KR20070013652A - Manufacturing process of functional noodles using phellinus linteus - Google Patents

Abstract

Provided is a method for preparing functional noodles which have the color, perfume and effective ingredient of Phellinus linteus itself, for Phellinus linteus to be taken easily. The method comprises the steps of making Phellinus linteus extract by adding 40 g of a powder of Phellinus linteus having a particle size of 50 mesh to 2,000 mL of water, by boiling, cooling and filtering it; mixing a flour paste with the extract of Phellinus linteus; and making functional noodles by using the composition.

Description

Manufacturing process of functional noodles using Phellinus mushroom added {Manufacturing process of functional noodles using Phellinus linteus}

Conventional techniques using the situation mushrooms include a cosmetic composition for skin whitening containing a situation mushroom powder extract (Korean Patent Application No. 10-1996-0069542) and a cosmetic composition containing chondroitin and a situation mushroom Extract (Korean Patent Application No. 10- 2000-0060868) is known to the technology that can be expected to prevent skin damage, skin improvement, whitening effect, antioxidant effect using a situation mushroom active ingredient. Recent food-related technologies using green mushrooms include a functional beverage containing green liquid mushroom cultures and a method of manufacturing the same (Korean Patent Application No. 10-1999-0050312), a functional yoghurt using mushrooms, and a method of manufacturing the same (Korea Patent Application No. 10-2000-003087), a method of manufacturing doenjang and red pepper paste using the situation mushroom mycelium (Korean Patent Application No. 10-2003-0016670) has been actively developed. There was no development of noodles considering the unique color, aroma, and texture of the situation mushrooms by presenting an optimal formulation table. The present invention relates to a method for producing a healthy functional noodle added with a situation mushroom extract and powder containing a lot of active ingredients unique to the situation mushroom and its noodles.

Situation mushroom is a mushroom belonging to the pine scale Mushroom family, white fungi belonging to the genus Phellinus. This mushroom grows mainly on the stems of mulberry and broad-leaved trees. In Korean, it is called woody mud mushroom and its scientific name is Phellinus. linteus It is called.

Situation mushrooms grows mainly in dead trees, and fruiting bodies are not perennial, and the shape of gat is mountain circle ~ flat or annular ~ horseshoe, and the size is 10 ~ 20cm × 4 ~ 17cm, and the thickness is 7 ~ 15cm The surface is initially covered with thin hairs, and is dark brown, but soon becomes hair brown and becomes blackish brown. The outer surface of the mushroom is a hard woody structure, with distinct concentric vents and longitudinally cracked rectangular cracks. The periphery and base of the lampshade are initially yellowish or soon yellowish brown in opaque layers. Spores are oval, light brown in color, 3.5-4.4 μm × 3-4 μm.

Most situational mushroom hydrothermal extracts consist of about 40% sugar and 10 ~ 20% protein, and polysaccharide is composed of 80 ~ 90% sugar and 5 ~ 10% protein. Constituent sugars consist mainly of various sugars, mainly glucose, and amino acids contain large amounts of aspartic acid, glycine and glutamic acid. Situation mushrooms contain polysaccharides among these components, which are known to have immunological activity.

Situation mushroom has been found to be characterized by immune enhancing activity and strong anti-cancer activity, but no side effects. Mushrooms with high anticancer activity are known as clusters of mushrooms, mushrooms, tops, and shiitake mushrooms, but situation mushrooms have the strongest anticancer activity with 96.7% of tumor inhibition rate. Currently, it is widely used as a medicinal concept in oriental medicine.

Therefore, the present invention was completed by manufacturing healthy functional noodles (kalguksu, raw noodles, dried noodles) in which the flavor and color of the situation mushrooms were living using the above-mentioned situational mushrooms having various pharmacological effects.

The situation mushrooms used in the present invention were those grown in Cheongil Jambi farm, Cheongil-myeon, Hoengseong-gun, Gangwon-do.

