KR20210001131A - Preparation Method for Food with Seaweeds Powder Using Yolk - Google Patents

Abstract

The present invention relates to a method for producing food with seaweed powder added, which contains seaweed-derived useful ingredients by containing seaweed, can be consumed with excellent sensory properties without a fishy texture peculiar to seaweed, and has excellent antioxidant properties and, more specifically, to a method for producing food with seaweed powder added, which suppresses the fishy smell of seaweed by adding seaweed powder in a pretreated state where the seaweed powder is evenly mixed with yolk.

Description

Preparation Method for Food with Seaweeds Powder Using Yolk}

The present invention relates to a method for preparing a food containing seaweed-derived useful ingredients, which can be ingested with excellent organoleptic properties without a fishy texture peculiar to seaweed, and has excellent antioxidant properties.

As the overall standard of living improves and social interest in well-being increases, there is an increasing demand for functional foods with excellent sensory properties and excellent nutrition and quality. In line with this trend, in the past, high-value-added products have been developed that are derived from natural substances and added substances such as antioxidant activity, immune activity, and anti-inflammatory activity to substitute meals or snacks that simply substitute rice.

Not only does the sea have much larger organic matter production capacity than the land, the sea occupies about 70% of the earth's surface, and 80% of all living things on the planet live in the sea, so it is receiving a lot of attention as a resource report. In addition, marine pharmacology, one of the fields that is being actively researched recently, is attracting new attention as a research field that investigates substances constituting marine organisms, extracts useful components, and uses physiologically active substances.

Among marine organisms, seaweed is one of the resources that has been used for a long time and has proven its safety. Representative examples include seaweed, green seaweed, thorny green seaweed, seaweed and kelp. Enteromorpha (Ulva) prolifera is similar to laver, but has a slender blue color like hair. It is commonly called Ecklonia, but unlike Ecklonia cava, a brown algae, it is a perennial algae belonging to the green algae. Seaweed is rich in inorganic ingredients and vitamins, and contains functional ingredients that exhibit various physiological activities such as taurine, polyunsaturated fatty acids, alginic acid, fucoidan, laminaran, and dietary fiber.

Seaweed is very weak in circulation in a living state, so processing is essential. However, in the case of broad-shaped leaves such as seaweed or kelp, they are salted or dried, and those with thin hairs such as seaweed, green, and thorny green are dried in a thin plate like paper.

The general consumption pattern of seaweed is that it is used as a side dish such as baking, seasoning, or boiling like a soup at home. However, soups, noodles, and sweets containing some seaweed have been reported due to the growing interest in well-being foods. Registered Patent No. 10-0437993 reports noodles including seaweed powder obtained by immersing, washing, and crushing seaweed, respectively, and Korean Patent Publication No. 10-2001-0104965 is made by mixing powdered powder and additives by drying seaweed. Disclosed is a method of manufacturing a functional food manufactured by heat treatment of a molded product. Seaweeds can improve the sensory properties of foods to which they are added due to their soft taste and aroma, but foods containing seaweeds due to the unique off-flavor, that is, fishy smell, do not have high palatability, so the development of seaweed-added products is limited, or Or, the amount of seaweed added in the product was very small. Moreover, even if seaweed is processed into a powder state, the fishy taste increases as the storage period increases, and it is an obstacle to the development of food using seaweed powder because it is necessary to use powder that has not been pulverized after washing and drying. Accordingly, if a method of manufacturing a food that does not have a fishy smell while adding seaweed powder is developed, it is expected that the use of powdered processed products in addition to the current limited processing method of seaweed can be further activated.

Registered Patent No. 10-0437993 Publication Patent No. 10-2001-0104965 Registered Patent No. 10-1876648

The present invention is to solve the problems of the prior art as described above, while removing the fishy taste of seaweed to have more excellent organoleptic properties, it is possible to improve the quality of food by imparting functionality by useful ingredients derived from seaweed. It is an object of the present invention to provide a method of manufacturing a food with algae powder.

