KR100769653B1 - A method for making functional noodle containing the juice of tricholoma matsutake - Google Patents

A method for making functional noodle containing the juice of tricholoma matsutake Download PDF

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KR100769653B1
KR100769653B1 KR1020060041115A KR20060041115A KR100769653B1 KR 100769653 B1 KR100769653 B1 KR 100769653B1 KR 1020060041115 A KR1020060041115 A KR 1020060041115A KR 20060041115 A KR20060041115 A KR 20060041115A KR 100769653 B1 KR100769653 B1 KR 100769653B1
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pine mushroom
juice
matsutake
noodles
pine
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Korean (ko)
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박영학
이원종
김영수
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강릉대학교산학협력단
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Noodles (AREA)

Abstract

A method of manufacturing functional noodles by using pine mushroom juice(Tricholoma matsutake Sing.) is provided to use pine mushroom juice as by-products produced during the production of pine mushroom-processed foods, reduce the cost of production and provide efficacy and flavor of pine mushroom to noodles. Pine mushroom juice is blanched at 90 to 110deg.C for 1 to 3min. Then, 7 to 13% by weight of the blanched pine mushroom juice is mixed with saline water and wheat flour, is kneaded with 1.0 to 1.5% by weight of caramel pigment and 0.05 to 0.08% by weight of synthetic pine mushroom flavor, based on the weight of wheat flour and is extruded with a noodle making machine.

Description

송이버섯 가공 부산물인 송이버섯즙을 이용한 기능성 송이버섯 국수의 제조 방법 {A method for making functional noodle containing the juice of Tricholoma matsutake}     A method for making functional noodle containing the juice of Tricholoma matsutake}

본 발명은 송이버섯 가공 부산물인 송이버섯즙을 이용한 기능성 송이버섯국수를 제조하는 제조방법에 관한 것이다.     The present invention relates to a method for producing a functional Matsutake mushroom noodles using Matsutake mushroom juice as a by-product of Matsutake mushroom processing.

국수는 곡류를 가루 내어 반죽한 것을 가늘고 길게 뽑은 식품을 총칭하는 우리말로서 한자로는 면(麵)이라고 한다. 면이라 함은 ‘곡분 또는 전분을 주원료로 하고 그 중에서 밀가루가 가장 보편적이다. 필요에 따라 식품 첨가물 등을 혼합한 후 면발을 형성한 것으로 이를 열처리, 유탕 처리, 건조 등의 방법으로 가공한 것, 또는 이에 스프를 첨가한 것이라 한다.     Noodles are made of powdered and kneaded grains, and they are thin and long. Noodles are 'whole flour or starch as the main raw material, flour is the most common. If necessary, after mixing food additives and the like to form a cotton ball, which is processed by heat treatment, lacquer treatment, drying, or the like, or soup is added.

송이버섯의 종양저지율은 91.8%, 종양 완전 퇴치율은 55.6%로 상황버섯 다음으로 탁월한 항암활성을 나타내며, 그 향이 매우 좋아 대부분의 사람들이 선호하는 식용 버섯이다(水野卓. キノコの藥效と食效., 62, pp112~118, 靜岡大學校出版部. 1990, 日本). The tumor suppression rate of pine mushroom is 91.8%, and the complete tumor eradication rate is 55.6%, which is the second best after the situation mushroom, and its scent is so good that it is the edible mushroom that most people prefer. (水 野 卓. キ ノ コ の 藥效 と 食62. , 62 , pp112 ~ 118, 靜岡 大 學校 出版 部. 1990, 日本).

그러나 송이버섯은 시중 판매가격이 고가라 송이버섯 자체를 이용하여 송이버섯 국수를 제조할 수는 없는 실정이다.      However, pine mushroom mushrooms have a high market price, so it is impossible to produce pine mushroom noodles using pine mushrooms themselves.

일반적으로 송이버섯 장아찌 등 송이버섯 가공식품을 만들기 위해서는 송이버섯이 생산되는 시기에 송이버섯을 일시에 냉동시켜 보관하였다가 해동시킨 후, 그 즙을 짜내고 송이버섯 자체만을 사용한다. 현재까지는 송이버섯 자체에서 짜내어 얻어지는 송이버섯즙을 송이버섯 가공 부산물로서 식품으로 사용하지 않고 대부분 폐기되어 왔다.      In general, to make processed mushrooms such as pine mushroom pickles, pine mushrooms are frozen and stored at a time when pine mushrooms are produced, thawed, and then squeeze out the juice and use only pine mushrooms themselves. Until now, the pine mushroom juice obtained by squeezing from the pine mushroom itself has been mostly discarded without being used as food as a pine mushroom processing by-product.

따라서 본 발명에서는 송이버섯 가공 부산물로서 생기는 이러한 송이버섯즙을 이용하여 송이버섯 맛과 향을 지닌 기능성 송이버섯 국수를 제조하고자 하였다.Therefore, in the present invention, using the pine mushroom juice produced as a pine mushroom processing by-products to prepare a functional pine mushroom noodles with pine mushroom flavor and aroma.

