KR101186406B1 - The production method of noodles containing pleurotus eryngii - Google Patents
The production method of noodles containing pleurotus eryngii Download PDFInfo
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- KR101186406B1 KR101186406B1 KR1020110089914A KR20110089914A KR101186406B1 KR 101186406 B1 KR101186406 B1 KR 101186406B1 KR 1020110089914 A KR1020110089914 A KR 1020110089914A KR 20110089914 A KR20110089914 A KR 20110089914A KR 101186406 B1 KR101186406 B1 KR 101186406B1
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- pleurotus eryngii
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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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)
- Mycology (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
Description
본 발명은 새송이버섯과 쌀을 이용한 면류 및 그 제조 방법에 관한 것이다.The present invention relates to a noodles and a method of manufacturing the same using a mushroom and rice.
기존의 면류는 곡류를 특히 밀을 가루 내어 반죽한 것을 길게 뽑은 식품이며, 용도나 기호에 따라 식품 첨가증류수 등을 혼합하여 반죽을 제조할 수도 있다. 이를 반죽하여 숙성하고, 열처리, 유탕 처리 및 건조등의 방법으로 가공한 것이다.Existing noodles are foods that have long been obtained by kneading grains, especially wheat, and may be prepared by mixing food-distilled distilled water or the like according to use or preference. It is kneaded and matured and processed by heat treatment, lacquer treatment and drying.
최근, 웰빙 식생활에 대한 관심이 높아지고, 건강과 장수를 위한 기능성 식단개발에 필요성이 요구되고, 관심이 높은바, 종래 면 제조시 주로 사용한 밀 대신 쌀을 사용하기도 한다. In recent years, the interest in the well-being diet is increasing, the need for the development of a functional diet for health and longevity, there is a high interest, the rice instead of the wheat mainly used in conventional noodles manufacturing.
쌀은 정백미 100g당 수분 12.3g, 당질 78.8g 지방질 1.1g, 단백질 6.9g, 섬유소 0.3g, 회분 0.6㎎, 비타민 B1 0.2㎎, B2 0.02㎎, 니아신 1.4㎎, 비타민 E 0.4㎎, 무기질 중에서는 칼슘 6㎎, 인 140㎎, 철 0.5㎎, 나트륨 3㎎, 칼륨 110㎎를 포함하고 있다. 현미는 열량과 탄수화증류수 중 당질외에 영양학적으로 모두 백정미에 비해 뛰어났다.Rice contains 12.3 g of water, 100 g of sugar 78.8 g, 1.1 g of protein, 0.3 g of fiber, 0.6 mg of ash, 0.6 mg of vitamin B1, 0.2 mg, B2 0.02 mg, niacin 1.4 mg, vitamin E 0.4 mg, and calcium in minerals. 6 mg, phosphorus 140 mg, iron 0.5 mg, sodium 3 mg, potassium 110 mg. Brown rice was superior to white rice in both nutritional and carbohydrate distilled water.
이는 종래 면의 주재료인 밀가루와 비교하면, 밀가루(중력분)는 100g당 378kcal, 단백질 11.5g, 라이신 140㎎/g질소, 아미노산가 41, 단백가 51인 반면에, 쌀가루는 364kcal, 단백질 6.5g, 라이신 220mg/g질소, 아미노산가 65, 단백가 81로 구성되어 있다.(농촌자원개발연구소, 2001년) 이로 인해 쌀가루는 밀가루와 달리 열량이 낮고, 단백질의 함유가 높아서 포만감이 오래가는 것을 증명했다. 그리고 쌀가루는 밀가루의 글루텐이라는 단백질이 없어 반죽하면 서로서로 결합되지 않아 반죽이 잘 되지 않는다.Compared to wheat flour, which is the main ingredient of conventional noodles, wheat flour (gravity) is 378kcal per 100g, protein 11.5g, lysine 140mg / g nitrogen, amino acid 41, protein 51, whereas rice flour 364kcal, protein 6.5g, lysine 220mg It is composed of nitrogen, 65 amino acids, and 81 protein. (Research Institute for Rural Resources, 2001) This proved that rice flour has a low calorie content and a high protein content, unlike flour. And rice flour does not combine with each other when kneading because there is no protein called gluten in flour, the dough does not work well.
또 다른 주재료는 새송이버섯으로서, 새송이버섯(큰느타리버섯, Pleurotus eryngii)은 분류학적으로 진정담자균강, 동담자균아강, 주름버섯목 느타리과에 속하는 담자균 버섯으로서 백색목재부후균의 일종이다.Another main ingredient is Pleurotus eryngii, Pleurotus eryngii (Pleurotus eryngii) is a type of white wood fungus that is taxonomically belonging to the genus C.
