KR101186406B1 - The production method of noodles containing pleurotus eryngii - Google Patents

Abstract

PURPOSE: Noodles containing Pleurotus eryngii, and a producing method thereof are provided to use the Pleurotus eryngii and rice powder to obtain the noodles. CONSTITUTION: A producing method of noodles containing Pleurotus eryngii comprises the following steps: dehydrating the Pleurotus eryngii until the water content of the Pleurotus eryngii is 20-50%, and crushing the Pleurotus eryngii into 100-180 meshes; soaking washed rice using 0-5 deg C distilled water for 3-10 minutes, and crushing the rice into 100-180 meshes; mixing 42.5-242.5 parts of crushed Pleurotus eryngii by weight, 67.5-337.5 parts of crushed rice by weight, and 1 part of additive by weight; kneading the mixture at 90-120 deg C for 10-30 minutes, and compressing the mixture in the pressure of 5-15kPa to obtain the noodles.

Description

Noodles including Pleurotus eryngii and its manufacturing method {THE PRODUCTION METHOD OF NOODLES CONTAINING Pleurotus eryngii}

The present invention relates to a noodles and a method of manufacturing the same using a mushroom and rice.

Existing noodles are foods that have long been obtained by kneading grains, especially wheat, and may be prepared by mixing food-distilled distilled water or the like according to use or preference. It is kneaded and matured and processed by heat treatment, lacquer treatment and drying.

In recent years, the interest in the well-being diet is increasing, the need for the development of a functional diet for health and longevity, there is a high interest, the rice instead of the wheat mainly used in conventional noodles manufacturing.

Rice contains 12.3 g of water, 100 g of sugar 78.8 g, 1.1 g of protein, 0.3 g of fiber, 0.6 mg of ash, 0.6 mg of vitamin B1, 0.2 mg, B2 0.02 mg, niacin 1.4 mg, vitamin E 0.4 mg, and calcium in minerals. 6 mg, phosphorus 140 mg, iron 0.5 mg, sodium 3 mg, potassium 110 mg. Brown rice was superior to white rice in both nutritional and carbohydrate distilled water.

Compared to wheat flour, which is the main ingredient of conventional noodles, wheat flour (gravity) is 378kcal per 100g, protein 11.5g, lysine 140mg / g nitrogen, amino acid 41, protein 51, whereas rice flour 364kcal, protein 6.5g, lysine 220mg It is composed of nitrogen, 65 amino acids, and 81 protein. (Research Institute for Rural Resources, 2001) This proved that rice flour has a low calorie content and a high protein content, unlike flour. And rice flour does not combine with each other when kneading because there is no protein called gluten in flour, the dough does not work well.

Another main ingredient is Pleurotus eryngii, Pleurotus eryngii (Pleurotus eryngii) is a type of white wood fungus that is taxonomically belonging to the genus C.

The shape of Pleurotus eryngii is in the early stages of fruiting, and the shape of the young mushroom is oval, like the shape of a snowman or ridge. Stems are thick (2 ~ 3cm) and have a dense mycelial layer, which has a long shelf life, good chewing texture, and artificial stems have a length of 3 ~ 12cm long and white. However, the gat is smaller than the stem (about 3 ~ 10cm), the color is light gray or dark ocher, and the gat is bulging when fully matured.

Compared to general oyster mushrooms, Pleurotus eryngii mushrooms are known to be more difficult to grow because they have good mycelial growth and are sensitive to environmental conditions.They are grown by bottle cultivation rather than normal cultivation. It is also cultivated by the cultivated cultivator using the seedling sale system. Pleurotus eryngii has the mycelial structure of fruiting bodies and is excellent in meat quality.

The food content of other mushrooms and Pleurotus eryngii is 79.15% of moisture content of Pleurotus eryngii, which is 8.65% lower than that of 87.8% of Pleurotus eryngii mushrooms. There is an advantage. Ash (0.76%) and crude protein (3.48%) contents were similar to other mushrooms, and the crude fat content was 0.39% and the sugar content was 16.22%.

