KR102278205B1 - Manufacturing method for cream pasta of capsosiphon fulvescens and cream pasta of capsosiphon fulvescens manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing creamy maesaengi pasta and to a creamy maesaengi pasta prepared thereby.
The method for preparing creamy maesaengi pasta according to the present invention includes a maesengi washing step (S100) of washing after preparing maesaengi; Maesaengi drying step of drying the washed Maesaengi (S200); Maesengi maturation step (S300) of aging the dried Maesaengi; Maesengi freeze-drying step of freeze-drying the aged Maesaengi (S400); A noodle manufacturing step (S500) of preparing noodle water used for pasta; and a cream pasta manufacturing step (S600) of preparing pasta using the freeze-dried maesaengi and ingredients including noodles.
According to the above configuration, the present invention can provide a soft texture and rich nutrition by preparing cream pasta using maesaenggi, which is rich in various nutrients, and can satisfy consumers' preferences due to its delicious taste and aroma. Mae Saeng can make creamy pasta.

Description

A method of producing creamy maesaengi pasta and creamy maesengi pasta prepared thereby

The present invention relates to a method for producing cream of maesengi pasta and to cream pasta prepared by the method, and more particularly, to cream pasta using maesengi rich in various nutrients, thereby providing a soft texture and rich nutrition. It relates to a method for producing creamy maesaengi pasta, which can satisfy the consumer's preference due to taste and aroma, and to creamy maesaengi pasta prepared thereby.

Recently, with the development of westernized dining out culture in Korea, the market is rapidly growing mainly western cuisine, and among them, the consumption of pasta is increasing as the number of Italian family restaurants increases. Accordingly, there is an increasing demand for pasta with high nutritional value, excellent cooking properties and good taste.

Pasta is an Italian noodle dish made by kneading basic ingredients such as flour, eggs, and salt with water. There are more than 150 types of pasta, and depending on the shape, a long pasta represented by spaghetti. It is classified into a long pasta, a short pasta such as macaroni and a penne, and is divided into a dried pasta and a fresh pasta according to a manufacturing method.

In particular, the texture properties of pasta products play an important role in consumers' final choice. In typical pasta consuming countries, texture is considered much more important than taste or color, for example. The texture properties can be defined as firmness, cohesiveness and elasticity.

In addition, you can choose the noodles and sauce according to your taste. Depending on the ingredients, it is divided into vegetables, cheese or cream, fish or seafood, and meat sauce. Even with the same seafood sauce, you can add one or two different ingredients according to your taste. this changes However, pasta is characterized by not having a specific sauce for a specific noodle, so you can choose according to your taste.

On the other hand, Mae Saengi is a galpaaeaceae, and the size is about 15cm and the thickness is 2~5mm. The body is dark green in color and soft with a tubular or flattened tubular shape. Mae Saengi is mainly distributed in the southern coast of Korea, and when boiled in soup, it is soft, soft, sweet and fragrant, and it is often boiled in soup with other ingredients such as oysters.

Mae Saenggi is a plant-based high-protein food that contains the five major nutrients evenly, and contains a lot of water, protein, carbohydrates, and ash, so it is a seaweed containing nutrients evenly except for lipids.

In addition, it contains vitamins A and C, and contains various inorganic salts such as iron, calcium, and iodine, so it is effective in the formation of bones for children's growth and prevention of osteoporosis, as well as hematopoietic function to prevent anemia. It is a nutritionally good food.

As for the efficacy, it contains a lot of potassium, which is effective in lowering cholesterol content, preventing high blood pressure, and releasing sodium ions, which are factors that cause adult diseases, so you can expect the physiological effects of potassium by ingesting maesaegi. In folklore, it is effective in preventing and soothing stomach ulcers or duodenal ulcers, so it is good as a snack when drinking alcohol and also has an excellent effect on relieving a hangover after drinking alcohol.

Therefore, the present inventor was researching a nutritious food that can be enjoyed by everyone, regardless of age or sex, using maesengi, and by processing maesaengi to produce cream pasta containing maesaengi, it has a soft texture, is rich in nutrients, and tastes and smells delicious to consumers. It was confirmed that it can satisfy the degree of preference of and completed the present invention.