새송이버섯의 모양은 자실체의 발생초기에는 어린 버섯의 형태가 눈사람 또는 오뚝이 모양처럼 줄기부분이 타원형이고 중앙부분이 통통하며 갓 부분이 작게 형성된다. 줄기의 육질은 두껍고(2~3cm) 균사층이 조밀하여 저장기간이 길고, 씹는 식감이 좋으며 인공 재배시 줄기의 길이가 3~12cm로 길고 색깔은 백색이다. 그러나 갓은 줄기에 비하여 작은 편이고(약 3~10cm), 색깔은 연회색 또는 짙은 황토색을 띠며 완전히 성숙한 상태에서는 갓 부분이 불룩한 형태를 갖춘다.The shape of Pleurotus eryngii is in the early stages of fruiting, and the shape of the young mushroom is oval, like the shape of a snowman or ridge. Stems are thick (2 ~ 3cm) and have a dense mycelial layer, which has a long shelf life, good chewing texture, and artificial stems have a length of 3 ~ 12cm long and white. However, the gat is smaller than the stem (about 3 ~ 10cm), the color is light gray or dark ocher, and the gat is bulging when fully matured.
그리고 일반 느타리버섯에 비해 새송이버섯은 소비자의 기호도는 좋으나 균사생육이 늦고 환경조건에 민감하여 재배하기가 까다로운 버섯으로 알려져 있고 일반 균상재배보다는 병재배법으로 재배되고 있으며 일부 지역에서는 재배과정을 분업화하여 배양묘 분양시스템을 이용, 시설을 갖춘 느타리재배사에서도 재배를 하고 있다. 새송이버섯은 자실체의 균사조직이 치밀하고 육질이 뛰어나 맛이 탁월하고 자연산 송이와 식미가 거의 비슷하다.Compared to general oyster mushrooms, Pleurotus eryngii mushrooms are known to be more difficult to grow because they have good mycelial growth and are sensitive to environmental conditions.They are grown by bottle cultivation rather than normal cultivation. It is also cultivated by the cultivated cultivator using the seedling sale system. Pleurotus eryngii has the mycelial structure of fruiting bodies and is excellent in meat quality.
기타 버섯과 새송이버섯의 식품성 분표를 보면, 새송이버섯의 수분 함량은 79.15%로서 느타리 버섯의 수분 함량인 87.8%에 비해 8.65%정도 낮아 저장력이 좋아 버섯의 최대 단점인 짧은 유통기간을 늘릴 수 있는 이점이 있다. 그리고 회분(0.76%)과 조단백질(3.48%) 함량은 다른 버섯과 유사하며, 조지방함량은 0.39%이고, 당질은 16.22% 함유한 것을 나타났다.The food content of other mushrooms and Pleurotus eryngii is 79.15% of moisture content of Pleurotus eryngii, which is 8.65% lower than that of 87.8% of Pleurotus eryngii mushrooms. There is an advantage. Ash (0.76%) and crude protein (3.48%) contents were similar to other mushrooms, and the crude fat content was 0.39% and the sugar content was 16.22%.
또한, 새송이버섯에 함유된 무기질은 칼슘 55.44㎎/㎏, 구리 8.3㎎/㎏, 철 40.28㎎/㎏, 망간 4.63㎎/㎏, 마그네슘 839.92㎎/㎏, 나트륨 88.41㎎/㎏, 칼륨 27527.25㎎/㎏, 아연 39.53㎎/㎏가 있다.In addition, the minerals contained in Pleurotus eryngii were calcium 55.44 mg / kg, copper 8.3 mg / kg, iron 40.28 mg / kg, manganese 4.63 mg / kg, magnesium 839.92 mg / kg, sodium 88.41 mg / kg and potassium 27527.25 mg / kg. Zinc 39.53 mg / kg.
