WO2016208983A1 - Ramen containing hericium erinaceus and production method therefor - Google Patents

Abstract

The present invention relates to a ramen containing Hericium erinaceus, and a production method therefor. The ramen containing Hericium erinaceus according to the present invention enables people regardless of age or gender to naturally consume, without aversion, for a meal or snack, a component of Hericium erinaceus, which has excellent anticancer effects and brain function vitalization effects.

Description

Ramen noodles containing roe deer mushrooms and preparation method thereof

The present invention relates to a ramen containing roe deer mushroom and a preparation method thereof.

Roe deer mushrooms have more active polysaccharides than normal mushrooms,

Among them, galactokisiloglucan and mannoglucokisilane contain special active polysaccharides, which are excellent in antitumor properties. Heteroβ-D-glucan, which contains more than three times the amount of Akaricus mushroom, has a content of 34.4g / 100g, which activates the immune function inherent in the human body and inhibits cancer cell proliferation, while active β-D-glucan is a rat Experiments have already demonstrated high anticancer effects. In addition, the herbium polysaccharide (Hericium Polysaccharide), a polysaccharide known only in the scab, can attack bacteria, viruses, or defective cells to strengthen macrophages or lymphocytes, thereby preventing colon cancer or stomach cancer. It was found to be effective in preventing and preventing various gastritis. In addition, oleanolic acid, which is only in some medicinal mushrooms, is contained in a lot of roe mushrooms, and it is known that it protects the stomach wall and is effective in gastric ulcer and gastritis. In particular, it was found that helicenone D and erysin C, which promote the biosynthesis of neuronal growth factor (Nerve GrowthFactor) in roe deer mushroom. This is known to be excellent in the prevention and treatment of dementia in the elderly. In Japan, Kawagishi et al. Extracted the bioactive substance from the deer locust mushroom and revealed its structure, and reported that it is a growth factor, which can be used as a therapeutic agent for central nerve regeneration and dementia. In addition, direct injections of neuronal growth factor (Nerve GrowthFactor) into the brain of patients with Alzheimer's disease have reported improvements in several functions, including memory. However, the blood-brain barrier, the entrance to the brain, cannot communicate large molecules like the growth factor, so the growth factor cannot reach the brain by oral administration or injection into the arm. . However, Herenon D and Erinacin C contained in the Roe-Lung Mushroom can be delivered to the brain through halal solution and can be an effective treatment method by promoting the synthesis of the growth factor (Nerve Growth Factor). In addition, it stimulates the synthesis of neuronal growth factor four times as much as the hormone epinephrine in the brain, and it prevents the loss of neurons (neurons) and promotes the synthesis of neurons (neurons), thereby improving the intelligence of children and adolescents in the growing stage. It can be said that it plays a big role. In particular, mineral molecules such as potassium, calcium, and magnesium contained in the snail mushrooms enter the body and interact with enzymes, resulting in the absorption of low-molecular substances such as peptides into cells in response to ionizing metabolic signals. Secrete insulin. In other words, it is known that insulin is normally secreted through a series of actions and blood glucose levels are reduced, thereby improving diabetes. Superoxide dismutase (SOD), an enzyme in snail mushroom, has a high level of 8,900 units / g, which prevents the oxidation of cells, prevents aging and cancer, and even rejuvenates the cells. Published by the International Society for Medicinal Mushroom Research (8-5-3 Shinjuku, Shinjuku-ku, Tokyo, Japan, Waseda Co., Ltd.) The effect of circulatory system (hypertension, hypotension, angina pectoris, myocardial infarction, thrombosis disease, arteriosclerosis, pneumonia, leukemia, malignant lymphoma) , Sepsis, etc.), digestive system (duodenal ulcer, hepatic duct, chronic gastritis, gastric ulcer, liver cirrhosis, hepatitis B, viral hepatitis, constipation, stomatitis, porridge, hemorrhoids, alveolar abscess, kidney failure), endocrine system (allergy, diabetes , Hypercholesterolemia, cerebral nerve metabolic system (rheumatic, autonomic ataxia, neurosis), respiratory system (chronic bronchitis, asthma), reproductive system (various gynecologic diseases, menopausal disorders, menstrual irregularities), urinary system (cystitis, prostatic hypertrophy, you Proje), skin system (athlete's foot, eczema, atopic dermatitis), etc. and other cold symptoms, five shoulders, bastard's disease, hay fever, hangover, low back pain, collagen disease, weak constitution, stiff shoulder, various eye problems, energy loss, phosphorus Influenza, bad breath, dizziness and nausea, skin, migraine, various tumor, sinusitis, rhinitis, rubella, etc. are reported to be effective. In addition, various physiologically active substances, such as hercenines (Kawagishi et al. 1990), have been reported in the fruiting bodies of the deer worm mushroom (Kawagishi et al. 1990) and have antimicrobial properties against pathogenic microorganisms (Anke, 1977; Kuwahara etal, 1992; Kim, d. M, 2000). These various effects of roe deer mushrooms are usually eaten by processing the mushrooms directly or by decoction, and take them in the form of powders, pills, and extracts or mixed liquids.

