KR100723316B1 - Nutrition enriched functional noodles using poria cocos mycelium rice and the manufacturing method thereof - Google Patents

Abstract

The present invention mixes 55% to 83% by weight of wheat flour, 10% to 27% by weight of water, 2% to 4% by weight of salt, and 4% to 25% by weight of Fukryeong mycelium fermented rice. And kneading to prepare noodles.

Therefore, the present invention can be cultured by using the white rice, brown rice and other grains (barley, wheat, crude, sorghum, corn, soybean) to cultivate the bokyeong mycelium to add to the normal carding material (especially wheat flour) to enhance nutrition Not only can the nutritious functional noodles be manufactured easily, but the manufacturing cost of the noodles can be reduced.

Bokryeong mycelium, fermented rice, nutrition fortification, functional noodles, manufacturing method

Description

NUTRITION ENRICHED FUNCTIONAL NOODLES USING PORIA COCOS MYCELIUM RICE AND THE MANUFACTURING METHOD THEREOF}

The present invention relates to nutrient-enhanced functional noodles using fermented rice of Bokryeong mycelium, and a method of manufacturing the same. Particularly, cultivation of Bokryeong mycelium is carried out using white rice, brown rice or other grains (barley, wheat, crude, sorghum, corn, soybean). The present invention relates to a nutritionally enhanced functional noodles using fermented rice of Bokryeong mycelium added to some noodle material (especially wheat flour) and enhanced nutrition.

Conventional functional foods using mushrooms or mushroom mycelium have been developed in the past, but there are no techniques for applying the worms or the mycelium to cereals, and no grains containing the worms or the mycelium are present. have.

The functional products currently being developed and produced usually include shiitake fruiting body, Cordyceps sinensis, situation mushroom fruiting body and mycelium. However, their functionality, taste and aroma are fundamentally different from those of the Fuling mycelium. Because of the cultivation, there are also problems such as limited raw material and increased cost.

Therefore, the present invention has been made in view of the above-mentioned various problems, and an object of the present invention is to cultivate the worms mycelium using white rice, brown rice, or other grains (barley, wheat, crude, sorghum, corn, soybean). The present invention provides nutrition-enhanced functional noodles and its manufacturing method using fermented rice of Bokryeong mycelium, which is added to carding material (especially wheat flour) to enhance nutrition.

Another object of the present invention is to provide a nutrition-enhanced functional noodles and its manufacturing method using fermented rice of Bokryeong mycelium which can easily produce nutrition-enhanced functional noodles.

Still another object of the present invention is to provide a nutritionally enhanced functional noodles and its manufacturing method using fermented rice of Bokryeong mycelium, which can reduce manufacturing costs.

In order to achieve the above object, the present invention is 55 to 83% by weight of wheat flour, 10 to 27% by weight of water, 2 to 4% by weight of salt, 4 to 25% by weight of It is characterized by preparing the noodles by kneading the Fukryeong mycelium fermented rice.

When the wheat flour is contained 83% by weight or more, too much flour is contained, and the components of the fermented rice of the Fukryeong mycelium are not the same as general wheat flour, which is not preferable because the nutritional value is not enhanced. If the content of fermented rice in Fukryeong mycelium is increased, but the manufacturing cost cannot be lowered, it is not preferable. If the water content is 27% by weight or more, the dough is too thin to produce noodles, which is undesirable. It is difficult to knead and is not preferable.

If the salt content is 4% by weight or more, the salinity is high, which is not preferable. If the salt content is 2% by weight or less, the salinity is not preferable. If the content is 25% by weight or more, the production cost cannot be reduced. It is not preferable, and containing 4% by weight or less of the Fukryeong mycelium fermented rice cannot enhance the nutritional value, which is not preferable.

Hereinafter, the nutrition-enhanced functional noodles and its manufacturing method using fermented rice of Bokryeong mycelium according to an embodiment of the present invention will be described in detail.

The present inventors have found that the functional noodles can be produced with excellent functional nutritional value when cultivated or added to the grains, while the cultivated Fukryeong mycelium is incubated with various mushroom myceliums based on cereals. And the present invention could be achieved.