그리고 새송이버섯은 타버섯에 비해 섬유질이 풍부하다. 예를 들어 표고버섯에 섬유질은 37.96%가 포함되어 있고, 목이버섯은 38.84%, 양송이버섯 27.92%, 느타리버섯 29.21%, 팽이버섯 20.61%인 반면에 새송이버섯에 함유된 섬유질은 54.10%이다.(한국식생활문화학회지 21(3), p297~302, 2006년)And Pleurotus eryngii is richer in fiber than other mushrooms. For example, shiitake mushrooms contain 37.96% fiber, thirsty mushrooms are 38.84%, mushroom mushrooms are 27.92%, oyster mushrooms are 29.21%, oyster mushrooms are 20.61%, while birds mushrooms are 54.10%. Korean Journal of Food Culture 21 (3), p297 ~ 302, 2006)
상기 새송이버섯에 포함된 단백질은 섭취된 후 아미노산으로 분해 흡수되며, 이 아미노산에는 성인 기준의 필수아미노산 8종 중 7종, 어린이 기준의 필수아미노산종에 속하는 히스티딘 비롯하여 22가지가 있다.The protein contained in the Pleurotus eryngii is ingested and absorbed into amino acids, and there are 22 kinds of amino acids including histidine belonging to 7 of 8 essential amino acids based on adults and essential amino acids based on children.
상기 성인 기준의 필수아미노산 8종 중 새송이버섯에 포함된 7종은 트레오닌(Threonine) 29.2mg(2.3%), 발린(Valine) 184mg(14.8%), 이소루신(Isoleucine) 19mg(1.5%), 루이신(Leucine) 18mg(1.4%), 페닐알라닌(Phenylalanine) 36.3mg(3 %), 메티오닌(Methionine) 2.7mg(0.2%), 리신(Lysine) 39.9mg(3.2%)이고, 여기에 어린 기준의 필수아미노산인 히스티딘(Histidine) 18.2mg(1.5%)까지 있다. 게다가, 아스파라긴(Asparagine) 328.1mg(26.4%)도 포함되어 있다.(경상남도농업기술원 새송이버섯 재배기술 중에서 특성)Seven species of Pleurotus eryngii among the eight essential amino acids of the adult standard were threonine 29.2 mg (2.3%), valine 184 mg (14.8%), isoleucine 19 mg (1.5%), and louis Leucine 18mg (1.4%), Phenylalanine 36.3mg (3%), Methionine 2.7mg (0.2%), Lysine 39.9mg (3.2%) Histidine up to 18.2 mg (1.5%). In addition, asparagine 328.1mg (26.4%) is also included (characteristic of the cultivation technique of Pleurotus eryngii in Gyeongsangnam-do Agricultural Research and Extension Services).
이와 같은 새송이버섯의 효과를 이용하기 위해 새송이버섯 분쇄물을 고지방식이를 섭취한 흰쥐에게 섭취시켜 지질대사에 미치는 영향에 대한 논문(한국식품영양과학회지 34(5), p626~631, 2009년)이 있다.A Study on the Effect of Pleurotus eryngii Powder on Lipid Metabolism by Ingestion of Pleurotus eryngii Powder in Rats Fed High Fat Diet (Korean Journal of Food Science and Nutrition 34 (5), p626 ~ 631, 2009) There is).
이렇게 쌀가루와 새송이버섯은 우수한 영양적인 장점을 포함한 간편 요리 가능한 면류를 제조하면, 영양성, 기호성, 상품성 등이 향상시킬 수 있을 것으로 예상된다.Like this, rice flour and Pleurotus eryngii are expected to be able to improve nutrition, palatability, and commerciality by preparing simple cookable noodles containing excellent nutritional benefits.
따라서, 본 발명은 상술한 바와 같은 문제점을 해결하기 위한 것으로, 새송이버섯의 영양적인 장점과 식이섬유가 풍부한 점을 포함하고, 쌀가루는 밀가루의 글루텐이라는 단백질이 없어 반죽하면 서로서로 결합되지 않아 반죽이 잘 되지 않는 점을 개선한 새송이버섯을 포함한 면류 및 그 제조방법을 제공하는 것이다.Therefore, the present invention is to solve the problems as described above, including the nutritional advantages of the mushrooms and rich in dietary fiber, rice flour does not combine with each other when kneading because there is no protein called gluten of flour It is to provide a noodles and a method of manufacturing the same including plowed mushrooms to improve the point.
