KR20210009706A - Manufacturing method for cream pasta of capsosiphon fulvescens and cream pasta of capsosiphon fulvescens manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing cream pasta with Capsosiphon fulvescens, and cream pasta with Capsosiphon fulvescens manufactured thereby. According to the present invention, the method comprises: a Capsosiphon fulvescens washing step (S100) of preparing and washing Capsosiphon fulvescens; a Capsosiphon fulvescens drying step (S200) of drying the washed Capsosiphon fulvescens; a Capsosiphon fulvescens aging and fermentation step (S300) of aging and fermenting the dried Capsosiphon fulvescens; a Capsosiphon fulvescens freeze-drying step (S400) of freeze-drying the aged and fermented Capsosiphon fulvescens; a noodle water preparing step (S500) of preparing noodle water used for pasta; and a cream pasta manufacturing step (S600) of using the freeze-dried Capsosiphon fulvescens and ingredients including the noodle water to prepare pasta. Accordingly, cream pasta is manufactured by using Capsosiphon fulvescens which is rich in various nutrients, thereby providing a soft texture and rich nutrition and satisfying consumers′ preferences due to savory taste and aroma.

Description

The manufacturing method of Maeseng-i cream pasta and Maes-saeng-i cream pasta produced by the method TECHNICAL FIELD [MANUFACTURING METHOD FOR CREAM PASTA OF CAPSOSIPHON FULVESCENS AND CREAM PASTA OF CAPSOSIPHON FULVESCENS MANUFACTURED BY THE SAME}

The present invention relates to a method for preparing a cream pasta of Maesengi and a cream pasta prepared by Maesengi, and more particularly, to a creamy pasta using Maesengi rich in various nutrients to provide a soft texture and rich nutrition. It is possible, and the taste and aroma are savory to meet the consumer's preferences, a method of manufacturing a Maeseng-i cream pasta, and a method of manufacturing Maeseng-i cream pasta produced thereby.

Due to the recent development of westernized food service culture in Korea, the market is rapidly growing, mainly for Western cuisine, and consumption of pasta is increasing as the number of Italian family restaurants increases. Accordingly, there is an increasing demand for pasta having high nutritional value, excellent cooking characteristics, and good taste.

Pasta is an Italian noodle dish made by kneading basic ingredients such as flour, eggs, and salt with water. There are over 150 varieties of pasta, and it is a long pasta represented by spaghetti depending on its shape. (long pasta), macaroni (macaroni), penne (penne), and other short pasta (short pasta), and is divided into dried pasta (dried pasta) and fresh pasta (fresh pasta) according to the recipe.

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

In addition, you can choose noodles and sauce for pasta according to your taste. According to the ingredients, it is divided into vegetables, cheese or cream, fish or seafood, and meat sauce. Even with the same seafood sauce, you can add one or two different ingredients according to your preference. This is different. However, pasta does not have a specific sauce on a specific side, so you can choose according to your taste.

On the other hand, Maesengi is Galparaedae, about 15cm in size and 2~5mm in thickness. The body has a dark green color, and it is soft as a tubular or biased tubular shape. Maesengi is mainly distributed in the south coast of Korea. When the soup is boiled, it is tender, soft, sweet and fragrant, and is often eaten by boiling it with other ingredients such as oysters.

This is a plant-based high-protein food that evenly contains five major nutrients, and it contains a lot of moisture, protein, carbohydrates, and ash, so it is a seaweed that contains evenly nutrients except for lipids.

In addition, Maesengi contains vitamins A and C, and contains various inorganic salts such as iron, calcium and iodine, so it is not only effective in skeletal formation and prevention of osteoporosis for children's development, but also has a hematopoietic function to prevent anemia. It is a nutritious food.

In terms of efficacy, it contains a lot of potassium, which is effective in lowering cholesterol content, preventing high blood pressure, and releasing sodium ions, which is a factor in developing adult diseases, so the physiological effect of potassium by ingestion can be expected. In the private sector, it is excellent in preventing and soothing gastric ulcers or duodenal ulcers, making it an excellent snack when drinking alcohol, and is also excellent in relieving hangovers after drinking alcohol.

