KR20170084801A - Purple Sweet Potato Naengmyoun Improved Ergosterol And Anthocyanin Contents And Manufacturing Method Thereof - Google Patents
Purple Sweet Potato Naengmyoun Improved Ergosterol And Anthocyanin Contents And Manufacturing Method Thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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Abstract
The present invention relates to a purple sweet potato cold noodle having improved content of ergosterol and anthocyanin using silver mushroom and purple sweet potato, and a method for producing the same.
The purple sweet potato cold noodles according to the present invention are advantageous in that they are distinguished from purple color of purple sweet potato cold noodles by using silver mushroom which has a colorful shape like white peony flower with short jarute and gorgeous, Since water is used to produce noodles, broth, and bibimbat sauce, the content of ergosterol, which is a precursor of vitamin D2 to help calcium metabolism, is increased, and noodles are manufactured using only sweet potatoes without using a flour or rice flour It has a low carbohydrate content and is rich in dietary fiber, anthocyanin, vitamins and organic matter.
Therefore, the ingestion of the purple sweet potato cold noodles of the present invention can prevent calcium metabolism-related diseases, prevent heart disease, prevent stroke, prevent antioxidation, prevent inflammation and prevent aging.
Description
The present invention relates to a purple sweet potato cold noodle containing silver mushroom and purple sweet potato and having an improved content of ergosterol and anthocyanin and a method for producing the same.
Due to the development of food service culture, various noodles are being manufactured and consumed. Among them, cold noodles are foods that are enjoyed by Koreans since the Joseon Dynasty. Typical cold noodles are Pyongyang noodles and Hamheung noodles. Pyongyang cold noodles means cold noodles, which are made by mixing pasta with buckwheat flour and kneading and kneading various noodles, pouring cold soup or cold dongchimi soup, and then eating vinegar and mustard. The Hamheung noodle soup refers to cold noodles prepared by kneading potato starch with noodles or flounder and kochujang sauce. As cold noodles become popular, there are many cases where cold noodles are manufactured by replacing raw materials with wheat flour or rice flour in order to save manufacturing convenience and cost. However, as interest in health has increased, functional noodles with various carbohydrate - rich foods such as wheat and rice have been produced with various health foods. Korean Patent Registration No. 437993 (registered on June 18, 2004) discloses 'Seaweed powder for noodles and noodle powder using seaweed, and method for producing the same' as an example of the above-mentioned production of functional noodles ; Korean Laid-open Patent Application No. 2001-0054375 discloses 'Hwanggi cold noodle noodle material, its manufacturing method and Hwangguk cold noodle'; Korean Laid-Open Patent Application No. 2001-0019157 discloses a method for manufacturing cold noodles containing Paekyuncho.
Silver mushroom is a variant of thorny mushroom called Snow Fungus. The silver mushroom has several layers of pure white flowers, and it contains a large amount of ergosterol, calcium or collagen, which is the precursor of vitamin D2. The ergosterol is a steroid contained in yeast, shiitake mushroom, silver mushroom, etc. It is taken in the form of food and converted to vitamin D2 by ultraviolet rays of sunlight. The vitamin D2 is a vitamin that assists the metabolism of calcium and assists the absorption of calcium component, and has an effect of preventing rickets, osteoporosis, and osteoporosis. Especially, the silver mushroom contains ergosterol which is 60 times that of salmon.
Purple sweet potatoes are sweet potatoes with high anthocyanin content which makes them purple. Sweet potatoes are rich in vitamin A, C, E, trace elements such as potassium and fiber, and have excellent antioxidant ability to eliminate active oxygen which causes various adult diseases. Especially, anthocyanin, which is contained in a large amount of purple sweet potato, is one kind of flavonoid, which has prevention of heart disease, prevention of stroke, antioxidation, anti-inflammation and anti-aging effect.
When noodles are prepared using silver mushrooms and purple sweet potatoes, which are health foods having the above-mentioned effects, it is possible to provide a functional cold noodle which assists calcium metabolism and has excellent antioxidative effect. However, the silver mushroom is expensive, and the purple sweet potato has a high moisture content and a low gluten content, so that it is hard to knead and the noodle is easily removed even if it is pulled out.