The present invention is to develop and produce a high-functional meal material by using the Bokryeong or Bokryeong mycelium parasitic on the root of the mushroom among the mushrooms that are recently attracting attention. Bokryeong or Bokryeong mycelium is a brown coded bacterium parasitic on the roots of pine trees. It is an excellent functional material and is a mushroom with high content of fat-soluble vitamins A, D and E, free amino acids and minerals produced during fermentation.

Experiment of Bok-Ryong Mycelia

Used in the present invention As the strain, the present inventors used a strain isolated from Bokyeong mushroom, and the optimum medium composition of the mycelium was pepton 5.0g, yeast extract 3.0g, malt extract 3.0g, water-soluble starch ( Soluble starch) 20.0g, pyridoxine (Pyridoxin) 0.01g, Bokryeong mushroom (Agar) 15.0g, DW 1.0L was included.

The fermented rice mycelium for fermented rice production used in the present invention was cultured at a humidity of 80% at 25 ℃, Bokryeong ( Poria cocos ) mycelium fermented rice production of brown rice, white rice or other grains (barley, wheat, crude, sorghum, Corn, soybeans) was added 1.3 times distilled water, soaked for 20-40 minutes, sterilized at 121 ℃ for 20 minutes, cooled to room temperature, and pre-cultivated the best strain among the mycelium isolated from Bokyeong mushrooms by 0.1% (v / w) ) And incubated for 7-15 days at 25 ℃.

Hereinafter, various examples will be described in detail with reference to a method for producing a nutritionally-enhanced functional noodles using the fermented rice of Bokryeong mycelium of the present invention.

Example 1

67% by weight of flour (particle size 130 mesh or less), 23% by weight of water, 3% by weight of salt, and 7% by weight of Fukryeong mycelium fermented rice are mixed and kneaded in a conventional noodle maker (noodle maker). Normal noodles (noodles) were prepared.

Example 2

70% by weight of flour (particle size 130 mesh or less), 20% by weight of water, 2% by weight of salt, and 8% by weight of Fukryeong mycelium fermented rice are mixed and kneaded. Noodles were prepared.

Example 3

60% by weight of wheat flour (particle size of 130 mesh or less), 27% by weight of water, 4% by weight of salt, and 9% by weight of Fukryeong mycelium fermented rice are mixed and kneaded, and the method is the same as in Example 1. Noodles were prepared.

Example 4

83% by weight of flour (particle size 130 mesh or less), 10% by weight of water, 3% by weight of salt, and 4% by weight of Fukryeong mycelium fermented rice are mixed and kneaded. Noodles were prepared.

Example 5

55% by weight of wheat flour (particle size of 130 mesh or less), 16% by weight of water, 4% by weight of salt, and 25% by weight of Fukryeong mycelium fermented rice are mixed and kneaded, and the method is the same as in Example 1. Noodles were prepared.

Comparative example

72% by weight of flour (particle size 130 mesh or less), 25% by weight of water, and 3% by weight of salt were mixed and kneaded to prepare conventional noodles (noodles) in a conventional noodle maker (cotton maker).

Twelve sensory inspection agents were selected from the noodle prepared according to Examples 1 to 5 by the seven-point symbol scale method, and the seven-point symbol scale method was examined. In the 7-point notation scale method, 7 was very good, 6 was usually good, 5 was slightly good, 4 was moderate, 3 was slightly bad, 2 was usually bad, and 1 was very bad. The samples provided were randomly presented, and the flavor, taste, tough and clammy, color, and overall taste of the best-performing 10% fermented rice (6.2 ± 0.7) quality) was evaluated as follows.

In the 7-point notation scale method, the flavor was very good 8 people, usually good 3 people, a little good 1 person, the taste was very good 9 people, normal good 2 people, a little good 1 person, chewy ( tough and clammy was very good 7 people, usually good 3 people, slightly good 2 people, the color was very good 6 people, normal good 3 people, a little good one, the overall quality was very good Good 9, fair good 2, slightly good 1

Analysis of General Nutrients

Mineral content

In the present invention, phosphorus (P) in the inorganic material of the sample was determined by gravimetric method (AOAC; Association of Official Analytical Chemists, 1984), and calcium, magnesium, copper, iron, zinc, sodium, and potassium were absorbed by atomic absorption (Perkin, 1968). It was quantified by.

