KR101360321B1 - Method for preparing noodle comprising Auricularia auricula-judae - Google Patents

Abstract

The present invention relates to a method for producing noodles containing a soybean mushroom, and more particularly, to a method for preparing a soybean mushroom for effectively ingesting a soybean mushroom exhibiting the effects of constipation, anti-aging, atherosclerosis prevention.
Through the manufacture of the noodle of the present invention, the general public can more easily ingest the thirsty mushroom with a lot of efficacy as described above, can also lead to an income increase effect even for the thirsty mushroom producing farmhouse.

Description

Method for preparing noodle containing thirsty mushroom as an active ingredient {Method for preparing noodle comprising Auricularia auricula-judae}

The present invention relates to a method for producing noodles containing the wood mushrooms.

Thirsty mushrooms are also called trash, and they are 2-6 cm in size. They usually grow together to form irregular masses and become soft like mud when they are rained, but when they dry, they contract and become hard cartilage. Becomes The whole body is gelatinous, translucent and has the shape of a crooked, wavy ear. The upper side is purple brown with dense microscopic hairs, and the bottom side is flat, glossy and covered with fruiting layers.

In particular, thirsty mushrooms have more protein and vitamins and lower calories than provitamins A, B, C, D, E, F, and G. More specifically, the vitamin D content of the sour mushrooms is the highest in foods, thereby helping to absorb the calcium in the body to maintain the health of bones and teeth. Calcium contains twice as much milk and iron is contained 3.5 times as much as liver to supply oxygen, nutrients, hormones, etc. in the tissues and promote blood circulation. In addition, dietary fiber in the wood mushrooms delays the absorption of sugars to suppress the rapid rise in blood sugar levels, adsorbs toxic substances and cholesterol in the gut and releases them out, adsorbs fat and reduces the accumulation of fat in the body, increasing the amount of stool and water. It is known to absorb quickly to induce pleasure. In addition, thirsty mushrooms contain insoluble non-starchy sugars, oligosaccharides, lignin-digestible and starch-related dietary fiber, which shortens the passage of intestinal contents, increases the weight and frequency of excretion, dilutes the colon contents, and Can serve as fermentation for normally present microorganisms.

In addition, thirsty mushrooms swell up in the stomach and have a feeling of satiety, which is effective in constipation, and is known to play a role in decontaminating mercury or heavy metals in the body to release triglycerides and cholesterol.

On the other hand, noodles are flour, buckwheat flour, potato starch, kneaded, thinly sliced, sliced or thinly sliced from a noodle soup, boiled in broth, or as a generic term for food. Because noodles are relatively simple to manufacture and cook, they have a longer history than bread. In Korea, too, noodles have been made for a long time. Buckwheat noodles and wheat noodles have become special foods for birthdays and wedding ceremonies. This is a wish for a long life on the birthday, in connection with the long shape of the noodles.

Depending on the ingredients, there are wheat noodles made from wheat flour, somen noodles, macaroni, soba noodles made from buckwheat flour, vermicelli noodles made from starch of potato, and dried noodles that have been dried to make 14-15% moisture. Raw noodles that have been made into a string and heated are heated, raw noodles are boiled and then fried in oil, or dried by hot wind, and asbestos is made into alpha. There are many ways to make it, such as thinly cut dough such as kalguksu with a knife, pulling it out by pulling the dough like somen or Chinese noodles, or extracting it under strong pressure such as macaroni.

Conventionally, as a method of using the soybean mushroom having the medicinal effect as an edible food, the soybean mushroom extract was added to tea, beverages or foods in general, but the example of applying it to noodles has not been known until now. It is necessary to develop a noodle manufacturing method that can be utilized.

Therefore, the present inventors researched and tried to prepare a noodle containing the wood mushroom component, after mixing the flour and the wood mushroom in a certain ratio to prepare a dough, and then compress it under specific conditions to spread thin, and the noodles to a certain thickness The present invention has been completed by discovering that it is possible to prepare soybean mushroom-containing noodles by extracting and drying.

