KR880001039B1 - Manufacturing method for wheat flour with seaweed - Google Patents

Abstract

Enriched flour(or grain powder) with green seaweed is prepd.. Thus, well-selected and washed green seaweeds are boiled for 5 min at 100≰C in Al(OH)3 soln. (6-8≰ B'e), chilled and washed with the cold clean water of 7≰C. The boiled green seaweeds are dehydrated, air-dried to have 10% moisture, and crushed to give crude crushings. The crushings are mixed with flour (or grain powder) at the ratio of 1:10. The mixt. is triturated using a mill and screened with the 100mesh sieve to give fine enriched flour (or grain powder).

Description

Processing method of fortified powder based on wheat and seaweed

1 is an amino acid analysis of the fortified powder product of the present invention.

The present invention is to provide a fortified powder, which is the main material used in the production of multi-purpose foods by using the aluminum hydroxide as a converging agent to fix various nutrients contained in raw seaweed seaweed and shrink the volume of seaweed raw material mixed with grains.

The traditional diet of Korean people eats rice as a staple food, so it is difficult to balance the nutrients needed by the human body for health maintenance, and many cases cause various diseases due to acidification of constitution due to unbalanced nutrition. Increasing levels of protein increased protein intake, but the intake of mineral vitamins, essential amino acids, etc. was below the recommended amount, and the concentrated nutrients caused excessive burden on the organs. The development of stocks is urgent.

According to the present invention, algae, which are alkaline foods, are processed without mixing nutrients such as seaweed, seaweed, kelp, and soybeans. Cooking lights lose a lot of nutrients.

In other words, the seaweed cooked in the raw state is reluctant because the palatability and taste are inferior in palatability in eating, and the conventional eating method has a disadvantage such as inadequate eating of a sufficient amount of seaweed-containing ingredients for nutrition intake. In addition, the conventional salting method is that the seaweed tissue is separated from the protoplasm, so that some minerals, amino acids, vitamins, and feces of seaweed components are eluted, deteriorated or lost by salt, and heated by boiling water during the cooking process. There is a disadvantage in that it is eluted out of the cells, such as decomposition decomposition and heterogenization of nutrients.

The present invention improves the food intake as described above and by using aluminum hydroxide as a converging agent to prevent the loss of nutrients during long-term storage or processing by applying the action to strongly coagulate or fix various nutrients in the cell seaweed sleeping water Diluting an appropriate amount of aluminum gel in the algin carrageenin, a phosphorus or soluble mineral and intrinsic component that is sensitively eluted or lost extracellularly in hydrothermal water in the process of wakame by converging action It prevents the elution of colloids, amino acids, vitamins, etc. of seaweeds such as seaweeds, and keeps various ingredients of wakame in the cells even in the course of self-learning so that the nutrients contained in seaweed remain intact. It is possible to obtain a superior product only by adjusting the degree of dilution. If it is as follows.

First, fill the water in the seaweed cooking boiler, add aluminum hydroxide, and adjust the amount of aluminum so that the dilution of aluminum is 6-8 degrees with a liquid concentration meter, which is a hydrometer, and the water is heated to 100 degrees Celsius. The amount of raw seaweed that can be immersed in the water is added to the water, and the water is heated for 5 minutes while the water is continuously heated.The hot seaweed, which has changed color in green, is removed from the water. Cool (the process continues until the requirements are secured). At this time, minerals in the seawater existing in the pit of seaweed are also removed from the membrane due to the atrophy of the wakame tissue and is also obtained by the effect of washing in the cooling process.

The above-described method is not limited to seaweed, and the same effect can be obtained even by using seaweeds such as seaweed and kelp as raw materials.

EXAMPLE

을 채우고 수산화 알미늄 16-20㎏을 가하여 액체 농도 측정계로 비중을 측정할 때 6-8°보매가 되게 하고 이 처리액을 100℃로 가열하여 자숙용수에 충분히 잠길 정도의 량의 정선하고 세척한 생초미역을 용수에 투입하고 약 5분 가량 자숙한 다음 용수에서 미역을 끌어내면 녹색의 자숙미역을 얻게 되고, 이를 약 7℃정도의 냉각 정수에 투입하여 급냉하면서 세척하여 건저낸다.Water 100 in seaweed boiler

16-20 kg of aluminum hydroxide was added to make the liquid concentration 6-8 ° when measuring the specific gravity with a liquid concentration measuring instrument. After the seaweed is added to the water and cooked for about 5 minutes, the seaweed is drawn from the water to obtain green ripening seaweed.

At this time, foreign matter present in the pit of seaweed is also removed from the pit due to the shrinkage of the wakame tissue and also removed in the cooling process.

The steamed seaweed obtained by the treatment method as described above is dehydrated with a dehydrator and dried with seaweed so that the moisture content is about 10% with a hot air dryer. The crude powder is first milled to obtain roughly 1/13 weight of crude seaweed powder. Flour (grain flour) was mixed at a ratio of 10 with respect to iron seaweed 1 and ground in a pincracia mill to obtain a powdered powder, which was a finely divided mixture passing through a network of 100 trees.

Experimental Example 1

The wakame tissues were absorbed and expanded as a result of self-processing and cooling the wakame seaweed in water diluted to less than 4 degrees of aluminum dilution. This phenomenon is caused by the difference in osmotic pressure inside and outside the wakae cells. Most of the viscous and some minerals were eluted out of the cells and absorbed extracellular water during the self-learning process (osmotic pressure phenomenon).