As such, various effects of the scab mushroom have already been found in many literatures, but the steady consumption of the scab mushroom is not easy. It is cumbersome and difficult for the public to buy and cook boiled beetroot mushrooms directly, so the processing companies sell them in the form of pills, extracts or powder. However, when the roe deer mushroom is prepared in a pill or extract, it may be difficult to eat due to its strong aroma, and when the roe deer mushroom is prepared in powder, it should be ingested with liquids such as water. Inconvenient and difficult In particular, because the brain function is excellent, it is considered a medicine when fed to children to show more rejection.

In addition, ramen is generally popular as a staple food for teenagers and the general public as a substitute for snacks and snacks, but it is not considered to be a healthy food.

The present invention is to provide a ramen containing roe deer mushroom and a manufacturing method thereof.

However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problem, another task that is not mentioned will be clearly understood by those skilled in the art from the following description.

In one embodiment of the present invention, there is provided a ramen containing roe deer mushroom. The roe deer mushroom may be included in the noodles, soup or noodles and soup of ramen. In addition, the roe deer mushroom may be a powder or roe deer mushroom extract.

In another embodiment of the present invention, the method comprises the steps of: (A) preparing the noodles of the ramen comprising a blending process, a noodle forming process, a noodle making process, a steaming process, a milking process or a drying and cooling process; And

(B) packing the prepared noodles with a soup;

Provided is a method for preparing a ramen containing a roe deer mushroom including roe deer mushroom in the noodles or soup of the ramen.

The compounding process of the step (A) comprises the step of separately forming the outer layer dough and the inner layer dough, the inner layer dough comprises a roe deer mushroom, the roe deer mushroom is 0.01-20 weight based on 100 parts by weight of the total cotton It may be a method for preparing a ramen containing Madam roe mushroom. In addition, the soup of step (B) is powder soup, which

(a) preparing the roe deer mushroom under reduced pressure lyophilization at -50 ° C to -30 ° C; (b) pulverizing the roe deer mushroom of step (a) to produce a roe deer mushroom powder of 30-50 mesh; And (c) mixing the roe deer mushroom powder prepared in (b) to 0.1-90 parts by weight with respect to 100 parts by weight of the base soup; may be a method for producing a ramen containing roe deer mushroom prepared. .

Ramen contains hensenone D and erycinin C, which are good for many diseases in adults such as cancer prevention, reflux esophagitis, diabetes, and damaged liver, and promote the biosynthesis of neuronal growth factor. The prevention and treatment of dementia and the growing amount of roe deer fungus, which is good for growing children and adolescents, can change the perception that ramen is not good for the body.

In addition, by ingesting the ramen containing roe deer mushrooms through instant foods, it is easy to easily eat healthy foods that are difficult to eat generally.