Therefore, the inventor of the present invention was researching nutritious foods that can be enjoyed by anyone of all ages using Maesamsaengi, and processed Maesamyeongi to produce cream pasta containing Maesaengi, which has a soft texture, rich in nutrients, and taste and aroma. It was confirmed that it could satisfy the preference of and completed the present invention.

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

The present invention manufactures cream pasta using Maesengi rich in various nutrients, thereby providing a soft texture and rich nutrition, and having a fragrant taste and scent to satisfy consumers' preferences. The method and the medium produced thereby is to provide a cream pasta.

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

Maesengi cream pasta production method according to the present invention includes a Maesengi washing step (S100) of washing after preparing Maesengi; Maesengi drying step (S200) of drying the washed Maesamyeongi; Maesengi ripening fermentation step (S300) of fermenting the dried Maesengi; Freeze-drying step (S400) of freeze-drying the ripened fermented meesaengi; Noodle manufacturing step (S500) of manufacturing noodle water used for pasta; And a cream pasta manufacturing step (S600) of preparing pasta by using materials including the freeze-dried Maesangi and noodles.

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

In the drying step S200, the washed meesengi may be stored for 10 to 20 hours at a temperature of 50 to 60°C and dried.

In the freeze drying step S400, the freeze-drying of the maesaengi may rapidly cool the aged fermented maesaengi at a temperature of -15 to -25°C.

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

In the cream pasta manufacturing step (S600), 100 to 200 parts by weight of fresh cream and 50 to 100 parts by weight of noodles are mixed in a frying pan, followed by heating, and when the fresh cream and noodles begin to boil, Maeseng is 15 to 35 parts by weight and soy sauce is 5 to 15 parts by weight. Parts and 5 to 15 parts by weight of sugar are added, and then heated again to boil, and 100 to 200 parts by weight of pasta noodles are added, and the tastar noodles are cooked, and 1 to 3 parts by weight of salt and 1 to 5 parts by weight of olive oil are added. By giving, you can make a cream pasta.

In addition, the present invention includes a cream pasta made by the method described above.

Details of other embodiments are included in the detailed description.

The manufacturing method of Maesengi Cream Pasta according to the present invention is capable of providing a soft texture and rich nutrition by using Maesengi rich in various nutrients to provide a smooth texture and rich nutrition, and satisfies the taste and flavor of consumers. You can make mesaeng cream pasta.

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

1 is a flow chart for explaining a method of manufacturing a Maesengi cream pasta according to the present invention.
2 is a photograph showing a maesengi cream pasta prepared according to the method of manufacturing a maesengi cream pasta according to the present invention.

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

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

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

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

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

Referring to Figures 1 and 2, the manufacturing method of the cream pasta Maesengi according to the present invention includes a washing step (S100), drying step (S200), fermentation step (S300), freeze drying step (S400), It includes a noodle production step (S500) and a cream pasta production step (S600).

1. Maesengyi washing step (S100)

The Maesengyi washing step (S100) is a step of preparing and then washing Maesengyi.

The Maesengi is a high-protein plant food that evenly contains the five major nutrients, and contains a lot of moisture, protein, carbohydrates, and ash, so it is a seaweed that contains evenly nutrients except for lipids.

In addition, the meesadian ear contains vitamins A and C, and contains various inorganic salts such as iron, calcium and iodine, so it is not only effective in skeletal formation for children's development and prevention of osteoporosis, but also has a hematopoietic function to prevent anemia. It is a nutritious food that can be used.

For example, in the step S100 of washing Maesengi, the Maesamyeongi may be washed using purified seawater having a temperature of 17 to 23°C and a salinity of 2.0 to 3.0% after preparing the Maesamyeongi. The foreign substances adhering to the maesaengyi can be removed by washing the maesaengyi using purified seawater.