Domestic Registered Patent No. 10-1597301 (Registered on February 18, 2016) Domestic Registered Patent No. 10-1246727 (Registered on March 18, 2013) Domestic Registered Patent No. 10-1861902 (Registered on May 21, 2018)

The present invention prepares cream pasta using maesaengi rich in various nutrients, thereby providing a soft texture and rich nutrition, and producing a creamy maesaengi cream pasta that can satisfy consumers' preferences due to its savory taste and aroma To provide a method and maesaengi cream pasta prepared thereby.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for preparing creamy maesaengi pasta according to the present invention includes a maesengi washing step (S100) of washing after preparing maesaengi; Maesaengi drying step of drying the washed Maesaengi (S200); Maesengi maturation step (S300) of aging the dried Maesaengi; Maesengi freeze-drying step of freeze-drying the aged Maesaengi (S400); A noodle manufacturing step (S500) of preparing noodle water used for pasta; and a cream pasta manufacturing step (S600) of preparing pasta using the freeze-dried maesaengi and ingredients including noodles.

In the washing step (S100) of Maesaengi, after preparing the Maesaengi, the Maesaengi may be washed using purified seawater having a temperature of 17 to 23°C and a salinity of 2.0 to 3.0%.

In the drying step (S200) of the maesaegi, the washed maesaengi may be dried by storing it at a temperature of 50 to 60° C. for 10 to 20 hours.

The freeze-drying of Maesaengi in the freeze-drying step (S400) may be rapidly cooling the aged Maesaengi at a temperature of -15 to -25°C.

In the noodle manufacturing step (S500), the Sanghwang mushroom noodle water is used as the noodle, and the Sanghwang mushroom noodle water is mixed at a ratio of 200 to 400 g of Sanghwang mushroom per 10 liters (L) of purified water, and then 50 to at a temperature of 90 to 95 ° C. It can be prepared by primary heating for 70 minutes, and secondary heating at a temperature of 65 to 75° C. for 300 to 400 minutes.

In the cream pasta preparation step (S600), 100 to 200 parts by weight of fresh cream and 50 to 100 parts by weight of noodles are mixed in a frying pan and heated, and when the fresh cream and noodles start to boil, 15 to 35 parts by weight of maesaeng, 5 to 15 parts by weight of soy sauce After adding parts and 5 to 15 parts by weight of sugar, it is heated again to boil, and after adding 100 to 200 parts by weight of pasta noodles, the pasta noodles are cooked, and 1 to 3 parts by weight of salt and 1 to 5 parts by weight of olive oil are added. By giving it, you can make maesaengi cream pasta.

In addition, the present invention includes a cream pasta prepared by the above-mentioned manufacturing method.

Specific details of other embodiments are included in the detailed description.

The method for producing cream pasta of maesengi according to the present invention can provide a soft texture and rich nutrition by preparing cream pasta using maesengi, which is rich in various nutrients, and satisfies consumer's preference due to its delicious taste and aroma. You can make maesaengi cream pasta that you can make.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of producing cream pasta according to the present invention.
Figure 2 is a photograph showing the cream pasta prepared according to the production method of cream pasta according to the present invention.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, it will be described in detail with reference to a preferred embodiment of the method for producing the cream pasta according to the present invention.

1 is a flow chart for explaining a method of producing cream pasta with maesengi according to the present invention, and FIG. 2 is a photograph showing cream pasta prepared with cream of maesengi according to the method of manufacturing cream pasta according to the present invention.

1 and 2, the method for producing cream pasta according to the present invention includes a washing step (S100), a drying step (S200), a maturing step (S300), a freeze drying step (S400), and noodles It includes a production step (S500) and a cream pasta production step (S600).

1. Maesengi washing step (S100)

The washing step (S100) is a step of washing after preparing the maesaengi.

The mae saengi is a vegetable high-protein food containing five major nutrients evenly, and contains a lot of moisture, protein, carbohydrates, and ash, so it is a seaweed containing nutrients evenly except for lipids.

In addition, it contains vitamins A and C, and contains various inorganic salts such as iron, calcium, iodine, etc., so it is effective in the formation of bones for children's growth and prevention of osteoporosis, as well as hematopoietic function to prevent anemia. It is a nutritious food that can be

For example, in the washing step (S100), after preparing the Mae Saengi, the Mae Saengi can be washed using purified seawater having a temperature of 17 to 23 ° C and a salinity of 2.0 to 3.0%. By washing the maesaegi using purified seawater, foreign substances adhering to the maesaengi can be removed.