The present inventors completed the present invention by incorporating roe deer mushroom in ramen while studying a method of naturally ingesting roe deer mushroom having excellent anticancer effect and brain function activation effect.

Hereinafter, the present invention will be described in detail.

Specifically, the present invention provides a ramen containing roe deer mushroom.

The ramen may include roe deer mushroom in ramen noodles, soup or ramen noodles and soups of the ramen, and the roe deer mushroom powder may be roe deer mushroom powder or roe deer mushroom extract having excellent anticancer effect and brain function activation effect. have.

The noodles of the ramen containing the roe deer mushroom may be steamed fried noodle, or dried noodle fried in oil. Specifically, the wheat flour is blended as a main raw material, and a cotton pad is formed from the blend, and then the two are combined, rolled and cut to form a wave, and then steamed, steamed, or dried and cooled and packaged. Can be prepared. The noodles of the ramen containing the roe deer mushroom is preferably formed of three layers of an outer layer, an inner layer, and an outer layer, and preferably contains the roe deer mushroom in the inner layer.

Roe deer mushrooms have a distinctive aroma and bitter taste in the process of being made of dry powder, which can cause a sense of rejection when ingesting foods containing deer deer mushrooms. In addition, when the roe deer mushroom is added to the cotton, the elasticity, tensile strength, etc. of the cotton is lowered, the cotton is easily broken and the chewyness may be reduced. Accordingly, the present invention was prepared by the three-layer noodle method of the noodles, and by including the roe deer mushroom in the inner layer to maintain the inherent chewy and elasticity of the noodles without compromising the taste and aroma of the ramen.

Preferably, the roe deer mushroom is 0.01 to 20 parts by weight based on 100 parts by weight of the total cotton, and the roe deer mushroom is more preferably 0.05 to 5 parts by weight based on 100 parts by weight of the total cotton, but is not limited thereto. When the roe deer mushroom is less than 0.01 parts by weight, there is a problem that the roe deer mushroom is contained too little, and the effect of the roe deer mushroom component is weakly exerted, and when it exceeds 20 parts by weight, the cotton is easily loosened and the chewy texture falls, and the roe deer Due to the unique aroma of the fungus mushroom component makes you feel rejected when ingested, there is a problem of low economic efficiency. In the case of using a high concentration of roe deer mushroom extract, there is an advantage that even if a small amount of roe deer mushroom powder can exhibit an equivalent effect.

In the surface of the ramen containing the roe deer mushroom, the outer layer includes wheat flour, potato starch and rice flour, the inner layer may further include grain flour. At this time, the grain flour may be any one or more selected from flours such as rice, barley, brown rice, crude, sorghum, corn.

The soup of the ramen containing the roe deer mushroom may be a powdered soup containing roe deer mushroom powder, or a liquid soup or dried soup containing roe deer mushroom extract.

The powdered soup may include 0.1 to 90 parts by weight of roe deer mushroom powder based on 100 parts by weight of the base soup, but is not limited thereto. When the roe deer powder is less than 0.1 parts by weight, there is a problem that the roe deer mushroom is contained too little, and the effect of the roe deer mushroom component is weakly exerted, and when it exceeds 90 parts by weight, the unique flavor and bitterness of the roe deer mushroom There is a problem that makes you feel rejected when ingested due to the taste. In the case of using a high concentration of roe deer mushroom extract, there is an advantage that even if a small amount than the roe deer mushroom powder can have an equivalent effect. Preferably, the powdered soup includes 5 to 40 parts by weight of roe deer mushroom powder based on 100 parts by weight of base soup, and the powdered soup further comprises 10 to 30 parts by weight of roe deer powder based on 100 parts by weight of base soup. It may be desirable.

Base soup refers to a conventional powder soup, for example, the base soup is the same ratio of beef and beef bones and mixed with fresh onions, raw garlic, green onions in a predetermined amount and boiled for 20 hours, vacuum concentration, It can be manufactured by vacuum drying and grinding process. In another example, the base soup may include refined salt, seasoned beef powder, white sugar, fermented garlic powder, miso powder, garlic, soy powder, chili powder, and the like.