In order to achieve the above object, the present invention provides a method for preparing a food containing seaweed powder, wherein the seaweed powder is evenly mixed with egg yolk and added in a pretreated state to suppress the fishy smell of seaweed. It is about the manufacturing method.

The organoleptic properties of food are greatly influenced by the type of subsidiary materials and cooking methods used together even if the same ingredients are used in the same amount. It is also referred to as'hand taste' or'secret' when the sensory performance is significantly improved due to very small variables in food cooking. This is because food doubles or rather reduces taste and aroma by interactions between ingredients, not simply a combination of ingredients.

The present invention confirms that the fishy smell of the seaweed is effectively controlled while maintaining the unique taste and aroma of the seaweed when passing through the pretreatment process of mixing the seaweed powder with the egg yolk, and by using this, the method for preparing the seaweed-added food is completed. In the case of food manufactured using eggs in the present invention, the algae powder is added through a pretreatment process of pre-mixing the seaweed powder with egg yolk by adjusting the cooking sequence instead of simply adding the seaweed powder to the cooking step. It is possible to manufacture a seaweed powder-added food with excellent properties. Or, if the food does not contain eggs at the time of manufacture, it can be prepared using only a small amount of egg yolk. It is sufficient to mix the seaweed powder and the egg yolk to the extent that the powders are not aggregated and are evenly mixed with the yolk, but if the powder particles are large, the egg yolk component may be left mixed so that the powder is evenly permeated before use. The leaving time is preferably about 2 to 30 minutes, and if the leaving time is long, the freshness of the yolk decreases and may harden in the air, so leaving it for too long may be rather bad.

In the present invention, the seaweed powder may be used in a dried state, but it is more preferable to add 0.3 to 3 weight multiples of water to make it into a porridge state by adding water of 0.3 to 3 weight times, and then mixing it with egg yolk. By the above-described treatment, aroma and taste unique to seaweeds excluding off-flavor (fishy smell) may increase, as well as colors unique to seaweeds may be clearly expressed. If the amount of water used is too small, the effect due to the addition of water is insignificant, and if the amount of water used is too large, the effect of removing fishy smell decreases.

At this time, it is more preferable that the time between water is added to the seaweed powder and used in the next step is 5 minutes to 3 hours. The longer the time it is left mixed with water, the more dull the color of the seaweed and the fishy smell increases, and it is preferable that the treatment time does not exceed 3 hours, since the useful effect does not increase further even if treated for more than 3 hours. .

In the present invention, in order to effectively mask the fishy smell of seaweeds, preserve the unique taste and aroma of seaweeds, and enhance functionality due to the useful components of seaweeds, the weight ratio of seaweed powder and egg yolk is preferably 1: 3-20. If the weight ratio of egg yolk is less than 3, it is difficult to evenly mix seaweed powder and egg yolk, and the masking effect of fishy smell is not sufficient.The larger the weight ratio of egg yolk, the better the effect of removing fishy smell, but if the weight ratio of egg yolk exceeds 20, There is a problem in that the content of seaweed is too small or the ratio of eggs is too large to spoil the unique taste of the manufactured food. As a result, the content of seaweed powder in the prepared foods is preferably 0.1 to 10% by weight, and the use and amount of egg yolk and seaweed powder may be appropriately adjusted according to the type of food.

The seaweed may be used as long as it can be powdered after drying, and examples thereof include seaweed, green seaweed, thorny green seaweed, seaweed or kelp. In the following examples, only examples of thorny greens were illustrated, but it was confirmed in additional experiments that at least seaweed, green seaweed, seaweed, and kelp exhibit similar effects when applied to the product, so it can be inferred that it can be extended to other seaweeds. .

Foods to which the manufacturing method of the present invention can be applied may be any food, as long as eggs are used during manufacture, examples of which include noodles (including Eastern and Western noodles such as pasta), bakery products such as bread and sponge cake, dumpling skin, gnocchi, kalguksu, Sujebi, steamed egg, egg roll, etc. may be mentioned, but of course, it is not limited thereto.