On the other hand, in the cleaning step (S100), in order to improve the storage stability and remove fishy smell that may occur from the maeisaengi by removing general bacteria present in the maeisaengi, the maesaengi is immersed in the aging solution and washed again. can do.

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

The squid ink refers to the contents of the squid musk sac, and is mainly black or dark brown.The squid ink contains mucopolysaccharides such as elexin, which have strong antitumor activity, in addition to anti-cancer effects, as well as anti-cancer effect and promotes gastric juice secretion. It can play a role in helping to work.

2. Maesengyi drying step (S200)

In the step S200 of drying the Maesamyeongi, the washed Maesamyeongi is dried to remove moisture contained in the Maesaengi.

In the drying step (S200), the washed maesaengi may be stored for 10 to 20 hours at a temperature of 50 to 60°C and dried. When the drying step (S200) is performed below the lower limit range, There may be a problem in that the moisture contained in the Maesamyeongi is not sufficiently removed, and if it is performed beyond the above upper limit, the amount of moisture contained in the Maesamsaengi is too small and the physical properties are degraded. There may be a problem that the ripening fermentation of Maesaeungi does not proceed sufficiently.

3. Maesengyi ripening fermentation step (S300)

The aging fermentation step (S300) is a step of aging and fermenting the dried maesaengyi.

In the aging fermentation step (S300), the dried meesengi may be mixed with the avocado fermentation broth and the apple juice and then fermented for a certain period of time, and the avocado fermentation broth and the apple juice are mixed with the dried meesengi After aging, it is possible to improve the flavor of the Maesamyeongi, increase the nutritional components, and improve the preference of the pasta to be produced.

Specifically, in the aging fermentation step (S300), the dried meeseng is mixed in a weight ratio of 5 to 10 parts by weight of avocado fermentation broth and 3 to 7 parts by weight of apple juice, and then at a temperature of 8 to 12°C. By storing for 5 to 10 hours, the Maesaeungi can be aged and fermented.

When the aging fermentation is performed below the lower limit range in the aging fermentation step (S300), a problem of not providing the desired flavor may occur because the maeisaeng is not sufficiently aged and fermented, and exceeding the upper limit range. In the case where it is performed, the aging fermentation of the maesaengi may be excessive, so that the flavor of the pasta is deteriorated and the physical properties of the maesaengi may be weakened.

The avocado fermentation broth may be prepared by aging fermentation of avocados.Since the avocados contain a large amount of unsaturated fatty acids, it greatly reduces the incidence of heart disease, cancer, and diabetes, and also increases the absorption rate of beta-carotene when consumed with green and yellow vegetables. It can be doubled.

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

In addition, the avocado contains important antioxidants such as vitamin C and vitamin E, so it can fight inflammation and alleviate the symptoms of arthritis, and oleic acid, an unsaturated fatty acid of avocado, is used for cholesterol and fat in cells. Can prevent the synthesis of

The avocado fermentation broth prepared as follows may be used as the avocado fermentation broth in the fermentation step S300 of the aging of the meesengi.

First, in order to prepare the avocado fermentation broth, avocado seeds may be removed to prepare avocado pulp.

In the above step, the seeds located in the central part of the avocado pulp can be separated and removed. That is, in the above step, well-harvested avocados are immersed in purified water, heated at a temperature of 85 to 90°C for 1 to 2 hours, and then cooled at a temperature of 20 to 25°C for 30 to 60 minutes to separate seeds from the avocados. In the above step, the avocado and purified water are mixed in a weight ratio of 1:1 to 1:2 and heated, and the avocado is sufficiently softened by heating the avocado in purified water as described above, and the avocado pulp is easily removed from the seeds. Can be separated.

Next, the avocado pulp can be enzymatically decomposed.

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

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

In the above step, the avocado flesh mixed with the enzyme may be stored for 30 to 50 days at a temperature of 5 to 8°C. If the step is performed below the above lower limit, the smell of the avocado itself is strong and the avocado If the taste and aroma of the pulp are not sufficiently leached, and if it is performed in excess of the above-described upper limit range, the physical properties of the avocado fermentation broth prepared may be deteriorated.