송이버섯(Tricholoma matsutake)의 갓은 지름 8 내지 25 ㎝ 로 초기에는 구형이나 후에 볼록 편평형이 되고, 표면은 담황갈색 내지 황갈색의 섬유상 인편으로 덮여 있다. 조직은 치밀하고 백색이며, 주름살은 홈형이며 빽빽하고 백색이다. 그 대는 10 내지 20 × 1.5 내지 3 ㎝로 위아래의 굵기가 같고, 솜털 모양의 턱받이가 있으며, 턱받이 상부는 백색이고 하부 쪽은 섬유상 갈색 인피로 덮여 있다. 포자는 6.5 내지 7.5 × 4.5 내지 5.5 ㎛ 로 광타원형 내지는 구형이며, 표면은 평활하고, 포자문은 백색이다. Matsutake Mushroom ( Tricholoma) The shade of matsutake ) is 8 to 25 cm in diameter, initially spherical but later convex flat, and the surface is covered with pale yellow to yellow brown fibrous scales. The tissue is dense and white, the wrinkles are grooved, dense and white. It is 10 to 20 × 1.5 to 3 cm, the same thickness up and down, with a fluffy bib, the upper part of the bib is white and the lower part is covered with fibrous brown bast. Spores are light ellipsoidal or spherical in the range of 6.5 to 7.5 x 4.5 to 5.5 mu m, the surface is smooth, and the spores are white.

가을에 소나무, 특히 20년생 이상 되는 적송(Pinus densiflora)림 내 땅 위에 산생 또는 군생하며, 때로는 균륜을 형성한다. 송이의 균사는 생소나무의 세근과 결합, 의생 균근을 형성하여 공생하며 생육한다. Pine trees in the autumn, especially red pine is more than 20 Years Old (Pinus densiflora ) It grows or colonies on land in the forest, sometimes forming a fungal ring. The mycelia of Matsutake are combined with the roots of fresh pine and form mycelial roots and grow symbioticly.

한국, 일본, 중국, 타이완 등 동아시아에 분포하고, 소나무 향기가 있고 맛 이 좋아 예부터 최고 진미의 버섯으로 취급했으며, 유럽에서의 트러플(truffle; Tuber melanosporum Vitt.) 버섯만큼이나 한국일본중국에서 가장 인기가 있는 고가의 식용 버섯이다. It is distributed in East Asia such as Korea, Japan, China, Taiwan, and has been treated as a mushroom of the best delicacy since ancient times and has a pine-flavor and taste, and truffle ( Tuber melanosporum) in Europe Vitt.) As a mushroom, it is the most expensive edible mushroom in Korea, Japan and China.

이 버섯에 함유되어져 있는 성분으로는 유리아미노산 27종, 에르고스테롤(ergosterol), 미량 금속 원소 13종, 비타민 B1, B2, C, D 및 니아신(niacin), 글리세롤(glycerol), 만니톨(mannitol), 트레할로즈 (trehalose), 포도당 셀룰로오스(glucose cellulose), 헤미셀룰로오스(hemicellulose), 키틴(chitin), 펙틴 리그닌(pectin lignin), 5´-AMP, 5´-CMP, 5´-GMP, 5´-UMP, 1-옥텐-3-올(1-octene-3-ol), 메틸 시나메이트(methyl cinnamate), 에미타민(emitamin), 산성 포스포디에스테라아제 (acid phosphodiesterase) 등이 알려져 있다(박완희, 이호득, 한국약용버섯도감, 교학사, p240, 1999). The mushroom contains 27 free amino acids, ergosterol, 13 trace metals, vitamins B 1 , B 2 , C, D and niacin, glycerol and mannitol. ), Trehalose, glucose cellulose, hemicellulose, chitin, pectin lignin, 5´-AMP, 5´-CMP, 5´-GMP, 5´ -UMP, 1-octene-3-ol, methyl cinnamate, emitamin, acid phosphodiesterase, etc. are known (Park Wan-hee, Lee Ho-deuk) , Korea Medicinal Mushroom Book, Kyohaksa, p240, 1999).

그러나, 상기한 문헌의 어디에도 송이버섯즙을 이용한 기능성 송이버섯 국수를 제조하는 기능성 송이버섯 국수를 제조하는 제조방법에 대하여는 개시되거나 교시된 바가 없다.      However, none of the above documents discloses or teaches a method for producing a functional Matsutake noodle using the Matsutake juice.

이에 본 발명자들은 송이버섯 가공제품을 제조하고 폐기되는 송이버섯즙을 이용한 송이버섯 고유의 맛과 향을 지닐 수 있는 송이버섯 국수를 제조하는 제조방법을 개발하여 본 발명을 완성하였다.Accordingly, the present inventors have completed the present invention by preparing a method for producing pine mushroom noodles that can have a unique taste and aroma of pine mushrooms using pine mushroom juice that is manufactured and processed pine mushroom processed products.

본 발명의 목적은 송이버섯즙을 이용한 송이버섯 고유의 맛과 향을 지닌 송이버섯 국수를 제조하는 제조방법을 제공하는데 그 목적이 있다.An object of the present invention is to provide a manufacturing method for producing pine mushroom noodles having a unique taste and aroma of pine mushroom using pine mushroom juice.

따라서 본 발명은 송이버섯즙을 이용한 기능성 송이버섯 국수를 제조하는 제조방법을 제공한다.      Therefore, the present invention provides a method for producing a functional Matsutake noodle using Matsutake juice.

구체적으로, 본 발명은 부산물인 송이버섯즙을 블랜칭(Blanching)하는 제 1단계; 상기 블랜칭한 송이버섯즙을 밀가루 반죽용 소금물에 혼합하는 제 2단계; 상기 송이버섯즙 함유 소금물을 밀가루에 가한 후, 선택적으로 식품첨가제를 첨가하여 반죽하는 제 3단계; 상기 밀가루 반죽으로 기능성 송이버섯 국수를 제조하는 제 4단계를 포함하는 송이버섯즙을 다량 함유한 기능성 송이버섯 국수를 제조하는 제조방법을 제공한다.Specifically, the present invention is a first step of the branching (Blanching) of the pine mushroom juice by-products; A second step of mixing the blanched matsutake juice in brine for flour dough; A third step of adding the pine mushroom juice-containing brine to flour, followed by optionally adding a food additive; It provides a manufacturing method for producing a functional Matsutake noodle containing a large amount of Matsutake juice comprising the fourth step of producing a functional Matsutake noodle with the dough.

