KR102570885B1 - Manufacturing method of Spaghetti - Google Patents

Abstract

The present invention provides an optimal spaghetti recipe that can be stored for a long period of time by improving the way the noodles are boiled to obtain chewy noodles, and by coating the surface of the boiled noodles with palmarse oil to actively prevent the noodles from spreading. It relates to a method for producing spaghetti that can be stored for a long time due to the prevention of noodles spreading, which maximizes the convenience, efficiency, and edibleness of manufacturing due to the taste and aroma derived from differentiated cooking methods, and the ease of storage. A noodle-boiling step (S10) of putting back noodles and continuously applying air friction to produce noodles with a resilient texture (S10); and a noodle washing step of taking out the noodles, washing them in cold water, removing the water, and then coating them with palm oil ( S20); And, a container packaging step (S30) of rolling up noodles in a container, sprinkling sauce for spaghetti to complete, shielding the container with a cover during storage, and then refrigerating the container.

Description

Manufacturing method of spaghetti that can be stored for a long time due to the prevention of surface spreading {Manufacturing method of Spaghetti}

The present invention is to advance the technical idea related to the method of manufacturing spaghetti, and more specifically, to obtain chewy noodles by improving the way the noodles are boiled, and to coat the surface of the boiled noodles with firmus oil to prevent the noodles from spreading Provision of optimal spaghetti recipes that can be stored for a long time by actively preventing noodles from spreading, which maximizes the convenience, efficiency, and edibleness of manufacturing due to the taste and aroma derived from the existing and differentiated recipes, and the ease of storage. It relates to a method for producing spaghetti that can be stored for a long time.

In general, spaghetti is one of the representative pasta foods of Italy, and in Korea, it was frequently encountered as Italian restaurants were activated around the 1988 Olympics. It is also widely used as a substitute for meals and snacks.

Recently, pizza shops have launched set menus that provide pizza and spaghetti at the same time, and consumers prefer them because they can enjoy both foods at a low price. However, since the amount of food in the set menu is large, most of the spaghetti tends to be refrigerated and consumed later. However, since the noodles spread in the refrigerated spaghetti, the texture and taste were significantly deteriorated, resulting in a situation in which people were reluctant to eat it afterwards. The situation is similar for spaghetti made with milk kits. In general, meal kits are served separately from the sauce after washing the boiled noodles, removing as much moisture as possible, and vacuum-packing them. However, despite these efforts, the noodles inevitably spread, and the chewy texture cannot be maintained.

On the other hand, spaghetti meal kits are mostly refrigerated and frozen distribution products. In the case of the refrigerated product, handling is difficult due to a short shelf life, and when a certain time elapses after purchase by consumers, there is a limit to maintaining freshness, so the product value decreases. In the case of the frozen product, high cost is incurred in maintaining the temperature, and there is a problem of poor convenience, and when the temperature condition is not observed during the distribution process, the moisture balance inside the noodles is broken, resulting in various problems in that the optimal texture cannot be maintained. .

For example, Japanese Patent Laid-Open No. 178329 "Method for Manufacturing Frozen Spaghetti" and Japanese Patent Laid-Open No. 322712 "Method for Manufacturing and Packing Frozen Spaghetti" disclose a method of boiling dried spaghetti noodles and quickly freezing them and then supplying them. As mentioned, it is not a technology that can solve the disadvantages of frozen distribution products.

In addition, both the existing spaghetti manufacturing method and the milk kit spaghetti were limited to efforts to secure a period that could be distributed before cooking, and efforts to secure a period that could be stored after cooking could not be found anywhere.

Accordingly, an object of the present invention is to develop and provide a technology capable of maintaining freshness for a longer period of time compared to the prior art not only during the shelf life before cooking but also during the storage period after cooking.

Japanese Patent Laid-open No. 178329 "Method for manufacturing frozen spaghetti" Japanese Patent Laid-open No. 322712 "Method for manufacturing and packaging frozen spaghetti"

The present invention was created to more actively solve the above problems, and aims to actively improve the convenience of distribution by maximally extending the shelf life before cooking, as well as actively extending and securing the storage period after cooking to ensure handling and The main challenge is to provide technology that can improve the convenience of management.

