KR20200045842A - Manufacturing method of noodles using poria cocos and shiitake Mushroom - Google Patents

Abstract

The present invention relates to a method for manufacturing noodles using Wolfiporia extensa and Lentinula edodes, the method including: a first step of preparing by washing and peeling Wolfiporia extensa; a second step of drying and pulverizing prepared Wolfiporia extensa; a third step of drying and pulverizing Lentinula edodes; a fourth step of manufacturing dough by mixing flour, salt, water, dried and pulverized Wolfiporia extensa, and dried and pulverized Lentinula edodes; a fifth step of aging the dough at 5°C for 24 hours; and a sixth step of manufacturing noodles using the aged dough.

Description

Manufacturing method of noodles using poria cocos and shiitake Mushroom

The present invention relates to a method for producing noodles using bok-ryeong and shiitake mushrooms, and more particularly, to a method for preparing noodles containing a large amount of active ingredients of bok-ryeong and shiitake mushrooms.

Bokryeong is a fungal nucleus that grows by parasitic growth at the roots 3 to 10 years after logging the pine trees, and the shape is not uniform. The surface is dark brown, and the inside is grayish-white fleshy granules with a fresh smell. The bark is called Bokryeongpi, and the fungus grows with the roots of pine trees inside. Weakness is plain, sweet and thick. It has a gentle diuretic effect, so it is excellent when the digestive system is weak and there is edema in the whole body, and it is also effective for nephritis, cystitis, and urethritis. In addition, chronic bronchitis and bronchiectasis, which are symptoms of large amount of sputum secretion and difficulty in breathing due to the expectorant effect, are treated in combination with expectorant and antitussive drugs. In addition, it is used for chronic gastritis that causes abdominal distension and vomiting due to excessive stagnation of stomach in the stomach due to the gastric action, and has excellent soothing effect. Used as a stabilizer.

As such, despite the various efficacy, intake was limited and the method of utilization was low.

Korean Open Patent No. 10-2001-0009457

To solve the above-mentioned problems, it contains a large amount of active ingredients of bokryeong and shiitake mushrooms, and relates to a method of manufacturing noodles using bokryeong and shiitake mushrooms with improved consumer preference.

In order to achieve the above object, the present inventors method of using noodles and shiitake mushrooms, the first step of washing and removing the shells of the boknyeong, the second step of drying and crushing the prepared bokyeong, shiitake mushrooms The third step of drying and crushing, the dried and crushed Bokryeong, the dried and crushed shiitake mushrooms, the fourth step of preparing a dough by mixing flour, salt, and water, the dough is kept at 5 ° C. for 24 hours It characterized in that it comprises a fifth step of aging, a sixth step of slicing the aged dough.

In the first step, washing the bok-ryeong, wrapping the bok-ryeong with a towel, storing it at a temperature of 25 to 28 ° C and a humidity of 70% for 48 hours, and then removing the peel.

In the second step, it is characterized in that the prepared bokryeong is cut into 1 to 2 mm thickness and naturally dried for 48 hours.

The third step consists of first drying, second drying, third drying, and fourth drying. The first drying is dried for 6 hours in sunlight, and the second drying is 12 at 40 ° C. It is characterized by drying for hours, tertiary drying at 50 ° C. for 12 hours, and fourth drying at 55 ° C. for 10 hours in a closed space.

In the fourth step, the dough is characterized in that it is prepared by mixing 3 parts by weight of the bok-ryeong, 3 parts by weight of the shiitake mushroom, 100 parts by weight of wheat flour, 0.5 parts by weight of salt, and 60 parts by weight of water.

The method for producing noodles using bok-ryeong and shiitake mushrooms according to the present invention has the following effects.

It has the effect of increasing the income of cultivated farmers by creating various demands for bok-ryeong and shiitake mushrooms.

In addition, there is an effect that can improve the preference of consumers, and increase the intake of bokryeong and shiitake mushrooms.

1 is a flow chart showing a method of manufacturing noodles using bokryeong and shiitake mushrooms according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings, preferred embodiments of the method of manufacturing noodles using shiitake and shiitake mushrooms.

The method for preparing noodles according to the present invention is a first step (S1) of washing and preparing the shells by removing the shell, the second step of drying and grinding the prepared shellfish (S2), and the third step of drying and grinding shiitake mushrooms Step (S3), the dried and pulverized Fueryeong, the dried and crushed shiitake mushrooms, a fourth step (S4) for preparing a dough by mixing water, salt, water, and the dough at 5 ℃ for 24 hours It consists of a fifth step (S5) of aging, and a sixth step (S6) of slicing the aged dough.

First, in the first step (S1) Prepare by washing the puffer fish and removing the skin. Specifically, the foreign substances and the like remaining on the surface are removed by washing the puffer fish. Then, the bokryeong surface is wrapped with a towel and stored at a temperature of 25 to 28 ° C. and a humidity of 70% for 48 hours to remove the skin by softening the skin.

