KR940004840B1 - Method of decolorizing seaweeds and method of making cookie - Google Patents

Abstract

The cookie with the decolorized edible seaweeds is prepd. by (a) removing the water soluble polysaccharide of edible seaweeds, e.g. Laminaria, Undaria, green laver etc., by heating in the 90-95 deg.C water, (b) decolorizing the obtd. edible seaweeds by adding alkali metallis salt of hypochlorate with air injection in 0.3-0.45 v/v% chloride concentration, (c) soaking the decolorized seaweeds in 5 w/v% salt soln. and washing, (d) drying the washed seaweeds and pulverizing to obtain the decolorized seaweed powder, (e) adding 1-2 wt.% seaweed powder into the cookie material to prepare cookie.

Description

Decolorization of Edible Seaweeds and Method of Making Cookies Using the Same

The present invention relates to a method for decolorizing and powdering edible seaweed and preparing cookies using the same. A total of 414 species of seaweeds in Korea are reported. Seaweed has been used as a direct food, medicinal, fertilizer, raw material of the seaweed industry, feed for livestock, and fertilizers, and only 60 kinds are used for direct food. In particular, the seaweed is rich in nutrients such as vitamins, minerals, fiber, sugars, proteins, lipids and various biologically active substances, and its use is very large. Seaweeds are used in simple processing such as instant products such as silk products, salted products, seaweed soup, seaweed seaweed, and seaweed noodles.

Recently, the use of natural seasonings, health foods using powders, bioactive substances and the like has been expanded in various ways. However, this has a disadvantage in using because it is a problem when adding or processing as food due to its own color and smell.

Accordingly, the present invention solves the above-mentioned difficulty by bleaching bleaching, drying, and powdering edible algae using sodium hypochlorite and acetic acid while minimizing loss of active ingredients of seaweed.

The present invention will be described in detail by way of examples.

Example 1

After swelling 2 kg of dried kelp in water, washing with water three times to remove salts and heating in water at 90-95 ° C. for 20 minutes to remove water-soluble polysaccharides. Here, 8 liters of distilled water is added, acetic acid is added to 2% v / v, and the mixture is allowed to stand for 10 minutes while blowing air by using an air compressor. v After adding the mixture as much as possible first, leave it for 15 minutes, and then add sodium hypochlorite to 0.3% v / v of the effective chlorine in the second place, and then add acetic acid to 3% v / v. do. The bleached bleached kelp thus obtained was washed several times with water, immersed in a 5% w / v saline solution for about 1 hour, washed with water, dried at 70 ° C. or less, and then powdered kelp powder was obtained.

Example 2

After swelling 2 kg of dried seaweed in water, washing with water three times to remove salts and heating in water at 90 to 95 ° C. for 20 minutes to remove water-soluble polysaccharides. Here, 8 liters of distilled water is added, acetic acid is added to 2.5% v / v, and the mixture is allowed to stand for 10 minutes while blowing air by using an air compressor. v After mixing, add 1st as much as possible, and leave it for 15 minutes, then add sodium hypochlorite to 0.3% v / v of effective chlorine in the second time, mix, and leave it for 5 minutes, then add 3.5% v / v of acetic acid. Leave for about 1 hour later. The bleached bleached seaweed thus obtained was washed several times with water, immersed in a 5% w / v saline solution for about 1 hour, washed with water, dried and powdered at 70 ° C. or lower to obtain a bleached wakame powder.

Example 3

After swelling 2 kg of dried greens in water, washing with water three times to remove salts and heating in water at 90 to 95 ° C. for about 20 minutes to remove water-soluble polysaccharides. Here, 8 liters of distilled water is added, 1% v / v of acetic acid is added to the mixture, and the mixture is allowed to stand for 10 minutes while blowing air using an air compressor, followed by the effective amount of sodium hypochlorite 0.05% v / v. v Add as much as possible first, then mix and leave for 15 minutes, then add sodium hypochlorite to 0.25% v / v of effective chlorine in the second time, mix for 5 minutes and add acetic acid to 2.0% v / v Leave for about 1 hour later. The bleached bleached green seaweed thus obtained was washed several times with water, immersed in a 5% w / v saline solution for about 1 hour, washed with water, dried and powdered at 70 ° C. or lower to obtain a bleached blue powder.

Example 4

1 to 2% by weight of depigmented seaweed powder, 41 to 42% by weight of wheat flour, 15% by weight of butter, 15% by weight of shortening, 15% by weight of sugar, 2% by weight of starch syrup, 0.5% by weight of salt , 5% by weight of eggs, 4.5% by weight of egg yolks are mixed, added with an appropriate amount of water, kneaded, baked, baked and cooled to prepare the cookies of the present invention.

Cookies prepared in this way have no color and smell of algae, and are suitable for eating.

Claims (2)

Edible seaweeds such as kelp, seaweed, and seaweed are heated to 90-95 ℃ in water to remove water-soluble polysaccharides, and 0.3 ~ 0.45% v / v of effective chlorine A method of decolorizing edible algae which is dried and powdered at 70 ° C. or lower by immersion in a 5% w / v salt solution after decolorization by adding an alkali metal salt of hypochlorous acid. A method for preparing cookies using decolored edible algae, wherein the decolored edible algae powder prepared by the method of claim 1 is added in an amount of 1 to 2% by weight based on the cookie material.