TWI494062B - 保健真菌擠壓米麵 - Google Patents
保健真菌擠壓米麵 Download PDFInfo
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- TWI494062B TWI494062B TW101137860A TW101137860A TWI494062B TW I494062 B TWI494062 B TW I494062B TW 101137860 A TW101137860 A TW 101137860A TW 101137860 A TW101137860 A TW 101137860A TW I494062 B TWI494062 B TW I494062B
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- Prior art keywords
- rice
- fungus
- health
- extruded
- starch
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- 235000007164 Oryza sativa Nutrition 0.000 title claims description 35
- 235000009566 rice Nutrition 0.000 title claims description 35
- 235000012149 noodles Nutrition 0.000 title claims description 22
- 241000233866 Fungi Species 0.000 title claims description 16
- 240000007594 Oryza sativa Species 0.000 title claims 16
- 235000013312 flour Nutrition 0.000 claims description 16
- 235000013339 cereals Nutrition 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 230000002538 fungal effect Effects 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 244000077995 Coix lacryma jobi Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 235000021329 brown rice Nutrition 0.000 claims description 2
- 238000007602 hot air drying Methods 0.000 claims description 2
- 239000000758 substrate Substances 0.000 claims 3
- 238000009837 dry grinding Methods 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 claims 2
- 229910017053 inorganic salt Inorganic materials 0.000 claims 2
- 239000007788 liquid Substances 0.000 claims 2
- 244000075850 Avena orientalis Species 0.000 claims 1
- 235000007319 Avena orientalis Nutrition 0.000 claims 1
- 241000190633 Cordyceps Species 0.000 claims 1
- 240000008397 Ganoderma lucidum Species 0.000 claims 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 240000000588 Hericium erinaceus Species 0.000 claims 1
- 235000007328 Hericium erinaceus Nutrition 0.000 claims 1
- 240000003183 Manihot esculenta Species 0.000 claims 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims 1
- 235000017784 Mespilus germanica Nutrition 0.000 claims 1
- 244000182216 Mimusops elengi Species 0.000 claims 1
- 235000000560 Mimusops elengi Nutrition 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 241001486992 Taiwanofungus camphoratus Species 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000007837 Vangueria infausta Nutrition 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 241000209094 Oryza Species 0.000 description 19
- 241000209140 Triticum Species 0.000 description 10
- 108010068370 Glutens Proteins 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- XMTQQYYKAHVGBJ-UHFFFAOYSA-N 3-(3,4-DICHLOROPHENYL)-1,1-DIMETHYLUREA Chemical compound CN(C)C(=O)NC1=CC=C(Cl)C(Cl)=C1 XMTQQYYKAHVGBJ-UHFFFAOYSA-N 0.000 description 1