The liquid soup may include 0.1 to 90 parts by volume of the extract of the Roe mushroom, based on 100 parts by weight of the base soup, but is not limited thereto. When the extract is less than 0.1 parts by volume of the extract, there is a problem that the content of the extract is so small that the effect of the ingredients of the extract is slightly exerted, and when the extract is more than 90 parts by volume, the unique flavor of the extract And bitter taste causes a problem of rejection upon ingestion. When using a high concentration of roe deer mushroom extract, even if a small amount of roe deer mushroom powder has an advantage that can exhibit an equivalent effect. The liquid soup preferably contains 5 to 40 parts by weight of roe deer mushroom extract with respect to 100 parts by weight of the base soup, the liquid soup comprises 10 to 30 parts by weight of roe deer extract to 100 parts by weight of the base soup It may be more desirable.

In addition, the liquid soup may further include a variety of spices or other liquid ingredients for the flavor of 0.1 to 20% by weight of the liquid extracted for flavor or taste.

The ramen soup is matsutake mushroom, shiitake mushroom, situation mushroom, ganoderma lucidum mushroom, oyster mushroom, matsutake mushroom, akaricus mushroom, leaf mushroom, enoki mushroom, matsutake mushroom, gyoza mushroom, willow mushroom, shiitake mushroom, shimeji mushroom and It may further comprise one or more mushrooms selected from Cordyceps sinensis.

 In addition, the present invention

 (A) preparing a noodles of ramen comprising a compounding process, a noodle stand forming process, a noodle making process, a steaming process, a milking process or a drying and cooling process; And

(B) packing the prepared noodles with a soup; comprising

Provided is a method for preparing ramen, and a method for preparing ramen containing roe deer mushroom including roe deer mushroom in the ramen or soup of the ramen.

The step of preparing the noodles of the ramen containing the roe deer mushroom of (A) is lyophilized after lyophilization, pulverized, heat-dried and then crushed finely or added powder or pulverized by pulverized powdered roe mushroom powder or extracted liquid form Rohdeung mushrooms may be a method of mixing the ramen with noodles.

When the roe deer mushroom powder is mixed with the noodles of the ramen, it may be desirable to freeze-dried the roe deer mushroom as it is, and then pulverize to form a roe deer mushroom dried body having a moisture content of 3% or less. In the case of lyophilization, the water penetrates easily, and forms a brittle structure, thereby having a smaller particle size of the powder. This increases the water solubility and swelling power to improve the texture and taste of ramen.

The freeze-drying temperature is preferably -50 ° C to -30 ° C, but is not limited thereto. If the freeze-drying temperature is less than -50 ℃, it is uneconomical, if it exceeds -30 ℃, the nutrient components are destroyed, moisture permeability is not easy to obtain a high concentration of sesame mushroom extract.

The blending process of the step (A) comprises the steps of separately forming the outer layer dough and the inner layer dough, wherein the inner layer dough comprises a roe deer mushroom, the roe deer mushroom is 0.01-20 weight based on 100 parts by weight of the total surface It may be wealth. In addition, the hemung beetle mushroom contained in the inner layer dough may be a roe deer mushroom powder or roe deer mushroom extract.

The soup of step (B) is a powder soup, which comprises the steps of (a) freeze-drying the roe deer mushroom under reduced pressure to prepare a roe deer mushroom dried body; (b) pulverizing the roe deer mushroom of step (a) to prepare a roe deer mushroom powder of 30-50 mesh; And (c) it can be prepared comprising the step of mixing the roe deer mushroom powder prepared in (b) to 0.1 to 90 parts by weight based on 100 parts by weight of the base soup.

The freeze-drying temperature is preferably -50 ° C to -30 ° C, but is not limited thereto. If the freeze-drying temperature is less than -50 ℃, it is uneconomical, if it exceeds -30 ℃, the nutrient components are destroyed, moisture permeability is not easy to obtain a high concentration of sesame mushroom extract.