On the other hand, in the washing step (S100) of the maesaegi, in order to improve the storage stability of the maesaegi by removing the general bacteria present in the maesaengi and to remove the fishy smell that may be generated from the maesaengi, the maesaengi is immersed in an aging solution and washed once more can do.

That is, in the Maesengi washing step (S100), first, green tea leaves, bay leaves and purified water are mixed in a weight ratio of 0.5:1.5:8, and purified water in which the green tea leaves and bay leaves are mixed is mixed at a temperature of 70 to 75 ° C. After heating in the oven for 20 to 60 minutes, the green tea leaves and bay leaves are removed and filtered to prepare a filtrate. Next, squid ink is mixed with the filtrate in a weight ratio of 9.5:0.5 and aged at a temperature of 8 to 12° C. for 5 to 10 hours to prepare an aged solution. Then, by immersing the maesaegi washed in the purified seawater in the aging solution and then storing it for 10 to 20 minutes at a temperature of 6 to 8° C., the storage stability of the maesaegi is improved and the fishy smell that may occur from the maesaegi is removed. can do.

The squid ink refers to the contents of the squid juice sac, and is mainly black or dark brown. The squid ink contains mucopolysaccharides such as electin, which has strong antitumor activity, in addition to anticancer effects, as well as antiseptic action and promotion of gastric juice secretion. It may play a role in helping

2. Maesaengi drying step (S200)

The drying step (S200) is a step of drying the washed Mae Saenggi to remove moisture contained in the Maesengi.

In the drying step (S200) of the dried maesaengi, the washed maesaengi can be stored for 10 to 20 hours at a temperature of 50 to 60° C. and dried. When the drying step (S200) is performed below the above-mentioned lower limit, There may be a problem that the moisture contained in the maesaengi is not sufficiently removed, and when it is performed in excess of the above upper limit range, the amount of moisture contained in the maesaesaengi is too small to decrease the physical properties, and in a later process, the There may be a problem that the ripening fermentation of Mae Saengi does not proceed sufficiently.

3. Maesaengi ripening stage (S300)

The maesaegi maturation step (S300) is a step of aging the dried maesengi.

In the avocado ripening fermentation step (S300), the dried avocado ripening concentrate and apple juice are mixed with each other and then aged for a certain period of time, and the dried avocado ripening concentrate and apple juice are mixed with the dried avocado ripened avocado juice as described above. By aging after mixing, it is possible to enhance the flavor of the maesaegi, doubling the nutritional components, and improve the palatability of the prepared pasta.

Specifically, in the maturation step (S300), the dried maesaeng is mixed in a weight ratio of 5 to 10 parts by weight of an avocado ripening concentrate and 3 to 7 parts by weight of an apple juice based on 100 parts by weight of the dried avocado, and then at a temperature of 8 to 12°C. By storing for 5 to 10 hours, the maesengi can be aged.

If the maturation is performed below the lower limit range in the maturation step (S300), a problem may occur that the maesaegi is not matured sufficiently and thus does not provide the desired flavor, and is performed in excess of the upper limit range There may occur problems in that the aging of the maesaegi is excessively deteriorated, and the flavor of the pasta is deteriorated and the physical properties of the maesengi are weakened.

The avocado ripening concentrate can be prepared by concentrating and ripening an avocado, and the avocado contains a large amount of unsaturated fatty acids, which greatly reduces the incidence of heart disease, cancer, and diabetes, and also the absorption rate of beta-carotene when consumed with green and yellow vegetables. can be increased by 15.3 times.

The avocado is rich in vitamins and minerals, and it can effectively decompose cholesterol to prevent various adult diseases and vascular diseases. It is also good for a short-term diet and is good for eye health because it is rich in lutein and zeagentin.

In addition, the avocado contains important antioxidants such as vitamin C and vitamin E, so it can fight inflammation and is effective in alleviating the symptoms of arthritis. Oleic acid, an unsaturated fatty acid in avocados, contains cholesterol and fat in cells. can prevent the synthesis of

The avocado ripening concentrate prepared as follows may be used as the avocado ripening concentrate in the avocado ripening step (S300).

