KR20110093742A - Ice cream mix, tofu, noodles and bread added with laver(porphyra tenera) water extracts and preparation method thereof - Google Patents

Abstract

PURPOSE: Ice cream mix, bean curd, noodles, and bread containing a laver-water extract solution, and producing methods thereof are provided to improve the taste, the color, the flavor, and the texture of the products. CONSTITUTION: A producing method of Ice cream mix, bean curd, noodles, and bread uses a laver-water extract solution obtained by the following steps: crushing fresh laver before adding water and extracting; centrifugal-separating the obtained extract, and decompress-filtering surface water; decompress-concentrating the obtained filtrate to obtain the laver-water extract solution. 100parts of bean curd by weight contains 0.5~3parts of laver-water extract solution by weight. 100parts of flour by weight for producing the noodles contains 0.5~3parts of laver-water extract solution by weight.

Description

ICE CREAM MIX, TOFU, NOODLES AND BREAD ADDED WITH LAVER (PORPHYRA TENERA) WATER EXTRACTS AND PREPARATION METHOD THEREOF}

The present invention relates to an ice cream mix, tofu, noodles, bread, and a method for preparing the same, wherein the seaweed water extract is added, and the mix of ice cream, tofu, noodles and bread with different amounts of the seaweed water extract extracted with seaweed as a solvent. It relates to an ice cream mix, tofu, noodles, bread and the preparation method thereof added during the preparation of the.

Recently, with the increase of the general living standards of the people due to the increase in income, there is an increasing demand for healthy functional foods with excellent nutrition and quality in diet. In addition, due to the objection to artificial pigments, research on materials to replace them is being actively conducted from natural products. Therefore, many processed foods that increase the nutrition and quality of foods by adding natural additives to existing foods are being released. There are also many well-being foods that transform existing foods with social attention to well-being.

Ice cream is an American-style food developed primarily in the United States, first produced in the United States in the 1800's since it was first frozen in southern Europe in the 15th century. Ice cream is made by mixing fat, sweeteners, emulsifiers, stabilizers, flavors, pigments, and water with the main ingredient milk to soften the tissue. As the flavor and color added to the ice cream, vanilla, chocolate, strawberry, pineapple, and the like are mainly used, and ice cream using various additives such as walnuts and pine nuts is commercially available. Recently, the consumption of ice cream is rapidly increasing, and the flavor and pigment added to the ice cream are becoming important factors that determine the quality and sensuality of the product according to the diversification and luxuryization of products.

Noodles are made from cereals or starches, and are a highly preferred food for modern people seeking to simplify their diet. Noodles include dried noodles, deep-fried noodles, improved noodles and frozen noodles, and dried noodles are dried raw noodles or deep-fried noodles made from cereal or starch. Looking at the size of the domestic cotton market, it is reported that dry noodles account for about half of the total market. Therefore, the expansion of consumption due to the diversification of dry noodles will increase the utilization of domestic wheat in the consumption market and develop high value-added products.

Tofu is a highly nutritious food that fills the essential amino acid content that is often lacking in grain-based diets. Tofu is not only effective for preventing adult diseases such as arteriosclerosis, heart disease and cancer, but also has a high digestive absorption rate. However, tofu is the main ingredient soybeans, so the nutritional facts other than soybeans are rare. Therefore, research is needed to improve the taste and aroma of tofu by adding other substances to tofu.

Although bread is not a traditional Korean food, consumption is rapidly increasing due to the demand for convenience and satisfaction due to westernized eating habits. Bread is widely used as a snack and stock, especially among young people. As a concept of health food, research on functional bread using various additives is being actively conducted, and it is already on the market and is gaining popularity.

The ocean, which accounts for about 70% of the earth's surface, is a treasure trove of resources. Algae among marine organisms are rich in minerals and vitamins, and have a distinctly soft taste and aroma. Seaweed is a type of seaweed that is well digested, contains high quality protein, and is rich in vitamins and minerals. It contains eicosapentaenoic acid (EPA), which prevents blood clots that cause stroke and heart disease, and a substance that prevents cancer. Vitamins contained in seaweed are excellent in terms of type and quantity. In particular, cyanocobalamin (vitamin B ₁₂ ) has growth and hematopoiesis, which is effective for children's growth and women's anemia. In addition, it is known as a low-calorie food with excellent taste and nutrition because it is delicious and easy to enjoy. Therefore, it is expected to be used as a suitable natural product that can solve the health-oriented aspects of consumers and the rejection of artificial colors. Therefore, by adding seaweed to various foods, it is intended to enhance the nutritional aspects of foods such as minerals and vitamins and to improve the texture and palatability.

An object of the present invention is to improve the nutrition and taste enhancement and sensory improvement and quality by adding seaweed water extract in the production of ice cream mix, tofu, noodles and bread.

Another object of the present invention is to provide a high value-added food that matches both nutritional and sensual aspects by using seaweed, which is harmless to the human body and has a low cost.

In order to achieve the above object, the present invention comprises the steps of preparing a laver water extract by filtration under reduced pressure and concentrated under reduced pressure to filter the supernatant obtained by pulverizing laver and added by adding water; Heating the liquid raw material including milk, egg yolk and whipped cream and then mixing the solid raw material including sugar, skim milk powder and gelatin with the liquid raw material; By heating the mixture of the liquid raw material and the solid raw material After adding 1 to 3 parts by weight of the seaweed water extract solution to 100 parts by weight of the total mixture of liquid and solid raw materials in the temperature range of 65 ~ 85 ℃, 65 ~ 85 ℃ Homogenizing by heat treatment for 25-30 seconds in the temperature range; And it provides a method for producing an ice cream mix is added to the seaweed water extract comprising the step of low-temperature aging the homogenized mixture.

