WO2022045750A1 - Method for preparing wet noodle by using chlorella containing no chlorophyll - Google Patents

Abstract

The present invention provides a method for preparing wet noodles, the method comprising adding chlorella containing no chlorophyll. When the wet noodles obtained according to the preparation method of the present invention are prepared or cooked into boiled noodles, the boiled noodles exhibit increased firmness, elasticity, and chewability, so that the swelling of the boiled noodles, which results in the degradation of a chewy texture, can be retarded.

Description

Manufacturing method of raw noodles using chlorella that does not contain chlorophyll

The present invention relates to a method for producing raw noodles using chlorella. More particularly, the present invention relates to a method for producing raw noodles comprising adding chlorophyll-free chlorella.

Wet noodles refer to noodles obtained by kneading wheat flour with water and then manufacturing (making noodles) in the state of noodles. If raw noodles are artificially dried or naturally dried, they are referred to as dry noodles. Raw noodles include various types such as pasta noodles, spaghetti noodles, udon noodles, jajang noodles, and noodle noodles.

Raw noodles having a green color or the like are known, and for example, green pasta noodles in which nutrition is enhanced by using spinach powder in pasta are known. In addition, in order to enhance nutrition and functionality, a method for producing green noodles prepared using chlorella powder is known. Chlorella, one of the micro freshwater green algae, contains nutrients such as chlorophyll, vitamins, and minerals as well as carbohydrates, proteins, and fats beneficial to the human body. In addition to this, chlorella, which is widely used as a raw material for health functional foods, not only has a high antioxidant effect, but can also help skin health and immune function. Chlorella is cultured by autotrophic culture, heterotrophic culture, or a combination thereof, and may be cultured in a medium containing a carbon source, a nitrogen source, a trace metal, a trace element, and the like.

For example, International Patent Publication No. WO 2016/184506 discloses a noodle product comprising a powdery phase comprising 0.1 to 20 parts of microalgal powder containing at least 50% lipids by dry weight. In addition, the present applicant has disclosed a method for producing raw noodles, which includes adding chlorella, vegetable protein, and olive oil to improve the physical properties of raw noodles and remove the chlorella odor (Korean Patent Registration No. 10-1235894) . However, when raw noodles are prepared using 50% or more high-lipid microalgae powder, a problem of increasing calories may occur. In addition, when reducing off-flavor by adding olive oil, gluten, etc., an additional process or cooking may be required, and gluten may cause allergy.

On the other hand, raw noodles prepared from wheat flour, etc. are usually cooked in boiling water and ingested in the form of deep sleep. However, the obtained deep sleep has a problem in that the chewy texture is rapidly reduced by blowing easily over time, and it is required in the art to improve these physical properties.

The present inventors performed various studies in order to solve the problem of good sleep in which the chewy texture is rapidly reduced by blowing easily. Surprisingly, the present inventors have found that when chlorella that does not contain chlorophyll is added during the production of raw noodles, which are raw materials for good sleep, the hardness, elasticity, and chewiness of the resulting good sleep are significantly increased, thereby slowing the decrease in chewy texture in a short time. It has been found that not only can it be possible, but it can also avoid the problem of off-flavor occurring in green chlorella.

Accordingly, an object of the present invention is to provide a method for preparing raw noodles using chlorophyll-free chlorella.

According to one aspect of the present invention, the method comprises the steps of: (a) kneading a mixture of chlorophyll-free chlorella and wheat flour with water; And (b) there is provided a method for producing raw noodles for the production of good sleep with increased hardness, elasticity, and chewiness, comprising the step of making noodles with the dough obtained in step (a).

In the manufacturing method of the present invention, it is preferable that the mixture does not contain gluten.

The chlorophyll-free chlorella may be a powder obtained by drying the cells obtained by culturing the chlorophyll-free chlorella strain. The Chlorella strain that does not contain the chlorophyll may be a Chlorella protothecoides species, preferably Chlorella protothecoides species obtained through heterotrophic culture using sugar in the absence of light. can

The chlorophyll-free chlorella may contain 45% by weight or more of microalgal protein on a dry weight basis, and may have a lipid content of 30% by weight or less. The chlorophyll-free chlorella may be preferably used in an amount of 0.5 wt% or more, more preferably 0.5 to 2.0 wt%, based on the total weight of the dough.

The raw noodles may be pasta noodles, spaghetti noodles, udon noodles, jajang noodles, or noodle noodles.