In particular, Korean Patent Application No. 2008-0119792 (entitled " Cold Noodle Using Jamu Sweet Potato and Its Production Method ") for solving the problems of producing noodles using the purple sweet potato; Korean Registered Patent No. 1324519 (the name of the invention: a method for preparing a premix containing a purple sweet potato powder and a knife made by using the same, a soup base and a cold noodle); And Korean Patent Application No. 2001-0003144 (title of the invention: sweet potato noodles), 7-25% of sweet potatoes and 40-90% by weight or more of wheat flour and rice flour were added to produce dough to produce noodles . Such a conventional invention has a disadvantage in that the effect of sweet potato is insignificant because flour or rice flour having a high carbohydrate content is used as a main ingredient in the production of sweet potato noodles.
The patent documents and references cited herein are hereby incorporated by reference to the same extent as if each reference was individually and clearly identified by reference.
The present invention provides a purple sweet potato cold noodle which can reduce the intake of carbohydrates and improve ergosterol and anthocyanin intake by producing sweet potato noodles using only silver mushroom, purple sweet potato powder and sweet potato starch.
Other objects and technical features of the present invention will be described in more detail with reference to the following detailed description, claims and drawings.
According to one aspect of the present invention, the present invention relates to a process for the preparation of a composition comprising 30-40% by weight of sweet potato noodles, 40-60% by weight of silver mushroom broth, 3-5% by weight of boiled silver mushrooms and 1-3% The present invention provides a functional cold noodle with enhanced ergosterol and anthocyanin content.
According to a specific embodiment of the present invention, the functional cold noodles having improved contents of ergosterol and anthocyanin may be provided in the form of water-cooled noodles.
According to another aspect of the present invention, there is provided a method of making a sweet potato soup comprising 60-70 wt% sweet potato noodles, 10-30 wt% silver mushroom bean spice, 6-10 wt% boiled silver mushroom, and 2-6 wt% The present invention provides a functional cold noodle improved in the content of ergosterol and anthocyanin.
According to a specific embodiment of the present invention, the functional cold noodles having improved contents of ergosterol and anthocyanin may be provided in the form of a bibim cold noodle.
According to another aspect of the present invention, the present invention provides a method for preparing a functional cold noodle having improved content of ergosterol and anthocyanin, comprising the steps of:
Step (a): 40-50 g of dried silver mushroom was washed and immersed in 0.8-1.2 L of water at 40-50 ° C for 1-2 hours, heated at 90-110 ° C for 1-5 minutes, The step of producing mushroom and silver mushroom water;
Step (b): mixing 65-75% by weight of sweet potato starch and 25-35% by weight of purple sweet potato powder to prepare a purple sweet potato powder mixture;
(C) adding 10 to 30 parts by weight of the silver mushroom water in a temperature range of 90 to 110 DEG C to 100 parts by weight of the purple sweet potato powder mixture to prepare a purplish sweet potato dough;
Step (d): The purple sweet potato dough is extruded using an extrusion molding apparatus, boiled in boiling water at 90-110 ° C for 1-5 seconds, and rapidly cooled in water at 0-4 ° C to obtain a sweet potato with a thickness of 0.5-2 mm Producing noodles;
Step (e): mixing the silver mushroom water with 20-30% by weight of cold water, 10-20% by weight with cold water, and 60-70% by weight of the mash of broccoli; And
Step (f): 30-40 wt% of the purplish sweet potato noodles, 40-60 wt% of the silver mushroom juice, 3-5 wt% of the boiled silver mushroom, and 1-3 wt% of the nuts.
According to a specific embodiment of the present invention, the functional cold noodles having improved ergosterol and anthocyanin contents produced by the above-described method can be provided in the form of water-cooled noodles.