In addition, it is intended to provide a technology that can maintain the chewy texture of noodles without spreading even after storage for a long period of time, and further enhance the flavor of noodles to meet the various needs of consumers as another challenge.

In order to achieve the above problem, a method for producing spaghetti that can be stored for a long time due to the prevention of surface spreading proposed in the present invention is as follows.

In the spaghetti manufacturing method of the present invention, a noodle boiling step (S10) of heating purified water, then adding noodles, and continuously applying air friction to produce noodles with elastic texture; After washing the noodles with palm oil (S20); And, after rolling up the noodles in the container, sprinkle spaghetti sauce to complete, shielding the container with a cover during storage, and then refrigerating the container packaging step (S30); It is characterized by consisting of.

In addition, the noodle boiling step (S10) is to boil the noodles for 6 to 7 minutes while maintaining the temperature of the purified water at 100 to 110 ° C., and continuously cut the noodles to check the state of preservation of the wick to cook so that the wick is not boiled include that

In addition, the noodle washing step (S20) includes a noodle cooling step (S21) of rubbing and washing the boiled noodles with cold water; and a draining step (S22) of shaking off the water from the noodles using a sieve; and, An oil coating step (S23) of adding permanent oil to the removed surface and coating for 1 to 3 minutes.

In addition, the oil coating step (S23) includes adding and coating a complex fermentation broth of black rice to contribute to improving the flavor of the noodle hairs.

In addition, the black rice complex fermented broth is a first step (S1) of preparing a medium for preparing a black rice liquid medium by treating black rice with an enzyme to degrade black rice using a starch degrading enzyme (amylase) and a protease; A second step (S2) of preparing a medium for preparing a final liquid medium for culturing Phellinus Phellinus mycelium by sterilization at 120 to 121 ° C. for 25 to 30 minutes; A culture product acquisition step (S3) of inoculating % (v / v) and culturing at 27 to 28 ° C. for 6 to 7 days to obtain a Phellinus Phellinus mycelium culture product; and, treating the culture product with a cell wall decomposing enzyme , After extraction and sterilization, a culture product drying step (S4) of cooling and freeze-drying at room temperature; and a culture product grinding step (S5) of pulverizing the lyophilized culture product to a size of 39 to 40 mesh; include that

According to the present invention composed of the above-described configuration, the palmar oil coated on the surface of the noodles actively blocks the penetration of moisture to prevent the noodles from spreading, so that spaghetti with a chewy texture can be enjoyed even after storage for a long period of time Storage and intake very effective for

1 is a flow chart sequentially listing the manufacturing process of spaghetti constructed according to a preferred embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, the configuration of the present invention and the resulting actions and effects will be collectively described.

Advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, and may be implemented in a variety of different forms, and only the present embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to completely inform the person who has the scope of the invention, and the present invention is only defined by the scope of the claims. And like reference numerals designate like elements throughout the specification.

The present invention is disclosed in relation to the technical idea of a spaghetti manufacturing method.

Above all, the present invention improves the way the noodles are boiled to obtain chewy noodles, and in addition, by coating the surface of the boiled noodles with palmars oil to actively prevent the noodles from spreading, providing an optimal spaghetti recipe that can be stored for a long time. Note that it is related to a method for producing spaghetti that can be stored for a long time due to the prevention of noodles spreading that maximizes the convenience, efficiency, and edibleness of manufacturing due to the taste and aroma derived from the existing and differentiated cooking method, and the ease of storage.

1 is a flowchart sequentially listing the manufacturing process of spaghetti constructed according to a preferred embodiment of the present invention.

In the spaghetti of the present invention, the noodles are boiled after heating purified water, and continuous air friction is applied to prepare noodles with elastic texture (S10); A noodle washing step of coating with oil (S20); and a container packaging step (S30) of rolling up the noodles in a container, sprinkling sauce for spaghetti to complete, shielding the container with a cover and refrigerating it during storage (S30). are manufactured

In the noodle boiling step (S10), the purified water heating step (S11) of heating the purified water; the noodles heating step (S12) of dropping the noodles into the heated purified water; and the cooking determination step of cutting the noodles and determining the degree of boiling ( S13); is divided into.