상기 제 1단계에서, 통상적으로 블랜칭(blanching)은 송이버섯즙에 함유된 효소(단백질분해효소)의 작용을 불활성화(inactivation)시키기 위해 열탕, 스팀 처리, 마이크로파가열(가용성성분 손실을 막는데 효과) 등의 처리를 하는 방법을 의미하는데, 본 제조공정에서는 송이버섯즙을 약 60 ~ 130℃의 온도, 바람직하게는 90 ~ 110℃의 블랜칭 온도에서, 약 1 내지 10분, 바람직하게는 1 내지 3분 동안 블랜칭 처리를 함이 바람직하다. 만일 상기 블랜칭을 110℃ 이상의 온도에서 블랜칭을 수행하면 국수면의 강도가 감소하게 되므로 바람직하지 못하다. 또한 상기 블랜칭 과정이 생략되는 경우에는 송이버섯즙을 첨가하여 제조한 송이버섯 국수는 건조 과정에서 면대가 끊어져 송이버섯 국수제조가 불가능하게 된다.In the first step, blanching is generally performed to prevent boiling water, steaming, and microwave heating (loss of soluble components) to inactivate the action of the enzyme (proteinase) contained in the pine mushroom juice. Effect) and the like, but in the present manufacturing process, the pine mushroom juice is about 1 to 10 minutes, preferably at a temperature of about 60 to 130 ° C., preferably at a blanching temperature of 90 to 110 ° C. It is preferable to perform the blanching treatment for 1 to 3 minutes. If the blanching is performed at a temperature of 110 ° C. or higher, it is not preferable because the strength of the noodles surface is reduced. In addition, when the blanching process is omitted, the pine mushroom noodles prepared by adding the pine mushroom juice may be impossible to manufacture the pine mushroom noodles because the cotton pads are broken during the drying process.

또한 상기 제 2단계에서, 본 발명의 블랜칭(blanching)한 송이버섯즙은 밀가루 반죽용 소금물에 혼합하여 사용하는데, 그 송이버섯즙의 사용량은 밀가루 사용량 대비 바람직하게는 1 내지 20%, 보다 바람직하게는 5 내지 15%, 가장 바람직하게는 7 내지 13%를 사용함이 최종 제품의 맛, 향, 색, 조직감, 전체적인 기호도의 면에서 가장 적합하다. In addition, in the second step, the blanched matsutake juice of the present invention is used by mixing in the brine for flour dough, the amount of the matsutake juice is preferably 1 to 20%, more preferably compared to the amount of flour Preferably 5 to 15%, most preferably 7 to 13%, is most suitable in terms of taste, aroma, color, texture, overall preference of the final product.

또한 상기 제 3단계에서, 카라멜 색소 및 합성송이버섯향 등의 식품첨가제를 선택적으로 첨가가능한데, 예를 들어, 본 제조공정에서 카라멜 색소는 액체 카라멜 색소를 사용함이 바람직하며, 그 첨가량은 전체 밀가루 사용 중량 대비 0.1 내지 3.0%, 보다 바람직하게는 1.0 내지 1.5%를 첨가하는 것이 최종 송이버섯 국수제품의 맛 및 적절한 색도를 나타내게 되므로 가장 바람직하다.In addition, in the third step, food additives such as caramel pigment and synthetic pine mushroom flavor may be selectively added. For example, in the present manufacturing process, the caramel pigment is preferably used as a liquid caramel pigment, and the amount of the whole flour is used. The addition of 0.1 to 3.0% by weight, more preferably 1.0 to 1.5% by weight, is most preferred since it will give the taste and proper color of the final pine mushroom noodles.

또한 추가적으로 첨가 가능한 식품첨가성분으로는 합성 송이버섯향을 들 수 있으며, 그 첨가량은 전체 밀가루 사용 중량 대비 0.01 내지 0.1%, 보다 바람직하게는 0.05 내지 0.08%를 첨가하여 조리한 경우에 하여 최종 기능성 송이버섯 국수의 맛, 향, 색, 조직감, 전체적인 기호도 면에서 가장 적합하다.In addition, food additives that may be added may include synthetic pine mushroom flavor, the amount of which is added to the final functional clusters when cooked by adding 0.01 to 0.1%, more preferably 0.05 to 0.08% of the total flour used weight Mushroom noodles have the best flavor, aroma, color, texture, and overall taste.

본 발명의 기능성 송이버섯 국수에는 상기 카라멜 색소 및/또는 합성 송이버섯향 등의 식품 첨가제를 각각 별도로 사용하거나 같이 첨가할 수도 있으며, 본 발명은 상기 카라멜 색소 및 또는 합성 송이버섯향의 식품첨가제만으로 본 발명의 범주를 제한하거나 한정하고자 하지 않으며, 상기 카라멜 색소 및 또는 합성 송이버섯향의 등의 식품 첨가제 이외의 기타 식용 가능한 어떠한 식품 첨가제를 사용하는 것도 본 발명의 범주에 포함된다.The functional pine mushroom noodle of the present invention may be used separately or together with food additives such as caramel pigment and / or synthetic pine mushroom flavor, and the present invention may be added to the caramel pigment and / or synthetic pine mushroom flavor only. Without limiting or limiting the scope of the invention, the use of any other edible food additive other than the food additives such as caramel pigment and / or synthetic pine mushroom flavor is included in the scope of the present invention.