When raw noodles are prepared according to the manufacturing method of the present invention, the hardness, elasticity, and chewiness of a good sleep obtained from cooking raw noodles can be significantly increased, and thus, it is possible to effectively slow down the decrease in chewy texture in a short time. The production method of the present invention can avoid the problem of odor caused by green chlorella by preparing raw noodles using chlorella that does not contain chlorophyll. In addition, the manufacturing method of the present invention can provide not only yellow raw noodles, but also can reduce the amount of refined salt used when cooking with deep sleep, thereby reducing sodium intake, and increasing umami flavor to enhance the inherent flavor of the product. It can be elevated to improve sensuality.

1 shows the properties of a good sleep obtained from raw noodles containing chlorella that do not contain chlorophyll according to the present invention.

The present invention comprises the steps of: (a) kneading a mixture of chlorophyll-free chlorella and wheat flour with water; And (b) it provides a method for producing raw noodles for the production of good sleep with increased hardness, elasticity, and chewiness, comprising the step of making noodles with the dough obtained in step (a).

In this specification, 'hardness', 'elasticity', and 'chewability' of deep sleep are measured according to the manufacturer's instructions using a texture analyzer (Texture Analyzer, TA-XT Express, Stable Micro System, Godalming, UK). hardness, elasticity, and chewiness.

In the production method of the present invention, preferably, the mixture (ie, the mixture of step (a)) does not contain vegetable proteins such as gluten.

For the chlorophyll-free chlorella, a powder obtained by drying the cells obtained by culturing the chlorophyll-free chlorella strain may be preferably used. The powder obtained by drying the cells obtained by culturing the chlorophyll-free Chlorella strain preferably has a lipids content of 30% by weight or less, more preferably 20% by weight or less, still more preferably 5 to 15% by weight. %, particularly preferably 6 to 10% by weight.

The Chlorella strain that does not contain the chlorophyll may be a known Chlorella genus strain cultured in the form of yellow colonies, for example, Chlorella protothecoides species. Preferably, the Chlorella strain that does not contain chlorophyll may be a Chlorella protothecoides species obtained through heterotrophic culture using sugar in the absence of light. In one embodiment, the Chlorella strain that does not contain chlorophyll is a Chlorella protothecoides DS-NCRC7 having a high crude protein production capacity developed by the present inventors (KCTC 18633P) (Korea Patent Registration) No. 10-2026681) may be a strain obtained through heterotrophic culture using sugar in the absence of light. The culture may be performed by a conventional method of culturing a chlorella strain, for example, the culture method disclosed in Korean Patent Registration No. 10-2026681. For example, in the culture, glucose (Glucose), phosphate (KH ₂ PO ₄ , K ₂ HPO ₄ , etc.), metal salt (MgSO ₄ , ZnSO ₄ , CuSO ₄ , FeSO as a sugar source in water (eg, purified water, etc.) ₄ , NaMoO ₄ , MnCl ₂ , etc.), boric acid, and the like. In addition, if necessary, the medium may further include an antifoaming agent or the like. Cultivation of the strain in the medium as described above can be carried out in a conventional culture method, for example, aseptically and organically (for example, using glucose as a sugar source) in an aseptic tank, and air is supplied with 0.3 to 1.0 vvm. , by adjusting the stirring to 200 to 500 rpm, and the pH to 6.5 to 7.5, it can be carried out in a fed-batch type.

The powder obtained by drying the cells obtained by culturing the Chlorella strain that does not contain chlorophyll (also referred to herein as 'Chlorella powder' or 'Chlorella powder') is, for example, Chlorella protothecoides ). After culturing the strain, it can be obtained through a drying process such as recovery of biomass and spray drying according to a conventional method. For example, Chlorella protothecoides can be prepared by recovering a culture solution of Chlorella protothecoides by centrifugation or the like, and then drying it by a conventional method such as spray drying if necessary. Preferably, the chlorophyll-free chlorella may contain 45% by weight or more of microalgal protein on a dry weight basis. In addition, the chlorophyll-free chlorella is preferably 30% by weight or less, more preferably 20% by weight or less, still more preferably 5 to 15% by weight, particularly preferably 6 to 10% by weight on a dry weight basis. may have a lipids content of

In the preparation method of the present invention, chlorella containing no chlorophyll may be used in an amount of preferably 0.5 wt% or more, more preferably 0.5 to 2.0 wt%, based on the total weight of the dough. In one embodiment, step (a) is performed by kneading a mixture of 0.5 to 2.0% by weight of chlorophyll-free chlorella, 65 to 80% by weight of wheat flour, and 1 to 3% by weight of refined salt using 15 to 30% by weight of water. can be performed.