First, in order to prepare the avocado ripening concentrate, the avocado flesh may be prepared by removing the avocado seed.

In the above step, it is possible to separate and remove the seeds located in the center of the avocado flesh. That is, in the above step, a well-harvested avocado is immersed in purified water and heated at a temperature of 85 to 90° C. for 1 to 2 hours, then cooled at a temperature of 20 to 25° C. for 30 to 60 minutes to separate the seeds from the avocado. It can be removed, in the above step, the avocado and purified water are mixed and heated in a weight ratio of 1:1 to 1:2, and by heating the avocado in purified water as described above, the avocado pulp is sufficiently softened to facilitate the avocado pulp from the seed. can be separable.

Next, the avocado flesh may be enzymatically decomposed.

In the above step, the enzymatic decomposition of the avocado flesh can be performed by enzymatically decomposing the starch and pectin contained in the avocado flesh at a constant temperature, so that the juice can be easily decomposed. In the above step, the enzymes include alpha-amylase, pectinase, Cellulase and protease are used, and alpha-amylase is 0.03 to 0.05 parts by weight, pectinase is 0.015 to 0.025 parts by weight, cellulase is 0.02 to 0.04 parts by weight, protease is 0.005 to 0.015 parts by weight based on 100 parts by weight of the whole avocado pulp Mixed in a weight ratio of parts, it can be carried out by storing the avocado pulp mixed with the enzyme at a temperature of 40 to 45 ℃ for 10 to 20 hours.

Next, the avocado pulp mixed with the enzyme may be stored and aged.

In the above step, the avocado pulp mixed with the enzyme may be stored for 30 to 50 days at a temperature of 5 to 8 ° C. When the step is performed below the lower limit, the avocado itself has a strong odor and The taste and flavor of the pulp are not sufficiently leached out, and when it exceeds the above upper limit range, the physical properties of the avocado are lowered, which may cause a problem in that the properties of the prepared avocado fermented broth are lowered.

Then, the aged avocado flesh may be filtered using a filter.

In the above step, fine foreign substances contained in the avocado flesh may be removed using a filter. For example, the filtration of the aged avocado flesh may be performed using a known filter such as a plate-type pressure filter or a cartridge filter. have.

Next, the filtered avocado pulp may be vacuum concentrated and aged to prepare an avocado ripening concentrate.

In the above step, an avocado concentrate is prepared using a known concentrator, and the avocado concentrate is aged at a temperature of 5 to 8° C. for 5 to 10 days, so that the avocado pulp has a solid content of 30 to 50% by weight. can do it

In addition, the apple juice is prepared using apples. First, an apple is prepared and washed clean in water, and then the washed apple can be divided into equal parts and cut, for example, cutting the apple. can be cut into 2 to 4 equal parts.

Next, the cut apple may be immersed in a mixed solution of grape juice, lemon juice and salt solution.

In the above step, the grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and helps to improve memory. , headache, etc., the lemon juice and salt solution can prevent the apples from turning brown over time, and the mixed solution weighs 1 part by weight of grape juice, 1 part by weight of lemon juice and 3 parts by weight of salt solution It is prepared by mixing in a ratio, and the salt solution may be a salt solution having a concentration of 0.3 to 0.5% by weight.

In the above step, the cut apple may be immersed in a mixed solution of grape juice, lemon juice and salt solution and then maintained at a temperature of 25 to 30° C. for 20 to 30 minutes.

Next, after separating the apple immersed in the mixed solution of the grape juice, lemon juice and salt solution, it may be steamed.

In the above step, the apple impregnated with the components of the grape juice, lemon juice and salt solution is mixed with a mixture of cinnamon powder and sugar, and then steamed in a steamer. In the above step, the cinnamon powder and sugar are cinnamon powder 10 to 20 parts by weight and 5 to 10 parts by weight of sugar are mixed in a weight ratio, and steaming may be performed by steaming with steam at 110 to 130° C. for 10 to 30 minutes in a steamer.

In the above step, the cinnamon powder increases immunity and promotes blood circulation to help prevent vascular diseases, and has food poisoning prevention, sterilization and insecticidal effects, and the sugar enhances the surface gloss and sugar content of immersed Hwangtaekchae and has an antiseptic effect. Storage can be improved.