Therefore, an object of the present invention is to provide a method for producing a soybean paste-containing noodles.

According to the present invention,

1) obtaining a dough in a kneader so that the weight ratio of flour and wood mushroom powder in a salt water of 10 to 40 ℃ 1: 1 to 10: 1;

2) compressing the dough with a rolling roller to thinly spread it into a thickness of 1 to 5 mm;

3) extracting noodles to a desired thickness and drying to obtain dry noodles; And

4) cutting the dried surface and packing

Characterized by a method for producing a soybean mushroom-containing noodles comprising a.

Further, according to the present invention,

1) drying the wood mushrooms at a temperature of 10 to 30 ℃ 8 to 14 hours;

2) adding the dried soybean mushroom to ethanol, stirring and extracting it, filtering and concentrating under reduced pressure, and preparing a soybean mushroom concentrate of 20 to 40 ° brix;

3) passing the wood mushroom concentrate through activated carbon of 1,000 to 5,000 ppm;

4) 78-84% by weight of water, 0.2-0.8% by weight of sweet potato starch, 0.5-1.0% by weight of gluten, 0.2-0.5% by weight of cyclodextrin (CD), and 15-20% by weight of the thirst mushroom concentrate. Preparing a composition;

5) preparing a dough by mixing 0.5 to 4 parts by weight of the wood mushroom composition containing 100 parts by weight of flour;

6) compressing the dough with a rolling roller to thinly spread into 1 to 5 mm thickness;

7) extracting noodles to a desired thickness and drying to obtain dry noodles; And

8) cutting and packaging the dry surface

Characterized by another method for producing a soybean mushroom-containing noodles comprising a.

Through the manufacture of the noodle of the present invention, the general public can easily eat the thirsty mushroom with a lot of efficacy, it can lead to an income increase effect even for the thirsty mushroom producing farmhouse.

1 is a photograph showing a kneading container (top) and a space for pouring and cooling the dough (bottom) is made by mixing the flour and the wood mushroom powder (bottom).
Figure 2 is a photograph of a rolling roller made of the first compression (step 1) of the dough mixed with flour and sour mushrooms.
3 is a photograph of a rolling roller machine in which the first compression followed by continuous secondary compression (two steps) is performed.

The present invention will be described in detail as follows.

The present invention relates to a method for producing a soybean mushroom-containing noodle comprising the steps of preparing a dough by mixing flour and soybean mushrooms at a predetermined ratio, compressing the same under a specific condition, and thinning them, and extracting noodles to a certain thickness. will be.

First, a dough is prepared by putting dried mushroom powder and flour into lukewarm water at 10 to 40 ° C.

The thirsty mushroom powder can be obtained by drying the thirsty mushrooms and then pulverizing using a conventional method, such as a method using an extraction device such as supercritical extraction, subcritical extraction, high temperature extraction, high pressure extraction or ultrasonic extraction It can also be obtained by drying the wood mushroom extract extracted using a conventional extraction method, preferably warmed and extracted at reflux or room temperature, but is not limited thereto. More preferably, 1 kg of dried charcoal mushrooms are extracted using 1-50 L of ethanol, concentrated by filtration and darkening, followed by drying the obtained charcoal mushroom extract obtained by removing residual ethanol and water at 55-60 ° C. and concentrating. The drying is preferably reduced pressure drying, vacuum drying, boiling drying, spray drying, room temperature drying or freeze drying, but not always limited thereto.

In addition, the wood mushroom extract is preferably passed through the extract in activated carbon at 1000 to 5000 rpm to remove residual off-flavor and color.

To 100 g of the dried wood mushroom powder, water 14.9 g, protein 7.9 g, fat 2.1 g, carbohydrate 71.1 g, vitamin D 435 ug, sodium 59 mg, potassium 1,000 mg, calcium 310 mg, magnesium 210 mg, phosphorus 230 mg, 35.2 mg of iron, 0.31 mg of copper and 6.18 mg of manganese.