따라서, 본 발명은 바람직한 태양으로서, 부산물인 송이버섯즙을 90 ~ 110℃의 온도에서, 1 내지 3분 동안 블랜칭(Blanching)하는 제 1단계; Accordingly, the present invention is a preferred step, the first step of the branching pine mushroom juice by-products at a temperature of 90 ~ 110 ℃, for 1 to 3 minutes (Blanching);

상기 블랜칭한 송이버섯즙을 7 내지 13%를 사용하여 밀가루 반죽용 소금물에 혼합하는 제 2단계; 상기 송이버섯즙 함유 소금물을 밀가루에 가한 후, 카라멜 색소 및 합성송이버섯향 식품첨가제를 첨가하여 반죽하는 제 3단계; 상기 밀가루 반죽으로 기능성 송이버섯 국수를 제조하는 제 4단계를 포함하는 송이버섯즙을 다량 함유한 기능성 송이버섯 국수을 제조하는 제조방법을 제공한다.A second step of mixing the blanched matsutake juice in brine for dough using 7 to 13%; A third step of adding the pine mushroom juice-containing brine to flour and kneading by adding a caramel pigment and a synthetic pine mushroom flavor food additive; It provides a manufacturing method for producing a functional Matsutake noodle containing a large amount of Matsutake juice including the fourth step of producing a functional Matsutake noodle with the dough.

또한 본 발명에서 사용된 송이버섯즙에 대한 성분을 AOAC법 및 GC-MS분석법 등으로 연구한 결과, 송이버섯즙에는 96.7% 수분, 6.1% 단백질, 0.2% 회분등의 함량을 갖는 것으로 나타났으며, 또한 1-옥텐-3-올(1-octen-3-ol), 3-옥타놀(octanol), 1-옥텐-3-원(1-octen-3-one), 3-옥타논(octanone), 2-옥테날(octenal), 2-옥텐-1-올(2-octen-1-ol), 메틸 시나메이트(methyl cinnamate), 페닐 아세트알데하이드(phenylacetaldehyde) 등 의 주요향기성분을 함유한 것으로 나타났다.In addition, as a result of studying the components of the pine mushroom juice used in the present invention by AOAC method and GC-MS analysis, it was found that the pine mushroom juice has a content of 96.7% moisture, 6.1% protein, 0.2% ash, etc. , Also 1-octen-3-ol, 3-octanol, 1-octen-3-one, 3-octanone ), 2-octenal, 2-octen-1-ol, methyl cinnamate, phenylacetaldehyde, etc. appear.

상기한 본 발명의 제조방법은 상기 공정으로부터 제조되는 기능성 송이버섯 국수는 송이버섯즙을 다량 함유하여 건강에 유익할 뿐만 아니라, 그 맛과 풍미가 탁월한 기능성 식품을 제공할 수 있다.The production method of the present invention described above, the functional pine mushroom noodle prepared from the process may contain a large amount of pine mushroom juice to provide a functional food that is not only beneficial to health, but also excellent in taste and flavor.

또한 본 발명에서 제공하는 송이버섯 국수의 제조 방법은 값비싼 송이버섯 대신에 송이버섯 가공식품을 제조하는 과정에서 부산되는 송이버섯즙을 이용하여 송이버섯 국수를 제조함으로써 송이버섯 국수의 제조 단가를 낮출 뿐만 아니라 송이 버섯의 소비를 촉진시켜 송이버섯 생산 지역의 소득 증대를 도모하는 효과를 나타낼 수 있다.     In addition, the manufacturing method of pine mushroom noodles provided by the present invention lowers the production cost of pine mushroom noodles by preparing the pine mushroom noodles using the pine mushroom juice produced in the process of manufacturing the pine mushroom processed foods instead of expensive pine mushrooms In addition, it can promote the consumption of matsutake mushrooms, thereby increasing the income of the matsutake producing region.

이하, 본 발명을 실시예 및 실험예에 의해 상세히 설명한다.      Hereinafter, the present invention will be described in detail by Examples and Experimental Examples.

단, 하기 실시예 및 실험예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 실험예에 의해 한정되는 것은 아니다.However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

실시예Example 1. 송이버섯즙을 첨가한  1. Add pine mushroom juice 송이국수Soy Noodles 제조 및  Manufacture and 블랜칭(blanching)의Of blanching 효과 effect

밀가루 175g을 소형믹서에 넣고 저속으로 작동시키면서 3% 소금물 70ml를 천천히 30초 동안 가한다. 저속으로 1분, 고속으로 1분간 교반한 후 5분간 방치한 후 다시 고속으로 3분간 반죽한다. 밀가루 입자에 물이 균일하게 흡수되도록 실온에서 20분간 비닐백에 넣어 방치시킨다. 소형국수기계에서 지름 2.54mm, 1.81mm, 1.45mm로 점차적으로 줄여가며, 반죽을 반으로 접어서 같은 방향으로 통과시켜 송이버섯 국수를 제조하였다.       Add 175g of flour to a small mixer and add 70ml of 3% brine slowly for 30 seconds while running at low speed. Stir for 1 minute at low speed and 1 minute at high speed, then leave for 5 minutes and knead again for 3 minutes at high speed. Place water in the plastic bag for 20 minutes at room temperature so that water is uniformly absorbed by the flour particles. In the small noodle machine, the size of the mushrooms was gradually reduced to 2.54mm, 1.81mm, 1.45mm, and the pine mushroom noodles were prepared by folding the dough in half and passing them in the same direction.