In the present invention, as a result of analyzing the mineral content of the fermented rice of General Bulmi and Poria cocos mycelium, the mineral content of ordinary white rice was the highest content of phosphorus (P) as 233mg%, followed by potassium (K) 68.7mg%, magnesium (Mg) 35.6mg%, calcium (Ca) 28.6mg%, iron (Fe) 0.89mg%. The mineral content of Poria cocos mycelium rice was the highest in phosphorus (P) of 169.16mg%, followed by potassium (K) of 733.14mg%, magnesium (Mg) of 341.7mg%, and calcium (Ca). ), 29.34mg% and iron (Fe) 0.34mg% in order to change the mineral content of Poria cocos mycelium rice except for iron (Fe) was significantly different.

Essential amino acid

In the present invention, the analysis of the essential amino acid is extracted by filtering 0.5 g of dry mycelium sample with 50 mL of 0.1N HCl, and then filtered 10 mL of the filtrate with a Sep-pak C18 cartridge with a lithium citrate buffer for amino acid analysis. After diluting 20 times, the resultant was filtered with a 0.45 μm membrane filter and separated and quantified by a biochrom 20 amino acid analyzer (USA).

In the present invention, as a result of analyzing the essential amino acid content of the fermented rice of ordinary rice and Poria cocos mycelium, a total of seven essential amino acids of general rice were identified, and leucine (Leucine) was the most as 0.269%. Followed by 0.184% Valine, 0.148% Phenylalanine, 0.138% Isoleucine, 0.112% Lysin, 0.103% Threonine, and Methionine ) Were 0.044%. A total of seven essential amino acids of the fermented rice of Poria cocos mycelium were identified, and by content, leucine was the highest (0.716%), followed by valine (0.551%) and phenylalanine (Phenylalanine). Essential amino acid of Poria cocos fermented rice due to 0.509%, threonine 0.406%, isoleucine 0.398%, lysine 0.193%, methionine 0.182% It was found that the change in the component content was large.

Special Nutritional Analysis

Vitamin A, D, and E content of fermented rice of Bokryeong mycelium in the present invention To investigate the bioavailability of the fermented rice of Bokryeong mycelium fermented rice, supplemented with 5-15% by weight of the fermented rice of Bokryeong mycelium, the fat-soluble vitamins A, D, and E were measured with the produced eggs.

Vitamin A, D and E Content Analysis

Vitamin A, D and E content analysis in the present invention was carried out in the following manner. First, homogenize the egg yolk solution of the fed egg of the present invention, fermented rice mixed with feed, and homogenize with a stirrer rotating at a speed of 5,000 rpm, and then exactly 10 g is taken in a 250 mL reflux flask and 40 mL of ethanol and 50% potassium 10 mL of hydroxide hydroxide solution, 100 mg of hydroquinone, an antioxidant, and 2 mL of sodium sulphide solution (12 g of sodium sulphide dissolved in distilled water to 100 mL) are added together and refluxed. The intestine was saponified for 25 minutes under 90 ° C conditions.

After saponification, the mixture was cooled to about 40 ° C. and transferred to a 500 mL separation funnel. At this time, wash the saponification solution remaining in the reflux flask with about 50mL of distilled water, and put 120mL diethyl ether in 500mL aliquot containing the saponified solution and rotate it at a speed of 180rpm (Horizontal Shaker). Extract for 20 minutes at.

After the first extraction, the saponification solution is transferred to the second separation filter to perform the second extraction. After the extraction, the first and second extracted ethers are mixed, and then 50mL 10% NaCl solution → 50mL distilled water → 50mL 10 The ether solution was washed sequentially with% ethanol solution → 50 mL distilled water.

The ether layer was then transferred to a 250 mL dosing flask, 100 mg of antioxidant BHT was added, and again, ether was precisely aligned to the mark, 50 mL of the 250 mL ether solution was accurately taken up, evaporated in vacuo under nitrogen gas, and dissolved in 5 mL of methanol. Filtration was carried out using a filter (Acrodise LC13 PVDF, Gelman Sci.) And injected into HPLC.

Peak identification and HPLC analysis were performed by comparison of retention time, chromatography, spectral observation in specific solvents, and the like. The measurement accuracy test and the recovery test were carried out. The equipment used was a spectrophotometer (also called an absorbance meter. UV / VIS Spectroscopy; Hewlett Packard's HP 8452A Diode-Array Spectrophotometer) and used a High Performance Liquid Chromatography; Waters U6K Universal injector, Waters M510 HPLC solvent delivery, Waters M484 tunable absorbance detector, HP 3396 integrator) were used and μ Bondapak C18 stainless steel column (30 × 0.39 cm) was used.