In addition, the roe deer mushroom hay is dried until the moisture content is less than 3%, it can be prepared by grinding it.

The soup of step (B) is a liquid soup, which comprises the steps of (a) preparing roe mushrooms; (b) pulverizing the roe deer mushroom of step (a) to prepare a roe deer mushroom powder of 30-50 mesh; (c) heating and extracting the powder of the snail mushroom powder of step (b) with a mixed solvent of ethanol and water; And (d) mixing the roe deer mushroom extract of step (c) with 0.1-90 parts by volume of the roe deer mushroom extract based on 100 parts by weight of the base soup.

In the step (b) when the roe deer powder is less than 30 Mesh may be uneconomical, in the case of more than 50 Mesh it may be difficult to obtain a high concentration of the extract.

The mixed solvent of step (c) may be water to ethanol is mixed in a volume ratio of 10: 1 to 5. If the ethanol is less than 1, there is a problem that the concentration of high-density beetle mushroom extract can not be obtained and the taste falls, and if the volume ratio exceeds 5, a separate process of removing ethanol is required, which is uneconomical problem.

In addition, the heat extraction may be performed for 1 to 48 hours at a temperature of 25 ℃ to 100 ℃, in particular at a temperature of 80 ℃ to 100 ℃. After the heat extraction, it is preferable to increase the concentration of the extract of scab mushroom by distilling the solvent by distillation under reduced pressure or atmospheric distillation. It is preferable to distill the solvent to maintain the proper viscosity and fluidity, because the concentration of the extract is so high that the viscosity of the extract is too high or the fluidity cannot be maintained.

The configuration other than the matters described in the manufacturing method is the same as that of the noodles or soup of the ramen containing the roe deer mushroom, which was omitted as described above.

Hereinafter, preferred examples are provided to aid in understanding the present invention. But

The following examples are merely provided to more easily understand the present invention, but the contents of the present invention are not limited by the following examples.

< Production Example >

(One) Roe deer mushroom  Manufacture of powder

After washing 10kg of roe deer mushroom cleanly, put it in a cylindrical stainless lyophilizer and dried under reduced pressure for 10 hours at minus 40 degrees, to prepare a roe deer mushroom dried body of less than 3% moisture content. The prepared roe deer mushroom dry body was ground with a pinmill to prepare a roe deer mushroom powder of about 30-50 mesh.

(2) Roe deer mushroom  Preparation of Extract

5Kg of the powder of the roe-dried powder of the Roebuckworm mushroom prepared in Preparation Example (1) was added to a mixed solvent of 1.5L of ethanol and 5L of water, and it was heated for 24 hours at a temperature of 90-98 ° C. in a 100L stainless container equipped with a reflux device. After heating and filtering with a nonwoven fabric filter, the filtrate was distilled under reduced pressure distillation to prepare a 200 ml of a extract of the concentrated liquid form of roe deer mushroom.

< Example  1> Roe deer mushroom  Preparation of Powder Soup Containing Powder

20 g of the roe deer mushroom powder prepared in Preparation Example (1) was mixed with 100 g of the base soup, which is a conventional powder soup, to prepare a powdered soup of ramen containing roe deer mushroom.

< Example  2> Roe deer mushroom  Preparation of Liquid Soup Containing Extract

50 ml of the roe deer mushroom extract prepared in Preparation Example (2) was mixed with 100 ml of the base soup, which is an existing liquid soup, to prepare a liquid soup of ramen containing roe deer mushroom.