제조한 송이버섯 국수는 일정한 크기로 잘라서 실온에서 12시간 동안 자연 건조하였다. 송이버섯즙을 첨가하여 제조한 송이버섯 국수는 건조과정에서 면대가 끊어져 송이버섯 국수제조가 불가능하였다. 따라서 송이버섯즙을 블랜칭(blanching)하고자 하였다. 송이버섯즙을 60~70℃, 70~90℃, 90~110℃, 110~130℃로 온도를 달리하여, 각각 2분씩 블랜칭(blanching)하였다. 송이버섯 국수 제조시에 사용되는 3% 소금물에 각각 5%, 10%가 되도록 혼합하여 송이버섯 국수를 제조하였다. The prepared pine mushroom noodles were cut to a constant size and naturally dried at room temperature for 12 hours. The pine mushroom noodles prepared by the addition of pine mushroom juice were impossible to manufacture the pine mushroom noodles because the noodles were cut during the drying process. Therefore, we tried to blanching matsutake juice. The pine mushroom juice was blanched for 2 minutes at 60-70 ° C., 70-90 ° C., 90-110 ° C., and 110-130 ° C. with different temperatures. Matsutake noodles were prepared by mixing 5% and 10% in 3% brine used to prepare Matsutake noodles.

송이버섯 국수의 조리는 건조한 면 50g을 500ml의 끓는 증류수에 넣고 3분간 조리한 후 건져서 흐르는 냉수에 30초간 냉각시킨 다음, 3분간 방치하여 물을 뺀 후, 송이버섯 국수의 조리면의 강도를 점도계(Rheometer)로 측정하였다.      For cooking Matsutake noodles, put 50 g of dried noodles in 500 ml of boiling distilled water, cook them for 3 minutes, cool them in cold water flowing for 30 seconds, and leave them for 3 minutes to drain the water. Measured by (Rheometer).

측정한 실험 결과는 하기 표 1과 같이 온도가 올라갈수록 강도가 급격히 증가하였으나, 110℃ 이상의 온도에서 블랜칭(blanching)하면 강도는 감소하였다. 따라서 송이버섯즙을 첨가하여 송이버섯 국수를 제조하기 위해서는 송이버섯즙을 90~110℃로 2분간 블랜칭(blanching)한 다음에 반죽에 첨가하여 송이버섯 국수를 제조하여야 한다는 결론을 얻었다.      The measured experimental results showed that the strength rapidly increased as the temperature was increased as shown in Table 1 below, but the strength was decreased by blanching at a temperature of 110 ° C. or higher. Therefore, in order to prepare Matsutake Noodles by adding Matsutake Juice, it was concluded that Matsutake Noodles should be prepared by blanching Matsutake Juice at 90-110 ° C. for 2 minutes and then adding them to the dough.

송이버섯즙의 블랜칭(blanching)에 따른 조리면의 강도Cooking Surface Strength by Blanching Matsutake Juice 블랜칭 (blanching)온도Blanching Temperature 60~70℃60 ~ 70 ℃ 70~90℃70 ~ 90 ℃ 90~110℃90 ~ 110 ℃ 110~130℃110 ~ 130 ℃ 강 도(kg/㎠)Strength (kg / ㎠) 4.6874.687 234.493234.493 360.533360.533 124.600124.600

실시예Example 2.  2. 카라멜Caramel 색소를 첨가한 국수  Pigmented noodles 생면의Raw noodles 색도측정Chromaticity measurement 및 관능평가 And sensory evaluation

송이버섯 국수의 배합에 액체 카라멜 색소를 밀가루 사용량 대비 0%, 0.5~1.0%, 1.0~1.5%, 1.5~2.0%로 첨가량을 달리하여 송이버섯 국수를 제조하였다. 끊는 물 500 ㎖에 건면 50 g을 넣어서 3분간 삶은 후, 즉시 1분간 찬물에 담가 식힌 다음 2분 이내에 관능평가를 진행하도록 하여 관능평가를 하였다. 관능평가는 강릉대 식품과학과 학생 23명이 하였고, 평가기준은 매우 좋다는 5점, 좋다는 4점, 보통은 3점, 나쁘다는 2점, 매우 나쁘다는 1점으로 하는 5점 채점법을 적용하고, 관능평가 결과는 SPSS를 이용하여 시료간의 유의성을 검정하였다.    The pine mushroom noodles were prepared by varying the amount of liquid caramel pigment added to 0%, 0.5-1.0%, 1.0-1.5%, 1.5-2.0% compared to flour usage. 50 g of dried noodles were put in 500 ml of water and boiled for 3 minutes, and then immediately soaked in cold water for 1 minute, and then sensory evaluation was performed within 2 minutes. The sensory evaluation was performed by 23 students in the food science department of Gangneung National University. The evaluation criteria were 5 points which are very good, 4 points which are good, 3 points which are usually good, 2 points which are bad, and 1 point which is very bad. SPSS was used to test the significance between samples.

송이버섯 국수의 색에 대하여 평가한 실험 결과는 표 2와 같다. 관능검사 결과, 액체 카라멜 색소는 1.0~1.5%를 첨가하는 것이 가장 적합한 것으로 나타났다.      The experimental results of the color evaluation of Matsutake noodles are shown in Table 2. As a result of sensory evaluation, the addition of 1.0-1.5% of liquid caramel pigment was the most suitable.