In the purified water heating step (S11), an appropriate amount of purified water is prepared, put into a pot, and the prepared purified water is heated to maintain a temperature of 100° C. or higher. For example, if the temperature of the purified water does not maintain the temperature conditions mentioned above, the desired level of texture cannot be produced because the elasticity decreases when the noodles are boiled.

In the noodle heating step (S12), the operation of spreading and dropping the noodles for spaghetti into the heated purified water and the process of taking out the noodles using tongs while the noodles are being cooked and dropping them again are repeated. Even in the process of boiling noodles, the temperature of purified water should be maintained at 100℃ or higher. On the other hand, the operation of taking the noodles out and dropping them again in the process of boiling the noodles is for the purpose of imparting and improving elasticity to the noodles by rubbing cold air on the noodles. This process continues for about 6 to 7 minutes to properly cook the noodles.

In the cookedness determination step (S13), a task of determining whether the noodles are cooked enough to produce a desired level of chewiness is performed, and a method for determining the degree of ripeness is to take out some of the boiled noodles and cut them to check the core in the noodles. carried out with For example, if the core of the noodles is cooked, the noodles spread quickly after cooking, so the noodles should be cooked less than this. Even in the process of identifying the surface, the temperature of the purified water is maintained between about 100 and 110 °C.

In the noodle washing step (S20), washing the noodle, removing moisture from the washed noodle, and coating the surface of the noodle proceeds. In detail, a noodle cooling step (S21) of rubbing and washing the boiled noodles with cold water; and a drying step (S22) of shaking off the water from the noodles using a sieve (S22); and firming the dried noodles. Oil coating step (S23) in which oil is added and coated for 1 to 3 minutes;

In the noodle cooling step (S21), an operation of rapidly cooling the noodles cooked to a desired degree in cold water is performed, and the noodles are cooled by putting them in cold water having a temperature between about 1 and 6 ° C. Also, in the process of cooling the noodles, such as in the noodles heating step (S12), the chewiness of the noodles is doubled by friction with the air by repeating the operation of taking out and dropping the noodles using tongs.

In the water removal step (S22), an operation to remove as much water as possible from the surface proceeds. The operation of removing water may be performed by first shaking off the water using a sieve and then drying for a set time, and according to the cook's choice, the water may be removed more quickly by spreading the noodles on a kitchen towel. When the water is forcibly absorbed using a kitchen towel, the water can be removed faster than the drying time on the tray, so it is possible to further prevent the noodles from spreading.

In the oil coating step (S23), oil is coated on the surface of the drained surface. The reason for coating the oil is that the spaghetti noodles are refrigerated after cooking, and during refrigeration, water contained in the cold air is continuously absorbed by the spaghetti noodles and can be broken, so oil that does not mix with water is coated on the surface of the noodles.

In general, when cooking spaghetti, oil is added immediately after boiling the noodles. However, as described above, the present invention does not add oil immediately after boiling the noodles, but rinses the noodles with cold water to cool them, removes moisture, and then coats them with oil.

In particular, in the present invention, oil extracted from tropical fruits is used instead of general oil. Compared to regular oil, Palmers Oil actively prevents the noodles from spreading, so that the noodles do not spread even after being refrigerated for a long time, and the chewy texture is maintained. The important point here is that when coating the surface of the noodles with oil, the working time should not exceed 3 minutes. For example, if noodles are tossed with oil for more than 3 minutes, the particles of the noodles are decomposed and forcibly spread, so there should be no act of kneading the noodles for a long time.

In the container packaging step (S30), spaghetti noodles and spaghetti sauce are put in a container, covered with a lid, and stored in a refrigerator. Mostly, silver foil containers with excellent heat retention are used, and each product contains 140 to 145 grams of spaghetti noodles and 160 to 170 grams of spaghetti sauce.

Spaghetti prepared with the above configuration can be stored for up to 8 days in a space maintained in a refrigerated state below 0 ° C. Therefore, it can be safely consumed within 8 days of storage, and when ingested, put the container in a microwave oven and cook at a temperature of 140 to 150 ° C for about 9 to 10 minutes.

On the other hand, the oil coating step (S23) includes adding and coating a complex fermentation broth of black rice to contribute to improving the flavor of the noodle hairs.