Then, the apple juice can be prepared by squeezing the steamed apple.

In the above step, ^{by pressing the steamed apple at a pressure of 5 to 7} kgf/cm 2 and squeezing it, it is possible to prepare an apple juice in which the useful components of the apple are sufficiently leached.

4. Maesaengi freeze-drying step (S400)

The freeze-drying step (S400) is a step of freeze-drying the aged Maesaengi.

In the freeze-drying step (S400) of Maesaengi, the distribution and storability of the aged Maesaengi can be improved by freeze-drying the aged Maesaengi. For example, the freeze-drying of Maesaengi in the freeze-drying step (S400) of Maesaengi is the aging. It can be carried out by quenching the aged maesaengi at a temperature of -15 to -25 °C.

5. Cotton water manufacturing step (S500)

The noodle water preparation step (S500) is a step of preparing noodle water used for pasta.

In the noodle manufacturing step (S500), the situation mushroom noodle water can be used as the noodle, the status mushroom noodle water is boiled water derived from useful ingredients of the status mushroom, and the status mushroom noodle water prepared by the following manufacturing method is used. can

The Sanghwang mushroom is a yellow mushroom that grows on a mulberry tree, and is called 'woody mud mushroom' in Korean. The Sanghwang mushroom has an excellent effect in preventing the growth of early cancer, has an excellent blood pressure lowering effect on hypertension, and is also used to prevent recurrence after cancer surgery. It works great. Unlike anti-cancer chemotherapy, it does not have a toxic effect on normal cells, and by further strengthening the immune function, it raises the immune antibody to a normal level, greatly increasing the resistance to cancer.

In addition, the Sanghwang mushroom improves immune function when combined with chemotherapy after resection of liver cancer, including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancer, which are cancers of the digestive system. It is known to activate and detoxify.

First, in order to prepare the situation mushroom noodles, the collected situation mushroom may be washed to remove foreign substances attached to the surface of the situation mushroom.

In the above step, after immersing the collected Sanghwang mushroom in a mixed solution consisting of grape juice, lemon juice and salt solution for 3 to 5 minutes, the Sanghyeong mushroom is washed with purified water in which _{sodium bicarbonate (NaHCO 3 ) is dissolved.} , The grape juice, lemon juice and salt solution are mixed in a weight ratio of 1:1:3, and as the salt solution, a salt solution of 0.3 to 0.5% by weight may be used, and grape juice is based on 100 parts by weight of the harvested Sangha mushroom. , it can be immersed by mixing in a weight ratio of 80 to 120 parts by weight of a mixed solution consisting of lemon juice and salt solution.

The purified water in which the sodium bicarbonate (NaHCO ₃ ) is dissolved may have a concentration range of 1 to 3 (w/w)%, and the sodium bicarbonate is also used as a food additive, has no toxicity, and penetrates, diffuses, and expands have functions such as In the present invention, by washing the surface of the Sangha mushroom using purified water in which sodium bicarbonate is dissolved, the cell wall of the fungus is expanded to sterilize and wash the Sanghwang mushroom at the same time.

Next, the washed Sanghwang mushroom may be naturally dried to remove moisture contained in the Sanghwang mushroom.

In the above step, the washed situation mushrooms can be dried at a temperature of 20 to 25° C. for 2 to 4 days. By drying the situation mushrooms in the above range, the smell of the situation mushrooms can be subtly alive.

Next, the naturally-dried Shanghai mushroom may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to the naturally dried Sangha mushroom under a pressure of 55 to 65 mbar, wherein the step is performed at a temperature of 40 to 45° C. for 1 to 2 minutes, and on the naturally dried Sangha mushroom This can be done by irradiating a 2.15 GHz microwave to

The microwave can exhibit a volumetric heating effect that penetrates to the inside of the Sangha mushroom and heats it. When the microwave is irradiated, the water molecules inside the Sanghwang mushroom vibrate or rotate according to the polarity change of the microwave, such as The polarization vibration leads to friction between molecules, which can cause heat generation. If the Sangha mushroom is dried by irradiating microwaves under reduced pressure, swelling occurs due to heating inside the Sangha mushroom, and by this instantaneous internal heating and expansion As the cell membrane inside the Sangha mushroom is destroyed, a sterilization effect is also generated, and the active ingredient of the Sangha mushroom can be effectively leached out during broth production later by the expansion by heating inside the Sangha mushroom.