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 240000005717 Dioscorea alata Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000529895 Stercorarius Species 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000005293 duran Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Description
為增加稻米的食用量和藥膳真菌的保健營養功效,以米穀粉取代麵粉以製造具有快煮和新穎性的保健真菌擠壓義式米麵。先將不同比例的原料配方如:米穀粉和玉米澱粉及真菌發酵粉末混合,故完全不使用小麥麵粉或小麥麵筋,調濕後進入擠壓機中,並控制螺桿轉速和不同段之套筒溫度,成型後,可利用熱風乾燥以降低水活性,而製成快煮保健真菌擠壓義式米麵。
義大利麵主要是使用杜蘭小麥為原料,其形態經擠壓機出口的die形狀,有直條式、螺旋式、貝殼式、筆尖式等等式型,但義大利麵煮麵時間卻是較一些麵條長,過去曾經由雀巢公司申請過麵條的配方和製法專利,均使用麵粉為主要的原料。另外由佳格公司曾提出「含有非小麥之穀物組份之麵粉組成物及其自製成之義式麵條」發明專利I249378,其主要是在小麥麵粉或小麥麵筋粉中加入非小麥之穀物,其中包括燕麥、蕎麥、大麥、糙米、白米、山藥和薏仁等穀物組成,但卻未提及完全未使用小麥麵粉,此仍不適合對小麥麩質過敏的人食用麵條。曾有文獻以米穀粉與莧菜(籽)以3:1混合進行擠壓研究,以增加入料中的油脂含量以利於擠壓機中的潤滑推動和增加產品義式米麵的蛋白質、纖維素及礦物質含量(Iloet al.,
1999;
Cabrera-Chavez 2012)。另外雖有發明專利I303557牽涉到一些穀類固態發酵真菌產物和製程,但未見將其添加於米麵條中,使其增加米麵條的營養保健功能。
快煮和新穎性的保健真菌擠壓義式米麵,主要是完全不使用小麥麵粉或麵筋為原料而改以使用米穀粉和玉米澱粉為原料,且米穀粉含量可以佔乾燥粉料的30~70%,再添加藥膳兩用的真菌發酵粉末,利用擠壓技術成型及熱風乾燥以製成快煮保健真菌擠壓義式米麵。
使用秈米或稉米水磨或乾磨的米穀粉30%至70%及另外再混合澱粉70%至30%作為擠壓米麵的主要原料,再添加1%~5%真菌發酵乾燥穀粉,使其具有保健成分,將以上乾燥粉料先拌勻後,再加水調濕,使水分含量維持在20~35%,以單軸擠壓機進行擠壓成型,擠壓機轉速可控制在17~21 rpm,擠壓機各段溫度設定為60±20℃、70±20℃、70±20℃及70±20℃,再擠壓成型,擠壓完成的濕米麵,再進行熱風乾燥使產品的最終水分含量控制在5~15%,以利米麵之貯藏。至於米麵於沸水中只需6 min即完成,相較義大利麵在沸水中需要12 min方可完成,故此米麵具有快煮的特性。
圖一 係為本發明產品之製造流程圖。
Claims (6)
- 一種保健真菌擠壓米麵,係將藥膳兩用真菌發酵產物添加於不同比例的米穀粉和澱粉中進行混合、調濕、進入擠壓機中,並控制螺桿轉速和不同段之套筒溫度,成型後,可利用熱風乾燥,而製成快煮保健真菌擠壓米麵。
- 如請求項1所述保健真菌擠壓米麵,其中藥膳兩用真菌如:靈芝、蟲草、猴頭菌、茯苓、牛樟芝真菌發酵產物或真菌之子實體或菌絲體之萃取物的乾燥粉末。
- 如請求項1所述保健真菌擠壓米麵,其中真菌發酵產物包括穀類或豆類之固態發酵產物或液態發酵產物,其所使用的穀類基質包括小麥、燕麥、玉米、薏仁、白米、糙米、大麥、大豆穀物;其中液態發酵基質中穀粉的含量為1~10%,及1~10%的葡萄糖及少量無機鹽,而固態發酵基質中的穀類之水分含量為30%~60%,及少量無機鹽;真菌發酵產物或或真菌之子實體或菌絲體之萃取物經乾燥、磨粉後,其添加量分別占所有粉料的0.5~5%。
- 如請求項1所述保健真菌擠壓米麵,其中的米穀粉可為秈米或稉米之濕磨或乾磨後的乾燥粉末,而澱粉可為玉米澱粉、樹薯澱粉乾燥粉末,而米穀粉和澱粉的添加比例可由3:7增加到7:3。
- 如請求項1所述保健真菌擠壓米麵,其中乾燥粉料先拌勻後,再加水調濕,使水分含量維持在20~35%,再送進擠壓機中,擠壓機的轉速可控制在17~21rpm,擠壓機各段溫度設定為60±20℃、70±20℃、70±20℃及70±20℃,擠壓而成型米麵。
- 如請求項1所述保健真菌擠壓米麵,其中熱風乾燥的溫度可控制為40~60℃,使米麵的最終水分含量控制在5~15%。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TW419357B (en) * | 1995-04-22 | 2001-01-21 | Nestle Sa | Noodle preparation |
TW201021724A (en) * | 2008-12-12 | 2010-06-16 | Su-Der Chen | Hericium rice product |
US20110027421A1 (en) * | 2009-07-29 | 2011-02-03 | U&S Unismack S.A. | Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same |
CN102293366A (zh) * | 2011-08-30 | 2011-12-28 | 山东省农业科学院农产品研究所 | 一种鹿角灵芝发酵小米制作小米粉面条的方法 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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TW419357B (en) * | 1995-04-22 | 2001-01-21 | Nestle Sa | Noodle preparation |
TW201021724A (en) * | 2008-12-12 | 2010-06-16 | Su-Der Chen | Hericium rice product |
US20110027421A1 (en) * | 2009-07-29 | 2011-02-03 | U&S Unismack S.A. | Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same |
CN102293366A (zh) * | 2011-08-30 | 2011-12-28 | 山东省农业科学院农产品研究所 | 一种鹿角灵芝发酵小米制作小米粉面条的方法 |
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