According to another aspect of the present invention, the present invention provides a method for preparing a functional cold noodle having improved content of ergosterol and anthocyanin, comprising the steps of:
Step (a): 40-50 g of dried silver mushroom was washed and immersed in 0.8-1.2 L of water at 40-50 ° C for 1-2 hours, heated at 90-110 ° C for 1-5 minutes, The step of producing mushroom and silver mushroom water;
Step (b): preparing the silver mushroom water concentrate in which the silver mushroom water is heated to a temperature in the range of 90-110 占 폚 and concentrated 3-4 times;
Step (c): mixing 65-75% by weight of sweet potato starch and 25-35% by weight of purple sweet potato powder to prepare a purple sweet potato powder mixture;
Step (d): adding 10 to 30 parts by weight of the silver mushroom water in a temperature range of 90 to 110 DEG C to 100 parts by weight of the purplish red sweet potato powder mixture to prepare a purple sweet potato dough;
Step (e): The purple sweet potato dough is extruded using an extrusion molding apparatus, boiled in boiling water at 90-110 DEG C for 1-5 seconds, and then rapidly cooled in water at 0-4 DEG C to obtain a sweet potato with a thickness of 0.5-2 mm Producing noodles;
Step (f): 20-30 parts by weight of the silver mushroom water concentrate is mixed with 100 parts by weight of the bean sprouts seasoning material to prepare silver mushroom bean sprouts; And
Step (g): 60-70 wt% of the purple sweet potato noodle, 10-30 wt% of the silver mushroom bean sprouts, 6-10 wt% of the boiled silver mushroom and 2-6 wt% of the nuts.
According to a specific embodiment of the present invention, the functional cold noodle with improved content of ergosterol and anthocyanin produced by the above-described method can be provided in the form of a bibim cold noodle.
The present invention relates to a purple sweet potato cold noodle having improved content of ergosterol and anthocyanin using silver mushroom, purple sweet potato powder and sweet potato starch, and a method for producing the same.
The purple sweet potato cold noodle of the present invention has an advantage of increasing the content of ergosterol, which is a precursor of vitamin D2, which helps calcium metabolism by producing noodles, broth, or bean sprouts using silver mushroom water.
The purple sweet potato cold noodles according to the present invention produce noodles using only sweet potato starch and purple sweet potato powder without use of wheat flour or rice flour, so that the carbohydrate content is low and dietary fiber, anthocyanin, vitamins and organic matters are abundant.
The purple sweet potato cold noodles according to the present invention are advantageous in that they are distinguished from purple color of purple sweet potato cold noodles by using silver mushroom having a colorful shape like white peony flower with short jarute and gorgeous.
Therefore, the ingestion of the purple sweet potato cold noodles of the present invention can prevent calcium metabolism-related diseases, prevent heart disease, prevent stroke, prevent antioxidation, prevent inflammation and prevent aging.
Fig. 1 shows the appearance of silver mushrooms which are called as water and spread like flowers.
Fig. 2 shows the appearance of a purple sweet potato cold noodle in the form of a water-cooled surface.
Fig. 3 shows the appearance of a purple sweet potato cold noodle in the form of a bibimus cold noodle.
According to one aspect of the present invention, the present invention provides a method for producing a noodle made by mixing 30-40 wt% of noodles, 40-60 wt% silver mushroom broth, 3-5 wt% silver mushroom, and 1-3 wt% And an anthocyanin-containing functional cold noodle.
The cold surface may be provided in the form of a water-cooled surface using the silver mushroom broth.
According to one embodiment of the present invention, 10 to 30 parts by weight of silver mushroom is added to 100 parts by weight of a mixture of purple sweet potato powder mixed with 65-75% by weight of sweet potato starch and 25-35% by weight of purple sweet potato powder It is a purple sweet potato noodle produced.
The sweet potato starch means that the sweet potato is produced by crushing the common sweet potato and precipitating it in water to separate only the starch. The general sweet potato may be at least one selected from the group consisting of sweet potato at night, pumpkin sweet potato and water sweet potato, but is not limited thereto.
