KR100845965B1 - Functional noodles containing pine-mushroom and process for the prepararion thereof - Google Patents

Abstract

Functional noodles containing Tricholoma matsutake and its preparation method are provided to impart the taste and flavor of Tricholoma matsutake to noodles and enable consumers to easily obtain the excellent effects of Tricholoma matsutake. A preparation method of functional noodles containing Tricholoma matsutake comprises the steps of: (i) squeezing juice from Tricholoma matsutake, and separating out the juice; (ii) mixing 40~60wt% of at least one noodle ingredient selected from the group consisting of wheat flour, buckwheat flour and starch flour, 2~15wt% of the Tricholoma matsutake juice, and the balance being water, and kneading the mixture to form noodles; (iii) soaking the squeezed Tricholoma matsutake in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid and sorbitol, followed by dehydrating and drying; and (iv) packing 85~98wt% of the formed noodles with 2~15wt% of the dried Tricholoma matsutake.

Description

 FUNCTIONAL NOODLES CONTAINING PINE-MUSHROOM AND PROCESS FOR THE PREPARARION THEREOF}

1 is a comparative photograph of a pine mushroom-containing noodles (b) according to Example 1 of the present invention and a pine mushroom-containing noodles (a) according to Comparative Example 1. FIG.

The present invention relates to a method for producing a pine mushroom-containing noodle and a pine mushroom-containing noodle prepared according to the method.

Matsutake mushroom belongs to the family of the fungi of the fungi, Pleurotus eryngii, 8 ~ 20 ㎝ in diameter, 10 ㎝ in length, 2 ㎝ in size, and inhabit in the soil of 20 ~ 60 year old pine forests. , Taiwan, etc. In particular, Korea and Japan have been used for edible mushrooms because of their high preference for aroma and taste of pine mushrooms, and also for medicinal use, based on the various effects of pine mushrooms.

Pine mushrooms contain about 90% water, contain carbohydrates, proteins, fiber, fats, vitamins, minerals, and ergosterol, which are known to have effects on gastric and intestinal function and anticancer activity.

In order to allow more people to easily and comfortably eat matsutake mushrooms having such various effects, there have been various studies on various processing methods that can be applied to matsutake mushrooms.

However, despite the importance of taste and aroma, Matsutake mushrooms lose their taste and aroma immediately after collection, and their shape changes with deterioration of freshness such as evaporation of water, reduction of nutrients, and color change. Due to its characteristics, special care must be taken in its storage and processing. Moreover, pine mushrooms have a high moisture content and are easily deteriorated, which makes them difficult to apply to processed foods.

Therefore, if the mushroom can be applied to a variety of processed foods by solving these problems, it will be easier to obtain a variety of effects useful to the human body as well as the taste and aroma of the pine mushroom as described above.

In this regard, the present inventors have studied a method for easily and simply ingesting matsutake mushrooms by applying matsutake mushrooms to various noodles widely consumed as stocks and snacks. If pine mushrooms are applied to noodles, it is expected to satisfy consumers' preference as a food containing the flavor of pine mushrooms.

Method for producing noodles containing mushroom mushroom extract using noodle (Korean Registered Patent No. 10-0699720) or hot water extract of S. mushroom as dough water for noodles using mushroom (Korean Registered Patent No. 10-0509649) and the like, but there is no example using the pine mushroom. Pine mushrooms have a high moisture content and are easily deteriorated, which makes it difficult to apply them to processed foods.If pine mushrooms are simply mixed with noodles, brown mushrooms may cause browning and discoloration, and water may escape due to osmotic pressure. May break down and deteriorate. In addition, in order to increase the preservation, the pine mushroom was dried and powdered so that the scent of the pine mushroom disappeared and browned and the color changed to black so that the flavor of the pine mushroom could not be felt. However, after a few months there is a problem such as the smell of mold.

Therefore, when the pine mushroom is applied to the noodles, a cooking method is required to suppress the change in color and shape of the pine mushroom, to have excellent shelf life, and to retain the aroma and taste unique to the pine mushroom.

The present invention can retain the flavor and aroma of Matsutake mushrooms, you can feel the unique flavor of Matsutake mushrooms, so that the noodles are not easily broken, you can enjoy the chewy noodles and provide a manufacturing method of Matsutake mushroom containing noodles with excellent texture It aims to do it.

In addition, an object of the present invention is to provide a method for producing a pine mushroom-containing noodles that can easily enjoy the efficacy of the pine mushroom by containing the pine mushroom.

As a result of earnestly researching to solve the above problems, the inventors of the present invention prepared noodles using matsutake mushrooms processed by a predetermined method, and the taste, aroma, and shape of the matsutake mushrooms were preserved, and the noodles were chewy. The present invention has been found to improve the taste and flavor of noodles, thereby completing the present invention.