The manufacturing method of the present invention includes a step (ie, step (b)) of making the dough obtained in step (a) into raw noodles. The noodle making may be performed according to a conventional method used in the art, and for example, using a cutting machine, etc., rolling the dough may be performed by pulling out the noodle and cutting it out. The obtained raw noodles may be packaged and refrigerated according to a conventional method.

In the manufacturing method of the present invention, the raw noodles may be pasta noodles, spaghetti noodles, udon noodles, jajang noodles or noodle noodles.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are intended to illustrate the present invention, and the present invention is not limited by these examples.

After culturing Chlorella protothecoides DS-NCRC7 (KCTC 18633P) in 5ℓ jar fermenter according to the method disclosed in Korean Patent Registration No. 10-2026681, the cells were recovered by centrifugation at 3000 rpm, and then The powder obtained by drying the cells was used in the following Examples as 'Chlorella raw powder'. As a result of the analysis of the 'Chlorella raw powder', it contained about 8% by weight of lipid and about 57% by weight of microalgal protein on a dry weight basis.

Example 1: Preparation of raw noodles containing chlorella

Raw noodles were prepared according to the contents and ingredients in Table 1 below. The content of each component in Table 1 means weight (g). Specifically, wheat flour, chlorella raw powder (wheat flour is replaced by 0, 0.5, 1.0, 1.5, and 2.0 wt%), and refined salt were mixed, and then kneaded using water. The obtained dough was put in a cutting machine (Hyundai Noodles Manufacturing Co., Ltd.), rolled, and noodles were extracted and cut out to prepare raw noodles. The shape of the noodles is annular, and the thickness of the noodles of the cutting machine is 1.2mm.

	Example (g)
	1-1	1-2	1-3	1-4	1-5
wheat flour	1500.00	1492.50	1485.00	1477.50	1470.00
Chlorella raw material	-	7.50 (0.36% by weight)	15.00 (0.73% by weight)	22.50 (1.09% by weight)	30.00 (1.45% by weight)
	-	(Replaces 0.5% by weight of wheat flour)	(Replaces 1.0 wt% of wheat flour)	(Replaces 1.5 wt% of wheat flour)	(replaces wheat flour 2.0 wt%)
refined salt	42.00	42.00	42.00	42.00	42.00
Purified water	525.00	525.00	525.00	525.00	525.00
sum	2067.00	2067.00	2067.00	2067.00	2067.00

Example 2: Measurement of color of deep sleep

Weigh 50 g of each of the raw noodles obtained in Examples 1-1 to 1-5, cook them in 1 L of boiling water for 4 minutes to get a good sleep (each 2-1 deep sleep, 2-2 deep sleep, 2-3 deep sleep, 2- 4, and 2-5) were prepared. The properties of the obtained deep sleep are shown in FIG. 1 . From the results of FIG. 1, it can be seen that the good sleep produced from raw noodles containing raw chlorella powder exhibits a natural yellow color rather than artificial, thereby increasing the external affinity.

Example 3: Sensory evaluation of deep sleep

The deep sleep obtained in Example 2, i.e., 2-1 to 2-5, was evaluated using a 7-point scale method for 20 healthy adult males and females, very good (7 points), average (4 points), It was evaluated as very dislike (1 point), and the results are shown in Table 2 below. Table 2 below shows the average of the scores evaluated by 20 people up to one decimal place, and satisfaction with taste or appearance and overall preference were measured.

Deep sleep (Addition amount of chlorella raw powder)	salty	umami	color (appearance)	Comprehensive symbol map
2-1 deep sleep (no additives)	3.5	3.2	4.3	5.5
2-2 deep sleep (0.5% added)	3.6	4.1	4.2	5.7
2-3 deep sleep (1.0% added)	3.5	5.9	4.5	5.7
2-4 deep sleep (1.5% added)	4.6	6.1	5.1	6.1
2-5 sleep (2.0% added)	5.1	6.8	6.4	6.5

From the results of Table 2, it was found that, despite the same content of refined salt, salty taste increased and umami flavor was generated as the content of raw chlorella was increased. Therefore, when the raw noodles obtained according to the present invention are cooked to be deep noodles, the amount of refined salt used can be lowered, so that the sodium intake can be reduced. In addition, it can be confirmed that the umami taste is increased, and the inherent flavor of the product is increased, thereby improving the sensory.