The purple sweet potato powder means that purple sweet potato is ground and dried. The purple sweet potatoes may be any one or more selected from the group consisting of Jami, Shinmi, Borami, and Stamina, but are not limited thereto. The Jami and Shinjami have a bitter taste and a low sugar content. The rice husk has a high polyphenol content, an excellent antioxidative activity and a low bitter taste.
According to a specific embodiment of the present invention, the purple sweet potato of the present invention is a berry or a sweet potato. Preferably, the purple sweet potato of the present invention is a soft potato.
The silver mushroom water refers to the water in which the silver mushroom is boiled and filtered and the silver mushroom component is dissolved. Since most of the silver mushroom is distributed in a completely dried state, the silver mushroom is fully dried in the present specification, but can be used without restriction if there is fresh mushroom. The completely dried silver mushroom (hereinafter referred to as mushroom) can be used by being washed in running water for a suitable time in lukewarm water. The mushroom, which is called the water, can live moderately until the silver mushroom god in the water that cuts off has a crunchy texture. The boiled silver mushroom is separated from the silver mushroom water by filtration. The separated boiled silver mushrooms are prepared by separating the bag from the bag. The boiled silver mushroom god can be used as a watery noodle or a bibim cold noodle with nuts.
The silver mushroom is further sterilized at 100 ° C or higher and then filtered 2-3 times using a sieve to obtain pure silver mushroom water.
According to one embodiment of the present invention, the silver mushroom water is prepared by immersing 40 to 50 g of silver mushroom at 0.8 to 1.2 L of water at 40 to 50 DEG C for 0.5 to 1 hour, Heating and filtering. Preferably, 45 g of the silver mushroom is immersed in 1 L of water at 45 캜 for 45 minutes, heated to 100 캜 for 3 minutes, and filtered.
According to another embodiment of the present invention, the purple sweet potato noodles can be manufactured through the following steps.
Step (b): mixing 65-75% by weight of sweet potato starch and 25-35% by weight of purple sweet potato powder to prepare a purple sweet potato powder mixture;
(C) adding 10 to 30 parts by weight of silver mushroom water in a temperature range of 90 to 110 占 폚 to 100 parts by weight of the purple sweet potato powder mixture to prepare a purplish sweet potato dough; And
Step (d): The purple sweet potato dough is extruded using an extrusion molding apparatus, boiled in boiling water at 90-110 ° C for 1-5 seconds, rapidly cooled in water at 0-4 ° C, Steps to manufacture sweet potato noodles.
Preferably, the purple sweet potato noodles can be prepared through the following steps.
Step (b): mixing 67-73% by weight of sweet potato starch and 27-32% by weight of purple sweet potato powder to prepare a purple sweet potato powder mixture;
(C) adding 15-25 parts by weight of silver mushroom water at a temperature range of 95-105 占 폚 to 100 parts by weight of the purple sweet potato powder mixture to prepare a purple sweet potato dough; And
Step (d): The purple sweet potato dough is extruded using an extrusion molding apparatus, boiled in boiling water at 95-105 ° C for 2-4 seconds, rapidly cooled in water at 0-3 ° C and cooled to 0.75-1.75 mm in thickness Steps to manufacture purple sweet potato noodles.
More preferably, the purple sweet potato noodles can be produced through the following steps.
Step (b): Mixing 70% by weight of sweet potato starch and 30% by weight of purple sweet potato powder to prepare a purple sweet potato powder mixture;
Step (c): 20 parts by weight of silver iodine at a temperature of 100 캜 is added to 100 parts by weight of the purple sweet potato powder mixture to prepare a purplish sweet potato dough; And
Step (d): The purple sweet potato dough is extruded using an extrusion molding apparatus, boiled in boiling water at 100 ° C for 3 seconds, and rapidly cooled in water at 0 ° C to prepare a 1-1.5 mm thick purple sweet potato noodle step.