As described above, when dried seaweed is dried, the lobe is soft and the volume shrinks to about 1/10 of the raw material.In terms of viscosity, the processed seaweed is ground to 100 mash and the powder of wheatweed 10 to 1 As a result of mixing noodle by weight, the noodle was so weak that the noodle was cut and the noodle could not be drawn long.

As a result of the above experiment, it was found that in the raw water processing, the processing water, which is the external liquid of wakame cells, did not have a good quality in the seaweed, which was cooked by the low osmotic water. On the other hand, if the amount of aluminum hydroxide in the water to be processed exceeds the appropriate amount, the seaweed was broken during the cooking process due to atrophy.

As a result of aberration experiments to find the amount of aluminum hydroxide needed for the optimal convergence of seaweed, it was found that the dilution of aluminum hydroxide of about 6 to 8 degrees was required for the optimal convergence of seaweed. When dried and mature seaweed is dried to about 1/13 of raw seaweed, the volume is shrunk, and the skin of undegreased animal is hard as dry, and it becomes black lustrous or lobular.

The method of the present invention cleans the seaweed once the cooling process is completed by water purification to completely remove impurities remaining on the epidermis, dehydrated with a rotary dehydrator and put into a seaweed dryer to dry 10-15% of moisture and completely dried seaweed When the wheat flour is mixed with wheat, the wheat and seaweed crude powder are mixed at a weight ratio of 10 to 1 and placed in a mill (Pinkrasha) equipped with 100 necks. It is removed and a reinforcement is obtained which is finely divided, such as known gravity flour.

The crude seaweed seaweed prepared in the above manner can obtain the following test results.

The test method is based on the Food and Drug Administration Standards and Standards (Notice 83-9).

Experimental Example 2

In the process of mixing wheat and seaweed crude powder in a ratio of 10 to 1, the powder processed by mixing less than 1 seaweed mixture 1 has low nutrient content such as vitamin and minerals, so it is not worth as a fortified powder. In case of reinforcement powder, the sample cooked with seaweed expansion, which is about 10 times larger than flour, will not be able to savor the taste of grain at all, and as another disadvantage, as described in Appendix 2 Essential amino acids such as threonine, valine, methionine, isoleucine, and phenylalanine, which are more contained in wheat than seaweed, are essential in the components of the fortified powder due to the decrease in wheat volume. There are also disadvantages such as a decrease in the amount of amino acids. Considering this, the mixture of wheat and seaweed should be 10 to 1 for the balance of taste and nutrition. It is hopeful.

Nutritional value of flour

TABLE 2

Fortified Wheat Flour Amino Acid Analysis

As described above, among the components of the reinforcement powder processed by the method, the viscosity of seaweeds such as algin kegerinin is stabilized, and these viscosities are combined with gluten quality in wheat components. As described, the viscosity is more than twice as high as that of gravity flour, and Table 4, Fortified Nutritious Nutritants, as described in the table, which contains vitamins A, C, calcium, phosphorus, iron, etc. Groups and minerals are significantly strengthened compared to known wheat flour, resulting in a balanced food with essential nutrients for health.

Table-3

Strength Viscosity Test Table

compare ; This test was based on the Food Analysis Method (Japan Food Engineering, 1982), page 631-5.

Table-4

Ganghwa meal nutritional analysis table

Note; This test was conducted by A.O.A.C., 14th (1984) and the Japanese Food Analysis Handbook (Jeonbaek, 1982).

In addition, foods prepared with this fortified powder have a vivid green color, such as dyed green with flour, and are capable of manufacturing various kinds of foods made from flour such as noodles, bread, confectionary, etc. It can be packaged with flour and commercialized.

As described above, the balance of nutrition and the seaweed eating method are easy, so that the eating habits can be easily improved, and the conventional eating habits that eat seaweed by corrosion can improve the lungs that cannot eat large amounts at once. It will be convenient to provide nutritious foods for pregnant and nursing mothers, and foods prepared with this fortified powder can contribute to improving the national food supply as an excellent source of minerals and vitamins. On the other hand, the large consumption of seaweed can also contribute to the national economic development by raising the income of farmed fishers.

The present invention is processed without destroying nutrients in the processing of seaweed, so that various ingredients of seaweed are mixed with grain flour, so it is stable even for long-term storage, and grains and seaweed are mixed in an appropriate ratio because they are mixed with grains. It is possible to eliminate the discomfort, and also has the advantage of contributing to the prevention of diseases such as constipation by excellent action of carbohydrates of seaweed present in the components of the fortified powder.

Claims (2)

After washing the fresh seaweeds, the appropriate amount of aluminum hydroxide was heated to 100 ℃ and poured into this water for about 5 minutes to self-defrost, collected and quenched with cold water at 7 ℃ and then dehydrated. Drying powder to about 11% to make a small powder, the flour powder 1 is a powdered powder processing method is a grain powder mixed with selected seaweed powder by mixing flour or cereal flour in a weight ratio of 10 to 100 mesh. The method of processing a fortified powder according to claim 1, wherein the concentration of aluminum hydroxide is 6 ° to 8 ° when measured with a hydrometer.

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