In addition, the minerals contained in Pleurotus eryngii were calcium 55.44 mg / kg, copper 8.3 mg / kg, iron 40.28 mg / kg, manganese 4.63 mg / kg, magnesium 839.92 mg / kg, sodium 88.41 mg / kg and potassium 27527.25 mg / kg. Zinc 39.53 mg / kg.

And Pleurotus eryngii is richer in fiber than other mushrooms. For example, shiitake mushrooms contain 37.96% fiber, thirsty mushrooms are 38.84%, mushroom mushrooms are 27.92%, oyster mushrooms are 29.21%, oyster mushrooms are 20.61%, while birds mushrooms are 54.10%. Korean Journal of Food Culture 21 (3), p297 ~ 302, 2006)

The protein contained in the Pleurotus eryngii is ingested and absorbed into amino acids, and there are 22 kinds of amino acids including histidine belonging to 7 of 8 essential amino acids based on adults and essential amino acids based on children.

Seven species of Pleurotus eryngii among the eight essential amino acids of the adult standard were threonine 29.2 mg (2.3%), valine 184 mg (14.8%), isoleucine 19 mg (1.5%), and louis Leucine 18mg (1.4%), Phenylalanine 36.3mg (3%), Methionine 2.7mg (0.2%), Lysine 39.9mg (3.2%) Histidine up to 18.2 mg (1.5%). In addition, asparagine 328.1mg (26.4%) is also included (characteristic of the cultivation technique of Pleurotus eryngii in Gyeongsangnam-do Agricultural Research and Extension Services).

A Study on the Effect of Pleurotus eryngii Powder on Lipid Metabolism by Ingestion of Pleurotus eryngii Powder in Rats Fed High Fat Diet (Korean Journal of Food Science and Nutrition 34 (5), p626 ~ 631, 2009) There is).

Like this, rice flour and Pleurotus eryngii are expected to be able to improve nutrition, palatability, and commerciality by preparing simple cookable noodles containing excellent nutritional benefits.

Korean Journal of Food Culture, Vol. 21 (No. 3); p297 ~ 302 (2006)-Ⅲ. Content of each component of the results and discussion Korean Journal of Food Science and Nutrition Vol. 34 (No. 5); p626-631 (2009)-Summary

Therefore, the present invention is to solve the problems as described above, including the nutritional advantages of the mushrooms and rich in dietary fiber, rice flour does not combine with each other when kneading because there is no protein called gluten of flour It is to provide a noodles and a method of manufacturing the same including plowed mushrooms to improve the point.

In order to achieve the above object, according to the characteristics of the present invention, the step of dehydrating the mushroom in the mushroom so that the water content in the mushroom 20 to 50%, pulverized to 100 to 180 mesh, and washed rice distilled water of 0 to 5 ℃ Pulverizing with 100 to 180 mesh in 3 to 10 minutes, and when the crushed mushrooms and crushed rice crushed, 1 part by weight of other additives, 42.5 to 242.5 parts by weight of the crushed mushrooms pulverized, the rice crushed 67.5 to 337.5 parts by weight of the mixed mushrooms to prepare a mushroom mixture crushed mushrooms and mixed mushrooms mixed mushrooms for 10 to 30 minutes at 90 to 120 ℃, kneading it to 5 to 15㎪ to prepare raw noodles It may be characterized by including a step.

delete

As described above, the noodles and the method of manufacturing the same according to the present invention of the Pleurotus eryngii include a manufacturing method that improves the difficulty of kneading of rice flour, thereby making it easier to prepare rice noodles.

In addition, by containing abundant essential amino acids, minerals, and dietary fiber, it is possible not only to improve the nutritional value of the people so that they can get better nutrition, but also to increase the farm income by promoting the consumption of mushrooms.

Noodles, including the mushrooms according to the present invention and a method for producing the mushrooms are dehydrated so that the moisture content of the mushrooms in the mushroom to 20 to 50%, and crushed to 100 to 180 mesh, the washed rice 0 to 5 ℃ Soaked in distilled water for 3 to 10 minutes and pulverized to 100 to 180 mesh, and when the Pleurotus pulverum and rice crushed, 1 part by weight of other additives, Pleurotus pulverized crushed 42.5 to 242.5 parts by weight, rice pulverized 67.5 To prepare a cotton mushroom mushroom mixture by mixing 337.5 parts by weight and the mushroom mixture mushroom mushroom mixture for 10 to 30 minutes at 90 to 120 ℃, compressing it to 5 to 15㎪ to prepare a cotton Characterized in that it comprises a step.