Here, when stored at less than 25 ℃, the shell of the puffer is still hard, so it takes a long time to peel off the efficiency, and when stored above 28 ℃, there is a problem of falling back to the inside of the pufferfish, resulting in poor marketability.

Next, in the second step (S2), the puffer fish is dried and crushed. Specifically, the prepared bok-ryeong is cut into 1 to 2 mm thick, and naturally dried for 48 hours to remove moisture. Here, if it is naturally dried for less than 48 hours, it is difficult to completely dry Bokryeong, and when it is dried for more than 48 hours, efficiency is deteriorated because the Bokryeong is already completely dried.

Here, it is preferable to dry the bokryeong from 2 hours after sunrise to 1 hour before sunset, and keep it in a dry space at other times.

Next, in the third step (S3), shiitake mushrooms are dried and ground. Specifically, the shiitake mushroom is first dried, second dried, third dried, and fourth dried. By performing the drying in four steps, the drying efficiency is high, and the optimum product can be obtained because it does not crack and discolor during the drying process of the mushroom.

The primary drying is dried in sunlight for 6 hours. Here, the vitamin content in the shiitake mushroom may be increased by sunlight.

The second drying is dried at 40 ° C. for 12 hours. When the second drying is less than 40 ° C, the drying time is long and the efficiency of the work decreases. When the second drying exceeds 40 ° C, the surface of the shiitake mushroom is cracked or discolored.

The third drying is dried at 50 ° C. for 12 hours. When the third drying is less than 50 ° C, the drying time is long and the efficiency of the operation decreases. If it exceeds 50 ° C, the surface of the shiitake mushroom is cracked or discolored.

The fourth drying is dried in a closed space at 55 ° C for 10 hours. When the fourth drying is less than 55 ° C, the drying time is long and the efficiency of the work decreases. When it exceeds 55 ° C, the surface of the shiitake mushroom is cracked or discolored.

Next, in the fourth step (S4), the byeongnyeong, shiitake mushrooms, flour, salt and water are mixed to prepare a dough. Specifically, 3 parts by weight of the bok-ryeong, 3 parts by weight of the shiitake mushroom, 100 parts by weight of flour, 0.5 parts by weight of salt, and 60 parts by weight of water are mixed and kneaded.

Next, in the fifth step (S5), the dough is aged. Specifically, the dough is aged at 5 ° C. for 24 hours. Here, when the dough is aged for less than 24 hours, the effect of ripening may not be sufficiently exhibited, and if it exceeds 24 hours, aging is already completed and the efficiency of work may be impaired.

Next, in the sixth step (S6), the aged dough is removed.

In the following, the details of the experiment on the method for preparing noodles using bok-ryeong and shiitake mushrooms according to the present invention are described in detail.

(1) Sensory evaluation -1

It will be described in detail on the basis of an embodiment in which the method of manufacturing noodles using bokryeong and shiitake mushrooms according to the present invention. In order to compare the quality characteristics of noodles, the sensory evaluation was conducted after training the graduate students of the food engineering department, who were recognized as suitable as inspectors, according to the purpose of this experiment. The sensory evaluation items were performed on a 9-point scale (likert scale), which evaluates to 9 points if the taste, color, and flavor of noodles are very good, and 1 point if it is very bad.

[Comparative Example 1]

Comparative Example 1 was prepared by washing the bok-ryeong to remove the skin, dried and pulverized the prepared bok-ryeong, and then prepared noodles using shiitake mushrooms, flour, salt, and water.

[Example 1]

Example 1 was washed and then wrapped in the towel with a towel and stored at 20 ℃ and 70% humidity for 48 hours, and then prepared by removing the shell, dried and crushed the prepared bokyeong shiitake mushrooms, flour, salt, Noodles were prepared using water.

[Example 2]

Example 2 was prepared by washing the bok-ryeong, wrapping the bok-ryeong with a towel, storing it at 25 ° C. and 70% humidity for 48 hours, and then removing the peel, drying and crushing the prepared bok-ryeong, then shiitake mushrooms, flour, salt, Noodles were prepared using water.

[Example 3]

Example 3 was washed and then wrapped in the towel with a towel and stored at 30 ℃ and 70% humidity for 48 hours, and then prepared by removing the shell, dried and crushed the prepared bokyeong mushrooms, shiitake mushrooms, flour, salt, Noodles were prepared using water.

division flavor incense color Comparative Example 1 8.50 8.40 8.50 Example 1 8.00 7.80 7.50 Example 2 8.60 8.60 8.70 Example 3 6.50 6.30 6.30

As shown in Table 1, Comparative Example 1 and Example 2 obtained a high sensory evaluation score in taste, aroma, and color, but in the case of Comparative Example 1, there was a problem that it took a long time to remove the shell of Bokryeong. Even in the case of Example 1, it still took a long time to remove the skin, and in Example 3, the inside of the puffer fish was softened and discolored, resulting in poor marketability.

In the case of Example 2, it can be seen that noodles with excellent taste, aroma, and color can be obtained.