On the other hand, 100 g of undried raw mushrooms included vitamin B1 0.39 mg, vitamin B2 0.20 mg, vitamin D 53,09 ug, niacin 1.31 mg, sodium 27.55 mg, magnesium 16.43 mg, calcium 33.15 mg, iron 2.08 mg and phosphorus 30.41 mg is included.

The daily nutrient baseline is 5.16% carbohydrate, 0.32% ash, 0.75% crude protein (6.25 nitrogen), 0.11% crude fat and 4.66% dietary fiber.

In addition, the water mixed with the wood mushroom powder is preferably used brine, it is preferable to adjust the concentration of the salt to be more preferably 0.1 to 5% by weight of the brine. In addition, it is preferable in the quality of the dough that the wood mushroom powder contains 10 to 50 parts by weight based on 100 parts by weight of water.

Put the flour and the wood mushroom powder in a kneader to obtain a dough, and mix so that the weight ratio of wheat flour and wood mushroom powder is in the range of 1: 1 to 10: 1, preferably in the range of 3: 1 to 8: 1 Adjust. When the flour is used in excess of the above range, the active ingredient of the soybean mushroom may not be sufficiently included in the noodles, and when the soybean flour powder is used in the above range, the viscoelasticity is poor, making it difficult to prepare as noodles.

When mixing the flour and the wood mushroom powder into a dough, one or more ingredients selected from sweet potato starch, gluten and cyclodextrin can be added to improve the properties and flavor of the noodles.

Next, the prepared dough is spread out thinly using a rolling roller. At this time, the compression by the rolling roller is a first compression through a rolling roller to give the softness and softness of the final surface to be manufactured. After passing through, it is preferable to adjust the final thickness so as to be 1 to 5 mm by advancing secondary compression of secondary compression to which 4 to 6 consecutive compressions are applied.

The rolled dough of the thinly stretched state is taken out using noodles, which can change the thickness by adjusting the blade of the noodles, and preferably, noodles are drawn out with a thickness of about 1 to 5 mm.

After drying the noodle in a drying shop and cutting it to a certain size, it can be vacuum-packed to obtain a soybean-containing noodle, wherein the drying is carried out for 5 to 20 hours at 30 to 40 ℃, 60 to 80% humidity conditions desirable. In addition, the packaging may be made by putting noodles in a container made of polyethylene terephthalate (PET) or polyvinyl (PV).

On the other hand, the present invention includes a method for producing noodles by mixing the liquid state of the wood mushroom extract with flour. To describe each step of the method in detail, 1) drying the wood mushrooms at a temperature of 10 to 30 ℃ 8 to 14 hours; 2) adding the dried soybean mushroom to ethanol, stirring and extracting it, filtering and concentrating under reduced pressure, and preparing a soybean mushroom concentrate of 20 to 40 ° brix; 3) passing the wood mushroom concentrate through activated carbon of 1,000 to 5,000 ppm; 4) 78-84% by weight of water, 0.2-0.8% by weight of sweet potato starch, 0.5-1.0% by weight of gluten, 0.2-0.5% by weight of cyclodextrin (CD), and 15-20% by weight of the thirst mushroom concentrate. Preparing a composition; 5) preparing a dough by mixing 0.5 to 4 parts by weight of the wood mushroom composition containing 100 parts by weight of flour; 6) compressing the dough with a rolling roller to thinly spread into 1 to 5 mm thickness; 7) extracting noodles to a desired thickness and drying to obtain dry noodles; And 8) cutting and packaging the dry surface.

The sweet potato starch is a starch taken from the cells by grinding sweet potato, which is rarely used directly for food, and is used to prepare starch syrup, glucose, and isomerized sugar as a hydrolysis raw material, and may be used as a raw material of noodles as in the present invention. .