상기 목적을 달성하기 위하여 본 발명의 특징에 따르면, 새송이버섯을 버섯내 수분함유량이 20 내지 50%가 되도록 탈수하고, 100 내지 180메쉬로 분쇄하는 단계와, 세척한 쌀을 0 내지 5℃의 증류수에서 3 내지 10분 동안 불려서 100 내지 180메쉬로 분쇄하는 단계와, 상기 새송이버섯 분쇄물과 쌀분쇄물을, 기타 첨가제 1중량부일 때, 상기 새송이버섯 분쇄물 42.5 내지 242.5중량부, 상기 쌀분쇄물 67.5 내지 337.5중량부를 혼합하여 새송이버섯 혼합분쇄물을 제조하는 단계 및 상기 새송이버섯 혼합분쇄물를 90 내지 120℃에서 10 내지 30분 동안 혼합하여 반죽하고, 이를 5 내지 15㎪로 압축하여 생면을 제조하는 단계를 포함한 것을 특징으로 할 수 있다.In order to achieve the above object, according to the characteristics of the present invention, the step of dehydrating the mushroom in the mushroom so that the water content in the mushroom 20 to 50%, pulverized to 100 to 180 mesh, and washed rice distilled water of 0 to 5 ℃ Pulverizing with 100 to 180 mesh in 3 to 10 minutes, and when the crushed mushrooms and crushed rice crushed, 1 part by weight of other additives, 42.5 to 242.5 parts by weight of the crushed mushrooms pulverized, the rice crushed 67.5 to 337.5 parts by weight of the mixed mushrooms to prepare a mushroom mixture crushed mushrooms and mixed mushrooms mixed mushrooms for 10 to 30 minutes at 90 to 120 ℃, kneading it to 5 to 15㎪ to prepare raw noodles It may be characterized by including a step.
삭제delete
이상 설명한 바과 같이 본 발명에 따른 새송이버섯을 포함한 면류 및 그 제조방법은 쌀가루의 반죽이 어려운 점을 개선한 제조방법을 포함하고 있어 보다 용이하게 쌀면을 제조할 수 있다. As described above, the noodles and the method of manufacturing the same according to the present invention of the Pleurotus eryngii include a manufacturing method that improves the difficulty of kneading of rice flour, thereby making it easier to prepare rice noodles.
그리고 풍부한 필수 아미노산, 무기질 및 식이섬유 함유로 식품학적 가치를 향상시켜 국민들이 보다 우수한 영양을 섭취할 수 있는 효과가 있을 뿐 아니라, 새송이버섯의 소비를 촉진시켜 농가 소득의 높일 수 있는 효과가 있다.In addition, by containing abundant essential amino acids, minerals, and dietary fiber, it is possible not only to improve the nutritional value of the people so that they can get better nutrition, but also to increase the farm income by promoting the consumption of mushrooms.
본 발명에 따른 새송이버섯을 포함한 면류 및 그 제조방법은 새송이버섯을 버섯내 수분함유량이 20 내지 50%가 되도록 탈수하고, 100 내지 180메쉬로 분쇄하는 단계와, 세척한 쌀을 0 내지 5℃의 증류수에서 3 내지 10분 동안 불려서 100 내지 180메쉬로 분쇄하는 단계와, 상기 새송이버섯 분쇄물과 쌀분쇄물을, 기타 첨가제 1중량부일 때, 새송이버섯 분쇄물 42.5 내지 242.5중량부, 쌀분쇄물 67.5 내지 337.5중량부를 혼합하여 새송이버섯 혼합분쇄물을 제조하는 단계 및 상기 새송이버섯 혼합분쇄물을 90 내지 120℃에서 10 내지 30분 동안 혼합하여 반죽하고, 이를 5 내지 15㎪로 압축하여 면을 제조하는 단계를 포함한 것을 특징으로 한다.Noodles, including the mushrooms according to the present invention and a method for producing the mushrooms are dehydrated so that the moisture content of the mushrooms in the mushroom to 20 to 50%, and crushed to 100 to 180 mesh, the washed rice 0 to 5 ℃ Soaked in distilled water for 3 to 10 minutes and pulverized to 100 to 180 mesh, and when the Pleurotus pulverum and rice crushed, 1 part by weight of other additives, Pleurotus pulverized crushed 42.5 to 242.5 parts by weight, rice pulverized 67.5 To prepare a cotton mushroom mushroom mixture by mixing 337.5 parts by weight and the mushroom mixture mushroom mushroom mixture for 10 to 30 minutes at 90 to 120 ℃, compressing it to 5 to 15㎪ to prepare a cotton Characterized in that it comprises a step.
상기 새송이버섯분쇄물과 쌀분쇄물의 입도가 100메쉬 이하이면, 제조된 면의 탄력이 저하되고, 끊어지기도 하고, 180메쉬 이상이면, 경제성이 저하된다.If the grain size of the Pleurotus eryngii and rice pulverized product is 100 mesh or less, the elasticity of the prepared cotton is lowered, or it may be broken, and if it is 180 mesh or more, economic efficiency is lowered.