The preparation of the noodles used in the present invention is a method of adding a state mushroom extract prepared by heating the mushrooms to a mesh of 50 mesh and adding 2000 mL of water to 40 g of the state mushroom powder, and heating at 100 ° C. for 1 hour. It was.

In the present invention, the sensory evaluation on the color, aroma, and texture of the situation mushroom noodle was evaluated by sensory evaluation of the color, aroma, and texture of the situation mushroom noodle prepared with 10 inspectors by a five-point grading method (Jang, Kun-Hyung, "Preference of Food". Sensory Evaluation '', 1975).

The physical properties (hardness, elasticity, cohesiveness, chewability, and crackability) of the situation mushroom kalguksu were measured using a Rheometer (Sun Scientific Co, Ltd, Cr-100 D. Japan), and the measurement conditions were test type: mastication, adaptor Type: round, adapter area: 0.79 In addition, chromaticity measurement was expressed by L (brightness), a (redness), and b (yellowness) using a colorimeter (Minolta CR-200, Japan). At this time, the value of the standard white plate was L value 94.06, a value 0.06, and b value 1.46.

The addition of the situation mushroom extract was designed to maintain the unique flavor and color of the situation mushroom in the production of functional noodles.

Hereinafter, the present invention will be described in more detail according to an embodiment of the method for preparing healthy noodle added with a situation mushroom extract and powder, but the present invention is not limited thereto.

< Example  1> Sichuan mushroom extract noodles (kal noodles, cotton wool , Dry noodles ) Produce

2 L of water was added to the 50-mesh mushroom mushroom powder, boiled at 100 ° C. for 1 hour, cooled, and the filtered one was used as a mushroom mushroom extract. Gravity was sifted and screened, followed by 10 to 15 minutes kneading by adding 10, 30 and 50% of the mushroom extract to the weight of water, and aged at room temperature for about 20 minutes. The aged dough was extracted with a thickness of 3 mm and a width of 5 mm from a noodle making machine to complete the noodle extract.

The situation mushroom extract noodles production formula division Situation Mushroom Extract (%) 0 (control) 10 30 30 Gravity (g)      300       300       300       300 Water (mL)      150       135       105        75 Mushroom Extract (mL)        0        15        45        75 Salt (g)        1.30         1.30         1.30         1.30

Measurement of Physical Properties and Sensory Properties of Situary Mushroom Extract Noodles Situation Extraction (%) Firmness (dyne / ㎠) Elasticity (%) Cohesiveness (%) Chewability (g) Breakability (g) color incense Texture 0 (control) 103828.52  96.855 84.095  300.29 29092.845 3  3  3 10 109731.49  82.413 60.633  588 48842.566 3  3.5  3.5 30 112349.05  80.58 56.476 964.283 77738.666 3  4.5  4.5 50 124078.52  99.976 64.623 801.226 79369.633 4  4  4

Sensory evaluation

Color-1: Bad, 2: Just Yes, 3: Normal, 4: Good, 5: Very Good

The physical properties and sensory properties of noodles prepared by varying the content of the situation mushroom extract are shown in Table 2. Firmness, elasticity, and cracking were higher as the content of the situation mushroom extract increased compared to the control, and chewability was the highest in the 30% treated group. Chewability and cracking, the most important criterion for eating noodles, were the highest in the 30% of the mushroom extracts. Sensory evaluation of noodle added with mushroom extract showed higher preference as the amount added, and 30% treated with mushroom extract showed the highest preference.

Chroma of Mushroom Extract Noodles Situation mushroom extract (%) Hunter ’s color L a b 0 (control) 80.84 1.88 19.34 10 82.50 1.79 21.56 20 80.27 0.78 23.74 30 80.31 0.80 24.22

As shown in Table 3, there was no significant change in the lightness (L value) value according to the content of the situation mushroom extract, and the value of yellowness (b value) was higher as the content of the extract increased. Increased appetite.