For example, black rice is one of the foods representing black food along with black beans and black sesame seeds, and is rich in B vitamins, iron, zinc, and selenium, so it has excellent nutrition and taste. In addition, black rice is widely known to exhibit anti-cancer effects such as anti-oxidation, anti-cancer, and anti-ulcer, so it is consumed for the purpose of preventing adult diseases, and it is also used as a diet food due to its very low calorie.

In the present invention, black rice having these components and effects is fermented with a specific technology to prepare a fermented liquid, and the fermented liquid prepared in this way is coated on the surface of spaghetti noodles together with pomace oil, thereby giving the unique savory taste and various effects of black rice. .

For example, the black rice complex fermented broth is a medium preparation step (S1) in which black rice is decomposed by enzyme treatment using starch degrading enzyme (amylase) and protease to prepare black rice liquid medium; and, the black rice liquid medium is 120 A second step (S2) of preparing a medium for preparing a final liquid medium for culturing Phellinus Phellinus Phellinus by sterilization for 25 to 30 minutes at a temperature of 121 ° C. (S2); (v / v) and cultured for 6 to 7 days at 27 to 28 ° C. to obtain a cultured product of Phellinus Phellinus Phellinus (S3); and, treating the cultured product with a cell wall decomposing enzyme, After extraction and sterilization, drying the culture product by cooling at room temperature and freeze-drying (S4); and pulverizing the freeze-dried culture product into a size of 39 to 40 mesh (S5); .

Example 1 below measures the antioxidant component and antioxidant activity levels of the complex fermentation broth of black rice proposed by the present invention.

1. Method for measuring total phenol, total flavonoid, and proanthocyanidin content

1) Total phenol content

The total phenol content was analyzed by modifying the method of Folin-Ciocalteau on the principle that Folin-Ciocalteu's phenol reagent develops a molybdenum blue color as a result of reduction by the phenolic compound of the sample. 1 mL of each sample was mixed with 1 mL of 2% sodium carbonate solution and 1 mL of 10% Folin-Ciocalteu's reagent, left for 1 hour, and then the absorbance was measured at 750 nm with a microplate reader (Molecular Devices, Sunnyvale, CA, USA). The content was obtained from the standard curve (y = 11.3x + 0.0403, R2 = 0.9999) prepared using acid.

2) Total flavonoid content

Total flavonoid content was colorimetrically quantified using the method of Moreno et al. To 0.5 mL of the sample, 1.5 mL of 95% EtOH, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate, and 2.8 mL of distilled water were added and mixed, and allowed to stand at room temperature for 30 minutes to react. Absorbance was measured at 415 nm. The flavonoid content was obtained from a standard curve (y=3.1713x +0.007, R2=0.9999) prepared using rutin.

3) Proanthocyanidin content

Proanthocyanidin content was measured using the vanillin-HCl method. 0.5 mL of the sample was taken in a brown test tube, 3 mL of a 4% vanillin solution was added and mixed, and 1.5 mL of concentrated hydrochloric acid was added and reacted for 15 minutes. The absorbance was measured at 490 nm with a microplate reader (Molecular Devices), and the proanthocyanidin content The content was obtained from a standard curve (y=2.1885x-0.0064, R2=0.9998) prepared using silver (+)-catechin.

2. Measurement results of total phenol, total flavonoid, and proanthocyanidin content

The total phenol, total flavonoid, and proanthocyanidin contents of the antioxidant component of the fermented black rice complex were measured, and the value of the antioxidant component corresponding to 1 g was designated as mg. The total phenol content of the fermented black rice complex was 40.5 mg GAE/g in the low-molecular fermentation product and 10.5 mg GAE/g in the high-molecular fermentation product. In addition, the total flavonoid and proanthocyanidin contents were measured as 39.4±0.8 mg RE/g and 32.9±1.4 mg CE/g, respectively, in the low molecular fermented product.

As a control group, whole grain (brown rice), endosperm (endosperm), and rice bran (rice bran) known to have excellent antioxidant properties were used. The total flavonoid and proanthocyanidin contents of the control group were 14.05 and 11.04 mg/g, respectively, suggesting that the black rice complex fermented liquid had more excellent components.

Example 2 below measures the content of DPPH radical scavenging activity.