Subsequently, the vacuum-dried Sanghwang mushroom can be aged.

In the above step, by storing and aging the vacuum-dried Sanghwang mushroom at a temperature of 10 to 15° C. for 20 to 40 hours, the physical properties of the Sanghwang mushroom are stabilized, and the flavor and taste of noodles cooked with the Sangha mushroom can be doubled. .

Next, by using the aged Sanghwang mushroom, it is possible to prepare the Sanghwang mushroom noodles.

In the above step, purified water is mixed with the aged Sanghwang mushroom and then heated to prepare Sanghwang mushroom noodles with useful ingredients of the Sanghwang mushroom, and the Sanghwang mushroom noodles are 200 to 200 to the aged Sanghwang mushroom per 10 liters (L) of purified water. After mixing at a ratio of 400 g, it can be prepared by primary heating at a temperature of 90 to 95 ° C. for 50 to 70 minutes, and secondary heating at a temperature of 65 to 75 ° C. for 300 to 400 minutes.

If the above step is performed below the lower limit range, there may be a problem that the flavor and useful ingredients of the Sangha mushroom are not sufficiently developed, and if it is performed in excess of the above upper limit, residues of the Sangha mushroom are generated. There may be a problem that the flavor of the noodles is lowered.

6. Cream pasta manufacturing step (S600)

The cream pasta manufacturing step (S600) is a step of preparing cream pasta using the freeze-dried maesaengi and ingredients including noodles.

In the cream pasta manufacturing step (S600), cream pasta can be prepared using the freeze-dried maesaegi, ingredients including pasta noodles, fresh cream, soy sauce, sugar, salt and olive oil in addition to noodles, the technical idea of the present invention In an embodiment according to , in addition to using the above materials, cream pasta may be prepared using various known materials, such as by further adding sea urchins, and such modifications may be included in the scope of the technical spirit of the present invention. have.

For example, in the cream pasta preparation step (S600), 100 to 200 parts by weight of fresh cream and 50 to 100 parts by weight of noodles are mixed in a frying pan and heated, and when the fresh cream and noodles start to boil, 15 to 35 parts by weight of maesaeng, soy sauce After adding 5 to 15 parts by weight and 5 to 15 parts by weight of sugar, it may be heated and boiled again.

Then, 100 to 200 parts by weight of pasta noodles are added, the pasta noodles are cooked, and 1 to 3 parts by weight of salt and 1 to 5 parts by weight of olive oil are added, thereby preparing creamy maesaengi pasta according to the present invention.

In addition, the pasta noodles may be known noodles used in pasta production, for example, as the pasta noodles, pepperocini noodles, spaghetti, linguine, fedelini (Fedelini) Any one or more selected from the group consisting of , Capellini, Tagliatelle, Lasagna, Rigatoni, Penne, Rotelle, Fusilli, Macaroni and Farfalle side can be used.

Hereinafter, with reference to the accompanying drawings, preferred examples and comparative examples of the method for producing cream pasta according to the present invention will be described in more detail.

< Example 1 >

First, after preparing Mae Saengi, the Mae Saengi was washed using purified seawater having a temperature of 19 to 21 ° C. and a salinity of 2.5%, and the washed Mae Saengi was stored at a temperature of 55 to 57 ° C. for 15 hours and dried. .

Next, 8 parts by weight of an avocado ripening concentrate and 5 parts by weight of an apple juice were mixed with respect to 100 parts by weight of the dried maesaegi, and then stored at a temperature of 9 to 10° C. for 7 hours to ripen the maesengi.

Next, the aged maesaengi was freeze-dried by quenching at a temperature of -20°C, and prepared by preparing a broth made from sanghaeng mushroom.

Then, 150 parts by weight of fresh cream and 80 parts by weight of noodles were mixed in a frying pan and heated, and when the fresh cream and noodles began to boil, 27 parts by weight of maesaeng, 9 parts by weight of soy sauce, and 9 parts by weight of sugar were added, and then heated again to boil. It was cooked after adding 150 parts by weight of pasta noodles, and 2 parts by weight of salt and 3 parts by weight of olive oil were added to prepare creamy maesaengi pasta.