Unlike flour or rice flour, sweet potato starch or sweet potato powder has a disadvantage in that it lacks elasticity to produce noodles because of its low content of gluten. Therefore, conventional sweet potato noodles can not be expected to exhibit the potency of sweet potatoes by reducing the composition of sweet potatoes and by adding a large amount of flour or rice flour with high elasticity. In the present invention, a purple sweet potato dough is prepared from silver mushroom in the temperature range of 90-110 ° C, and a rapid cooling method is applied to the extruded noodle to produce a purple sweet potato noodle having a high elasticity and a thickness of 0.5-2 mm.
It is preferable to use only pure silver mushroom water which is free of grains, silver mushroom water used for the purple sweet potato dough. The purple sweet potato noodles according to the present invention have a diameter of 0.5 to 2 mm mm, which is fine. Therefore, if the dough contains such particles as mushroom pieces, it may cause the noodles to be cut off during the extrusion molding of the noodles.
Purple sweet potatoes have a higher content of anthocyanins than general sweet potatoes, but have a disadvantage that they are expensive because of the high cost of starch, and that the production of noodles is difficult due to the low content of starch compared with common sweet potatoes. Therefore, the sweet potato starch and the purple sweet potato powder should be mixed at an appropriate ratio in order to prepare the purple sweet potato powder mixture as noodles.
According to a specific embodiment of the present invention, the purple sweet potato powder is prepared by mixing 65-75 wt% of sweet potato starch and 25-35 wt% of purple sweet potato powder. When the sweet potato starch is used in an amount of less than 65% by weight and the purple sweet potato powder is used in an amount of more than 35% by weight, the elasticity of the purple sweet potato dough falls and it is difficult to form into noodles. When the sweet potato starch is used in an amount of more than 75% by weight and the purple sweet potato powder is used in an amount of less than 25% by weight, the color of the noodles does not become purple, and the content of anthocyanin in the purple sweet potato is lowered.
According to a specific embodiment of the present invention, the purple sweet potato dough is prepared by adding 10 to 30 parts by weight of silver mushroom water in a temperature range of 90 to 110 캜 to 100 parts by weight of the purple sweet potato powder mixture. When the purple sweet potato dough is prepared using the silver mushroom in the temperature range of 90-110 캜, the elasticity of the purple sweet potato dough increases. On the other hand, when the dough is manufactured using silver mushroom water having a temperature of less than 90 ° C., there is a disadvantage in that extrusion molding is difficult because of the reduced elasticity of the purple sweet potato dough. When silver mushroom water having a temperature exceeding 110 ° C. is used, the purple sweet potato powder mixture It is not possible to produce noodles through extrusion because they are cooked in the process of producing the dough.
According to a specific embodiment of the present invention, the purple sweet potato dough is extruded using an extrusion molding apparatus, boiled in boiling water at 90-110 ° C for 1-5 seconds, and rapidly cooled in water at 0-4 ° C to obtain 0.5- We make purple sweet potato noodles of 2mm thickness. The above-prepared purple sweet potato noodles are formed into a thickness of 0.5-2 mm, so they boil for a short time in boiling water of 90-110 ° C for 1-5 seconds. The boiled purple sweet potato noodles are boiled and immediately cooled in water at 0-4 ° C. The rapid cooling process is a process of strengthening the elasticity of purple sweet potato noodles. When the quick-cooling process is delayed and the boiled purple sweet potato noodles are left in a hot state, they become entangled with each other and lose their commercial properties as noodles.
According to another embodiment of the present invention, the silver mushroom broth is prepared by mixing 20-30% by weight of silver mushroom water, 10-20% by weight of cold broth and 60-70% by weight of Dongchimi broth.
The silver mushroom water uses the same silver mushroom water as that used for the preparation of the purple sweet potato noodles. The cold noodle soup can be used without restriction if it is beef, chicken or poultry meat. The cold noodle soup may be selected from the cold noodle soup of appropriate concentration in consideration of the fact that the silver and mushroom soup, which are colorless and odorless, are added and diluted.