When the laver water extract is added to the raw material mixture at less than 65 ° C., the sterilization effect is insignificant. If the laver water extract is added to the raw material mixture above 85 ° C., heat dissipation may occur. There is a problem that the thermal efficiency is lowered and the commerciality is lowered.

Seaweed water extract solution added to the ice cream mix, tofu, noodles and bread in the present invention is 5 to 20 times the weight of the crushed seaweed Extract by adding water, centrifuge at 2000 ～ 4000 rpm for 10-30 minutes to obtain supernatant. Filtration under reduced pressure and concentration under reduced pressure may be prepared.

When extracting by adding water less than 5 times the weight of the crushed seaweed during the production of the seaweed water extract solution, there is a possibility that the extraction is not performed properly due to the high solids content, 20 times the weight of the crushed seaweed If the extraction by adding more water, the centrifugation step and the concentration step after the extraction is expensive and there is an inefficient problem.

In addition, if the centrifugation of the extract at less than 2000 rpm in the centrifugation step after extraction during the production of seaweed extract extract solution is not precipitated, the separation is not performed properly, if the centrifugation exceeds 4000 rpm no further separation There is no profit. In addition, the centrifugation process is preferably carried out for 10 to 30 minutes, when the centrifugation for less than 10 minutes is not settled because the sedimentation is not performed properly, if the centrifugation for more than 30 minutes is no longer separated There is no profit because we do not lose.

The low temperature aging step is preferably performed for 20 to 24 hours at 2 ~ 4 ℃.

The present invention provides an ice cream mix in which the laver water extract solution is added in an amount of 1 to 3 parts by weight based on 100 parts by weight of the ice cream mix.

In another aspect, the present invention comprises the step of preparing a seaweed extract extract by crushing the seaweed and extracted by adding water and then the supernatant obtained by centrifugation under reduced pressure and concentrated under reduced pressure; Immersing soybeans in water, soaked, and then crushed to add steam and steam; Filtering the steamed steamed rice with a cloth, and pressing to separate the soymilk; Heating the separated soymilk to add the seaweed water extract solution in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of the total soymilk in a temperature range of 75 to 90 ° C .; And coagulating by adding a coagulant to the soymilk to which the seaweed water extract solution is added, and then coagulating, separating, squeezing, molding, and soaking the seaweed extract to provide a method for preparing tofu.

When the seaweed extract extract is less than 0.5 parts by weight based on 100 parts by weight of the whole soy milk in the manufacturing process of the tofu, the desired taste and functional effects are insignificant, and the seaweed water extract solution is 100 parts by weight of the whole soymilk When added in excess of 3 parts by weight may adversely affect the physical properties and symbol of the tofu.

The coagulant is preferably added in an amount of 0.5 parts by weight based on 100 parts by weight of the total soybean milk when the soymilk added with the seaweed water extract solution is heated to 80 ° C.

The present invention provides tofu with the seaweed water extract added, characterized in that the seaweed water extract solution is added in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of the whole soy milk tofu.

In another aspect, the present invention comprises the step of preparing a seaweed extract extract by crushing the seaweed and extracted by adding water and then the supernatant obtained by centrifugation under reduced pressure and concentrated under reduced pressure; Adding the laver water extract solution in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of wheat flour used for the raw noodles and kneading the mixture; And cutting the aged raw noodle dough to extract a noodle.

When the laver water extract solution is added in an amount of less than 0.5 parts by weight based on 100 parts by weight of flour used in the dough during the preparation of the noodles, the desired sensory and functional effects are hardly observed, and the laver water extract solution is used in the raw noodles dough. When added in excess of 3 parts by weight with respect to 100 parts by weight of the flour, the dough properties of the noodles is reduced, and may also adversely affect the taste.

The present invention provides a noodle added with seaweed water extract, characterized in that the seaweed water extract solution is added in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of wheat flour used in the dough.

The raw noodles dough may include flour, water, salt, etc., and may further include additives.

In addition, the present invention comprises the steps of preparing a laver water extract by filtration of the supernatant obtained by crushing the laver and extracting by adding water and then centrifuged under reduced pressure; Kneading by adding the laver water extract solution in an amount of 1 to 3 parts by weight based on 100 parts by weight of the flour used in the dough to make bread; And baking the flour dough in an oven to produce bread, the method of producing bread to which the laver water extract is added.

The present invention provides a bread to which the seaweed water extract is added, wherein the seaweed water extract solution is added in an amount of 1 to 3 parts by weight based on 100 parts by weight of wheat flour used in the dough.

The dough may include flour, water, yeast, sugar, salt, shortening, skim milk powder, and the like, and may further include additives.

The present invention has the effect of providing an ice cream mix, tofu, noodles and bread with increased physical properties, color, aroma, taste and texture by providing an ice cream mix, tofu, noodles and bread with added seaweed water extract.

1 is a graph measuring the shear force of the noodles prepared in Example 5 and Comparative Example 2.

Hereinafter, preferred examples are provided to aid the understanding of the present invention, but the following examples are merely for exemplifying the present invention, and it will be apparent to those skilled in the art that various changes and modifications can be made within the scope and spirit of the present invention. It is natural that such variations and modifications fall within the scope of the appended claims.

< Example  1> ice cream Mix of  Produce

Porphyra tenera ) was dried and bought at a grocery store. The laver was finely pulverized and 10 times the weight of the laver was added, followed by extraction at room temperature with stirring for 24 hours. After extraction, centrifugation was performed at 3000 rpm for 10 minutes using a centrifuge (UNION 32R. Hanil co., Korea). Only the next supernatant was taken. The supernatant obtained by centrifugation was filtered under reduced pressure, concentrated under reduced pressure with a distillation concentrator (RE 200, Yamato Co., Japan) and used as a sample. The liquid raw materials (milk, egg yolk, whipped cream) were mixed, heated with shaking, and the solid raw materials (sugar, skim milk powder, gelatin) were added and mixed before reaching 49 ° C. When the temperature reached 75 ° C. during heating, the seaweed water extract solution was added, and when the temperature reached 79.5 ° C., the mixture was heat treated for 25 seconds and homogenized. When the homogenized ice cream mix is quenched in running water, add the seaweed water extract solution to the mixture in an amount of 1 part by weight based on 100 parts by weight of the total mixture, stir well to mix evenly, and then aged at 2-4 ° C. for 24 hours to mix the ice cream. Was prepared. The content of liquid and solid raw materials used is shown in Table 1.