Example 4: Evaluation of physical properties of deep sleep

After leaving the deep sleep obtained in Example 2 (ie, deep sleep of 2-1 to 2-5) and each deep sleep for 5 minutes, a texture analyzer (Texture Analyzer, TA-XT Express, Stable Micro System, Godalming, UK) was used to analyze hardness, adhesion, elasticity, and chewability. The analysis results for each deep sleep obtained in Example 2 are shown in Table 3, and the analysis results after leaving each deep sleep obtained in Example 2 for 5 minutes are shown in Table 4.

Deep sleep (Addition amount of chlorella raw powder)	Hardness	adhesiveness	elastic force	Chewability
2-1 deep sleep (no additives)	1285.72±12.14	-12.91±0.22	0.95±0.01	938.71±25.51
2-2 deep sleep (0.5% added)	1276.82±13.71	-13.45±0.21	0.98±0.01	991.72±12.47
2-3 deep sleep (1.0% added)	1316.84±12.76	-14.11±0.16	0.98±0.01	1054.33±81.10
2-4 deep sleep (1.5% added)	1344.17±18.58	-13.03±0.49	0.98±0.01	1055.87±71.61
2-5 sleep (2.0% added)	1376.93±11.03	-12.72±0.42	0.98±0.01	1118.53±88.84

Deep sleep (Addition amount of chlorella raw powder)	Hardness	adhesiveness	elastic force	Chewability
2-1 deep sleep (no additives)	1105.57±15.57	-17.14±0.26	0.93±0.07	821.20±87.35
2-2 deep sleep (0.5% added)	1207.55±17.63	-17.50±0.30	0.94±0.07	876.59±78.77
2-3 deep sleep (1.0% added	1167.41±11.45	-16.71±0.20	0.96±0.05	873.43±47.65
2-4 deep sleep (1.5% added)	1187.61±14.63	-15.04±0.21	0.96±0.02	881.12±19.40
2-5 sleep (2.0% added)	1230.54±19.21	-19.22±0.83	0.95±0.04	884.58±18.90

As can be seen from the results of Table 3, when chlorella raw powder was added, hardness increased compared to the non-addition group, and elasticity and chewiness were increased. This means that by adding chlorella raw powder, the texture is dense and hard while maintaining the elasticity of the noodles, and the chewy texture is increased. In addition, as can be seen from the results of Table 4, when a deep sleep is left for 5 minutes assuming that the time to eat noodles is 5 minutes, the hardness, elasticity, and chewiness of the group to which chlorella is added compared to the non-added group decreased It can be confirmed that by effectively suppressing the noodles, it is possible to slow the decrease in the chewy texture by blowing the noodles. Therefore, by adding raw chlorella powder according to the present invention, it is possible to solve the problem of texture of the existing deep sleep.

Claims (11)

1. (a) kneading a mixture of chlorophyll-free chlorella and wheat flour with water; and (b) preparing the dough obtained in step (a) with raw noodles.
2. The method according to claim 1, characterized in that the mixture is gluten-free.
3. The method according to claim 1, wherein the chlorophyll-free chlorella is a powder obtained by drying the cells obtained by culturing the chlorophyll-free chlorella strain.
4. The method according to claim 3, wherein the chlorophyll-free Chlorella strain is a Chlorella protothecoides species.
5. The method according to claim 3, wherein the chlorophyll-free Chlorella strain is a Chlorella protothecoides species obtained through heterotrophic culture using sugar in the absence of light.
6. The method according to claim 1, wherein the chlorophyll-free chlorella comprises at least 45% by weight of microalgal protein on a dry weight basis.
7. The method according to claim 1, wherein the chlorophyll-free chlorella has a lipid content of 30% by weight or less on a dry weight basis.
8. The method according to claim 1, wherein the chlorophyll-free chlorella is used in an amount of 0.5 wt% or more based on the total weight of the dough.
9. The method according to claim 8, wherein the chlorophyll-free chlorella is used in an amount of 0.5 to 2.0% by weight based on the total weight of the dough.
10. The method according to claim 1, wherein in step (a), a mixture of 0.5 to 2.0% by weight of chlorophyll-free chlorella, 65 to 80% by weight of wheat flour, and 1 to 3% by weight of refined salt is kneaded using 15 to 30% by weight of water. A manufacturing method, characterized in that it is carried out by
11. The method according to any one of claims 1 to 10, wherein the raw noodles are pasta noodles, spaghetti noodles, udon noodles, jajang noodles, or noodle noodles.

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