According to a specific embodiment of the present invention, the said boiled silver mushroom and nuts are added as a famous. The silver mushroom can be used as a flower shape by modifying the mushroom properly, and it can be cut into a suitable size and sprayed on the cold surface. The silver mushroom can be seasoned using a suitable seasoning for flavor, but it is desirable to keep silver mushroom-specific white. Then, the purple color of the pure white silver mushroom and purple sweet potato noodles can have the same visual effect as the pure white peony flower on the purple flower with the contrast of color. The nuts may include one or more of pine nut, walnut, sunflower seed, pumpkin seed, almond and peanut. The nuts may be added as a whole without breaking, or they may be added by crushing them well.
According to another aspect of the present invention, there is provided a process for producing a roasted mushroom, which comprises mixing 60-70% by weight of noodles, 10-30% by weight of silver mushroom beanbee sauce, 6-10% by weight of silver mushroom and 2-6% by weight of nuts To provide a functional cold noodle with enhanced ergosterol and anthocyanin content.
The cold surface may be provided in the form of a bibum cold noodle using the silver mushroom bean spice.
According to one embodiment of the present invention, 10 to 30 parts by weight of silver mushroom water is added to 100 parts by weight of the mixture of purple sweet potato powder mixed with 65-75% by weight of sweet potato starch and 25-35% by weight of purple sweet potato powder It is a purple sweet potato noodle produced.
The method for producing the purple sweet potato noodles has been described in detail in the above-described embodiment, and thus is not described in order to avoid duplication of the present specification.
According to another embodiment of the present invention, the silver mushroom bean spice is prepared using silver mushroom water concentrate.
The silver mushroom bibim sauce is a natural seasoning material such as carbonated water, red pepper powder, seasoning, sugar, chopped garlic, starch syrup, sesame oil, kochujang, onion juice, giblets, edible glacial acetic acid, vinegar, .
According to one embodiment of the present invention, the silver mushroom bean spice may be prepared by adding 20-30 parts by weight of silver mushroom water concentrate to 100 parts by weight of the seasoning material.
According to another embodiment of the present invention, the silver mushroom water concentrate is obtained by dipping the dried silver mushroom at 0.8-1.2 L of water at 40-50 ° C for 0.5-1 hour, then heating it at 90-110 ° C for 1-5 minutes Filtered to obtain a filtrate, and the filtrate is heated to a temperature in the range of 90 to 110 ° C and concentrated 3-4 times.
According to a specific embodiment of the present invention, the boiled silver produced in the process of producing the silver mushroom water concentrate can be used for its famous use with mushrooms and nuts.
The method of using the boiled silver mushrooms and nuts prominently has been described above in detail and is not described in order to avoid duplication of the present specification.
According to another aspect of the present invention, the present invention provides a method for preparing a functional cold noodle having improved content of ergosterol and anthocyanin, comprising:
Step (a): 40-50 g of dried silver mushroom was washed and immersed in 0.8-1.2 L of water at 40-50 ° C for 1-2 hours, heated at 90-110 ° C for 1-5 minutes, The step of producing mushroom and silver mushroom water;
Step (b): mixing 65-75% by weight of sweet potato starch and 25-35% by weight of purple sweet potato powder to prepare a purple sweet potato powder mixture;
(C) adding 10 to 30 parts by weight of the silver mushroom water in a temperature range of 90 to 110 DEG C to 100 parts by weight of the purple sweet potato powder mixture to prepare a purplish sweet potato dough;
Step (d): The purple sweet potato dough is extruded using an extrusion molding apparatus, boiled in boiling water at 90-110 ° C for 1-5 seconds, and rapidly cooled in water at 0-4 ° C to obtain a sweet potato with a thickness of 0.5-2 mm Producing noodles;
Step (e): mixing the silver mushroom water with 20-30% by weight of cold water, 10-20% by weight with cold water, and 60-70% by weight of the mash of broccoli; And
Step (f): 30-40 wt% of the purplish sweet potato noodles, 40-60 wt% of the silver mushroom juice, 3-5 wt% of the boiled silver mushroom, and 1-3 wt% of the nuts.
The functional cold noodles having improved ergosterol and anthocyanin contents produced through the above step are provided as water cold noodles.
