FUNCTIONAL BROWN SEAWEED NOODLES AND METHOD OF PREPARING THE SAME

摘要

Functional brown seaweed noodles are provided to contribute to public health improvement through the balanced dietary life by adding soybean protein as a protein source, fruit extract as a taste improvement agent, and fucoidan extract as a physiologically active agent. A method of preparing functional brown seaweed noodles comprises (a) a step for adding 20~25 times (v/v) purified water to brown seaweed powder, agitating the mixture at 10~20‹C for 0.5~2 hours to hydrate the brown seaweed powder and sol-gelling the hydrated brown seaweed powder in the sodium phosphate solution at 60~70‹C for 0.5~2 hours; (b) a step for pulverizing the seaweeds to 150~200 mesh, adding 20~25 times (v/v) purified water, mixing it for 0.5~2 hours, and heating it at 90~100‹C for 10~30 minutes to extract fucoxanthin solution; (c) a step for mixing the soybean protein hydrated with the fucoidan extract solution obtained from the (b) step, the sol-gelled brown seaweed obtained from the (a) step and fruit extract; and (d) a step for discharging the mixture in the calcium carbonate solution.