Subsequently, the aged avocado pulp may be filtered using a filter.

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

Next, the filtered avocado pulp may be concentrated and sterilized in a vacuum to prepare an avocado fermentation broth.

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

In addition, the apple juice is prepared using apples. First, after preparing apples and washing them thoroughly in water, the washed apples can be cut into equal portions and cut. For example, cutting the apples Can be cut into 2 to 4 equal parts.

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

In the above step, the grape juice is good for preventing blood clots, preventing adult diseases such as high blood pressure, arteriosclerosis and heart disease, and helping to improve memory.The lemon juice contains a lot of vitamin C and has a strong acidity, skin health, fatigue recovery, and cold prevention. , Headache, etc., and the lemon juice and salt solution can prevent the apples from browning over time, the mixed solution is 1 part by weight of grape juice, 1 part by weight of lemon juice, and 3 parts by weight of salt solution It is prepared by mixing in a ratio, and the salt solution may be a salt solution having a concentration of 0.3 to 0.5% by weight.

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

Then, the apple immersed in the mixed solution of the grape juice, lemon juice and salt solution may be separated and then steamed.

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

In the above step, the cinnamon powder increases immunity and promotes blood circulation to help prevent vascular disease, prevents food poisoning, sterilizes, and has insecticidal effects, and the sugar improves the surface gloss and sugar content of the immersed Hwangtaechae and has an antiseptic effect. It can improve storability.

Subsequently, the steamed apple can be compressed to prepare an apple juice.

In the above step, by pressing the steamed apples at a pressure of 5 to ⁷ kgf/cm ² to juice, an apple juice liquid in which the useful components of the apples are sufficiently leached can be prepared.

4. Maesengyi freeze drying step (S400)

The freeze drying step (S400) is a step of freeze-drying the ripened fermented corn.

In the freeze-drying step (S400), the fermented maeisaengi may be freeze-dried to improve the circulation and storage properties of the maesaengi.For example, freeze-drying of the maeisaengi in the freeze-drying step (S400) It can be carried out by quenching the aged and fermented Maesangi at a temperature of -15 to -25°C.

5. Noodles manufacturing step (S500)

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

In the noodle water manufacturing step (S500), the prickly pear noodle water may be used as the noodle water, and the pumice mushroom noodle water is water containing useful components of prickly pear mushroom, and the pumice mushroom noodle water prepared by the following manufacturing method is used. I can.

The above mushroom is a yellow mushroom growing on a mulberry tree, and in Korean, it is called'wood mud mushroom', and the above mushroom is excellent in preventing the growth of early cancer, has excellent blood pressure lowering action against hypertension, and also prevents recurrence after cancer surgery. The effect is excellent. Unlike anti-cancer chemotherapy, it does not show toxic effects on normal cells, and by further strengthening the immune function, it raises the immune antibody to a normal level, greatly increasing the resistance to cancer.

In addition, the Pseudomonas mushroom improves immune function when combined with chemotherapy after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancer, which are cancers of the digestive system, and uterine bleeding and menstrual irregularities, intestinal bleeding, five intestine and gastrointestinal function It is known to activate and detoxify.

First, in order to prepare the noodle water, the harvested Pseudomonas mushrooms may be washed to remove foreign substances adhering to the surface of the Pseudomonas mushrooms.

In the above step, after immersing the collected Pseudomonas mushrooms in a mixed solution consisting of grape juice, lemon juice, and salt solution for 3 to 5 minutes, the Pseudomonas mushrooms may be washed with purified water in which sodium hydrogen carbonate (NaHCO ₃ ) is dissolved. , The grape juice, lemon juice, and salt solution are mixed in a weight ratio of 1:1:3, and the salt solution may be a salt solution of 0.3 to 0.5% by weight, and grape juice for 100 parts by weight of the collected mushroom mushrooms , Lemon juice and salt solution may be mixed and immersed in a weight ratio of 80 to 120 parts by weight of a mixed solution.