According to another aspect of the present invention, the present invention provides a method for preparing a functional cold noodle having improved content of ergosterol and anthocyanin, comprising:
Step (a): 40-50 g of dried silver mushroom was washed and immersed in 0.8-1.2 L of water at 40-50 ° C for 1-2 hours, heated at 90-110 ° C for 1-5 minutes, The step of producing mushroom and silver mushroom water;
Step (b): preparing the silver mushroom water concentrate in which the silver mushroom water is heated to a temperature in the range of 90-110 占 폚 and concentrated 3-4 times;
Step (c): mixing 65-75% by weight of sweet potato starch and 25-35% by weight of purple sweet potato powder to prepare a purple sweet potato powder mixture;
Step (d): 10 to 30 parts by weight of silver mushroom water in a temperature range of 90 to 110 占 폚 is added to 100 parts by weight of the purple sweet potato powder mixture to prepare a purple sweet potato dough;
Step (e): The purple sweet potato dough is extruded using an extrusion molding apparatus, boiled in boiling water at 90-110 DEG C for 1-5 seconds, and then rapidly cooled in water at 0-4 DEG C to obtain a sweet potato with a thickness of 0.5-2 mm Producing noodles;
Step (f): 20-30 parts by weight of the silver mushroom water concentrate is mixed with 100 parts by weight of the bean sprouts seasoning material to prepare silver mushroom bean sprouts; And
(G) mixing 60-70 wt% of the purple sweet potato noodles, 10-30 wt% of the silver mushroom bean sprouts, 6-10 wt% of the boiled silver mushroom, and 2-6 wt% of the nuts;
The functional cold noodles having improved ergosterol and anthocyanin contents prepared through the above steps are provided as bibim cold noodles.
Example
Example 1) Silver mushroom and silver mushroom water
Prepare a completely dried silver mushroom. The silver mushroom is simply washed in flowing water, soaked in 45 ° C water for 30 minutes, and boiled in boiling water for 3 minutes. The silver mushroom is 45 g silver mushroom which is completely dried and boiled with 1 L of water. The boiled silver mushrooms are extracted from hot water, washed in cold water to maintain crispy texture, and the water from which the mushroom is boiled is filtered several times to produce clear silver mushroom water. The boiled silver mushrooms are rinsed in cold water to keep crisp texture. The clear silver mushroom water is once again boiled and completely sterilized. The completely sterilized clear silver mushroom water is used for the preparation of purple sweet potato noodles and silver mushroom broth. Silver mushroom water concentrate used in the preparation of silver mushroom bibum sauce for use in bibim cold type sweet potato cold noodles is prepared by boiling for 3-5 times more boiling time in order to sterilize clear silver mushroom water.
Example 2: Preparation of purple sweet potato noodles
The purple sweet potato noodle of the present invention uses 100% of the finest sweet potatoes and is made from a thin 1 mm diameter surface. 70% by weight of common sweet potato starch and 30% by weight of purple sweet potato powder are mixed to prepare a mixture of purple sweet potato powder for dough, and silver mushroom water prepared by boiling silver mushroom is added to prepare a batter. 30 parts by weight of the silver mushroom water is added to 100 parts by weight of a mixture of a common sweet potato starch and a purple sweet potato powder for a dough mixed with a purple sweet potato powder to prepare a batter. At this time, the silver mushroom water is heated at a temperature of 100 ° C, and salt is not added. This is because if you put the salt in the purple sweet potato dough, the sweet potato starch is easily cut off, and the elasticity of the noodles is lowered and it is difficult to store. The purple sweet potato dough made from the hot silver mushroom water is put into a sieve machine to prepare purple sweet potato noodles having a diameter of 1 mm. The noodles prepared in the above-mentioned noodle machine are immediately boiled in hot water at 100 ° C, and then transferred to ice water and cooled rapidly. The prepared noodles are thin because their noodles are thin, so that they are easily entangled unless rapidly cooled.
Example 3) Purple sweet potato noodles Produce
The purple sweet potato cold noodles can be produced in the form of water cold noodles or bibim cold noodles.