More specifically, by applying the method of the present invention to the manufacture of noodles, the present invention comprises the steps of (A) adding egg yolk in a weight ratio of 3 to 20 times to the seaweed powder and mixing evenly; (B) adding grain flour, salt, and water to the mixture of step (A) and kneading; And (C) pushing the dough to prepare the noodles; provides seaweed noodles, characterized in that produced by. As can be seen from the above manufacturing method, a feature of the present invention is that when seaweed powder is added in a conventional noodle manufacturing method, the seaweed powder is added through a pretreatment process of premixing with egg yolk. The pretreatment method by mixing seaweed and egg yolk may apply the method described in the above-described method for preparing food with seaweed powder.

Other ingredients used in the manufacture of noodles, the amount used, and the manufacturing method can be applied as it is to the manufacturing method according to the prior art. For example, as the grain flour used in the manufacture of noodles, one or more selected from the group consisting of flour, rice flour, and soy flour may be used. Noodles can be used as raw noodles that have been pushed and cut, dried, or fried in oil. For details related to the method of manufacturing noodles, a method of the prior art can be applied, so a detailed description thereof will be omitted.

As described above, according to the method for preparing a food containing seaweed powder according to the present invention, while effectively masking the fishy taste and aroma of seaweed, a unique aroma, taste, and color are added, and functionality by useful ingredients of seaweed can be imparted.

1 is a graph showing the moisture content according to the content of seaweed in seaweed noodles prepared according to an embodiment of the present invention.
Figure 2 is a photograph of seaweed noodles according to an embodiment of the present invention.
3 is a graph showing the phycocyanin content according to the content of seaweed in seaweed noodles prepared according to an embodiment of the present invention.
4 is a graph showing the content of chlorophyll according to the content of seaweed in seaweed noodles prepared according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying examples. However, these embodiments are only examples for easily explaining the content and scope of the technical idea of the present invention, thereby not limiting or changing the technical scope of the present invention. It will be obvious to those skilled in the art that various modifications and changes are possible within the scope of the technical idea of the present invention based on these examples.

[Example]

When preparing food containing prickly green and egg, noodles are prepared through a preparation example in which a pretreatment process of mixing prickly blue powder in an egg in advance, and a comparative example in which prickly green powder is added without a separate pre-treatment process, is used. Through the inspection, the effect of the pretreatment process on the removal of the fishy taste of the visible blue was evaluated.

1. Manufacture of spiny green noodles

Manufacturing example

Prickly blue noodles were prepared according to the mixing ratio in Table 1 below. First, 3 times the amount of water was added to Prickly Green (Songwon Foods Co., Ltd.), mixed evenly, and then left for 10 minutes so that the Prickly Green powder contained water evenly to prepare Prickly Green porridge. The egg yolk was added to the prickly green porridge and stirred to ensure sufficient mixing. Add salt (flower salt, salt Seobang salt) and egg yolk to gravitational flour (gompyo flour, Daehan Mill Co., Ltd.), add warm water little by little, knead at room temperature (20℃), put in a plastic bag, and place 30 Rested for a minute. The finished dough was made into noodle strands with a final thickness of 2.0 mm and a width of 4.0 mm using a noodle maker (BE-6200 Bethel Industries), and cut into 20 cm lengths to be used as raw noodles.

Comparative Example 1

Prickly blue noodles were prepared in the same manner as in Preparation Example, except that 16.5 g of water was added instead of not adding egg yolk.

Comparative Example 2

Prickly green noodles were prepared by the same method as in Preparation Example, except that the thorny green was not pretreated with egg yolk and the whole ingredients were mixed and kneaded at once.

Comparative Example 3

Except for using whole eggs instead of egg yolk, spiny green noodles were prepared in the same manner as in Preparation Example.

