WO2022045750A1 - Procédé de préparation de nouilles humides en utilisant de la chlorella ne contenant pas de chlorophylle - Google Patents

Procédé de préparation de nouilles humides en utilisant de la chlorella ne contenant pas de chlorophylle Download PDF

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Publication number
WO2022045750A1
WO2022045750A1 PCT/KR2021/011328 KR2021011328W WO2022045750A1 WO 2022045750 A1 WO2022045750 A1 WO 2022045750A1 KR 2021011328 W KR2021011328 W KR 2021011328W WO 2022045750 A1 WO2022045750 A1 WO 2022045750A1
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Prior art keywords
chlorella
noodles
chlorophyll
free
weight
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PCT/KR2021/011328
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English (en)
Korean (ko)
Inventor
황지은
김보라
전진영
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대상 주식회사
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Priority to JP2023513795A priority Critical patent/JP2023540062A/ja
Publication of WO2022045750A1 publication Critical patent/WO2022045750A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/12—Unicellular algae; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/14—Mouthfeel improving agent

Definitions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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) .
  • raw noodles are prepared using 50% or more high-lipid microalgae powder, a problem of increasing calories may occur.
  • an additional process or cooking may be required, and gluten may cause allergy.
  • raw noodles prepared from wheat flour, etc. are usually cooked in boiling water and ingested in the form of deep sleep.
  • 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.
  • an object of the present invention is to provide a method for preparing raw noodles using chlorophyll-free chlorella.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • '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.
  • the mixture ie, the mixture of step (a)
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • aseptically and organically for example, using glucose as a sugar source
  • the powder obtained by drying the cells obtained by culturing the Chlorella strain that does not contain chlorophyll is, for example, Chlorella protothecoides ).
  • 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.
  • the chlorophyll-free chlorella may contain 45% by weight or more of microalgal protein on a dry weight basis.
  • 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.
  • 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.
  • 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.
  • the raw noodles may be pasta noodles, spaghetti noodles, udon noodles, jajang noodles or noodle noodles.
  • 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).
  • 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 42.00 42.00 42.00 Purified water 525.00 525.00 525.00 525.00 sum 2067.00 2067.00 2067.00 2067.00 2067.00 2067.00 2067.00 2067.00 2067.00 2067.00
  • Example 2 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.
  • Example 2 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.
  • Table 3 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

Abstract

La présente invention concerne un procédé de préparation de nouilles humides, le procédé comprenant l'addition de chlorella sans chlorophylle. Lorsque les nouilles humides obtenues selon le procédé de préparation de la présente invention sont préparées ou cuites en nouilles bouillies, les nouilles bouillies font preuve d'une fermeté, élasticité et aptitude à la mastication accrues, de sorte que le gonflement des nouilles bouillies, qui résulte en la dégradation d'une texture ferme à la mastication, peut être retardé.
PCT/KR2021/011328 2020-08-28 2021-08-25 Procédé de préparation de nouilles humides en utilisant de la chlorella ne contenant pas de chlorophylle WO2022045750A1 (fr)

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JP2023513795A JP2023540062A (ja) 2020-08-28 2021-08-25 クロロフィルを含まないクロレラを用いた生麺の製造方法

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KR20230138734A (ko) 2022-03-24 2023-10-05 군산대학교산학협력단 발아율이 높은 효소발아귀리 조성물 및 이를 이용한 면류의 제조방법

Citations (5)

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Publication number Priority date Publication date Assignee Title
JPS6196974A (ja) * 1984-10-16 1986-05-15 Nisshin Oil Mills Ltd:The 食品素材
KR100193748B1 (ko) * 1995-12-21 1999-06-15 고두모 종속영양배양에 의한 고농도 클로렐라의 제조방법_
KR20010086568A (ko) * 2000-03-03 2001-09-13 김천구 다양한 색상을 지닌 생라면 및 그 제조방법
KR20110138407A (ko) * 2009-04-14 2011-12-27 솔라짐, 인코포레이티드 신규의 미세 조류 식품 조성물
KR101785321B1 (ko) * 2017-02-17 2017-10-17 유한회사 커피누리 오색 파스타용 생면의 제조방법 및 오색 파스타의 제조방법

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX347228B (es) * 2010-04-14 2017-04-19 Solazyme Roquette Nutritionals Llc Composiciones alimenticias de harina de microalgas ricas en lípidos.
KR101235894B1 (ko) 2010-09-03 2013-02-21 대상 주식회사 클로렐라 생면 제조 방법
WO2016184506A1 (fr) * 2015-05-19 2016-11-24 Roquette Freres Nouilles et pâte pour nouilles contenant une farine de microalgues

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6196974A (ja) * 1984-10-16 1986-05-15 Nisshin Oil Mills Ltd:The 食品素材
KR100193748B1 (ko) * 1995-12-21 1999-06-15 고두모 종속영양배양에 의한 고농도 클로렐라의 제조방법_
KR20010086568A (ko) * 2000-03-03 2001-09-13 김천구 다양한 색상을 지닌 생라면 및 그 제조방법
KR20110138407A (ko) * 2009-04-14 2011-12-27 솔라짐, 인코포레이티드 신규의 미세 조류 식품 조성물
KR101785321B1 (ko) * 2017-02-17 2017-10-17 유한회사 커피누리 오색 파스타용 생면의 제조방법 및 오색 파스타의 제조방법

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