In addition, gluten is an insoluble protein present in grains such as barley and wheat, and several proteins are mixed and gluten content determines the type of flour. In the composition of the present invention is used to improve the viscoelasticity of the wood mushroom noodles.

The cyclodextrin is a food additive for increasing the adhesiveness and viscosity of foods, enhancing the emulsion stability, and improving the physical properties and feel of foods, and may be added to improve the adhesiveness and viscosity of thirsty mushroom noodles.

Hereinafter, the present invention will be described in more detail based on the following examples, but the present invention is not limited to the following examples.

Example 1

After drying 1 kg of the washed white fungus, it was pulverized with a grinder to obtain a fungus powder. Next, 2 kg of flour and 1 kg of the wood mushroom powder were put into a kneader in a dough containing 0.8 kg of brine, in which 1% by weight of salt was dissolved, to obtain a dough containing neck mushroom powder, which was poured and cooled at room temperature (FIG. 1). ).

Next, the dough was put in a rolling roller, and the dough was thinned by pressing through the primary roller (FIG. 2). After passing through a roller designed to continuously apply compression through four times, the thickness of the dough was 1 mm (Fig. 3).

Noodles were extracted by adjusting the knife to a thickness of 1 mm using a noodle machine, which was dried in a drying room (35 ° C., humidity 70%) for 12 hours. The dried dry noodles were cut to have a length of 30 cm using a cutter, and the cut noodles were packaged in a quantitative manner to finally prepare noodles containing thirsty mushrooms.

Example 2

In order to remove the intrinsic odor of the sour mushroom, the sour mushroom was dried at a temperature of 20 ° C. for 12 hours. Next, 30 kg of ethanol was added at a rate of 1 Kg of the white mushroom, stirred for 2 hours, filtered with gauze, and the filtrate was further reduced and concentrated under reduced pressure, followed by removal of residual ethanol and water at a temperature of 55 ° C., 30 ° brix A thirsty mushroom concentrate was obtained. The wood mushroom concentrate was then passed through 3,000 ppm of activated carbon to remove residual off-flavor and color.

Next, the wood mushroom concentrate 15 parts by weight, sweet potato starch 0.5 parts by weight, cyclodextrin 0.5 parts by weight, gluten 1 part by weight and 83 parts by weight of pure water to prepare a wood mushroom composition, the wood mushroom composition 100 parts by weight of flour 4 parts by weight of the mixture was added to obtain a flour dough.

The dough was put in a rolling roller and pressed through a primary roller to thin the dough (FIG. 2). After passing through a roller designed to continuously apply compression through four times, the thickness of the dough was 1 mm (Fig. 3).

Noodles were extracted by adjusting the knife to a thickness of 1 mm using a noodle machine, which was dried in a drying room (35 ° C., humidity 70%) for 12 hours. The dried dry noodles were cut to have a length of 30 cm using a cutter, and the cut noodles were packaged in a quantitative manner to finally prepare noodles containing thirsty mushrooms.

Claims (4)

1) drying the wood mushrooms at a temperature of 10 to 30 ℃ 8 to 14 hours;
2) adding the dried soybean mushroom to ethanol, stirring and extracting it, filtering and concentrating under reduced pressure, and preparing a soybean mushroom concentrate of 20 to 40 ° brix;
3) passing the wood mushroom concentrate through activated carbon of 1,000 to 5,000 ppm;
4) 78-84% by weight of water, 0.2-0.8% by weight of sweet potato starch, 0.5-1.0% by weight of gluten, 0.2-0.5% by weight of cyclodextrin, and 15-20% by weight of the wood mushroom concentrate were prepared. Doing;
5) preparing a dough by mixing 0.5 to 4 parts by weight of the wood mushroom composition containing 100 parts by weight of flour;
6) compressing the dough with a rolling roller to thinly spread into 1 to 5 mm thickness;
7) extracting noodles to a desired thickness and drying to obtain dry noodles; And
8) cutting and packaging the dry surface
Method of producing a soybean mushroom containing noodles comprising a.

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