2. Evaluation of physicochemical properties of spiny green noodles

The physicochemical properties of the prickly blue noodles prepared according to Preparation Example were evaluated.

1) moisture content

About 1.0 g of a raw noodles sample was taken and measured using an infrared moisture analyzer (Infrared Moisture Analyzer FD-660, Kett Electric Laboratory, Tokyo, Japan). The measurement was repeated three times to obtain the average value, and the results are shown in FIG. 1.

The moisture content increased significantly as the added amount of the visible green onion increased. This suggests that prickly blue has an effect of retaining moisture.

2) Weight, volume, moisture content

30 g of a raw noodles sample was put in 300 ml of boiling water and cooked for 5 minutes. The weight was calculated by the weight of the cooked noodles, which was removed from boiling water, cooled in cold water for 1 minute, and water was removed for 10 minutes. FIG. 2 is a photograph of the cooked and fresh noodles of spiny green noodles according to the preparation example. The left side is the cooked side and the right side is the fresh side, showing noodles with 0, 1, 3, and 5% of the added amount of spiny green as going down from top to bottom. .

The volume was calculated by adding the sample immediately after measuring the weight in a measuring cylinder containing 150 ml of distilled water and increasing the volume of water.

The moisture content of cooked noodles was calculated by the following formula.

Moisture content (%) = (cooked noodles weight-raw noodles weight) / raw noodles weight × 100

Table 2 below summarizes the results, and the weight, volume, and water content of the sample were hardly affected by the amount of visible blue added.

3) chromaticity

After 15 g of raw and cooked noodles were taken each, the chromaticity was measured by placing them in a petri dish (50 × 12 mm) without any empty space. For chromaticity, Hunter L value (Lightness), a value (Redness), and b value (Yellowness) were repeatedly measured 3 times using a color difference meter (Spectrophotometer CM-600, Konica Minolta Sensing, Inc., Tokyo, Japan), and the average value As shown in Table 3. For the standard color value, a calibration plate with an L value of 99.38, a value of -0.14, and b value of -0.07 was used as a standard.

As can be seen in Table 3, the L and b values of the raw and cooked noodles significantly decreased as the amount of visible green was increased. In the case of the same amount of visible green, the L and b values were higher in cooked noodles than in raw noodles, and the a value was higher in fresh noodles.

4) phycocyanin content

To measure the phycocyanin content, 3 g of raw noodles were mixed with 27 mL of 80% methanol, and then immersed in soniaction (Powersonic 420, Hwashin technology, Gwangju, Korea) at 40° C. for 2 hours. After taking the supernatant by centrifugation (Combi-514R, Hanil, Hwaseong, Korea) at 3,000 rpm for 20 minutes, absorbance at 620 nm and 652 nm using an elizer (Epoch Microplate Spectrophotometer, BioTeck Instruments, Winooski, VT, USA) Was measured.

The phycocyanin content was calculated by the following formula (Bennett A and Bogorad L., J. Cell Biol. 58: 419-435, 1973), and the results are shown in FIG. 3 below.

C-PC (C-phycocyanin, mg / ml) = [A 620 - 0.474 × A 652)] / 5.34

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

The content of phycocyanin pigment increased as the content of prickly blue was increased, and the content of allophycocyanin was more remarkable. Phycocyanin contributes to antioxidant and anti-inflammatory effects, and is one of the blue pigments with active research.

5) Chlorophyll content

1 g of a raw noodle sample was immersed in 50 mL of dimethl sulfoxide (DMSO), and the pigment was extracted for 24 hours in a dark condition at 30°C, and then 664 using an elizer (Epoch Microplate Spectrophotometer, BioTeck Instruments, Winooski, VT, USA). The absorbance was measured at nm and 648 nm.

The content of chlorophyll was calculated from the absorbance by the following equation (Remote Sens Environ 39:239-247, 1992), and the results are shown in FIG. 4.

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

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

Like the phycocyanin content, the chlorophyll content significantly increased as the amount of prickly green was increased. Chlorophyll is a major component of visible blue and is known to contribute to oxidation prevention.