The present invention comprises the steps of separating the matsutake juice and matsutake mushroom by matsutake mushroom; Mixing the pine mushroom juice and water with at least one raw material selected from the group consisting of wheat flour, buckwheat flour and starch powder, and then kneading to form a noodles; Immersing the juicy pine mushroom in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid, and sorbitol, followed by dehydration and drying to form a dried pine mushroom; And it relates to a method for producing a mushroom-containing noodles comprising the step of packing the formed cotton and the dried mushrooms, and a pine mushroom-containing noodles prepared according to the method.

Hereinafter, the present invention will be described in more detail.

Since most pine mushrooms are generally distributed in a state in which the soil of the root portion is attached as it is, it is preferable to remove the soil and to clean it, and then wash it in order to use the present invention.

After the trimming, the mushrooms prepared by washing are juiced, and the mushrooms of the mushrooms are separated from the mushrooms of the mushrooms.

At this time, the pine mushrooms used are thawed, especially frozen pine mushrooms, and the juice process is easier than the raw pine mushrooms, and the amount of juice containing the flavor of the pine mushrooms increases, which is suitable for use in the present invention. However, it is not limited thereto.

In the present invention, when kneading noodle kneading and mixing the mushroom juice obtained in the above with water as kneading water, characterized in that kneading. Noodle raw material may use at least one component selected from the group consisting of flour, buckwheat flour and starch powder. The said raw material can be used individually by 1 type or in mixture of 2 or more types. In addition, a noodle manufacturing method using the noodle raw material is well known, in the present invention, by mixing the matsutake juice and water to the noodle raw material can be kneaded in accordance with a conventional method to form a surface.

The mixing ratio at the time of kneading may be appropriately adjusted according to taste and texture, for example, 40 to 60% by weight of noodle raw material, 2-15% by weight of Matsutake juice, and the rest may be mixed with water. no. If the pine mushroom juice solution is contained in the above range, the flavor of the pine mushroom may be so strong that the flavor and aroma of the noodles may be lowered, and if less than the above range, the pine mushroom juice may be felt insignificantly, meaning as a mushroom containing pine mushroom. There will be no.

Moreover, a small amount of salt, oil, etc. can be added at the time of kneading as needed.

By kneading as described above and then selectively undergoes a aging process, the noodle dough formed becomes more chewy, so that the noodle is not easily broken, the texture is improved, and it does not spread easily even after cooking to maintain the taste. The aging process can be performed, for example, by maintaining the mixed dough for 12 to 24 hours at a temperature of 0 ~ 5 ℃, but is not limited thereto.

Noodles according to the present invention can be used in a variety of noodles such as raw noodles, deep sleep, dry noodles, yumyeon noodles and extruded noodles, according to the type of noodles desired to form the noodles by making the dough obtained above by a known method have. Since the manufacturing method of each noodle is well known, it is not specifically mentioned in the present specification. For example, the dough obtained as described above may be made by noodle making, noodle making and ripening, noodle making dried or steamed, steamed, molded and melted. And cooling can be used.

On the other hand, a pretreatment process is performed with respect to the mushroom after juice. As described above, the pine mushroom browning rapidly under the environment of room temperature, and the deformation and alteration such as deterioration of the texture is made, it is important to solve this. In the present invention, for this purpose is subjected to a process of pretreatment of the matsutake mushroom after the juice. More specifically, pretreatment is performed by immersing the matsutake mushroom after juice in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid, and sorbitol. Through such a pretreatment process, discoloration or unpleasant smell of pine mushrooms can be suppressed, and shape retention can be improved, thereby preventing them from being broken or deformed.

The pre-treatment process is performed after the crushed pine mushrooms in aqueous solution containing ascorbic acid, erythorbic acid, citric acid and sorbitol, preferably ascorbic acid 0.1-2.5% by weight, erythorbic acid 0.1-2.5% by weight, citric acid 0.1-1.5 It is made by immersing for 5 minutes to 1 hour in an aqueous solution composed of water by weight and 0.1 to 2.5% by weight of sorbitol, the remainder.

Ascorbic acid and erythorbic acid contained in the pretreatment aqueous solution serves as an antioxidant to inhibit browning of the pine mushroom. Ascorbic acid is preferably included 0.1 to 2.5% by weight, erythorbic acid is preferably included 0.1 to 2.5% by weight. If it is less than the above range, the browning inhibitory effect is inferior, and even if it exceeds the above range, the effect does not become better, but there is a fear that the aesthetics may be deteriorated.

Citric acid acts as a preservative as it is an organic acid that increases the antioxidant effect and also inhibits the growth of decaying bacteria and pathogens. Citric acid is preferably contained 0.1 to 1.5% by weight in the pre-treatment solution, if it exceeds the above range, the sour taste is strong and the taste is not good, if less than the above range it is difficult to expect the effect as the synergist and preservative.