< Example  3> Roe deer mushroom  Noodle making of ramen containing powder

In preparing the noodles of the ramen, 20 g of the powder of Roebuck Mushroom Mushroom prepared in Preparation Example (1) was mixed with 980 g of grain flour in the mixing process of the inner layer and kneaded with purified water to prepare the inner layer, and the wheat flour 800 g, 170 g of potato starch and 30 g of rice flour were mixed with purified water to knead the outer layer. That is, the mixture was kneaded so that about 1 part by weight of roe deer mushroom was included in the inner layer with respect to 100 parts by weight of the whole noodles of grains, wheat flour, potato starch, rice flour and the like. The cotton stand was manufactured by the triple press method of an outer layer, an inner layer, and an outer layer. It was rolled about 1 mm in thickness with a triple roller, and then a face line was formed with a width of 1.4 mm. After steaming for 150 seconds using steam at 100 ℃, milk for 130 minutes at 130-160 ℃ temperature in palm oil through a process such as cooling dried to prepare a noodles of ramen powder powder .

< Example  4> Roe deer mushroom  Noodle Making of Ramen with Extract

In preparing the noodles of the ramen, 50 ml of the extract of the Roestock mushroom concentrate prepared in Preparation Example (2) was mixed with 980 g of grain flour in the mixing process of the inner layer and kneaded with purified water to prepare the inner layer, and the wheat flour 800 g, 170 g of potato starch and 30 g of rice flour were mixed with purified water to knead the outer layer. The cotton pad was manufactured by the triple pressure method of an outer layer, an inner layer, and an outer layer. It was rolled about 1 mm in thickness with a triple roller, and then a face line was formed with a width of 1.4 mm. After steaming for 150 seconds using 100 ℃ steam, and then steamed for 3 minutes at 130-160 ℃ temperature in palm oil to prepare a ramen noodles containing roe deer extract through a process such as cooling and drying.

< Example  5> Roe deer mushroom  Noodle Making of Ramen with Extract

In Example 3, in the preparation of the inner layer by mixing the powder of roe deer mushroom powder, 5 parts by weight of roe deer mushroom in the inner layer with respect to 100 parts by weight of the whole surface of the noodles, such as grain flour, wheat flour, potato starch, rice flour Except for mixing and kneading, the amount of the remaining ingredients in the same manner as in Example 3 to prepare a ramen noodles.

< Example  6> Roe deer mushroom  Noodle Making of Ramen with Extract

In Example 3, in the preparation of the inner layer by mixing the powder of roe deer mushroom powder, 10 parts by weight of the roe deer mushroom in the inner layer with respect to 100 parts by weight of the whole surface of the noodles, such as grain flour, wheat flour, potato starch, rice flour Except for mixing and kneading, the amount of the remaining ingredients in the same manner as in Example 3 to prepare a ramen noodles.

< Example  7> Roe deer mushroom  Noodle Making of Ramen with Extract

In Example 3, in the preparation of the inner layer by mixing the powder of roe deer mushroom powder, 20 parts by weight of the roe deer mushroom in the inner layer with respect to 100 parts by weight of the whole surface of the ramen such as grain flour, wheat flour, potato starch, rice flour Except for mixing and kneading, the amount of the remaining ingredients in the same manner as in Example 3 to prepare a ramen noodles.

< Comparative Example 1 >

In Example 3, the amount of each ingredient is changed, except that the process of mixing the inner layer and the outer layer, and forming a dough by mixing the roe mushroom, grain flour, wheat flour, potato starch, rice flour, etc. Noodles were prepared in the same manner as in Example 3.

< Comparative Example 2 >

In Example 3, the amount of each ingredient was the same except that the powder was mixed with wheat flour, potato starch and rice flour without mixing the roe deer mushroom in forming the inner layer dough. The noodles were prepared in the same manner as in Example 3.

< Comparative Example 3 >

In Example 3, in the preparation of the inner layer by mixing the roe deer powder powder, 30 parts by weight of the roe deer mushroom in the inner layer with respect to 100 parts by weight of the whole surface of the ramen such as grain flour, wheat flour, potato starch, rice flour Except for mixing and kneading, the amount of the remaining ingredients in the same manner as in Example 3 to prepare a ramen noodles.