6) texture

The raw noodles were cut into a length of 1 cm and placed on a plate in a straight line, and the texture of the sample was measured at least 5 times using a plunger with a diameter of 25 mm with a Texture Analyzer (TA-XT2, Stable Micro System Ltd, Surrey, England). As for the texture, hardness, adhesiveness, elasticity, cohesiveness, guminess, chewiness, and recovery elasticity were measured. Analysis conditions were pre test speed 0.2 mm/sec, test speed 0.2 mm/s, post test speed 0.2 mm/s, strain 75%, return distance 10.0 mm, return speed 10 mm/sec, and contact force 5.0 g.

Table 4 summarizes the texture measurement results.

As the amount of prickly green was increased, the hardness, gumminess, and chewiness increased significantly. This means that the properties of the noodles are affected by the addition of thorny greens.

3. Sensory evaluation

The fishy masking effect of prickly green noodles according to the addition of egg yolk was investigated, and the strength test was conducted by providing cooked noodles to develop a recipe suitable for the manufacture of prickly green added foods. The thorny blue sensory agent asked 8 students who are enrolled in the Department of Food and Nutrition at Chungnam National University to understand sufficient knowledge, terminology, and evaluation criteria before responding to the experiment. Sensory evaluation was performed using a 7-point scale, and all samples were marked with 3 digits using a random number table.

1) Sensory evaluation according to egg yolk addition

In order to evaluate the effect of the organoleptic effect according to the addition of egg yolk, the organoleptic properties of the spiny green noodles of Comparative Example 1 and Preparation Example were evaluated, and the results are summarized in Tables 5 and 6, respectively.

Comparing Tables 5 and 6, the addition of egg yolk did not affect the color of the prickly blue noodles at all, and the effect on the prickly blue taste, prickly blue aroma, and savory taste was also insignificant. However, the strength against the fishy taste was significantly reduced by the addition of egg yolk, so it was confirmed that the addition of the yolk had a masking effect of the fishy taste.

2) Sensory evaluation of fishy taste according to recipe

In order to compare whether the fishy taste intensity changes according to the method of adding eggs during cooking, sensory evaluation of the spiny green noodles of Preparation Example, Comparative Examples 2 and 3 was performed, and the results are shown in Table 7.

When compared with Comparative Example 2 and Comparative Example 3, the score of the visible blue fishy smell of the Preparation Example was significantly lower. It was confirmed that the pretreatment using egg yolk was superior to the method of mixing and kneading the whole ingredients at once without pretreatment of prickly green, and the method of pre-treating whole eggs with prickly green instead of egg yolk.

Claims (7)

In the manufacturing method of seaweed powder added food,
A method for producing seaweed powder-added food, characterized in that seaweed powder is evenly mixed with egg yolk and added in a pretreated state to suppress the fishy smell of seaweed.
The method of claim 1,
A method of manufacturing a food with seaweed powder, characterized in that water is added to the seaweed powder by adding 0.3 to 3 weight multiples of water to retain moisture and then mixed with egg yolk.
The method of claim 1,
The weight ratio of the seaweed powder and egg yolk is 1: 3 to 20, characterized in that the seaweed powder-added food manufacturing method.
The method according to any one of claims 1 to 3,
The food is one selected from the group consisting of noodles, bread, sponge cake, dumpling skin, gnocchi, kalguksu, sujebi, steamed egg, and egg roll.
The method of claim 4,
The seaweed is laver, green, prickly green, seaweed or kelp.
(A) adding 3 to 20 times the weight ratio of egg yolk to seaweed powder and mixing evenly;
(B) adding grain flour, salt, and water to the mixture of step (A) and kneading; And
(C) pushing the dough to prepare noodles;
Seaweed noodles, characterized in that produced by.
The method of claim 6,
Grain flour, seaweed noodles, characterized in that at least one selected from the group consisting of flour, rice flour and soybean flour.

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