If the grain size of the Pleurotus eryngii and rice pulverized product is 100 mesh or less, the elasticity of the prepared cotton is lowered, or it may be broken, and if it is 180 mesh or more, economic efficiency is lowered.

If the washed rice is frozen at less than 0 ° C it is difficult to be frozen, and when it is called above 5 ° C, the freshness of the rice is reduced. In addition, if it is called less than 3 minutes, rice will not be called enough, and if it is called more than 10 minutes, productivity will fall.

When the mixed amount of the crushed mushrooms crushed mushrooms and rice additives and other additives is 1 part by weight of other additives, 42.5 to 242.5 parts by weight of crushed mushrooms may be mixed, 67.5 to 337.5 parts by weight of rice grind. More preferably, when it is 1 part by weight of other additives, 50 to 115 parts by weight of crushed mushrooms, and 114 to 180 parts by weight of rice grind are mixed.

When the rice grind is more than 337.5 parts by weight, and the crushed mushrooms are less than 42.5 parts by weight, the viscosity is lowered in the dough, it is difficult to form the dough, the rice grind is less than 67.5 parts by weight, grind mushroom If the water is mixed in excess of 242.5 parts by weight, the unique flavor of the mushrooms is stronger, the lower the preference.

And the other additives can adjust the amount according to the consumer's preference, but when added in a small amount, it does not affect the taste of Pleurotus pulverized mushroom and rice crushed, if excessively added, the taste of other additives become stronger, There is a problem that the flavor and taste of the mushrooms are lowered.

The other additives include salt, sugar, soda, red pepper powder, potato starch, distilled water or powder of various agricultural distilled water. In addition, it can add further according to a preference.

The mixture of the Pleurotus eryngii powder and the crushed Pleurotus eryngii powder mixed with rice and other additives is not evenly mixed when mixed at less than 10 minutes at less than 90 ° C., resulting in breakage when producing cotton, and exceeds 30 ° C. When mixing for more than a minute and kneading, productivity falls.

It is possible to prepare various pasta noodles, noodles noodles, noodles noodles, udon noodles, kalguksu noodles, cold noodles, etc. by adjusting the thickness of the noodles by kneading the mixed mushrooms.

Above, it will be described in more detail through the embodiment in the noodles and a method for producing the mushrooms according to the present invention. The following examples are provided to illustrate and explain the present invention and should not be construed as limiting the invention thereto.

Example  One

Dehydration of Pleurotus eryngii mushrooms to 40% water content in the mushrooms, grinding to 160 mesh in particle size, and grinding rice washed for 9 minutes in distilled water at 4 ° C. to 180 mesh particle size.

Mixing amount of the rice and crushed mushrooms is mixed with rice powder 135g, crushed mushrooms 40g, 0.5g salt, 0.25g of soda, stirred at 95 ℃ for 25 minutes to form a dough, the dough making machine It was put in to a pressure of 9 kPa to prepare raw noodles having a diameter of 2 mm, and cut to a length of 30 cm.

Example  2

Dehydration of Pleurotus eryngii mushroom to moisture content of 35%, pulverized to 160 mesh, and milled for 9 minutes in 4 ℃ of distilled water to mash to 170 mesh.

Mixing amount of the rice and crushed mushrooms is mixed with 120g of rice crushed powder, 40g of crushed mushrooms, 40g of salt, 0.25g of soda, 0.45g of stirring and mixing at 95 ° C. for 25 minutes to form a dough. It was put in to a pressure of 9 kPa to prepare raw noodles having a diameter of 2 mm, and cut to a length of 30 cm.

Example  3

Dehydration of Pleurotus eryngii mushrooms to 30% moisture content in mushrooms, grinding to 170 mesh in particle size, and grinding rice washed for 9 minutes in distilled water at 4 ° C. to 170 mesh particle size.