The purified water in which the sodium hydrogen carbonate (NaHCO ₃ ) is dissolved may have a concentration range of 1 to 3 (w/w)%, and the sodium hydrogen carbonate is also used as a food additive, and is not toxic and penetrates, diffuses, and expands. Etc. In the present invention, by washing the surface of Pseudomonas mushrooms using purified water in which sodium hydrogen carbonate is dissolved, the cell walls of the fungi are expanded to sterilize and wash the Pseudomonas mushrooms.

Next, the washed mushrooms are naturally dried to remove moisture contained in the mushrooms.

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

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

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

The microwave can exhibit a volumetric heating effect of penetrating and heating the inside of the mushroom. When the microwave is irradiated, the water molecules inside the mushroom are vibrated or rotated according to the polarity change of the microwave. Polarization vibration may lead to friction between molecules and cause heat generation.If the mushrooms are dried by irradiating microwaves under reduced pressure, swelling occurs due to heating inside the mushrooms, and due to this instantaneous internal heating and expansion By destroying the inner cell membrane of Pseudomonas mushrooms, a sterilizing effect occurs. In addition, active ingredients of Pseudomonas mushrooms can be effectively leached when making broth later by puffing by heating inside of Pseudomonas mushrooms.

Subsequently, the vacuum-dried mushrooms may be aged.

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

Next, it is possible to prepare the noodle water of the mushrooms using the aged mushrooms.

In the above step, purified water is mixed with the aged Pseudomonas mushrooms and then heated to prepare Pseudomonas mushroom noodle water containing useful components of Pseudomonas mushrooms. The number of Pseudomonas mushrooms is 200 to 400 g per 10 liters (L) of purified water. After mixing with, it can be prepared by first heating for 50 to 70 minutes at a temperature of 90 to 95 °C, and secondary heating for 300 to 400 minutes at a temperature of 65 to 75 °C.

If the above step is performed below the above lower limit, there may be a problem that the aroma and useful ingredients of Pseudomonas mushrooms are not sufficiently produced, and when it is performed beyond the above upper limit, residues of Pseudomonas mushrooms are formed. There may be a problem that the flavor of the noodles is deteriorated.

6. Cream pasta manufacturing step (S600)

The cream pasta manufacturing step (S600) is a step of manufacturing a cream pasta by using materials including the freeze-dried maesangyi and noodles.

In the cream pasta manufacturing step (S600), a cream pasta can be prepared by using ingredients including pasta noodles, fresh cream, soy sauce, sugar, salt and olive oil in addition to the freeze-dried meesengyi, noodles, and the technical idea of the present invention. In an embodiment according to the above, in addition to using the above materials, it is also possible to prepare a cream pasta using various known materials such as adding sea urchin roe, etc., and such modifications may be included in the scope of the technical idea of the present invention. have.

For example, in the cream pasta manufacturing step (S600), 100 to 200 parts by weight of fresh cream and 50 to 100 parts by weight of noodle water are mixed in a frying pan, followed by heating, and when the fresh cream and noodles begin to boil, Maeseng is 15 to 35 parts by weight, soy sauce After adding 5 to 15 parts by weight and 5 to 15 parts by weight of sugar, it can be boiled by heating again.

Subsequently, after adding 100 to 200 parts by weight of pasta noodles, the tastar noodles are cooked, and 1 to 3 parts by weight of salt and 1 to 5 parts by weight of olive oil are added to thereby prepare a cream pasta according to the present invention.

In addition, the pasta noodles may be any known noodles used in the manufacture of pasta. For example, the pasta noodles include peperocini noodles, spaghetti, linguine, and Fedelini , Capellini, Tagliatelle, Lasagna, Rigatoni, Penne, Rotelle, Fusilli, Macaroni and at least one selected from the group consisting of Farfalle. Cotton can be used.

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

<Example 1>

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

Next, the dried plums were aged and fermented by mixing 8 parts by weight of avocado fermentation broth and 5 parts by weight of apple juice with respect to 100 parts by weight of the dried plums and storing them at a temperature of 9 to 10°C for 7 hours.