1. Measurement method of DPPH radical scavenging activity

It was measured by a method using the chemical properties of DPPH, which shows a unique color due to free radicals, but disappears when electrons are paired by electrons or hydrogen atoms to become non-radical. In the experimental method, 0.8 mL of a 0.4 mM DPPH solution dissolved in ethanol was added to 0.2 mL of the sample, mixed, reacted for 10 minutes, and the absorbance value was measured at 517 nm using a microplate reader (Molecular Devices).

2. Measurement results of DPPH radical scavenging activity

<DPPH measurement results and comparison graph with control group>

In Table 1, AsA is Ascorbic acid, PF is Polysaccharide fraction, FBR is Fermented black rice, and LF: Low molecular fraction.

As shown in Table 1, the antioxidant activity of the fermented black rice complex was evaluated using various in vitro models (DPPH, ABTS, reducing power, FRAP). In the case of DPPH radical scavenging activity, ascorbic acid (0.1 mg/mL) used as a positive control showed a very high DPPH radical scavenging activity of 88.24±0.18%, while black rice complex fermentation broth, high-molecular fermentation broth, and low-molecular fermentation broth showed 60.44±2.61 and 29.72±0.41, respectively. and 78.47±0.94% of the scavenging activity, showing lower antioxidant activity than the positive control group. In the case of the low molecular fermented broth, the antioxidant activity was higher than that of the low molecular fermented black rice complex fermented broth, which was similar to the contents of total phenols, total flavonoids, and proanthocyanidin.

Example 3 below measures the content of ABTS radical scavenging activity.

1. Method for measuring ABTS radical scavenging activity

ABTS radical scavenging ability was measured by the method of Roberta et al. (11). A 7 mM ABTS solution and a 2.45 mM potassium persulfate solution are reacted at room temperature for 16 hours while blocking light to form ABTS cations, and then adjusted with anhydrous ethanol so that the absorbance value is 0.70±0.02 and added to 10 μL of the sample. After reacting for 6 minutes, the absorbance value was measured at 750 nm using a microplate reader (Molecular Devices).

2. Measurement results of ABTS radical scavenging activity

<ABTS measurement results and comparison graph with the control group>

In Table 2, AsA is Ascorbic acid, PF is Polysaccharide fraction, FBR is Fermented black rice, and LF: Low molecular fraction.

As can be seen from Table 2, ABTS radical scavenging activity showed a similar tendency to DPPH radical scavenging activity. The ABTS radical scavenging abilities of the black rice complex fermentation broth, high molecular fermentation broth, and low molecular fermentation broth were 14.22±4.16, 3.58±3.44, and 41.77±1.77%, respectively, showing the highest antioxidant activity in the low molecular fermentation broth.

Example 4 below measures the content of reducing power.

1. How to measure reducing power

Reducing power was measured by modifying Oyaizu's method. 0.5 mL of the sample, 2.5 mL of 0.2 M sodium phosphate buffer and 2.5 mL of 1% potassium ferricyanide were mixed and reacted at 50°C for 20 minutes. After adding 2.5 mL of trichloroacetic acid to the reacted mixed solution and centrifuging for 10 minutes using a centrifuge (Hanil Science Industrial Co., Ltd, Seoul, Korea), 2.5 mL of the supernatant, 2.5 mL of tertiary distilled water and 0.1 After adding 0.5 mL of % Iron (III) chloride, the mixture was mixed and the absorbance was measured at 655 nm using a microplate reader.

2. Reducing power measurement result

<Reducing power measurement result and comparison graph with control group>

In Table 3, AsA is Ascorbic acid, PF is Polysaccharide fraction, FBR is Fermented black rice, and LF: Low molecular fraction.

As can be seen from Table 3, even in the case of reducing power, the control group showed significantly higher antioxidant activity at 0.56 ± 0.02 in the low-molecular fermentation broth, compared to the black rice complex fermentation broth (0.21 ± 0.00) and the high-molecular fermentation broth (0.10 ± 0.00).

Example 5 below measures the content of FRAP.

1. FRAP measurement method

It was measured by modifying the method of Benzie & Stranin. Mix 300 mM sodium acetate buffer (pH 3.6), 10 mM TPTZ, and 20 mM FeCl 6H2O in a 10:1:1 ratio, mix 1.5 mL of the mixed solution, 50 μL of sample, and 150 μL of distilled water, respectively, and react at 37℃ for 4 minutes. After that, the absorbance was measured at 595 nm using a microplate reader (Molecular Devices).