Sorbitol is preferably included in the pretreatment aqueous solution 0.1 ~ 2.5% by weight as a tissue modifier, the pine mushroom within this range can best maintain the texture, and has excellent moisturizing effect and resilience. If it exceeds the above range, there is a fear that the moisturizing effect and the tendency of the mushrooms to fall, if less than the above range can not easily maintain the texture of the pine mushrooms.

In addition, in the present invention, once the matsutake mushroom is juiced and the juice is separated, the remaining matsutake mushrooms are pretreated in this manner, while the matsutake liquid having the scent and taste of the matsutake mushrooms is used as it is, while the shelf life of the matsutake mushroom itself is also increased. There is an advantage to increase.

The pretreated pine mushroom is dehydrated and dried. In addition, the matsutake mushroom used by this invention may be used as it is, and may be cut | disconnected longitudinally so that thickness may become 1 mm-4 mm as needed.

The dried mushrooms prepared as described above are packaged together with the formed noodles. Thus, by packaging together the cotton and matsutake dried material consisting of the dough containing the pine mushroom juice, consumers can easily cook the noodles and matsutake dried together to intake the matsutake mushroom-containing noodles according to the present invention. The mixing ratio of cotton and matsutake dried products can be appropriately adjusted according to preference, for example, the matsutake dried mushrooms 2-15 wt% can be mixed with 85 to 98 wt% of cotton. If the matsutake dried material exceeds the above range, the flavor of the matsutake mushroom may be so strong that the flavor or aroma of the whole noodles may be lowered. If the matsutake mushroom is less than the above range, the matsutake mushroom may not be visually or tastefully felt.

According to the present invention, consumers can not only feel the taste and aroma of Matsutake mushroom from noodles, but also feel the Matsutake itself visually, tastefully, and smell. Matsutake mushroom-containing noodles according to the present invention is added to the pine mushroom juice in the kneading process, and after the pre-treatment, dehydrated, dried matsutake dried mushrooms mixed with the noodles, can be cooked together in the cooking process and consumed easily and conveniently Pine mushrooms can be used and can be applied to various noodle making methods without limitation. The method of packaging the matsutake dried matter and the noodles together is not limited, but the matsutake dried products may be packed once together with the noodles as in the case of ramen.

The pine mushroom-containing noodles according to the present invention prepared in this way are contained in the pine mushroom juice during noodle kneading, and the noodle is chewy and maintains an excellent texture, the chewy is maintained even after cooking, and retains the flavor of the pine mushroom. have. In addition, it contains dried mushrooms, so you can feel the taste and aroma of pine mushrooms visually, tastefully, and olfactory. There is no discoloration or transformation of pine mushrooms, so they remain intact and retain their original flavor, texture and excellent efficacy. It can serve as an excellent food plus.

Hereinafter, the present invention will be described in detail through examples. However, the scope of the present invention is not limited by the following examples.

Example 1

After removing the soil of the pine mushrooms and trimmed, washed with water. After cultivating the pine mushroom juice, the pine mushroom juice was separated, and then the remaining pine mushroom was mixed with 1.0% by weight of ascorbic acid, 1.0% by weight of erythorbic acid, 0.5% by weight of citric acid and 0.5% by weight of sorbitol, and the remainder in an aqueous solution. Pretreated by soaking for 30 minutes, followed by dehydration and drying. Noodle raw material consisting of 90% by weight of flour, and 10% by weight of starch powder was prepared. 60% by weight of the noodle raw material was kneaded by mixing 15% by weight of the pine mushroom juice and 25% by weight of water. The noodle dough thus obtained was aged at 2 ° C. for 12 hours, then chopped, cut into suitable lengths, and dried. 95% by weight of the cotton obtained by drying was mixed with 5% by weight of the dried mushrooms obtained above to prepare a mushroom-containing noodles according to the present invention.

Example 2

After removing the soil of the pine mushrooms and trimmed, washed with water. After cultivating the pine mushroom juice, the pine mushroom juice was separated, and then the remaining pine mushroom was mixed with 1.0% by weight of ascorbic acid, 1.0% by weight of erythorbic acid, 0.5% by weight of citric acid and 0.5% by weight of sorbitol, and the remainder in an aqueous solution. Pretreated by soaking for 30 minutes, followed by dehydration and drying. 50% by weight of the noodle raw material consisting of 40% by weight of flour, 55% by weight of buckwheat flour and 5% by weight of starch powder was kneaded by mixing 10% by weight of the mushroom mushroom juice and 40% by weight of water. The noodle dough thus obtained was matured at 2 ° C. for 18 hours, and then packaged by mixing 10% by weight of the dried mushrooms obtained above with 90% by weight of the noodles, and preparing the mushroom-containing noodles according to the present invention.