Mixing amount of the rice and crushed mushrooms is mixed with 90g of rice crushed, 40g of crushed mushrooms, 40g of salt, and stirred for 25 minutes at 95 ℃ mixed into a dough, the dough is put in a noodle maker, pressure 9 생 to give a raw noodles 2㎜ in diameter, cut into 30cm length.

Example  4

Dehydration of Pleurotus eryngii mushrooms to 27% moisture content in the mushrooms, crushing to a particle size of 180 mesh, and crushed rice washed for 9 minutes in distilled water of 4 ℃ to a particle size of 180 mesh.

Mixing amount of the rice and crushed mushrooms is 80g, 80g, crushed mushrooms 80g, 0.35g salt, 0.35g of soda, stirred at 95 ℃ for 25 minutes to form a dough, the dough making machine It was put in to a pressure of 9 kPa to prepare raw noodles having a diameter of 2 mm, and cut to a length of 30 cm.

The addition amount of the said Examples 1-4 is as Table below.

Example 1 Example 2 Example 3 Example 4 rice 135 120 90 80 King Mushroom 40 40 40 80 Bird mushrooms
Water content 40 35 30 27 Etc
additive Salt 0.5 0.25 0.5 0.35 Food 0.25 0.45 0.00 0.35

(Unit: g)

Comparative example  One

We choose noodle noodles (about 2mm in diameter) sold in wholesale and retail store.

Test Example  One

The physical properties of raw noodles prepared in Examples 1 to 4, which are noodles containing the Pleurotus eryngii according to the present invention, and the noodle of Comparative Example 1 were prepared using Rheomete (COMPAC-10II, Sun Scientific), which were used for hardness and cohesiveness. ), Springiness and gumminess are measured. Measurement conditions are: Table speed 60 mm / mim, Chart speed 50 mm / sec, Critical dia 5 mm, Load cell 2 kg, Sample height 2 Mm, sample width 40 mm, and span length 40 mm.

The raw noodles are cut out to a size of 30 × 30 × 20 mm, and hardness, cohesion, elasticity and gumminess are measured to the values obtained when the sample is pressed twice.

burglar
(g / cm2) Hardness
(g / cm2) Elasticity
(%) Cohesion
(%) Chewiness
(g) Example 1 178.00 443.15 110.01 110.68 60.50 Example 2 179.92 450.03 108.68 115.49 59.88 Example 3 176.66 446.46 109.72 120.65 58.63 Example 4 176.33 444.11 10 113.09 58.26 Comparative example 178.94 446.03 109.85 114.45 58.36

burglar
(g / cm2) Hardness
(g / cm2) Elasticity
(%) Cohesion
(%) Chewiness
(g) Example 1 1393.41 2811.41 103.94 91.26 123.63 Example 2 1400.25 2831.96 104.34 92.50 123.82 Example 3 1395.90 2838.23 105.05 92.87 124.85 Example 4 1398.50 2839.72 105.50 93.07 125.80 Comparative example 1399.80 2833.41 103.56 91.87 126.54

Table 2 shows the physical properties of raw noodles before cooking, Table 3 shows the physical properties of raw noodles after cooking, comparison made with flour even though the rice noodles that do not produce 1 to 4-valent gluten in the manufacturing method according to the present invention It can be seen that the strength, hardness, elasticity, cohesion, chewiness, and the like of the noodle are similar.

Test Example  2

The chromaticity of the raw noodles prepared in Examples 1 to 4, which are noodles containing the Pleurotus eryngii according to the present invention, and the noodle of Comparative Example 1 are measured using a color spectrophotometer, and the average value measured five times is Hunter, L, It is represented by a and b values. L stands for lightness (100 = white, 0 = black), a stands for redness (-= green, + = redness), b stands for yellowness (-= blue, + = yellow).

L a b Example 1 59.90 4.35 15.30 Example 2 58.82 4.38 15.58 Example 3 53.59 4.59 16.17 Example 4 50.18 5.01 19.10 Comparative example 66.04 0.87 10.15

Raw noodles prepared in Examples 1 to 4, which are noodles containing the Pleurotus eryngii according to the present invention, were darker than the carding of Comparative Example 1, and appeared yellow and red.