< Example 2 >

Cream pasta was prepared in the same manner as in Example 1, and in Example 2, Maesaengi was washed using purified seawater, and then washed once again using an aging solution.

< Comparative Example 1 >

Pasta was prepared in the same manner as in Example 1, but in Comparative Example 1, pasta was prepared without using maesaengi.

< Comparative Example 2 >

Pasta was prepared in the same manner as in Example 1, but in Comparative Example 2, general purified water was used instead of using the noodles from Sanghwang mushroom as the noodles.

< Sensory evaluation >

Sensory evaluation was performed on the taste, aroma, texture, preference, etc. of the cream pasta prepared according to Examples 1 and 2 and the cream pasta prepared according to Comparative Examples 1 and 2, and the results are shown in [Table 2] below. It was.

The sensory test was conducted on 25 general consumers, and a 9-point scoring method was used for scores and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

division taste (flavor) incense (smell) Texture (physical properties) texture Overall Preference Example 1 8.3 8.5 8.4 8.3 8.4 Example 2 8.4 8.5 8.3 8.4 8.4 Comparative Example 1 6.4 6.3 6.2 6.4 6.3 Comparative Example 2 7.8 7.4 7.9 8.1 7.9

Referring to [Table 2], the taste (flavor), aroma (odor), texture (physical properties), and overall preference of the cream pasta prepared according to Examples 1 and 2 are cream pasta prepared according to Comparative Examples 1 and 2 was found to be superior to

This is that the cream pasta prepared according to Examples 1 and 2 is prepared using noodles soaked with maesaenggi and Sanghwang mushroom, thereby providing a soft texture and rich nutrition, and doubling the consumer's preference due to the delicious taste and aroma. is judged

In the above, a preferred embodiment of the present invention has been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains may express the present invention in other specific forms without changing the technical spirit or essential features. It will be appreciated that this may be practiced. Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (5)