액체 카라멜 색소를 첨가에 따른 조리면 색의 관능평가 Sensory Evaluation of Cooking Surface Color by Adding Liquid Caramel Pigment 카라멜 색소 사용량Caramel Color Usage 0%0% 0.5~1.0%0.5-1.0% 1.0~1.5%1.0-1.5% 1.5~2.0%1.5-2.0% 색color 2.13±1.252.13 ± 1.25 3.38±1.193.38 ± 1.19 3.63±1.063.63 ± 1.06 3.50±0.533.50 ± 0.53

실시예Example 3. 송이버섯즙의 사용량 변화에 대한 관능평가 3. Sensory Evaluation on the Changes of Pine Mushroom Juice Consumption

1.0~1.5% 카라멜 색소 첨가 송이버섯 국수 배합에 송이버섯즙의 사용량을 밀가루 사용량 대비 0%, 5%, 10%로 달리하여 송이버섯 국수를 제조하고, 조리면은 건면을 3분간 센 불에 삶은 후, 즉시 1분간 찬물에 담가 식힌 다음 2분 이내에 관능평가를 진행하도록 하여 강릉대 식품과학과 학생 23명을 패널로 선정하여 송이버섯즙 사용량에 대한 송이버섯 국수를 관능평가 하였다.     Matsutake noodles are prepared by varying the amount of pine mushroom juice from 0%, 5%, and 10% of the pine mushroom noodles with caramel pigment added 1.0-1.5%, and the cooked noodles are boiled on a high heat for 3 minutes. After soaking in cold water for 1 minute and performing sensory evaluation within 2 minutes, 23 students from Kangnung National University were selected as a panel and sensory evaluation of pine mushroom noodles for the use of pine mushroom juice.

송이버섯즙을 첨가한 송이버섯 국수를 조리하여 맛, 향, 색, 조직감, 전체적인 기호도를 기준으로 하여 실시한 관능검사 실험 결과는 표 3과 같다. 송이버섯즙 10% 첨가 송이버섯 국수가 가장 좋은 점수를 나타냈으나, 5% 첨가 송이버섯 국수와 많은 차이를 보이지 않아 5~10%를 사용하여 송이버섯 국수를 제조하는 것이 가장 적합한 것으로 나타났다.     Table 3 shows the sensory test results based on the taste, aroma, color, texture, and overall taste of cooked pine mushroom noodles with pine mushroom juice. Matsutake noodles with 10% Matsutake juice showed the best scores, but 5% Matsutake noodles were most suitable because 5% added Matsutake noodles did not show much difference.

송이버섯즙 첨가에 따른 송이버섯 국수의 관능평가Sensory Evaluation of Matsutake Noodles with Addition of Matsutake Mushroom Juice 송이버섯즙Pine Mushroom Juice 0%0% 5%5% 10%10% 맛flavor 2.63±1.30b 2.63 ± 1.30 b 3.50±0.93ab 3.50 ± 0.93 ab 4.50±0.76a 4.50 ± 0.76 a 향incense 3.00±1.00a 3.00 ± 1.00 a 3.63±1.06a 3.63 ± 1.06 a 3.63±0.92a 3.63 ± 0.92 a 색color 3.38±0.92b 3.38 ± 0.92 b 4.38±0.71a 4.38 ± 0.71 a 3.88±0.83ab 3.88 ± 0.83 ab 조직감Organization 3.00±0.93b 3.00 ± 0.93 b 3.00±0.53b 3.00 ± 0.53 b 4.38±0.74a 4.38 ± 0.74 a 전체적인 기호도Overall preference 3.13±1.25a 3.13 ± 1.25 a 3.88±0.99a 3.88 ± 0.99 a 4.00±1.07a 4.00 ± 1.07 a

실시예Example 4. 합성 송이버섯향 사용량 변화에 대한 관능평가 4. Sensory Evaluation on the Change of Consumption of Synthetic Pine Mushroom Flavor

액체 카라맬 색소와 송이버섯즙 첨가 송이버섯 국수에 합성송이버섯향 사용량을 밀가루 사용량 대비 0%, 0.05%, 0.075%, 0.1%로 달리하여 송이버섯 국수를 제조하고, 조리면에 대하여 강릉대 식품과학과 학생 23명을 패널로 선정하여 송이버섯즙 사용량에 대한 송이버섯 국수를 관능평가 하였다.    Pine mushroom noodles were prepared by adding 0%, 0.05%, 0.075%, and 0.1% of synthetic pine mushroom flavor to pine mushroom noodles with liquid caramel pigment and pine mushroom juice. Twenty-three students were selected as a panel and sensory evaluation of Matsutake Noodles against Matsutake Juice Utilization.

액체 카라멜 색소 1.0~1.5%와 송이버섯즙 5%를 사용하고, 합성송이버섯향을 0%, 0.05%, 0.075%, 0.1%로 달리하여 첨가한 송이버섯 국수를 조리하여 맛, 향, 색, 조직감, 전체적인 기호도를 기준으로 하여 실시한 관능검사 실험 결과는 표 4와 같다. 합성송이버섯향 0.1%를 첨가한 조리면이 조직감에서는 가장 높게 나타났으나 맛, 향, 색, 전체적인 기호도에서 합성송이버섯향 0.075%를 첨가한 조리면이 가장 높게 평가되어 합성송이버섯향은 0.075% 사용하는 것이 가장 적합한 것으로 나타났다.    Using liquid caramel pigment 1.0 ~ 1.5% and pine mushroom juice 5%, cooked pine mushroom noodles with different synthetic pine mushroom flavors of 0%, 0.05%, 0.075%, and 0.1% to taste, flavor, color, Table 4 shows the results of the sensory test conducted on the basis of texture and overall acceptability. Cooked noodles containing 0.1% synthetic pine mushroom flavor showed the highest value in texture, but cooked noodles containing 0.075% synthetic pine mushroom flavor were the highest in taste, aroma, color and overall taste. Using% was found to be the best.