Test Example  3

The sensory test of the raw noodles prepared in Examples 1 to 4 and the noodles of Comparative Example 1, which are noodles containing the Pleurotus eryngii according to the present invention, were prepared by adding seasoning liquid (soy sauce and anchovy broth) to cooked noodles. Evaluate 3 times each.

Samples of the cooked noodles are presented in 500 g of raw noodles in 5 L of seasoning solution, cooked at 100 ° C. for 5 minutes and 30 seconds, and put in 10 g white containers. And raw noodles are presented once in a white container of three strands cut into 3cm length.

The samples were evaluated by scoring test and tested with six items of color, aroma, taste, softness, chewiness and overall acceptability, 1 is very bad, 2 is bad, 3 is normal, 4 is good, 5 is It is very good. Ten participants in the sensory test, the average of the scores they scored are shown in Table 5 below.

color incense flavor soft
Degree Chewiness Overall preference Example 1 cotton wool 3.8 2.7 3.7 3.7 3.5 3.5 Cooking surface 3.7 2.8 3.8 3.6 3.5 3.5 Example 2 cotton wool 3.8 2.7 3.8 3.7 3.6 3.5 Cooking surface 3.9 2.7 3.8 3.7 3.5 3.5 Example 3 cotton wool 3.8 2.6 3.9 3.8 3.8 3.6 Cooking surface 3.8 3.0 3.9 3.9 3.7 3.7 Example 4 cotton wool 3.7 2.6 4 3.6 4.2 3.6 Cooking surface 3.7 2.7 4.3 3.9 4.2 3.7 Comparative example cotton wool 3.7 2.6 2.5 3.5 2.7 3.0 Cooking surface 3.6 2.6 2.5 3.6 2.7 3.0

Test Example  4

The component analysis of Example 1 and Comparative Example 1, which are the noodles including the Pleurotus eryngii according to the present invention, were carried out. The component of the comparative example 1 is content indicated on the outer packaging paper of a product.

Example 1 Comparative example Calories (kcal) 242.80 293.33 Carbohydrate (g / 100g) 58.65 64.00 Protein (g / 100g) 5.07 6.93 Moisture (g / 100g) 34.55 - Ash (g / 100g) 0.58 - Fat (g / 100g) 1.15 1.01 Sodium (mg / 100g) 87.29 293.33 Sugars (g / 100g) 0.53 1.07 Saturated Fat (g / 100g) 0.22 0.59 Trans Fat (g / 100g) 0.00 0.00 Cholesterol (mg / 100g) 0.00 0.00 Dietary Fiber (g / 100g) 11.93 -

In the comparative example of Table 6, moisture, ash, and dietary fiber could not be timely because they are not disclosed, but as a result of comparing the other nutrients, Example 1, which is the noodles containing the Pleurotus eryngii according to the present invention, was compared with the comparative example. It can be seen that calories are low. And it contains 11.93g / 100g dietary fiber, you can see that the food value is increased.

In addition, in Example 1, the sodium content (87.29 mg / 100 g) was also only 1/3 compared to the comparative example (293.33 mg / 100 g). In addition, the fat content of Example 1 (1.15g / 100g) was found to contain 0.14g / 100g more than the comparative example (1.01g / 100g), but the saturated fat of Example 1 is rather 0.27g / 100g It appears that it contains less, it can be seen that the noodles containing the mushrooms according to the present invention is nutritionally superior to the existing product.

Claims (3)

Dehydrating the Pleurotus eryngii mushroom to have a water content of 20 to 50%, and grinding into 100 to 180 mesh;
Washing the washed rice in distilled water of 0 to 5 ℃ for 3 to 10 minutes to grind to 100 to 180 mesh;
Preparing the Pleurotus eryngii mushroom mixture by mixing the Pleurotus eryngii powder and rice crushed product, when the other additives are 1 part by weight, 42.5 to 242.5 parts by weight of the Pleurotus eryngii powder and 67.5 to 337.5 parts by weight of rice powder;
The method of preparing a noodles containing mushrooms, comprising the step of mixing the mushroom mixture crushed mushrooms for 10 to 30 minutes at 90 to 120 ℃, and compressing it to 5 to 15㎪. delete Noodles containing mushrooms, characterized in that prepared according to claim 1.