< Example  2> ice cream Mix of  Produce

When the homogenized ice cream mix was quenched under running water, the seaweed water extract solution was added to the mixture in an amount of 2 parts by weight based on 100 parts by weight of the total mixture, and stirred well for mixing evenly, and then aged for 24 hours at 2-4 ° C. And the same procedure as in Example 1. The content of liquid and solid raw materials used is shown in Table 1.

< Example  3> ice cream Mix of  Produce

When the homogenized ice cream mix was quenched in running water, the seaweed water extract solution was added to the mixture in an amount of 3 parts by weight based on 100 parts by weight of the total mixture, and stirred well for mixing evenly, and then aged for 24 hours at 2-4 ° C. And the same procedure as in Example 1. The content of liquid and solid raw materials used is shown in Table 1.

< Comparative example  1> ice cream Mix of  Produce

The liquid raw materials (milk, egg yolk, whipped cream) are mixed according to the contents of the liquid raw materials and solid raw materials shown in Table 1, heated with shaking and added before the solid raw materials (sugar, skimmed milk powder, gelatin) become 49 ° C. Mixed. The mixture was then heated to heat treatment for 25 seconds and then homogenized. The homogenized ice cream mix was quenched in running water, stirred well, and aged at 2-4 ° C. for 24 hours to prepare an ice cream mix.

ingredient
(Unit: g) Example 1 Example 2 Example 3 Comparative Example 1 milk 825 825 825 825 Sugar 175 175 175 175 Egg yolk 150 150 150 150 Whipped cream 250 250 250 250 Skim milk powder 50 50 50 50 gelatin 1.45 1.45 1.45 1.45 Seaweed extract 14.5 29 43.5 -

< Example  4> Manufacture of tofu

Soybeans were washed thoroughly and then soaked in water for one day. While grinding for 5 minutes with soybeans called soybeans twice the weight of soaked soybeans, water twice the weight of soaked soybeans was boiled in a pan beforehand and heated for 20 minutes. After steaming the steamed steamed rice with steam, the soymilk separated by hard pressing was left as it was, and the tofu was added to water twice as much as the non-fat weight, and the grinding, steaming, and filtration were performed once more. The separated soy milk is mixed and heated, and the seaweed water extract solution is added in an amount of 1 part by weight based on 100 parts by weight of total soymilk before reaching 80 ° C, and when the temperature is 80 ° C or higher, the coagulant is added in an amount of 0.5 parts by weight based on 100 parts by weight of the whole soymilk. Added. When the tofu and coagulum were separated to form a layer, only the solid was placed in a mold, and then pressed for about 20 minutes, and then immersed after molding to prepare tofu.

< Example  5> Manufacture of noodles

For the preparation of noodles, flour, water, salt and seaweed extracts of the contents shown in Table 2 were kneaded for 3 minutes, and then put into a plastic pack and aged at 30 ° C. for 1 hour. Then, the facets were formed with a roll gap of 4 mm, and then composited again to form 4 mm faceplates, and then gradually reduced the thickness of the faceplates to 3, 2 and 1.5 mm through three stage rolls. Noodles of 1.5 mm and width 1.5 mm were prepared.

< Comparative example  2> Manufacture of noodles

Noodles were prepared in the same manner as in Example 5 except that the flour, water, and salt except for seaweed extract were kneaded to the contents shown in Table 2.

Ingredient (unit: parts by weight) Example 5 Comparative Example 2 flour 100 100 water 30 30 Salt 3 3 Seaweed extract 0.7 -

< Example  6> Manufacture of bread

To prepare a flour dough by mixing flour, water, seaweed water extract, yeast, sugar, salt, shortening and skim milk powder of the content shown in Table 3, 1 part by weight of seaweed with respect to 100 parts by weight of flour used in the dough After adding water extract, the dough was kneaded by direct kneading method. The first fermentation for 60 minutes at a temperature of 28 ℃, 75% relative humidity, and the second fermentation for 20 minutes at a temperature of 28 ℃, 75% relative humidity, and baked for 20 minutes in 160 ℃ oven to prepare a bread.

< Example  7> Manufacture of bread

To prepare a flour dough by mixing flour, water, seaweed water extract, yeast, sugar, salt, shortening and skim milk powder of the content shown in Table 3, 2 parts by weight of seaweed with respect to 100 parts by weight of flour used in the dough Bread was prepared in the same manner as in Example 6 except for adding water extract and kneading.

< Example  8> Manufacture of bread

To the flour prepared by mixing flour, water, seaweed water extract, yeast, sugar, salt, shortening and skim milk powder of the content shown in Table 3 below, 3 parts by weight of seaweed to 100 parts by weight of flour used in the dough Bread was prepared in the same manner as in Example 6 except for adding water extract and kneading.