Comparative Example 1

A pine mushroom-containing noodle was prepared in the same manner as in Example 1, except that the pine mushroom after juice was not subjected to a pretreatment step of immersing it in an aqueous solution composed of ascorbic acid, erythorbic acid, citric acid and sorbitol, and the rest of water. .

Comparative Example 2

A pine mushroom-containing noodle was prepared in the same manner as in Example 2, except that the pine mushroom after the juice was not subjected to the pretreatment step of immersing it in an aqueous solution composed of ascorbic acid, erythorbic acid, citric acid and sorbitol, and the rest of water. .

Test Example

The color, aroma, and shape of the pine mushrooms included in the pine mushroom-containing noodles prepared in Examples 1 and 2 and Comparative Examples 1 and 2 and the taste and aroma when the noodles were cooked in a conventional manner It was evaluated by the sensory test. If the degree of preference is 5, very good, 4 is good, 3 is normal, 2 is bad, 1 is very bad, and the results are shown in Table 1 below.

Color, aroma, and shape of matsutake mushrooms Noodles taste and aroma Example 1 5 5 Example 2 5 5 Comparative Example 1 One 2 Comparative Example 2 One 2

As shown in Table 1, in the case of the pine mushroom-containing noodles prepared according to the present invention (Examples 1 and 2), discoloration or change in shape of the pine mushroom contained in the noodles is suppressed, maintaining the unique flavor of the pine mushroom As a result, the taste and aroma of the whole noodles also increased. However, in the case of noodles using non-pretreated pine mushrooms (Comparative Examples 1 and 2), the pine mushrooms contained in the noodles are broken, the shape changes, browning occurs, and an unpleasant smell is difficult to consume. In addition, the taste and aroma of the whole noodles were also inferior to the taste and aroma of the noodles, and an unpleasant taste and aroma were added from the included mushrooms, resulting in a marked decrease in the palatability.

Fig. 1 shows a comparison photograph of the matsutake-containing noodles (b) according to Example 1 of the present invention and the matsutake-containing noodles (a) according to Comparative Example 1. As clearly shown in Fig. 1, the pine mushrooms contained in the pine mushroom-containing noodles according to Example 1 retained their shape and color while the pine mushroom-containing noodles according to Comparative Example 1 were in the form of pine mushrooms included. It can be seen that is deformed and the color is also discolored.

Matsutake mushroom-containing noodles according to the present invention is included in the juice of the mushroom when the noodle kneading so that the noodles are not chewy easily noodle is not broken, has a good texture, the flavor and flavor of the pine mushroom is added to the noodles to increase the flavor Consumers' preference is expected to be high. In addition, by containing pine mushrooms that maintain their color and shape, you can feel the unique flavor of pine mushrooms visually, tastefully, and olfactory. In addition, anyone can consume the excellent effects of pine mushrooms in a more convenient way. Will be.

In addition, Matsutake mushroom-containing noodles according to the present invention exhibits a synergistic effect of the flavor and flavor of the noodles combined with the peculiar flavor of Matsutake mushroom, can be used as a food having a high palatability suitable for the taste of modern people seeking well-being.

Claims (7)

Separating matsutake juice and matsutake mushrooms by matsutake mushrooms; Mixing the pine mushroom juice and water with at least one raw material selected from the group consisting of wheat flour, buckwheat flour and starch powder, and then kneading to form a noodles; Immersing the juicy pine mushroom in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid, and sorbitol, followed by dehydration and drying to form a dried pine mushroom; And Comprising the step of packing the formed mushrooms and dried matsutake Method for producing noodles containing pine mushrooms. The method of claim 1, 40 to 60% by weight of the noodle raw material, characterized in that mixed with 2-15% by weight of the matsutake juice, the rest as water Method for producing noodles containing pine mushrooms. The method of claim 1, The noodle is characterized in that it is selected from the group consisting of raw noodles, deep sleep, dry noodles, milk noodles and extruded noodles Method for producing noodles containing pine mushrooms. The method of claim 1, Further comprising the step of aging the mixed dough for 12 to 24 hours at a temperature of 0 ~ 5 ℃ Method for producing noodles containing pine mushrooms. The method of claim 1, 85 to 98% by weight of the cotton wool formed by mixing 2-15% by weight of the dried mushrooms, characterized in that the packaging together Method for producing noodles containing pine mushrooms. The method of claim 1, After dehydration by pretreatment of the matsutake mushroom, characterized in that it further comprises a step of longitudinally cutting so that the thickness is 1 mm to 4 mm before drying Method for producing noodles containing pine mushrooms. A pine mushroom containing noodle prepared according to the method of any one of claims 1 to 6.

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