increased significantly with increasing amount of seaweed or spiny blue, while there was no significant difference in elasticity and cohesiveness. This shows that the crispy texture of crispy increases as the amount of seaweed or thorny greens increases.

On the other hand, the change in texture according to the elapse of the storage period was measured as a change in hardness, and the results are shown in FIG. 5. 5 shows that the hardness of crispy gradually increases with the addition of seaweed or spiny blue. In addition, the crisp without the addition of seaweed increased the hardness by 2.2 times after 3 weeks compared to immediately after manufacture, and when 5% seaweed or visible green was added, the increase in hardness was only about 1.4 times, so the storage period elapsed. It can be seen that the change in texture according to is greatly suppressed.

The intensity of the crispness according to the storage period was evaluated for 15 students from the Department of Food and Nutrition, Chungnam National University, after acquiring sufficient knowledge, terms, and evaluation criteria. Table 6 shows the results. As the seaweed or spiny blue was added, the crispness increased significantly with the passage of the storage period. In addition, the crispness by storage was further increased, and it could be confirmed that the change in hardness was not large compared to the group to which no seaweed or spiny blue was added.

Example 3: Evaluation of antioxidant properties of seaweed or thorny green crispy

The antioxidant capacity of crispy prepared in Example 1 was measured by total phenol content, total flavonoid content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging ability and OH radical scavenging ability.

1) Total phenol content

Immediately after the preparation of Krispy, 50 mL of methanol was added to 3 g of the sample after 1 week, 2 weeks, or 3 weeks of storage, and the mixture was stirred at 25° C. at 150 rpm for 12 hours. The extract was centrifuged at 3000 rpm for 20 minutes, and the supernatant was concentrated under reduced pressure at 40°C. The residue was dissolved in 20 mM PBS buffer to a final concentration of 200 mg/mL and used as a sample solution.

The mixture was mixed with 2.5 mL of distilled water, 0.33 mL of sample solution, 0.16 mL of Foline-Denis reagent, and 0.3 mL of saturated Na ₂ CO ₃ solution, followed by color development in the dark for 30 minutes. After measuring the absorbance at 760 nm, the total phenol content was calculated from the standard curve obtained using tanic acid as a standard and the results are shown in Table 7.

The content of total phenol increased with increasing amount of seaweed or spiny blue, and the increase of total phenol content by spiny blue was more remarkable than that of seaweed. The total phenol content gradually decreased over the storage period.

2) Total flavonoid content

0.1 mL of the sample solution prepared in 1), 0.9 mL of 90% diethylene glycol, and 0.02 mL of 1N NaOH were mixed and treated in a 37° C. water bath for 1 hour. After measuring absorbance at 420 nm, the total flavonoid content was calculated from the standard curve obtained using rutin as a standard and the results are shown in Table 8.

In Table 8, it can be seen that, like the total phenol, the total flavonoid content increases depending on the amount of seaweed or spiny blue. As the storage period elapsed, the total flavonoid content gradually decreased.

3) DPPH radical scavenging ability

Immediately after the preparation of Krispy, 50 mL of methanol was added to 3 g of the sample after 1 week, 2 weeks, or 3 weeks of storage, followed by extraction at 25°C at 150 rpm for 12 hours. The extract was centrifuged at 3000 rpm for 20 minutes, and the supernatant was concentrated under reduced pressure. The residue was dissolved in MeOH to a final concentration of 200 mg/mL and used as a sample solution.

After adding 150 μL of a 1.5×10 ^-4 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) ethanol solution to 50 μL of the sample solution and allowing to stand at room temperature for 30 minutes, absorbance was measured at 515 nm using a spectrophotometer. . After calculating the radical scavenging capacity (%) from the absorbance by the following formula, IC ₅₀ , which is the concentration at which the radical scavenging capacity is 50%, was calculated from the calibration curve for the radical scavenging capacity for each concentration, and the results are shown in Table 9. After reacting with the same amount of DPPH in methanol to which no extract was added, the absorbance was measured and used as the absorbance value of the control.