2. FRAP measurement results

<FRAP measurement results and comparison graph with the control group>

In Table 4, AsA is Ascorbic acid, PF is Polysaccharide fraction, FBR is Fermented black rice, and LF: Low molecular fraction.

As can be seen from Table 4 above, even in the case of FRAP, which evaluates antioxidant activity using the principle of reducing Fe3+ to Fe2+ by phenolic compounds contained in food by oxidation and reduction reactions, the results of DPPH, ABTS and reducing power and In the same trend, the low-molecular fermentation broth of the control group showed significantly higher antioxidant activity than that of the black rice complex fermentation broth.

Example 6 below measures the nitrite scavenging ability.

1. Method for measuring nitrite scavenging activity

Nitrite scavenging ability was calibrated using a pH meter (pH 510, Eutech Co., Anyang, Korea) at pH 1.2 using 0.1 N HCl after adding 1 mL of 1 mM NaNO2 solution to 1 mL of sample according to the griess reagent assay method. After reacting this solution at 37℃ for 1 hour, take 1 mL of the reaction solution, add 0.4 mL of griess reagent dissolved in 5 mL of 2% acetic acid and 30% acetic acid solution, mix well, and leave at room temperature for 15 minutes, then microplate Absorbance was measured at 520 nm using a reader (Molecular Devices).

2. FRAP measurement results

<Nitrite scavenging ability measurement result and comparison graph with control group>

In Table 5, AsA is Ascorbic acid, PF is Polysaccharide fraction, FBR is Fermented black rice, and LF: Low molecular fraction.

As can be seen in Table 5, the nitrite scavenging ability to generate the carcinogen nitrosoamine by combining with amine was measured at a concentration of 1.0 mg/mL of the sample, and ascorbic acid (0.1 mg/mL) used as a positive control was 64.67% It showed nitrite scavenging ability, and 23.65% of nitrite scavenging ability was shown in low molecular weight fermentation broth. However, the complex fermented broth of black rice showed poor results.

For example, nitrite, which is widely used as an inhibitor of toxin production, color development, and rancidity by being added to food processing and storage, especially aquatic products or meat products, is toxic in itself. It is known to cause various poisonings such as methemoglobinosis. In addition, nitrosation reaction with secondary and tertiary amines present in protein foods, pharmaceuticals, and pesticide residues easily occurs in low acidic conditions in the stomach, and carcinogens can produce nitrosamine, so when ingesting nitrite and amine at the same time A lot of research is being conducted to inhibit the production of nitrosamine in the stomach. Meanwhile, in a study on the functional properties of enoki mushroom extract, the nitrite scavenging ability of polyphenolic substances contained in enoki mushroom extract was relatively higher at pH 1.2 than at pH 3.0-6.0, indicating that nitrosamine formation was more effective under low pH conditions in the stomach. It has been known to be suppressed.

That is, the nitrite scavenging ability of the low-molecular fermentation broth measured at pH 1.2 was expected to be able to effectively inhibit the formation of nitrosoamine in the stomach, as the phenolic compounds contained in the low-molecular fermentation broth were relatively stable even under low pH conditions.

As described above, the antibacterial and anti-inflammatory properties of the black rice complex fermented liquid are maintained intact during the cultivation process, and components that can be harmful to the body, such as phenols and flavonoids, are actively reduced to produce dough that is extremely safe for consumption. Excellent as an additive.