< Comparative example  3> Manufacture of bread

The same process as in Example 6 was carried out except that the flour was prepared by mixing flour, water, yeast, sugar, salt, shortening, and skim milk powder in the contents shown in Table 3 except for the seaweed water extract. Bread was prepared.

ingredient
(Unit: g) Example 6 Example 7 Example 8 Comparative Example 3 flour 200 200 200 200 water 104 102 100 106 East 3 3 6 3 Sugar 10 10 3 10 Salt 4 4 10 4 shortening 10 10 4 10 Skim milk powder 4 4 10 4 Seaweed extract 2 4 6 -

- Color difference  How to measure

Noodles boiled broth, raw dough plate and raw dough plate was used in the experiment, 6 mL of ice cream and ice cream mix, 5 g of bread was used after grinding. Among the samples except the raw dough plate, the broth was placed in a liquid mold and the remaining samples were placed in a powder mold and measured by a color difference meter (JC 801, Color technosystem Co., Japan). Each chromaticity is represented by the values of brightness (L ^* ), redness (a ^* ) and yellowness (b ^* ), and the values of standard whiteboard are L ^* = 93.73, a ^* = -0.12, b ^* = 0.11.

-Property measurement method

70 g of ice cream mix was placed in a round mold, and measured under conditions of 100 g of force, 8.5 mm of distance, and 5 mm / s of test speed, and bread was 2.0 cm x 2.0 cm x 2.0. After cutting to cm, the intensity was 100g, interval 10mm, test time 2mm / s conditions were measured using a texture meter (texture meter, T1-AT2, SMS Co., UK).

- pH  How to measure

5 g of ice cream mix was used for the experiment. Noodles and bread were added with 10 times the amount of distilled water to 5 g of the shredded or ground sample, and a homogenizer (AM-7, Ace homogenizer, Nihonseiki, Japan) was used at 10,000 rpm for 2 minutes. After homogenization was carried out using a pH meter (HM-30V, Toa, Japan).

General bacteria and Mold water  How to measure

2 g of noodles and bread were aseptically added, and 10 times of sterile PBS was added, homogenized with a homogenizer (AM-7, Ace homogenizer, Nihonseiki, Japan) for 1 minute at 1,000 rpm, and diluted by 10 times dilution method. . The normal bacterial count was obtained by incubating the diluted solution with PCA and incubating at 37 ° C. for 24 hours, and measuring the number of colonies generated. The fungal water was obtained by plating the sample dilution solution with PDA and incubating at room temperature for 3-5 days. Was measured by counting.

-How to measure the melting degree of ice cream

Place a 5.66 mm hole sieve on the beaker, place 150 g of ice cream in a fixed container on it, and measure the amount of melt that melts into the bottom of the beaker for 60 minutes at room temperature for 20 minutes, as a percentage of the total flow. Indicated.

-Method of measuring oxidation stability

2.5 g of pork oil and 0.5 g of crushed bread were taken in a reaction vessel, and 20 L of filtered air per hour was injected at 80 ° C. for oxidation. The induced volatile oxidation product was transferred to an absorbent vessel containing 65 mL of ultrapure water, and the induction period automatically calculated according to the change in electrical conductivity was measured using a lancet machine (Metrohm Co., Swiss). Comparison of the antioxidant power was expressed as the oxidation protection index calculated by using the bread prepared in Comparative Example 3 without adding the seaweed water extract as a control.

-Sensory evaluation method

The ice cream mix consists of five items: color, aroma, taste, texture, and overall acceptability, while ice cream mixes seven items: color, appearance, aroma, taste, texture, coldness, and overall acceptability. Noodles were evaluated for six items of color, aroma, texture, elasticity, taste, and overall acceptability, and bread was evaluated for six items of color, form, aroma, taste, texture, and overall acceptability, respectively. . Tofu was expressed in the sensory evaluation papers with their opinions on color, flavor, taste, texture, and shape.

(1) ice cream To the mix  Measurement and evaluation results

end. Color difference  Measurement result

The chromaticity of the ice cream mixes prepared in Examples 1 to 3 and Comparative Example 1 and the ice creams prepared with the ice cream mixes were measured according to the color difference measuring method described above and are shown in Table 4. In both the ice cream mix and the ice cream prepared in Examples 1 to 3, the higher the added content of the seaweed water extract, the lower the brightness and the yellowness were. On the contrary, the redness increased with increasing content of the seaweed extract, and the ice cream mix prepared in Example 3 and the ice cream prepared therefrom showed the highest values. From this, it can be seen that the ice cream mix and the ice cream product to which the seaweed extract is added have a significant increase in redness and thus the color can be improved without a synthetic coloring agent.

brightness Redness Yellow road Example 1 66.37 ± 0.01 6.59 ± 0.04 12.93 ± 0.00 Ice cream
(Use Example 1) 68.71 ± 0.10 7.10 ± 0.02 11.98 ± 0.07 Example 2 63.25 ± 0.29 9.21 ± 0.05 10.98 ± 0.25 Ice cream
(Use Example 2) 66.89 ± 0.09 8.85 ± 0.09 10.67 ± 0.18 Example 3 60.36 ± 0.00 9.41 ± 0.07 11.35 ± 0.11 Ice cream
(Use Example 3) 65.28 ± 0.02 9.13 ± 0.03 9.55 ± 0.13 Comparative Example 1 73.02 ± 0.01 2.19 ± 0.02 18.43 ± 0.01 Ice cream
(Use Example 1) 74.72 ± 0.02 3.97 ± 0.07 17.15 ± 0.08

I. Physical property measurement result

The physical properties of the ice cream mixes prepared in Examples 1 to 3 and Comparative Example 1 and the ice creams prepared using the ice cream mixes were measured according to the above-described physical property measurement method, and are shown in Table 5. The firmness was the highest in the ice cream mix prepared in Example 1 and the ice cream prepared using the same. The viscosity of the ice creams prepared using the ice cream mixes prepared in Examples 1 to 3 and Comparative Example 1 was not significantly different between the treatment sections, but the ice cream mix was compared to the ice cream mixes prepared in Examples 1 to 3 in Comparative Example 1 The viscosity of the ice cream mix prepared in