< Experimental Example  1>

Sensory evaluation was performed using the noodles of Examples 3-7 and Comparative Examples 1-3. The panel consisted of 53 males and females aged 12 to 55 years. The taste, aroma, chewyness and overall preference were 5 (good), 4 (slightly good), 3 (normal), 2 (slightly poor), and 5 (1) bad. It evaluated by the step and judged the average point.

The results are shown in [Table 1].

	Example 3	Example 4	Example 5	Example 6	Example 7	Comparative Example 1	Comparative Example 2	Comparative Example 3
flavor	4.9	4.7	4.5	4.7	4.6	2.7	2.3	3.5
incense	4.7	4.6	4.5	4.5	4.4	2.8	2.5	3.6
Chewy	4.8	4.8	4.7	4.6	4.6	2.2	4.0	3.5
Overall preference	4.8	4.6	4.6	4.6	4.5	2.5	3.3	3.5

Looking specifically, it was confirmed that Example 3 adds the chewyness of ramen without the strong aroma and taste unique to roe deer mushrooms, and has the highest overall preference. However, in the noodle manufacturing of ramen, Comparative Example 1, which did not use the three-layered noodle method, was poorly evaluated in terms of taste, aroma, and chewyness, and the overall preference was also obtained when the roe deer mushroom was mixed in the outer layer instead of the inner layer. In the case of containing the roe deer mushroom in the inner layer, there were many opinions that the odor and mushroom taste of the roe deer mushroom was strong in the case of containing 30 parts by weight of roe deer mushroom with respect to 100 parts by weight of the whole cotton.

< Experimental Example  2>

When the water boils after adding 550ml of water to the container, add the noodles of the ramen of Examples 3-7 and Comparative Examples 1-3 and boil for another 4-5 minutes, and then visually examine the smoothness, transparency and looseness of the noodles. Observed by. In this case, the loosening refers to the degree of loosening of the noodle line when the noodles are boiled. Each was evaluated in five stages: 5 (good), 4 (slightly good), 3 (normal), 2 (slightly poor) and 1 (bad).

The results are shown in [Table 2].

	Example 3	Example 4	Example 5	Example 6	Example 7	Comparative Example 1	Comparative Example 2	Comparative Example 3
Smooth	4.9	4.9	4.8	4.7	4.6	2.3	2.3	3.5
Transparency	4.6	4.7	4.5	4.4	4.3	2.5	2.4	3.6
Loosened	4.9	4.9	4.8	4.7	4.5	2.2	3.5	3.4

Looking specifically, Examples 3-7 had smoothness and transparency, and the wave of ramen was not solved well. It was confirmed that the roe deer mushroom can be effectively ingested.

Soup and ramen prepared in Example 1 to Example 7 containing the roe deer mushroom mushroom ingredients excellent in anti-cancer effects and brain function activation, roe deer mushroom components as a meal replacement or snack regardless of age or sex It has been confirmed that there is an advantage that can be taken naturally without objection.

The foregoing description of the invention is intended to be illustrative, and in the art to which the invention pertains.

Those skilled in the art will understand that the present invention can be easily modified in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

The present invention relates to a ramen containing roe deer mushroom and a method for preparing the same, roe deer mushroom containing ramen according to the present invention is a substitute for meals regardless of age and sex of the roe deer mushroom component excellent in anticancer effect and brain function activation effect Snacks can be taken naturally without rejection.

Claims (19)

1. Ramen noodles containing roe deer day mushrooms.
2. The method of claim 1,

   To include the roe deer mushroom in the noodles of ramen

   Ramen noodles containing roe deer mushrooms.
3. The method of claim 1,

   Including the roe deer mushroom in ramen soup

   Ramen noodles containing mushrooms.
4. The method of claim 1,

   Including the roe deer mushroom in the noodles and soup of ramen

   Ramen noodles containing roe deer mushrooms.
5. The method according to any one of claims 2 to 4,

   The roe deer mushroom is powder or roe deer mushroom extract

   Ramen noodles containing roe deer mushrooms.
6. The method according to claim 2 or 4,