Chromatographic mobile phase was prepared by mixing acetonitrile (AcCN), dichloromethane (DCM) and methanol (methanol; MeOH) in a ratio of 70: 20: 10, and all reagents and samples were 0.45 μm. After passing through a membrane filter (membrane filter) and injected into the column (column) was measured. In the course of the experiment, the exposure to direct sunlight and ultraviolet rays was limited as much as possible. All samples were filled with nitrogen gas and stored at low temperature, and during heating, oxidative destruction was minimized by not exceeding 60 ° C.

According to the above method, the vitamin content of the Bokryeong mycelium was measured. The vitamin A content of the Bokryeong mycelium was 701.26 (㎍ / 100g, RE) and the vitamin D content was 22.76 (㎍ / 100g). 100 g, α-TE)

1) Change of vitamin A content

As a result of analyzing the change of vitamin A content in egg weight according to laying period, 778.89μg was detected in laying hens fed diets supplemented with normal rice on the 0th day of breeding, and on the 10th and 15th day of breeding. On the 20th day of breeding, it was shown that slightly increased to 802.17 μg, 811.24 μg, and 822.97 μg, respectively, but in the case of laying hens fed dietary supplemented with Poria cocos mycelium fermented rice, vitamin A content was raised On day 0, 776.97μg was detected, but on day 10 of breeding, there was a sharp decrease to 323.92μg. After the breeding period, the vitamin A content increased sharply to 2045.89μg on the 15th day of breeding and 2045.89μg on the 20th day of breeding. The rapid reduction of the initial vitamin A content in laying hens fed diets containing Poria cocos mycelium fermented rice was considered to be a result of stress from feed changes, and then increased rapidly. As can be seen from the results, it was found that the vitamin A content of egg yolk was increased in the laying hens fed diets containing the fermented rice of Poria cocos mycelium of the present invention.

2) Changes in Vitamin D Content

As a result of analyzing the change of vitamin D content in egg weight according to the laying period, 77.51μg was detected in the day 0 of breeding, and the day 10 and 15 of breeding, respectively. On the 20th day of breeding and 77.52μg, 77.52μg and 77.60μg, there were no significant differences. However, in case of laying hens fed dietary supplemented with Poria cocos mycelium fermented rice, vitamin D content was 77.50 μg was detected and 77.50 μg was detected on day 10 of breeding. Since the breeding period was increased, 96.37μg was detected on the 15th day of breeding and 93.17μg on the 20th day of breeding. As can be seen from the results, it was found that the vitamin D content of egg weight was increased in laying hens fed diets containing fermented rice of Poria cocos mycelia.

3) Vitamin E content change

As a result of analyzing the change of vitamin E content in egg weight according to laying period, 3.49 μg of vitamin E content was detected on day 0, and day 15 and day 15, respectively. On the 20th day of breeding, 3.51 μg, 3.50 μg, and 3.51 μg did not show any significant difference. However, in the case of laying hens fed dietary supplemented with Poria cocos mycelium fermented rice, vitamin E content was raised. 3.50 μg was detected at day 0 and 2.59 μg was slightly decreased at day 10 of breeding. Thereafter, as the breeding period elapsed, 4.58 μg was detected on the 15th day of breeding and 5.26 μg on the 20th day of breeding.

The decrease of the initial vitamin E content in the laying hens fed dietary supplemented with Poria cocos mycelium fermented rice of the present invention is considered to be a phenomenon caused by the stress from the change of feed, and then showed a sharp increase. As can be seen from the results, it was found that the vitamin E content of egg weight was increased in the laying hens fed dietary supplemented with Poria cocos mycelium fermented rice of the present invention.

Functional exploration of Bokyong mycelium

Electron donating ability

The electron donating ability of the Fukryeong mycelium used in the present invention was measured by adding 1.0 mL of 2 × 10 ^-4 M 22-diphenyl-1-picrylhydrazine (DPPH; Diphenyl Picryl Hydrazine) to 2 mL of each sample, followed by vortex 30. After leaving for minutes, the absorbance was measured at 517 nm. The electron donating ability was expressed as 100-[(absorbance of sample addition / absorbance of no addition) x 200].