Maesaengi washing step (S100) of washing after preparing Maesaengi;
Maesaengi drying step of drying the washed Maesaengi (S200);
Maesengi maturation step (S300) of aging the dried Maesaengi;
Maesengi freeze-drying step of freeze-drying the aged Maesaengi (S400);
A noodle manufacturing step (S500) of preparing noodle water used for pasta; and
Including a cream pasta manufacturing step (S600) of preparing pasta using the freeze-dried Maesaengi and ingredients including noodles,
In the washing step (S100), after preparing the maesaegi, the maesaengi is washed with purified seawater having a temperature of 17 to 23°C and a salinity of 2.0 to 3.0%,
In the Maesengi washing step (S100), green tea leaves, bay leaves and purified water are mixed in a weight ratio of 0.5:1.5:8, and purified water in which the green tea leaves and bay leaves are mixed is mixed at a temperature of 70 to 75° C. for 20 to 60 minutes. After heating for a while, green tea leaves and bay leaves are removed and filtered to prepare a filtrate, and squid ink is mixed with the filtrate in a weight ratio of 9.5:0.5 and aged at a temperature of 8 to 12 ° C. for 5 to 10 hours. After preparing a liquid, immersing the Mae Saenggi washed in the purified seawater in the aging liquid, and storing it at a temperature of 6 to 8 ° C. for 10 to 20 minutes to perform the washing process once more,
In the drying step (S200), the washed maesaengi is stored and dried at a temperature of 50 to 60° C. for 10 to 20 hours,
In the maesengi maturation step (S300), 5 to 10 parts by weight of avocado ripening concentrate and 3 to 7 parts by weight of apple juice are mixed in a weight ratio of 5 to 10 parts by weight of the dried maesaeng to 100 parts by weight, and then 5 to 10 at a temperature of 8 to 12°C. Aging the Mae Saenggi by storing it for a period of time,
In the freeze-drying step (S400) of the maesaegi, the aged maesaegi is rapidly cooled at a temperature of -15 to -25°C and freeze-dried,
In the noodle manufacturing step (S500), the situation mushroom noodle water is used as the noodle water, and the situation mushroom noodle water is immersed in a mixed solution consisting of grape juice, lemon juice and salt solution for 3 to 5 minutes, and then _{The situation mushroom is washed with purified water in which sodium bicarbonate (NaHCO 3} ) having a concentration range of 1 to 3 (w/w)% is dissolved, and the grape juice, lemon juice and salt solution are mixed in a weight ratio of 1:1:3 A salt solution of 0.3 to 0.5% by weight is used as the salt solution, and 80 to 120 parts by weight of a mixed solution consisting of grape juice, lemon juice and salt solution is mixed in a weight ratio of 80 to 120 parts by weight with respect to 100 parts by weight of the collected Shanghai mushroom. and drying the washed Sangha mushroom at a temperature of 20 to 25 ℃ for 2 to 4 days, and the dried Sanghwang mushroom at a pressure of 55 to 65 mbar and a temperature of 40 to 45 ℃ for 1 to 2 minutes at 2.15 GHz Vacuum-dried by irradiating microwaves, the vacuum-dried Sangha mushrooms are stored for 20 to 40 hours at a temperature of 10 to 15° C. and aged, and the ratio of 200 to 400 g of the matured Sangha mushrooms per 10 liters (L) of purified water After mixing, it is prepared through a process of primary heating for 50 to 70 minutes at a temperature of 90 to 95 ° C, and secondary heating at a temperature of 65 to 75 ° C for 300 to 400 minutes,
In the cream pasta preparation step (S600), 100 to 200 parts by weight of fresh cream and 50 to 100 parts by weight of noodles are mixed in a frying pan and heated, and when the fresh cream and noodles start to boil, 15 to 35 parts by weight of maesaeng, 5 to 15 parts by weight of soy sauce After adding parts and 5 to 15 parts by weight of sugar, it is heated again to boil, and after adding 100 to 200 parts by weight of pasta noodles, the pasta noodles are cooked, and 1 to 3 parts by weight of salt and 1 to 5 parts by weight of olive oil are added. Maeseng produces creamy pasta by giving,
In the avocado ripening step (S300), the avocado ripening concentrate is immersed in purified water and heated at a temperature of 85 to 90° C. for 1 to 2 hours, then cooled at a temperature of 20 to 25° C. for 30 to 60 minutes. Separate the seeds from the avocado to prepare avocado flesh, and enzymatically decompose the avocado flesh, wherein alpha-amylase, pectinase, cellulase and protease are used as the enzymes, and the alpha-amylase based on 100 parts by weight of the whole avocado flesh is 0.03 to 0.05 parts by weight, pectinase 0.015 to 0.025 parts by weight, cellulase 0.02 to 0.04 parts by weight, protease 0.005 to 0.015 parts by weight, and the enzyme is mixed at a temperature of 40 to 45 ℃ It is carried out by storing the avocado flesh for 10 to 20 hours, and the avocado flesh mixed with the enzyme is stored and aged for 30 to 50 days at a temperature of 5 to 8 ° C., and the aged avocado flesh is filtered using a filter, , The filtered avocado pulp is vacuum concentrated to prepare an avocado concentrate, and the avocado concentrate is aged at a temperature of 5 to 8° C. for 5 to 10 days,
In the maesengi maturation step (S300), the apple juice is prepared and washed, the washed apple is cut into 2 to 4 equal parts, and the cut apple is mixed with grape juice, lemon juice and salt solution. After immersion, the mixture is maintained at a temperature of 25 to 30° C. for 20 to 30 minutes, and the mixed solution is prepared by mixing 1 part by weight of grape juice, 1 part by weight of lemon juice and 3 parts by weight of salt solution, and the salt solution is The concentration is 0.3 to 0.5% by weight, and the apple immersed in the mixed solution of the grape juice, lemon juice and salt solution is separated, and the apple impregnated with the components of the grape juice, lemon juice and salt solution is mixed with a mixture of cinnamon powder and sugar After steaming in a steamer, the cinnamon powder and sugar are mixed in a weight ratio of 10 to 20 parts by weight of cinnamon powder and 5 to 10 parts by weight of sugar, and steam at 110 to 130° C. in the steamer for 10 to 30 minutes. Steaming is performed by steaming in a furnace, and the method for producing creamy maesaengi pasta, characterized in that it is prepared by pressing ^{the steamed apples at a pressure of 5 to 7kgf/cm 2 and squeezing them.}
delete delete delete A cream pasta with maesaengi, characterized in that it is prepared by the method of claim 1.

Images