   The surface is formed of three layers of outer layer, inner layer, outer layer,

   The inner layer containing the roe deer mushroom

   Ramen noodles containing roe deer mushrooms.
7. The method of claim 6,

   The roe deer mushroom is 0.01 to 20 parts by weight based on 100 parts by weight of the total cotton

   Ramen noodles containing roe deer mushrooms.
8. The method of claim 6,

   The outer layer comprises wheat flour, potato starch and rice flour, the inner layer further comprises grain flour

   Ramen noodles containing roe deer mushrooms.
9. The method according to claim 3 or 4,

   The ramen soup is a powder soup containing a powder of roe deer mushroom powder or a liquid soup containing a roe mushroom extract

   Ramen noodles containing roe deer mushrooms.
10. The method of claim 9,

    The powder soup comprises 0.1 to 90 parts by weight of roe deer powder with respect to 100 parts by weight of the base soup

    Ramen noodles containing roe deer mushrooms.
11. The method of claim 9,

    The liquid soup comprises 0.1 to 90 parts by weight of the extract Roe mushrooms with respect to 100 parts by weight of the base soup

    Ramen noodles containing roe deer mushrooms.
12. The method of claim 3, wherein

    The ramen soup is mushrooms, shiitake mushrooms, situation mushrooms, ganoderma lucidum mushrooms, oyster mushrooms, matsutake mushrooms, akari mushrooms, leaf mushrooms, enoki mushrooms, matsutake mushrooms, mandala mushrooms, willow mushrooms, shiitake mushrooms, shimeji mushrooms and Further comprising at least one mushroom selected from Cordyceps sinensis

    Ramen noodles containing roe deer mushrooms.
13. (A) preparing a noodles of ramen comprising a compounding process, a noodle stand forming process, a noodle making process, a steaming process, a milking process or a drying and cooling process; And

    (B) packing the prepared noodles with a soup; comprising

    It is a manufacturing method of ramen,

    Noodles mushrooms containing soup in the noodles or soup of the ramen

    A method for producing ramen containing roe deer mushrooms.
14. The method of claim 13,

    The compounding process of the step (A) includes the step of forming separately into the outer layer dough and inner layer dough,

    The inner layer dough comprises a roe deer mushroom, the roe deer mushroom is 0.01-20 parts by weight based on 100 parts by weight of the whole cotton

    A method for preparing ramen containing roe deer mushrooms.
15. The method of claim 13,

    The soup of step (B) is powder soup, which is

    (a) preparing a beetle mushroom;

    (b) pulverizing the roe deer mushroom of step (a) to prepare a roe deer mushroom powder of 30-50 mesh; And

    (c) mixing the roe deer mushroom powder prepared in (b) in an amount of 0.1 to 90 parts by weight based on 100 parts by weight of the base soup;

    A method for preparing ramen containing roe deer mushrooms.
16. The method of claim 15,

    The roe deer mushroom of step (a) is to prepare a roe deer mushroom dried body by freeze drying under reduced pressure at -50 ℃ ~ -30 ℃

    A method for preparing ramen containing roe deer mushrooms.
17. The method of claim 13,

    The soup of step (B) is a liquid soup, which

    (a) preparing a beetle mushroom;

    (b) pulverizing the roe deer mushroom of step (a) to prepare a roe deer mushroom powder of 30-50 mesh;

    (c) heating and extracting the powder of the snail mushroom powder of step (b) with a mixed solvent of ethanol and water; And

    (d) mixing the roe deer mushroom extract of step (c) to 0.1-90 parts of the roe deer mushroom extract based on 100 parts of the base soup;

    A method for preparing ramen containing roe deer mushrooms.
18. The method of claim 17,

    The mixed solvent of step (c) is water to ethanol is mixed in a volume ratio of 10: 1 to 5

    A method for preparing ramen containing roe deer mushrooms.
19. The method of claim 17,

    Heat extraction of step (c) is carried out at a temperature of 80 to 100 ℃, 1 to 48 hours

    A method for preparing ramen containing roe deer mushrooms.