Purple sweet potato cold noodles in the form of water cold noodles are prepared by adding silver mushroom broth to the above-prepared purple sweet potato noodles and boiled silver mushrooms and nuts. Silver mushroom broth is prepared by adding silver mushroom water and Dongchimi broth to cold noodle soup made by boiling water, saffron meat, onion, radish, sugar, The boiled silver which is used as the famous is mushroom silver which is boiled silver which is separated from the manufacturing process of the mushroom water.
The purple sweet potato cold noodles in the form of bibim cold noodle are prepared by adding silver mushroom bean spice to the purple sweet potato noodle prepared above and adding silver mushroom and nuts to the noodles. Silver mushroom Bibim spice is added with silver mushroom water concentrate, carbonated water, red pepper powder, seasoning, sugar, chopped garlic, syrup, sesame oil, kochujang, onion juice, giblets, edible glacial acetic acid, vinegar, . The silver mushroom which is used as a famous name uses silver mushroom which is boiled silver which is separated from the manufacturing process of silver mushroom water.
The boiled silver mushroom used as a famous name is shaped like a white snow flake, so keep it in shape and trim it in three sizes to be eaten and put it on a purple sweet potato noodle. The silver mushroom which is put on the purple sweet potato noodles looks beautiful like a white flower on a red flower. In addition, when nuts are shredded and sprinkled on silver mushrooms, they become like the flowers.
The specific embodiments described herein are representative of preferred embodiments or examples of the present invention, and thus the scope of the present invention is not limited thereto. It will be apparent to those skilled in the art that modifications and other uses of the invention do not depart from the scope of the invention described in the claims.
Claims (13)
(b) mixing 65-75% by weight of sweet potato starch and 25-35% by weight of purple sweet potato powder to prepare a purple sweet potato powder mixture;
(c) 10 to 30 parts by weight of the silver mushroom of step (a) in a temperature range of 90 to 110 DEG C for 100 parts by weight of the purple sweet potato powder mixture of step (b) to prepare a purple sweet potato dough;
(d) The purple sweet potato dough of step (c) is extruded using an extrusion molding apparatus, boiled in boiling water at 90-110 DEG C for 1-5 seconds, cooled rapidly in water at 0-4 DEG C, Purple sweet potato noodles;
(e) mixing the silver mushroom broth with 20-30% by weight of the silver mushroom, 10-20% by weight of the cold noodle broth, and 60-70% by weight of the broth of the step (a) And
(f) 30-40% by weight of the purplish sweet potato noodles of step (d), 40-60% by weight of silver mushroom juice of step (e), 3-5% by weight of boiled silver mushroom of step (a) -3% by weight;
Wherein the content of ergosterol and anthocyanin is improved.
(b) preparing a silver mushroom water concentrate obtained by heating the silver mushroom of step (a) at a temperature in the range of 90 to 110 ° C and concentrating the silver mushroom water by 3-4 times;
(c) mixing 65-75% by weight of sweet potato starch and 25-35% by weight of purple sweet potato powder to prepare a purple sweet potato powder mixture;
(d) adding 10-30 parts by weight of the silver mushroom of step (a) in a temperature range of 90-110 占 폚 to 100 parts by weight of the purple sweet potato powder mixture of step (c) to prepare a purple sweet potato dough;
(e) The purple sweet potato dough of step (d) is extruded using an extrusion molding apparatus, boiled in boiling water at 90-110 DEG C for 1-5 seconds, cooled rapidly in water at 0-4 DEG C, Purple sweet potato noodles;
(f) mixing 20-30 parts by weight of the silver mushroom water concentrate of step (b) with 100 parts by weight of non-bean seasoning material to prepare silver mushroom bean spice; And
(g) 60 to 70% by weight of the purplish sweet potato noodle of step (e), 10 to 30% by weight of silver mushroom bean sprouts of step (f), 6 to 10% by weight of boiled silver mushroom of step (a) 2-6% by weight;
Wherein the content of ergosterol and anthocyanin is improved.
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