합성송이버섯향 첨가량 변화에 따른 송이버섯 국수의 관능평가Sensory Evaluation of Matsutake Noodles with Varying Amount of Synthetic Pine Mushroom 송이버섯향Pine mushroom flavor 0%0% 0.05%0.05% 0.075%0.075% 0.1%0.1% 맛flavor 2.57±1.30b 2.57 ± 1.30 b 2.43±1.16b 2.43 ± 1.16 b 3.86±1.56a 3.86 ± 1.56 a 3.43±1.30ab 3.43 ± 1.30 ab 향incense 1.71±0.76b 1.71 ± 0.76 b 2.86±1.07a 2.86 ± 1.07 a 3.71±1.11a 3.71 ± 1.11 a 3.43±0.79a 3.43 ± 0.79 a 색color 2.43±1.40b 2.43 ± 1.40 b 3.14±1.07ab 3.14 ± 1.07 ab 3.86±0.69a 3.86 ± 0.69 a 3.57±0.79ab 3.57 ± 0.79 ab 조직감Organization 3.00±1.00a 3.00 ± 1.00 a 3.43±0.79a 3.43 ± 0.79 a 3.57±1.27a 3.57 ± 1.27 a 3.71±0.76a 3.71 ± 0.76 a 전체적인 기호도Overall preference 2.71±0.76b 2.71 ± 0.76 b 2.79±0.81b 2.79 ± 0.81 b 4.14±0.69a 4.14 ± 0.69 a 3.86±0.69a 3.86 ± 0.69 a

실험예Experimental Example 1. 송이버섯즙의 일반성분 및 향기성분 분석  1. Analysis of General and Aroma Compounds of Matsutake Juice

실험에 사용된 송이버섯즙의 수분, 회분, 조단백, 조지방의 측정은 문헌에 기재된 AOAC법에 준하여 측정하였다. (Official methods of analysis, 17th ed., Association of Official Analytical Chemists, Arlington, USA, 2000)     The moisture, ash, crude protein and crude fat of the pine mushroom juice used in the experiment were measured according to the AOAC method described in the literature. (Official methods of analysis, 17th ed., Association of Official Analytical Chemists, Arlington, USA, 2000)

수분함량은 드라이 오븐(dry oven)을 이용하여 105℃에서 2시간 건조하여 측정하였다. 회분함량은 600℃에서 4시간 동안 회화시켜 측정하였다. 조지방은 시료 3g을 디에틸 에테르(diethyl ether)를 이용하여 8시간동안 추출하여 측정하였다. 조단백질의 경우는 반자동질소 단백질 분석기를 사용하여 측정하였다. AOAC법에 의하여 수분, 단백질, 회분 함량을 측정한 실험 결과는 표 5와 같다. 수분함량은 96.7%나타났고, 건물량기준으로 단백질 6.1%, 조지방 2%, 회분 0.2%순이었다. 표 6은 송이버섯즙의 향기성분을 GC-MS로 분석한 실험 결과이다. 송이버섯즙의 향기성분으로는 1-헥사놀(hexanol), 1-옥텐-3-올(1-octen-3-ol), 3-옥타놀(octanol), 2-옥텐-1-올(2-octen-1-ol) 등 알콜류 4종으로 전체의 41% 정도이고, 푸르푸랄(furfural), 벤즈알데하이드(benzaldehyde), 페닐아세트알데하이드(phenylacetaldehyde), 2-옥테날(octenal) 4종으로 3.6%정도이다. 그리고 1-옥텐-3-원(1-octen-3-one), 3-옥타논(octanone) 등 2종의 케톤류와 에스테르인 메틸 시나메이트(methyl cinnamate)가 동정되었고, 미량의 1-리모넨(limonene)과 탄화수소인 트리데칸(tridecane) 등 총 13종의 향기성분이 동정되었다.      Moisture content was measured by drying for 2 hours at 105 ℃ using a dry oven (dry oven). Ash content was measured by incubating at 600 ° C. for 4 hours. Crude fat was measured by extracting 3 g of the sample for 8 hours using diethyl ether. Crude protein was measured using a semi-automated nitrogen protein analyzer. Experimental results of measuring the moisture, protein and ash content by the AOAC method are shown in Table 5. The water content was 96.7%, followed by protein 6.1%, crude fat 2%, and ash 0.2%. Table 6 shows the results of the analysis of the aroma component of Matsutake juice by GC-MS. As aroma component of Matsutake juice, 1-hexanol, 1-octen-3-ol, 3-octanol, 2-octen-1-ol (2 -octen-1-ol) and four alcohols (41%), furfural (benzaldehyde), phenylacetaldehyde (phenylacetaldehyde), 2-octenal (4) 3.6% It is enough. Two kinds of ketones such as 1-octen-3-one and 3-octanone and methyl cinnamate, which are esters, were identified, and trace amounts of 1-limonene ( Thirteen kinds of scents were identified, including limonene) and tridecane, a hydrocarbon.

송이버섯즙의 일반성분 분석Analysis of General Components of Pine Mushroom Juice 수분moisture 조단백(건물량기준)Crude protein (based on building volume) 조지방(건물량기준)Crude fat (based on building volume) 회분(건물량기준)Ash (based on building volume) 96.7%96.7% 6.1%6.1% 0.2%0.2% 0.2%0.2%