상기 세척한 쌀은 0℃미만에서 불리면 동결되어 불림이 어렵고, 5℃를 초과하여 불릴 경우, 쌀의 신선도가 저하된다. 또한, 3분 미만으로 불리면, 쌀이 충분히 불려지지 않고, 10분을 초과하여 불리면, 생산성이 저하된다.If the washed rice is frozen at less than 0 ° C it is difficult to be frozen, and when it is called above 5 ° C, the freshness of the rice is reduced. In addition, if it is called less than 3 minutes, rice will not be called enough, and if it is called more than 10 minutes, productivity will fall.
상기 새송이버섯 분쇄물과 쌀분쇄물과 기타첨가제의 혼합량은 기타첨가제 1중량부일 때, 새송이버섯 분쇄물 42.5 내지 242.5중량부, 쌀분쇄물 67.5 내지 337.5중량부를 혼합할 수 있다. 보다 바람직하기로는, 기타첨가제 1중량부일 때, 새송이버섯 분쇄물 50 내지 115중량부, 쌀분쇄물 114 내지 180중량부를 혼합하는 것이다.When the mixed amount of the crushed mushrooms crushed mushrooms and rice additives and other additives is 1 part by weight of other additives, 42.5 to 242.5 parts by weight of crushed mushrooms may be mixed, 67.5 to 337.5 parts by weight of rice grind. More preferably, when it is 1 part by weight of other additives, 50 to 115 parts by weight of crushed mushrooms, and 114 to 180 parts by weight of rice grind are mixed.
상기 쌀분쇄물이 337.5중량부 초과하고, 새송이버섯 분쇄물이 42.5중량부 미만으로 혼합할 경우, 반죽에 점성이 저하되어, 반죽 형성이 어렵고, 쌀분쇄물이 67.5중량부 미만이고, 새송이버섯 분쇄물이 242.5중량부 초과하여 혼합할 경우, 버섯의 독특한 향이 강해져 선호도가 저하된다.When the rice grind is more than 337.5 parts by weight, and the crushed mushrooms are less than 42.5 parts by weight, the viscosity is lowered in the dough, it is difficult to form the dough, the rice grind is less than 67.5 parts by weight, grind mushroom If the water is mixed in excess of 242.5 parts by weight, the unique flavor of the mushrooms is stronger, the lower the preference.
그리고 상기 기타 첨가제는 소비자의 선호에 따라 첨가량을 조절할 수 있으나, 미량으로 첨가되면, 새송이버섯 분쇄물과 쌀분쇄물의 맛에 영향을 미치지 못 하고, 과다하게 첨가되면, 기타첨가제의 맛이 강해져, 새송이버섯의 향과 맛이 저하되는 문제점이 있다.And the other additives can adjust the amount according to the consumer's preference, but when added in a small amount, it does not affect the taste of Pleurotus pulverized mushroom and rice crushed, if excessively added, the taste of other additives become stronger, There is a problem that the flavor and taste of the mushrooms are lowered.
상기 기타첨가제는 소금, 설탕, 식소다, 고춧가루, 감자전분, 각종 농수산증류수의 추출증류수 또는 분말 등이다. 그 외에 기호에 따라 더 첨가할 수 있다.The other additives include salt, sugar, soda, red pepper powder, potato starch, distilled water or powder of various agricultural distilled water. In addition, it can add further according to a preference.
상기 새송이버섯 분쇄물과 쌀분쇄물 및 기타첨가제를 혼합한 새송이버섯 혼합분쇄물의 혼합은 90℃ 미만에서 10분 미만으로 혼합하면 고르게 혼합되지 않아 면을 제조할 때 끊김 생기고, 120℃를 초과하여 30분 초과하여 혼합하고, 반죽할 경우에는 생산성이 저하된다.The mixture of the Pleurotus eryngii powder and the crushed Pleurotus eryngii powder mixed with rice and other additives is not evenly mixed when mixed at less than 10 minutes at less than 90 ° C., resulting in breakage when producing cotton, and exceeds 30 ° C. When mixing for more than a minute and kneading, productivity falls.
상기 새송이버섯 혼합분쇄물을 반죽한 것으로 면의 굵기를 조정하여 각종 파스타면, 국수면, 소면, 우동면, 칼국수면, 냉면등을 제조할 수 있다.It is possible to prepare various pasta noodles, noodles noodles, noodles noodles, udon noodles, kalguksu noodles, cold noodles, etc. by adjusting the thickness of the noodles by kneading the mixed mushrooms.