Robustness viscosity Example 1 4.51 ± 0.02 -29.77 ± 0.16 Ice cream
(Use Example 1) 195.31 ± 11.39 -1100.62 ± 12.23 Example 2 3.95 ± 0.03 -21.72 ± 0.13 Ice cream
(Use Example 2) 169.89 ± 28.12 -786.84 ± 78.82 Example 3 4.19 ± 0.02 -25.05 ± 0.45 Ice cream
(Use Example 3) 160.73 ± 3.04 -987.94 ± 13.47 Comparative Example 1 3.92 ± 0.11 -18.37 ± 0.63 Ice cream
(Use Comparative Example 1) 163.91 ± 6.33 -950.25 ± 121.03

All. pH  Measurement result

According to the pH measurement method, the pH of the ice cream mix prepared in Examples 1 to 3 and Comparative Example 1 and the ice cream prepared by the ice cream mix was measured and shown in Table 6. Both the prepared ice cream and the ice cream mix did not show a big difference.

pH Example 1 6.63 ± 0.00 Ice cream
(Use Example 1) 6.59 ± 0.00 Example 2 6.62 ± 0.00 Ice cream
(Use Example 2) 6.6 ± 0.02 Example 3 6.63 ± 0.01 Ice cream
(Use Example 3) 6.53 ± 0.04 Comparative Example 1 6.62 ± 0.02 Ice cream
(Use Comparative Example 1) 6.62 ± 0.03

la. Melting degree measurement result of ice cream

Melting degree of the ice cream prepared by the ice cream mix prepared in Examples 1 to 3 and Comparative Example 1 was measured in accordance with the above-described measuring method is shown in Table 7. To explain this in more detail, the ice cream was measured to melt a total of three times at 20-minute intervals until 60 minutes. As a result, the ice creams prepared with the ice cream mixes of Examples 1 to 3 prepared by adding the seaweed extract for 20, 40, and 60 minutes had a lower degree of melting of the treatment sphere than the ice creams prepared with the ice cream mix of Comparative Example 1. You can see that it keeps its shape better.

Ice cream
(Use Example 1) Ice cream
(Use Example 2) Ice cream
(Use Example 3) Ice cream
(Use Comparative Example 1) 20 minutes 16.82% 16.79% 20.97% 25.73% 40 minutes 41.11% 44.70% 50.10% 52.97% 60 minutes 67.83% 69.66% 75.16% 76.78%

hemp. Sensory evaluation results

The sensory evaluation of the ice cream mix of Examples 1 to 3 and Comparative Example 1 to which the seaweed water extract was added and the ice cream prepared using the same were evaluated according to the above-described method, and are shown in Tables 8 and 9 below. The ice cream mixes of Examples 1 to 3 to which the seaweed water extract was added received higher values in overall preference compared to the ice cream mix of Comparative Example 1 to which the seaweed water extract was not added, and the ice cream also to Examples 1 to 3 to which the seaweed water extract was added. The ice cream using the ice cream mix of 3 had a higher overall preference than the ice cream without the seaweed extract. The ice cream mix of Example 2 and all the evaluation items of the ice cream manufactured using the same showed the best results, it can be seen that the sensory properties were greatly improved.

Example 1 Example 2 Example 3 Comparative Example 1 color 4.69 ± 1.14 6.19 ± 0.91 5.38 ± 1.20 5.06 ± 1.06 incense 4.81 ± 0.98 5.13 ± 1.15 4.75 ± 1.13 4.13 ± 0.89 flavor 5.25 ± 0.93 5.75 ± 0.86 5.63 ± 0.96 4.63 ± 1.15 Texture 4.69 ± 1.08 4.94 ± 1.24 4.63 ± 1.15 4.56 ± 1.03 Overall Symbol 5.00 ± 0.97 5.81 ± 0.83 5.31 ± 1.01 4.56 ± 1.03

Ice cream
(Use Example 1) Ice cream
(Use Example 2) Ice cream
(Use Example 3) Ice cream
(Use Comparative Example 1) color 4.31 ± 1.14 6.19 ± 0.75 5.94 ± 0.68 4.94 ± 1.00 Exterior 4.77 ± 1.09 5.46 ± 1.20 4.54 ± 1.05 4.77 ± 1.01 incense 4.56 ± 0.63 5.06 ± 0.93 4.69 ± 0.87 4.00 ± 0.73 flavor 5.19 ± 1.05 6.06 ± 0.77 5.31 ± 1.01 4.69 ± 1.08 Texture 5.13 ± 0.81 5.31 ± 1.01 4.88 ± 1.26 4.75 ± 0.93 Cold 5.19 ± 0.98 5.50 ± 1.10 5.38 ± 1.15 5.31 ± 1.08 Overall Symbol 4.94 ± 0.85 5.81 ± 0.91 5.25 ± 1.00 4.69 ± 0.79

(2) Measurement and evaluation result of tofu

Sensory evaluation was performed according to the sensory evaluation method described above for the tofu to which the seaweed water extract prepared in Example 4 was added. As a result, the tofu to which the laver water extract prepared in Example 4 is added is properly expressed in red color, and is differentiated from general tofu without laver water extract. It has a low fishy smell, good taste of laver in taste, good elasticity in texture, and no difference in shape from regular tofu. As described above, the tofu to which the laver water extract was prepared in Example 4 has a higher overall acceptability than the tofu containing no laver water extract.

(3) Measurement and evaluation results for noodles

end. Color difference  Measurement result

According to the color difference measuring method described above, the chromaticity of the noodle dough plate prepared according to Example 5 and Comparative Example 2, and the chromaticity of the boiled noodle dough plate and the chromaticity of the soup are shown in Table 10. As shown in Table 10, it was found that the redness of the noodle dough plate, boiled noodle dough plate and broth of Example 5 to which the seaweed extract was added was higher than that of Comparative Example 2 in which the seaweed water extract was not added. The brightness of the noodle dough plate and the boiled noodle dough plate of Comparative Example 2 was higher than that of Example 5 added with seaweed extract, but in the case of soup, the brightness of Example 5 added with seaweed extract was higher than that of Comparative Example 2. appear.