Next, the aged fermented Maesaeungi was freeze-dried by rapid cooling at a temperature of -20°C, and the noodles were prepared and prepared by brewing Psoriasis mushrooms.

Subsequently, 150 parts by weight of fresh cream and 80 parts by weight of noodle water were mixed in a frying pan and then heated.When the fresh cream and noodle water started to boil, 27 parts by weight of Maesengi, 9 parts by weight of soy sauce, and 9 parts by weight of sugar were added, and then heated again to boil. And 150 parts by weight of pasta noodles were added and cooked, and 2 parts by weight of salt and 3 parts by weight of olive oil were added to prepare a cream pasta.

<Example 2>

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

<Comparative Example 1>

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

<Comparative Example 2>

Pasta was prepared in the same manner as in Example 1, but in Comparative Example 2, ordinary purified water was not used as noodle water.

<Sensory evaluation>

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

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

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division Taste (flavor) Incense (smell) Texture (physical properties) Texture Overall preference Example 1 8.3 8.5 8.4 8.3 8.4 Example 2 8.4 8.5 8.3 8.4 8.4 Comparative Example 1 6.4 6.3 6.2 6.4 6.3 Comparative Example 2 7.8 7.4 7.9 8.1 7.9

Referring to [Table 2], cream pasta prepared according to Comparative Examples 1 and 2 in terms of taste (flavor), aroma (odor), texture (physical properties), and overall preference of cream pasta prepared according to Examples 1 and 2 It was confirmed that it was superior to that of.

This is because the cream pasta prepared according to Examples 1 and 2 produced cream pasta by using noodle water prepared with Maesam saengyi and P. mushrooms, providing a soft texture and rich nutrition, and doubling the taste and aroma of consumers. Is judged.

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

Claims (5)

Maesengi washing step (S100) of washing after preparing Maesamyeongi;
Maesengi drying step (S200) of drying the washed Maesamyeongi;
Maesengi ripening fermentation step (S300) of fermenting the dried Maesengi;
Freeze-drying step (S400) of freeze-drying the ripened fermented meesaengi;
Noodle manufacturing step (S500) of manufacturing noodle water used for pasta; And
Method for producing a cream pasta, characterized in that it comprises a cream pasta production step (S600) of producing a pasta using ingredients including the freeze-dried Maesengyi and noodles.
The method of claim 1,
In the Maesengi washing step (S100), after preparing the Maesaengi, the Maesamyeongi was washed using purified seawater having a temperature of 17 to 23°C and a salinity of 2.0 to 3.0%,
In the drying step (S200), the washed maesaengi is stored for 10 to 20 hours at a temperature of 50 to 60°C and dried,
The freeze-drying of the Maesengi in the freeze drying step (S400) is characterized in that the fermented Maesengi is rapidly cooled at a temperature of -15 to -25°C.
The method of claim 2,
In the noodle production step (S500), the noodle water of prickly pear is used as the noodle, and the noodle of prickly pear is mixed at a ratio of 200 to 400 g of prickly pear per 10 liters (L) of purified water, and then at a temperature of 90 to 95°C. Maesengyi cream pasta manufacturing method, characterized in that prepared by first heating for 70 minutes and second heating for 300 to 400 minutes at a temperature of 65 to 75 °C.
The method of claim 3,
In the cream pasta manufacturing step (S600), 100 to 200 parts by weight of fresh cream and 50 to 100 parts by weight of noodles are mixed in a frying pan, followed by heating, and when the fresh cream and noodles begin to boil, Maeseng is 15 to 35 parts by weight and soy sauce is 5 to 15 parts by weight. Parts and 5 to 15 parts by weight of sugar are added, and then heated again to boil, and 100 to 200 parts by weight of pasta noodles are added, and the tastar noodles are cooked, and 1 to 3 parts by weight of salt and 1 to 5 parts by weight of olive oil are added. Maesengi cream pasta production method, characterized in that for producing a cream pasta by giving.
Maesengi cream pasta, characterized in that produced by the method of any one of claims 1 to 4.

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