DPPH radical scavenging ability (%)

   = {(Absorbance value of control group-absorbance value of sample)/absorbance value of control group} × 100

The IC ₅₀ value for DPPH radical scavenging ability was decreased in a concentration-dependent manner with the addition of seaweed or thorny green, and it was confirmed that the antioxidant activity increased by the addition of seaweed or thorny green. The increase in antioxidative activity by visible thorns was more pronounced than by seaweed.

4) OH radical scavenging ability

1) prepared in 0.15 mL of sample solution, 0.35 mL of buffer, 0.1 mL of 3 mM deoxyribose solution, 0.1 mL of 1 mM ascorbic acid solution, 0.1 mL of 1 mM EDTA solution, 0.1 mL of 1 mM FeCl ₃ solution, 0.1 mL, 0.1% H ₂ O ₂ 0.1 mL of the solution was added, stirred well, and reacted at 37° C. for 1 hour. After the reaction was completed, 1 mL of 2% TCA solution and 1 mL of 1% TBA solution were mixed well, reacted at 100° C. for 20 minutes, and then cooled and centrifuged. Absorbance was measured at 532 nm using a spectrophotometer, and the radical scavenging capacity (%) was calculated by the following formula.After obtaining the IC ₅₀ , the concentration at which the radical scavenging capacity was 50%, from the calibration curve for the radical scavenging capacity for each concentration, It is described in 10. 20 mM PBS buffer without extract was used as a control.

The hydroxyl radical scavenging ability was significantly increased by the addition of seaweed or thorny green, and the increase of the hydroxyl radical scavenging ability was particularly excellent by the addition of seaweed.

Example 4: Sensory evaluation of seaweed or thorny green crispy

The sensory evaluation of seaweed or thorny green crispy was divided into two categories: sensory preference and difference identification. For 15 students from the Department of Food Science and Nutrition, Chungnam National University, they were given sufficient knowledge, terminology, and evaluation criteria to take the test. For sensory evaluation, a 7-point scale method was used, and all samples were represented by 3 digits by a random number table. In Tables 11 and 12, the sensory evaluation results of the preferences of Kim Crispy and Visible Green Crispy according to the storage period, respectively, and in Table 13, the sensory evaluation results of the difference in strength between the Kim Crispy and Visible Green Crispy immediately after manufacturing were described. .

By adding seaweed or thorny green, all tastes of appearance, flavor, taste, and color were greatly improved. In particular, although the preference is lowered due to the characteristic fishy taste of seaweed or prickly pear, seaweed crisp or thorny green crisp prepared by the method of the present invention significantly improves the aroma of seaweed or prickly pear without a fishy taste while alleviating the buttery flavor. It became crispy and strengthened. This preference was maintained even after the storage period had elapsed, and in the case of Kim Krispy, even after 3 weeks of manufacture, the preference was evaluated rather than the control without the addition of Kim.

Claims (6)

(A) preparing a butter cream of seaweed or thorny green pepper by adding seaweed powder or thorny green powder to butter at room temperature and stirring until creamy;
(B) mixing the marshmallow melted in low heat with the butter cream; And
(C) After adding the krispy to the mixture and mixing, cool the shape;
Method of manufacturing a crispy characterized in that it is manufactured, including.
According to claim 1,
The content of seaweed powder or thorny green powder is 1 to 5% by weight based on the weight of the crispy.
The method according to claim 1 or 2,
The method of manufacturing crispy, characterized in that the butter cream of step (A) is prepared using 5 to 30 parts by weight of butter with respect to 1 part by weight of seaweed powder or thorny green powder.
The method according to claim 1 or 2,
A method of producing crispy, characterized in that the seaweed powder or the visible green powder is powdered after heat treatment of the dried seaweed or visible green.
The method according to claim 1 or 2,
The (C) step of crispy, corn flakes, crispy rice, fried brown rice, fried oats, fried sesame, rice fried rice, brown rice fried rice, barley fried rice, bean fried rice, one or more selected from the group consisting of crispy manufacturing method.
A crispy produced by the method of claim 1 or 2.

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