Example 5 Comparative Example 2 Raw noodles
Dough plate Boiled noodles
Dough plate soup Raw noodles
Dough plate Boiled noodles
Dough plate soup brightness 87.81 ± 0.21 75.56 ± 0.01 64.86 ± 0.17 91.64 ± 0.97 78.78 ± 0.89 61.60 ± 0.18 Redness 2.92 ± 0.04 1.73 ± 0.04 1.27 ± 0.06 0.20 ± 1.14 -1.17 ± 0.14 1.38 ± 0.00 Yellow road 11.69 ± 0.22 16.78 ± 0.02 18.74 ± 0.02 14.94 ± 0.81 17.58 ± 0.29 19.79 ± 0.00

I. Shear force  Measurement result

Shear force of the noodles prepared in Example 5 and Comparative Example 2 was measured and shown in FIG. 1. To explain this in more detail, Figure 1 shows the shear force of the noodle plate and boiled noodle plate added in a 0.7 weight ratio content of seaweed extract of Example 1 compared with the noodle of Comparative Example 2, the sample number 1 in FIG. The noodle plate of Comparative Example 2 is shown, 2 shows the noodle plate of Example 5, 3 shows the life plate of Comparative Example 2, and 4 shows the boiled noodle plate of Example 5. These shear force measurement results, it can be confirmed that the shear force of Comparative Example 2 in the noodle plate before boiled, but did not show a significant difference between the shear force of Comparative Example 2 and Example 5 when boiled. These results indicate that in the case of boiled noodles, seaweed extract does not significantly affect the properties of noodles.

All. pH  Measurement result

According to the pH measurement method described above, the pH of the noodles of Example 5 and Comparative Example 2 was measured and shown in Table 11. As shown in Table 11, the pH of the noodle of Example 5 and the noodle of Comparative Example 2 did not show a big difference. From this, it can be seen that the production of noodle added with seaweed extract does not cause problems in the processing due to pH.

Example 5 Comparative Example 2 pH 5.96 ± 0.02 5.91 ± 0.01

la. Viable count  And Mold water  Measurement result

The number of viable bacteria and molds of the noodle of Example 5 and the noodle of Comparative Example 2 was measured and shown in Table 12 according to the above-described method of measuring bacteria and mold. As shown in Table 12, the number of noodles of Example 5 and the number of noodles of Comparative Example 2 were not significantly different in the measurement result of viable cells. However, in the number of molds, mold was found to be 2.0 × 10 ¹ CFU / g in the noodle of Comparative Example 2, whereas no mold was found in the noodle of Example 5 to which the seaweed extract was added. These results indicate that the noodle added with seaweed extract has a higher shelf life than the noodle sold on the market.

Example 5 Comparative Example 2 Viable Count (CFU / G) 2.00 × 10 ² 3.75 × 10 ² Mold Water (CFU / G) - 2.0 × 10 ¹

hemp. Sensory evaluation results

Sensory evaluation was performed on the noodle of Example 5 and the noodle of Comparative Example 2 and are shown in Table 13. As shown in Table 13, it was found that the noodle of Example 5 to which the seaweed extract was added when dried was obtained higher score compared to the noodle of Comparative Example 2 and improved palatability. In addition, the noodle of Example 5 to which the seaweed extract was added received a higher score than the noodle of Comparative Example 2 in terms of aroma, texture, and taste, thereby improving overall preference.

Example 5 Comparative Example 2 Color-cotton 6.00 ± 1.15 4.46 ± 0.97 Color-Broth 4.85 ± 0.99 4.69 ± 0.85 Color-boiled noodles 4.31 ± 1.25 4.77 ± 0.83 Incense-Dried Cotton 5.08 ± 1.19 3.92 ± 0.49 Incense-boiled noodles 5.08 ± 0.86 4.15 ± 0.38 Incense-Broth 4.46 ± 0.78 4.08 ± 0.28 Texture 5.46 ± 0.78 4.62 ± 1.04 elasticity 4.77 ± 1.17 4.77 ± 1.24 flavor 5.38 ± 0.77 4.77 ± 1.01 Overall likelihood 5.23 ± 1.09 4.31 ± 0.75

(4) Measurement and evaluation results for bread

end. Color difference  Measurement result

The chromaticity of the outer and inner portions of the bread prepared in Examples 6 to 8 and Comparative Example 3 was measured according to the color difference measuring method described above, and is shown in Table 14. Brightness and yellowness tended to decrease as the water content of the seaweed extract was increased compared to the bread of Comparative Example 3. In contrast, the redness of the breads of Examples 6 to 8 to which the laver water extract was added showed a higher value than the bread of Comparative Example 3, which shows that the color of the laver water can be improved by adding the laver water extract.

brightness Redness Yellow road outside genus outside genus outside genus Example 6 60.46
± 0.15 66.64
± 0.25 6.77
± 0.11 6.45
± 0.01 33.85
± 1.52 12.08
± 0.09 Example 7 62.15
± 0.55 65.20
± 0.16 5.85
± 0.22 6.69
± 0.10 32.92
± 0.37 11.43
± 0.12 Example 8 57.56
± 0.14 60.60
± 0.17 5.89
± 0.16 6.45
± 0.01 30.96
± 1.01 12.15
± 0.18 Comparative Example 3 66.39
± 0.82 73.27
± 0.02 6.32
± 0.20 4.74
± 0.11 36.42
± 1.05 12.58
± 0.20

I. Physical property measurement result

The firmness, brittleness, adhesiveness, elasticity, cohesiveness, adhesiveness, chewability and recoverability of the breads prepared in Examples 6 to 8 and Comparative Example 3 were measured and shown in Table 15. As shown in Table 15, the cohesiveness and the resilience of the breads of Examples 6 to 8 to which the laver water extract was added showed somewhat lower values than those of the bread of Comparative Example 3 to which the laver water extract was not added. The bread of 6-8 showed the high value compared with the bread of the comparative example 3. In particular, firmness, elasticity, cohesiveness, chewability of the bread of Example 7 showed a significantly high value. On the other hand, the brittleness and adhesion showed the high values of the bread of Example 8.