송이버섯즙의 향기성분 분석 Analysis of Flavor Components of Pine Mushroom Juice 피크 번호Peak number 화합물(Compound) Compound 측정기기 (Evidence) Evidence tR tR 피크범위(%) Peak range (%) 1One 푸르푸랄(furfural) Furfural GC-MS GC-MS 3.703.70 0.980.98 22 1-핵사놀(hexanol)1-hexanol GC-MS GC-MS 4.404.40 1.391.39 33 벤즈알데하이드 (benzaldehyde)Benzaldehyde GC-MS GC-MS 7.447.44 미량a very small amount 44 1-옥텐-3-원 (1-octen-3-one) 1-octen-3-one GC-MS GC-MS 8.208.20 4.834.83 55 1-옥텐-3-올 (1-octen-3-ol) 1-octen-3-ol (1-octen-3-ol) GC-MS GC-MS 8.488.48 31.1831.18 66 3-옥타논(octanone)3-octanone GC-MS GC-MS 8.638.63 0.950.95 77 3-옥타놀(octanol) 3-octanol GC-MS GC-MS 9.099.09 6.986.98 88 1-리모넨(limonene)1-limonene GC-MS GC-MS 10.5310.53 미량a very small amount 99 페닐아세트알데하이드 (phenylacetaldehyde) Phenylacetaldehyde GC-MS GC-MS 11.3611.36 1.301.30 1010 2-옥테날(octenal) 2-octenal GC-MS GC-MS 12.1912.19 1.331.33 1111 2-옥텐-1-올 (2-octen-1-ol)2-octen-1-ol (2-octen-1-ol) GC-MS GC-MS 12.8912.89 1.241.24 1212 트리데칸(tridecane) Tridecane GC-MS GC-MS 27.5127.51 26.4426.44 1313 메틸 시나메이트 (methyl cinnamate )Methyl cinnamate GC-MS GC-MS 32.2932.29 2.972.97

이상에서 상세히 설명한 바와 같이, 본 발명에서 제공하는 송이버섯 국수의 제조 방법은 값비싼 송이버섯 대신에 송이버섯 가공식품을 제조하는 과정에서 부산되는 송이버섯즙을 이용하여 송이버섯 국수를 제조함으로써 송이버섯 국수 제조 원가를 낮출 뿐만 아니라 송이버섯의 소비를 촉진시켜 송이버섯 생산 지역의 소득을 높일 수 있을 것이고, 또한 우리나라 국민들이 즐겨 먹는 국수에 향과 기호적 특성이 뛰어난 송이버섯을 접목시킴으로써 식품학적 가치를 향상시켜 국민들의 식생활에 도움을 줄 수 있는 등 건강증진에 기여할 수 있다.      As described in detail above, the method for producing Matsutake noodle provided by the present invention by preparing Matsutake Noodles using Matsutake juice produced in the process of manufacturing Matsutake processed food instead of expensive Matsutake mushroom It will not only lower the cost of making noodles but also promote the consumption of matsutake mushrooms, which will increase the income of matsutake producing regions. It can contribute to health promotion by improving and helping people's diet.

Claims (2)

송이버섯즙을 90~110℃의 온도에서, 1 내지 3분 동안 블랜칭(Blanching)하는 제 1단계; 상기 블랜칭한 송이버섯즙을 전체 밀가루 사용중량 대비 7 내지 13%를 사용하여 밀가루 반죽용 소금물에 혼합하는 제 2단계; 상기 송이버섯즙 함유 소금물을 밀가루에 가한 후, 전체 밀가루 사용 중량 대비 1.0 내지 1.5%의 카라멜 색소 및 전체 밀가루 사용 중량 대비 0.05 내지 0.08%의 합성송이버섯향 식품첨가제를 첨가하여 반죽하는 제 3단계; 상기 밀가루 반죽으로 기능성 송이버섯 국수를 제조하는 제 4단계를 포함하는 기능성 송이버섯 국수를 제조하는 제조방법.      A first step of blanching matsutake juice at a temperature of 90-110 ° C. for 1 to 3 minutes; A second step of mixing the blanched pine mushroom juice in the brine for flour dough using 7 to 13% of the total flour used weight; A third step of adding the pine mushroom juice-containing brine to flour, and then kneading by adding 1.0 to 1.5% of the caramel pigment to the total weight of flour and 0.05 to 0.08% of the synthetic pine mushroom flavoring food additive to the total weight of flour; Method for producing a functional Matsutake noodle including the fourth step of producing a functional Matsutake noodle with the dough. 삭제delete
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100845965B1 (en) 2007-06-05 2008-07-11 박영학 Functional noodles containing pine-mushroom and process for the prepararion thereof
KR20210012287A (en) 2019-07-24 2021-02-03 표진호 Preparing method of noodle for improving diabetes, and the noodle obtained thereby
KR20220065381A (en) 2020-11-13 2022-05-20 한우리외식산업주식회사 A method for preparing a noodle hot pot with excellent nutrients and flavor

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Publication number Priority date Publication date Assignee Title
KR20020055557A (en) * 2000-12-28 2002-07-09 송유대 Method for producing a noodle using wheat flour in which mushroom hypha is cultured and laver
KR20030024531A (en) * 2001-09-17 2003-03-26 원종광 Lyophilized Tricholoma matsutake and preparation method for the same
KR20040046772A (en) * 2002-11-28 2004-06-05 박동기 The functional noodles and its manufacturing method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020055557A (en) * 2000-12-28 2002-07-09 송유대 Method for producing a noodle using wheat flour in which mushroom hypha is cultured and laver
KR20030024531A (en) * 2001-09-17 2003-03-26 원종광 Lyophilized Tricholoma matsutake and preparation method for the same
KR20040046772A (en) * 2002-11-28 2004-06-05 박동기 The functional noodles and its manufacturing method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100845965B1 (en) 2007-06-05 2008-07-11 박영학 Functional noodles containing pine-mushroom and process for the prepararion thereof
KR20210012287A (en) 2019-07-24 2021-02-03 표진호 Preparing method of noodle for improving diabetes, and the noodle obtained thereby
KR20220065381A (en) 2020-11-13 2022-05-20 한우리외식산업주식회사 A method for preparing a noodle hot pot with excellent nutrients and flavor

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