As a result, the spaghetti manufacturing method of the present invention includes a noodle boiling step (S10) in which purified water is heated, then noodles are added, and air friction is continuously applied to produce noodles with an elastic texture; After removing moisture, washing the noodles with palm oil (S20); and, after rolling up the noodles in a container, sprinkling sauce for spaghetti to complete, shielding the container with a cover during storage, and then refrigerating the container packaging step ( S30); In particular, the noodle boiling step (S10) is a purified water heating step (S11) of preparing a set amount of purified water, putting it in a pot, and heating the prepared purified water to maintain a temperature of 100 ° C or higher; and, heating A noodle heating step (S12) in which the noodles are spread and dropped into the purified water, and the noodles are heated for 5 to 6 minutes while inducing air friction by repeating taking out and soaking in the process of boiling the noodles (S12); A cookedness determination step (S13) of cooking so that the wick is not boiled while checking the state of preservation of the wick by cutting the cross section of the furnace noodles; A noodle cooling step (S21) of rubbing and washing; and a water removal step (S22) of shaking off the water from the noodle using a sieve; An oil coating step (S23) of coating for 3 minutes, wherein the black rice complex fermented broth is treated with starch degrading enzymes using amylase and protease to prepare a medium for preparing black rice liquid medium. A first step (S1); and a second step (S2) of preparing a final liquid medium for culturing Phellinus Phellinus Phellinus by sterilizing the liquid medium for black rice at 120 to 121 ° C. for 25 to 30 minutes (S2); A culture product acquisition step (S3) of inoculating 9 to 10% (v/v) of the Phellinus linteus mycelium spawn culture medium into the final liquid medium and culturing for 6 to 7 days at 27 to 28 ° C to obtain the Phellinus linteus mycelium culture product (S3 ); And, a culture product drying step (S4) of treating the culture product with a cell wall decomposition enzyme, extracting and sterilizing the product, followed by cooling treatment at room temperature and freeze-drying (S4); and, the freeze-dried culture product to a size of 39 to 40 mesh It is characterized and key that it is produced with; crushing culture product grinding step (S5).

When the black rice complex fermented liquid is added as described above, a higher flavor of black rice can be expected compared to spaghetti noodles coated only with palmarse oil, and the storage time of the noodles can be actively extended when refrigerated, resulting in more convenient handling. it becomes possible

In the spaghetti of the present invention composed of the above configuration, the palmar oil coated on the surface of the noodles actively blocks the penetration of moisture to prevent the noodles from spreading, so that spaghetti with a chewy texture can be enjoyed even after long storage, storage and It is very convenient to consume.

The present invention described above has been described with reference to one embodiment shown in the drawings, but this is only exemplary, and those skilled in the art can make various modifications and equivalent other embodiments therefrom. will have to be clarified. Therefore, the true technical protection scope of the present invention should be construed by the appended claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

S10. Noodle Boiling Stage
S20. cotton washing step
S30. container packaging stage

Claims (4)

A noodle boiling step (S10) of heating purified water, then adding noodles, and continuously applying air friction to produce noodles with elastic texture; A method for producing spaghetti comprising: washing noodles (S20); and rolling up noodles in a container, sprinkling sauce for spaghetti to complete, covering the container with a cover during storage and then refrigerating the container packaging step (S30). in
In the noodle boiling step (S10), a purified water heating step (S11) of preparing a set amount of purified water, putting it in a pot, and heating the prepared purified water to maintain a temperature of 100 ° C or higher; , Noodle heating step (S12) of heating the noodles for 5 to 6 minutes while inducing air friction by repeating taking out and immersing in the process of boiling the noodles (S12); It includes a; cooking determination step (S13) of cooking so that the wick is not boiled while checking the preservation state of the;
The noodle washing step (S20) includes a noodle cooling step (S21) of rubbing and washing the boiled noodles with 1-6 ° C. cold water; and a draining step (S22) of shaking off the water from the noodles using a sieve; and , An oil coating step (S23) of adding palmarse oil and black rice complex fermented liquid to the drained surface and coating for 1 to 3 minutes;
The black rice complex fermented broth is a medium preparation step (S1) in which black rice is treated with enzymes to decompose black rice using starch degrading enzyme (amylase) and protease to prepare black rice liquid medium; A second step (S2) of preparing a medium for preparing a final liquid medium for culturing Phellinus linteus mycelia by sterilization at 121 ° C for 25 to 30 minutes; and 9 to 10% ( v / v) and cultured for 6 to 7 days under conditions of 27 to 28 ° C. to obtain a culture product of Phellinus Phellinus mycelium (S3); And, the culture product is treated with cell wall decomposition enzyme, and extracted And a culture product drying step (S4) of sterilizing and then cooling at room temperature and freeze-drying; and a culture product grinding step (S5) of grinding the freeze-dried culture product to a size of 39 to 40 mesh. A method for producing spaghetti that can be stored for a long time due to the prevention of spreading of the noodles.
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