Properties Example 6 Example 7 Example 8 Comparative Example 3 Robustness 23.91 ± 0.20 27.94 ± 1.08 26.26 ± 0.98 23.85 ± 0.40 Brokenness 4.79 ± 0.27 4.72 ± 0.62 4.81 ± 0.34 4.14 ± 0.52 Adhesion 0.27 ± 0.16 0.26 ± 0.13 0.29 ± 0.08 0.21 ± 0.12 Resilience 1.07 ± 0.02 1.13 ± 0.04 1.06 ± 0.02 1.06 ± 0.01 Cohesive 0.98 ± 0.03 0.96 ± 0.01 0.98 ± 0.03 1.01 ± 0.01 Sticky 23.52 ± 0.81 26.69 ± 1.35 25.81 ± 1.02 24.01 ± 0.16 Chewiness 25.06 ± 1.33 30.10 ± 1.60 27.36 ± 1.13 25.47 ± 0.12 Resiliency 0.10 ± 0.00 0.10 ± 0.00 0.10 ± 0.00 0.11 ± 0.00

All. Shear force  Measurement result

The shear forces of the breads prepared in Examples 6 to 8 and Comparative Example 3 were measured and shown in Table 16. As shown in Table 16, in particular, the shear force of the bread prepared in Examples 7 and 8 was significantly higher than the shear force of the bread prepared in Comparative Example 3. From this it can be seen that the shear force of the bread can be increased when 2 to 3 parts by weight of seaweed extract is added based on 100 parts by weight of flour used in the dough.

Example 6 Example 7 Example 8 Comparative Example 3 Shear force 14.27 ± 0.25 16.80 ± 0.26 18.03 ± 0.49 14.97 ± 0.76

la. Moisture measurement result

The moisture content of the breads prepared in Examples 6 to 8 and Comparative Example 3 was measured and shown in Table 17. As shown in Table 17, the higher the water content of the seaweed extract, the higher the water content. Particularly, in Example 8, in which bread was prepared by adding 3 parts by weight of seaweed extract to 100 parts by weight of flour used in the dough, the moisture content was similar to that of Comparative Example 3. This indicates that the bread prepared in Example 8 has a moisture content similar to that of a morning bread sold on the market, and thus can hold an appropriate level of moisture.

Example 6 Example 7 Example 8 Comparative Example 3 Moisture content (%) 34.26 ± 0.51 34.34 ± 0.07 35.07 ± 0.12 35.03 ± 0.57

hemp. pH  Measurement result

The pHs of the breads prepared in Examples 6 to 8 and Comparative Example 3 were measured and shown in Table 18. As shown in Table 18, the bread of Examples 6 to 8 to which the seaweed water extract was added and the bread prepared in Comparative Example 3 to which the seaweed water extract was not added did not show a large difference in pH. This indicates that the seaweed extract does not affect the pH of the product and does not cause processing problems due to pH when applied to foods.

Example 6 Example 7 Example 8 Comparative Example 3 pH 5.46 ± 0.01 5.42 ± 0.03 5.48 ± 0.01 5.42 ± 0.00

bar. Oxidation Stability Measurement Results

Oxidation stability of the breads prepared in Examples 6 to 8 and Comparative Example 3 was measured according to the above-described measuring method of oxidation stability and shown in Table 19. Oxidation stability in Table 19 shows the results obtained by measuring the oxidation stability of the bread prepared in Examples 6 to 8 and Comparative Example 3 with lancimet. The volatile material generated is absorbed in ultrapure water to measure the degree of oxidation by electrical conductivity. The bread prepared in Examples 6 to 8 to which the laver water extract was added had a higher induction period and an oxidation protection index than the laver prepared in Comparative Example 3, indicating that the oxidation stability of the bread was increased by the addition of the laver water extract. In the bread prepared in Example 8, the oxidation stability is the highest and it can be seen that it is the most effective in suppressing the oxidation of bread.

Induction period (h) Oxidation Protection Index Example 6 7.10 ± 0.04 1.37 Example 7 6.80 ± 0.41 1.31 Example 8 7.28 ± 0.44 1.40 Comparative Example 3 5.19 ± 0.04 1.00

four. Sensory evaluation results

The bread prepared in Examples 6 to 8 and Comparative Example 3 was subjected to sensory evaluation by color, shape, aroma, taste, texture, and overall preference using a seven-point sign scale method. The results are shown in Table 20. Although the overall preference was somewhat different, there was no significance. In the sensory evaluation of the bread prepared in Examples 6 to 8 and the bread prepared in Comparative Example 3 did not show a significant difference, but in Examples 6 to 8 where seaweed extract was added in the color, taste, and texture of the bread. The prepared bread showed a high favorable feeling compared with the bread manufactured by the comparative example 3. The bread prepared in Example 8 had the highest score in overall preference, especially showing the highest preference in taste and chromaticity, which resulted in a similar result to the previous redness, indicating high availability as a natural pigment.