Electron-donating ability of Bokryeong mycelium and Bokryeong fermented rice showed less than 25% electron donating ability in Bokryeong fermented rice regardless of the extraction method, while Bokyeong mycelium showed high activities of hot water and ethanol extract of 76.8 and 79.9%, respectively. In comparison with BHA, a synthetic antioxidant, the Bokryeong mycelium showed a slightly lower activity.

Nitrite scavenging effect

Measurement of the nitrite scavenging activity of Bokyeong mycelium used in the present invention was added 1mL of each sample to 2mL of 1mM NaNO ₂ solution and pH 1.2 with 0.1N HCl (pH 1.2), 0.2M citric acid buffer (pH3.0, pH6.0), respectively , pH3.0, pH6.0 was corrected, and the volume of the reaction solution was 10mL. After reacting this solution at 37 ° C for 1 hour, 1 mL of each reaction solution was added, 0.4 mL of grease reagent dissolved in 2 mL of 2% acetic acid solution and 30% acetic acid solution was added, and vortexed and left at room temperature for 15 minutes. Then, absorbance was measured at 520 nm. The control group was measured by adding distilled water instead of the Griess reagent, and the nitrite scavenging ability was expressed as 100-((absorbance of sample addition / absorbance of no addition) × 100].

Nitrite, which is used as a coloring agent for meat products, is known to produce nitrosamines by reacting with secondary and tertiary amines present in protein foods, pharmaceuticals and residual pesticides. Scavenging activity of the nitrites of Bokryeong mycelium and mushroom rice increased. In addition, the nitrite scavenging activity of the bokyeong mycelium was better than that of the fermented rice, and the mycelium ethanol extract at pH 3.0 showed 59.1% scavenging activity.

Statistical processing

In the present invention, the statistical process was represented by the mean ± standard error for each sample, the verification of each group was analyzed according to Duncan's multiple range test after the analysis of variance.

In the above description, the example of preparing noodles using the Poria cocos mycelium fermented rice by adding the Fukryeong mycelium to brown rice, but the present invention is not limited thereto. For example, instead of brown rice, It is a matter of course that the noodles are prepared using the Poria cocos mycelium fermented rice by fermentation by addition of Bokryeong mycelium to other grains (barley, wheat, crude, sorghum, corn, soybean).

In the above description, the manufacturing of noodles (noodles) by preparing fermented rice of Poryok mycelium (Poria cocos) using Poria cocos mycelium, but the present invention is not limited thereto, for example Instead of Bok-Ryong mycelium, it is mycelium mycelium, mycelium mycelium, mycelium mycelium, mycelium mycelium, shiitake mycelium, shiitake mycelium, oyster mushroom mycelium, mycelial mycelium, mycelial mycelium mycelium Of course, you can use one.

In the above description, the specific embodiments have been shown and described, but the present invention is not limited thereto, for example, by those skilled in the art without departing from the concept of the present invention. Of course, the design can be changed in various ways.

As described above, according to the nutritionally enhanced functional noodles using the fermented rice of Bokryeong mycelium of the present invention and a method for preparing the same, 55 wt% to 83 wt% wheat flour, 10 wt% to 27 wt% water, and 2 wt% to Noodles are prepared by kneading 4% by weight of salt and 4% by weight of 25% by weight of fermented mycelium mycelium, and using white, brown, and other grains (barley, wheat, crude, sorghum, corn, soybean). It is possible to cultivate Bokyeong mycelium and add it to normal carding material (especially wheat flour) to enhance nutrition, and to easily manufacture nutritious functional noodles, and to reduce the manufacturing cost of noodles. It works.

Claims (3)

In the method of manufacturing a nutritional fortified functional noodles using the bokyeong, Add 55% to 83% by weight of flour to 10% to 27% by weight of water and 2% to 4% by weight of salt; Inoculated with 0.1% (v / w) of the cultured Bokyeong mushroom mycelium strain, 4% by weight to 25% by weight of fermented rice of Bokryeong mycelium cultured at 25 ° C. for 7 to 15 days, mixed evenly, and kneaded. Method of producing a nutrition-enhanced functional noodles using fermented rice of the Fuling mycelium, characterized in that for producing. delete delete