< Example  2> Situation mushroom powder noodles (kal noodles, cotton wool , Dry noodles )

Gravity was sifted and screened, followed by 50 minutes of mesh powder (mesh) added to 0.5, 1, 2% of the weight of gravity, kneaded for 10 to 15 minutes, and aged at room temperature for about 20 minutes. The aged dough was pulled with a thickness of 3 mm and a width of 5 mm from a noodle making machine to complete the noodle mushroom powder noodles.

Situation Mushroom Powder Noodle Making Formula division Situation Mushroom Powder (%) 0 (control) 0.5 One        2 Gravity (g) 300     298.5      297      294 Mushroom Powder (g)         0       1.5        3        6 Water (mL)       150     150      150      150 Salt (g)         1.30       1.30        1.30        1.30

Measurement of Physical Properties and Sensory Properties of Situary Mushroom Powder Noodles Situation Powder (%) Firmness (dyne / ㎠) Elasticity (%) Cohesiveness (%) Chewability (%) Breakability (%) color incense Texture 0 121487.25  96.855  84.095  300.29  29092.845  3  3 3 0.5 90252.36  84.063  64.58  463.06  39096.306  4.0  4.0 3 One 104576.94  92.91  78.655  320.07  29804.825  4.5  4.5 4 2 113219.03  95.213  75.426  437.83  41821.07  3.5  3.5 4

Sensory evaluation

Color-1: Bad, 2: Just Yes, 3: Normal, 4: Good, 5: Very Good

Table 5 shows the physical properties and sensory test results of noodles prepared with different mushroom powder contents. In both firmness, elasticity and cohesiveness, the situation mushroom powder added was lower than the control, and the value increased slightly as the amount of powder added increased, but was lower than the control. Chewability and cracking were higher than the control when added to the situation mushroom powder, especially cracking was very high at 2% powder added. In the above results, it was found that the addition of the situation mushroom powder did not have a significant effect on the physical properties. As a result of measuring the sensory properties of noodles with added mushroom powder, the color, flavor, and texture were the highest when 1% of mushroom mushroom powder was added.

Colorimetric Measurement of Situation Mushroom Powder Situation Powder (%) Hunter ’s color L a b 0 (control) 80.84 1.88 19.34 0.5 75.67 0.62 19.84 One 64.93 3.16 21.02 2 57.19 6.74 28.75

As shown in Table 6, as the content of the situation mushroom powder increased, the lightness (L value) value dropped rapidly and became dark, and the yellowness (b value) value increased depending on the amount of the situation powder added. It turned yellow. In the above results, the addition of the situation powder changed the color of the noodles sensitively, and it was found that the situation powder was suitable for less than 2% of the weight of gravity when preparing noodles.

The present invention was prepared by the addition of the situation mushroom extract and powder to prepare noodles to improve the color and flavor, texture and effective functional ingredients of the situation mushroom. The completion of the present invention was recognized as a therapeutic concept because of its active ingredient, there was a limit to the consumption and intake of the situation mushroom, but the profit of the situation mushroom grower by promoting the situation mushroom consumption as it is developed as a health functional food that is easily accessible In addition, the easy consumption of situational mushrooms can contribute to the improvement of public health.

Claims (3)

Process for producing noodle mushrooms, characterized in that the addition of the situation mushroom extract and powder in the production of noodles (kal noodles, raw noodles, dried noodles). Claim 1 is a healthy functional kalguksu, raw noodles, dried noodles, udon noodles, spaghetti production method prepared by boiling 40 ounces (mesh) mushroom mushroom powder 40g in 2,000mL of water and then cooled and filtered. The method of manufacturing a healthy functional kalguksu noodles, raw noodles, dried noodles, udon noodles, spaghettis, prepared by adding 50 meshes of the situation mushroom powder to the weight of gravity in addition to the situation mushroom extract in claim 2.