Example 6 Example 7 Example 8 Comparative Example 3 Color-outer 5.43 ± 0.65 5.50 ± 0.65 4.64 ± 1.08 5.53 ± 0.99 Color-inside 4.87 ± 0.99 5.07 ± 1.03 5.27 ± 1.10 5.07 ± 1.03 shape 5.00 ± 1.24 5.43 ± 0.76 5.00 ± 1.13 5.47 ± 0.74 incense 5.00 ± 1.00 5.07 ± 0.92 4.86 ± 0.66 5.13 ± 0.92 flavor  4.57 ± 0.94 5.00 ± 0.96 5.15 ± 1.07 4.53 ± 0.83 Texture 5.13 ± 1.06 5.29 ± 0.99 5.00 ± 1.00 4.86 ± 0.86 Overall likelihood 4.93 ± 1.03 5.00 ± 0.93 5.20 ± 0.77 5.13 ± 0.99

Putting together the above measurement and evaluation results,

First, in the case of ice cream and ice cream mix, 1) in the color measurement results, the ice cream mix of Examples 1 to 3 and the ice cream using the same were significantly increased redness compared to the ice cream without the seaweed water extract. In Example 3, the redness value is the highest to improve the color of the ice cream and the ice cream mix. 2) In the case of firmness in the measurement results of the ice cream and the ice cream mix, the ice cream mix of Example 1 and the ice cream prepared using the highest were the highest. The viscosity of the ice cream mix of Comparative Example 1 was higher than that of the ice cream mixes of Examples 1 to 3, which means that the enzyme of the seaweed water extract acted on the ice cream mix and the viscosity was lowered. 3) The result of measuring the degree of melting of the ice cream, the ice cream using the ice cream mix of Comparative Example 1 in the degree of melting the ice cream prepared using the ice cream mix of Examples 1 to 3 to which the seaweed extract is added as a whole Compared to less, the ice cream prepared using the ice cream mix of Examples 1 and 2 was less melted, it was found that the ice cream added with seaweed water extract maintains better shape. 4) The sensory evaluation result of the ice cream and ice cream mix was found that the ice cream mix of Example 2 received the highest score in color, taste, aroma and premise preference and greatly improved the sensory characteristics.

In the case of tofu, the tofu of Example 4 to which the seaweed extract was added in the sensory evaluation resulted in higher preference in the items of color, aroma, taste and texture than the tofu which was not added to the seaweed extract. In the case of color, the red color is appropriately expressed by the laver water extract to provide consumers with sensory improved tofu.

In the case of noodles, 1) in the color measurement results, the redness of the noodle plate and boiled noodle plate of Example 5 to which the laver water extract was added is higher than that of Comparative Example 2 without the laver water extract, and the unique color of the laver water extract It was found that the redness of this side was improved. 2) As a result of measuring the number of molds in the noodles, the number of molds was measured in the noodles of Comparative Example 2 without the addition of seaweed extract, but no mold was found in the noodles of Example 5 to which the seaweed extract was added. It was found to be effective in inhibiting the fungus. 3) In the sensory evaluation results of the noodles, the noodles of Example 5 to which the laver water extract was added received higher scores than the noodles of Comparative Example 2 where the laver water extract was not added in the items of color, aroma, texture and taste of dried noodles. It was found that the degree of preference increased.

In the case of bread, 1) the bread prepared in Examples 6 to 8 with the laver water extract in the color measurement result had a higher score in the redness of the bread than the bread prepared in Comparative Example 3 without the laver water extract. From this, it can be seen that the color of bread can be improved by using the seaweed water extract, which is a natural material, without using a synthetic coloring material. 2) As a result of measuring the physical properties of the bread, bread prepared by adding seaweed extract in an amount of 2 parts by weight based on 100 parts by weight of wheat flour used in the dough in Example 7 was significantly higher in elasticity and chewability. This indicates that the texture can be improved by adding seaweed water extract. 3) As a result of measuring the shear force of the bread, the shear force was significantly increased as the content of seaweed extract was increased, and the bread prepared in Example 8 showed the highest shear force. 4) In the result of measuring the oxidation stability of the bread, the oxidation stability of the bread prepared in Examples 6 to 8 was increased compared to the bread prepared in Comparative Example 3, and the bread prepared in Example 8 had the highest oxidation protection index of 1.40. The addition of seaweed water extract was found to be effective in improving shelf life of bread. 5) In the sensory evaluation results of the bread, the bread prepared in Example 8 showed high preference in taste, color, and overall preference, and obtained similar results to the previous redness, indicating high availability as a natural pigment.

Claims (6)

Grinding the laver, extracting by adding water, and filtering the supernatant obtained by centrifugation under reduced pressure and concentrating under reduced pressure to prepare a laver water extract solution;
Immersing soybeans in water, soaked, and then crushed to add steam and steam;
Filtering the steamed steamed rice with a cloth, and pressing to separate the soymilk;
Heating the separated soymilk to add the seaweed water extract solution in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of the total soymilk in a temperature range of 75 to 90 ° C .; And
After the coagulated by adding a coagulant to the soy milk to which the seaweed water extract solution is added, the coagulum is separated, squeezed, molded and immersed.
Seaweed water extract tofu is added to the seaweed water extract, characterized in that the content of 0.5 to 3 parts by weight based on 100 parts by weight of the whole soy milk.
Grinding the laver, extracting by adding water, and filtering the supernatant obtained by centrifugation under reduced pressure and concentrating under reduced pressure to prepare a laver water extract solution;
Adding the laver water extract solution in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of wheat flour used for the raw noodles and kneading the mixture; And
Seaweed extract is added to the method characterized in that it comprises the step of extracting the aged raw noodle dough cutting.
Seaweed water extract is noodle added with seaweed water extract, characterized in that it is added in an amount of 0.5 to 3 parts by weight based on 100 parts by weight of flour used in dough.
Grinding the laver, extracting by adding water, and filtering the supernatant obtained by centrifugation under reduced pressure and concentrating under reduced pressure to prepare a laver water extract solution;
Kneading by adding the laver water extract solution in an amount of 1 to 3 parts by weight based on 100 parts by weight of the flour used in the dough to make bread; And
Baking the flour dough in an oven to produce bread, characterized in that it comprises the step of producing bread.
Seaweed extract extract is added bread in the content of 1 to 3 parts by weight based on 100 parts by weight of flour used in the dough.

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