(2) Sensory evaluation -2

It will be described in detail on the basis of an embodiment in which the method of manufacturing noodles using bokryeong and shiitake mushrooms according to the present invention. In order to compare the quality characteristics of noodles, the sensory evaluation was conducted after training the graduate students of the food engineering department, who were recognized as suitable as inspectors, according to the purpose of this experiment. The sensory evaluation items were performed on a 9-point scale (likert scale), which evaluates to 9 points if the taste, color, and flavor of noodles are very good, and 1 point if it is very bad.

[Example 4]

Example 4 is based on the method for producing noodles according to the present invention, 4 parts by weight of dried and crushed bokyeong, 3 parts by weight of dried and crushed shiitake, 100 parts by weight of wheat flour, 0.5 parts by weight of salt, and 60 parts by weight of water To make the dough, and aging and slicing the dough to make noodles.

[Example 5]

Example 5 is based on the method for preparing noodles according to the present invention, 3 parts by weight of dried and crushed bokyeong, 3 parts by weight of dried and crushed shiitake, 100 parts by weight of flour, 0.5 parts by weight of salt, and 60 parts by weight of water To make the dough, and aging and slicing the dough to make noodles.

[Example 6]

Example 6 is based on the method for preparing noodles according to the present invention, 2 parts by weight of dried and crushed bokyeong, 3 parts by weight of dried and crushed shiitake, 100 parts by weight of flour, 0.5 parts by weight of salt, and 60 parts by weight of water To make the dough, and aging and slicing the dough to make noodles.

[Example 7]

Example 7 is based on the method for preparing noodles according to the present invention, 3 parts by weight of dried and crushed bokyeong, 4 parts by weight of dried and crushed shiitake, 100 parts by weight of wheat flour, 0.5 parts by weight of salt, and 60 parts by weight of water To make the dough, and aging and slicing the dough to make noodles.

[Example 8]

Example 8 is based on the method for preparing noodles according to the present invention, 3 parts by weight of dried and crushed bokyeong, 2 parts by weight of dried and crushed shiitake, 100 parts by weight of wheat flour, 0.5 parts by weight of salt, and 60 parts by weight of water To make the dough, and aging and slicing the dough to make noodles.

division flavor incense color Example 4 6.00 6.60 6.20 Example 5 8.80 8.70 8.80 Example 6 6.30 6.50 7.10 Example 7 6.50 6.40 6.10 Example 8 7.10 7.00 6.80

As in Table 2, as in Example 4 and Example 7, when the content of bokryeong and shiitake mushrooms is high, the stickiness of the noodles disappears and the noodles are cut off well, resulting in poor marketability. Stronger preference is lowered.

In the case of Example 5, it can be seen that the sensory rating of the consumer is satisfied by obtaining excellent sensory evaluation scores in taste, aroma, and color.

As described above, it will be understood that the above-described technical configuration of the present invention can be implemented in other specific forms by those skilled in the art to which the present invention pertains without changing the technical spirit or essential features of the present invention.

Therefore, the above-described embodiments are to be understood in all respects as illustrative and not restrictive, and the scope of the present invention appears in the following claims rather than in the detailed description, and the meaning and scope of the claims and equivalent concepts thereof It should be construed that any altered or modified form derived from is included in the scope of the present invention.

S1: Bokryeong washing and peeling steps
S2: Bokryeong drying and grinding steps
S3: Shiitake mushroom drying and grinding step
S4: dough production step
S5: dough maturation step
S6: noodle making step

Claims (5)

A first step of washing and preparing the shellfish by removing the skin;
A second step of drying and pulverizing the prepared bokryeong;
A third step of drying and grinding shiitake mushrooms;
A fourth step of preparing the dough by mixing the dried and pulverized bokryeong, the dried and crushed shiitake mushrooms, flour, salt, and water;
A fifth step of aging the dough at 5 ° C. for 24 hours;
The sixth step of removing the aged dough; Method for producing noodles using bokryeong and shiitake mushrooms comprising a.
According to claim 1,
In the first step,
A method of making noodles using bokyeong and shiitake mushrooms, characterized by removing the skin after washing the bokyeong and wrapping the bokyeong with a towel and storing it at a temperature of 25 to 28 ° C and a humidity of 70% for 48 hours.
According to claim 1,
In the second step,
Method of manufacturing noodles using bok-ryeong and shiitake mushrooms, characterized in that the prepared bok-ryeong is cut into 1 to 2 mm thick and naturally dried for 48 hours.
According to claim 1,
The third step consists of first drying, second drying, third drying, and fourth drying,
The first drying is dried in sunlight for 6 hours,
The second drying was dried at 40 ° C. for 12 hours,
The third drying was dried at 50 ° C. for 12 hours,
The fourth drying method is a method of making noodles using bok-ryeong and shiitake mushrooms, characterized by drying in an enclosed space at 55 ° C for 10 hours. According to claim 1,
In the fourth step,
The dough is prepared by mixing 3 parts by weight of the bok-ryeong, 3 parts by weight of the shiitake mushrooms, 100 parts by weight of wheat flour, 0.5 parts by weight of salt, and 60 parts by weight of water.

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