상기, 본 발명에 의한 새송이버섯을 포함한 면류 및 그 제조 방법에 있어서 실시예를 통해 보다 상세하게 설명하고자 한다. 하기 실시예는 본 발명을 예시하고 설명하기 위해 제시된 것으로, 본 발명이 이들 실시예로만 한정되는 것으로 이해해서는 안 된다.Above, it will be described in more detail through the embodiment in the noodles and a method for producing the mushrooms according to the present invention. The following examples are provided to illustrate and explain the present invention and should not be construed as limiting the invention thereto.
실시예Example 1 One
새송이버섯을 버섯내 수분함유량이 40%가 되도록 탈수하고, 입도가 160메쉬로 분쇄하고, 4℃의 증류수에서 9분간 세척한 쌀을 입도 180메쉬가 되도록 분쇄한다.Dehydration of Pleurotus eryngii mushrooms to 40% water content in the mushrooms, grinding to 160 mesh in particle size, and grinding rice washed for 9 minutes in distilled water at 4 ° C. to 180 mesh particle size.
상기 쌀과 새송이버섯 분쇄물의 혼합량은 쌀분쇄물이 135g, 새송이버섯 분쇄물 40g, 소금 0.5g, 식소다 0.25g를 혼합하고, 95℃에서 25분간 교반하여 혼합하면 반죽이 되고, 상기 반죽을 제면기에 넣고, 압력 9㎪를 주어 지름 2㎜인 생면을 제조하고, 30㎝의 길이로 자른다.Mixing amount of the rice and crushed mushrooms is mixed with rice powder 135g, crushed mushrooms 40g, 0.5g salt, 0.25g of soda, stirred at 95 ℃ for 25 minutes to form a dough, the dough making machine It was put in to a pressure of 9 kPa to prepare raw noodles having a diameter of 2 mm, and cut to a length of 30 cm.
실시예Example 2 2
새송이버섯을 버섯내 수분함유량이 35%가 되도록 탈수하고, 입도가 160메쉬로 분쇄하고, 4℃의 증류수에서 9분간 세척한 쌀을 입도 170메쉬가 되도록 분쇄한다.Dehydration of Pleurotus eryngii mushroom to moisture content of 35%, pulverized to 160 mesh, and milled for 9 minutes in 4 ℃ of distilled water to mash to 170 mesh.
상기 쌀과 새송이버섯 분쇄물의 혼합량은 쌀분쇄물이 120g, 새송이버섯 분쇄물 40g, 소금 0.25g, 식소다 0.45g를 혼합하고, 95℃에서 25분간 교반하여 혼합하면 반죽이 되고, 상기 반죽을 제면기에 넣고, 압력 9㎪를 주어 지름 2㎜인 생면을 제조하고, 30㎝의 길이로 자른다.Mixing amount of the rice and crushed mushrooms is mixed with 120g of rice crushed powder, 40g of crushed mushrooms, 40g of salt, 0.25g of soda, 0.45g of stirring and mixing at 95 ° C. for 25 minutes to form a dough. It was put in to a pressure of 9 kPa to prepare raw noodles having a diameter of 2 mm, and cut to a length of 30 cm.
실시예Example 3 3
새송이버섯을 버섯내 수분함유량이 30%가 되도록 탈수하고, 입도가 170메쉬로 분쇄하고, 4℃의 증류수에서 9분간 세척한 쌀을 입도 170메쉬가 되도록 분쇄한다.Dehydration of Pleurotus eryngii mushrooms to 30% moisture content in mushrooms, grinding to 170 mesh in particle size, and grinding rice washed for 9 minutes in distilled water at 4 ° C. to 170 mesh particle size.
상기 쌀과 새송이버섯 분쇄물의 혼합량은 쌀분쇄물이 90g, 새송이버섯 분쇄물 40g, 소금 0.5g를 혼합하고, 95℃에서 25분간 교반하여 혼합하면 반죽이 되고, 상기 반죽을 제면기에 넣고, 압력 9㎪를 주어 지름 2㎜인 생면을 제조하고, 30㎝의 길이로 자른다.Mixing amount of the rice and crushed mushrooms is mixed with 90g of rice crushed, 40g of crushed mushrooms, 40g of salt, and stirred for 25 minutes at 95 ℃ mixed into a dough, the dough is put in a noodle maker, pressure 9 생 to give a raw noodles 2㎜ in diameter, cut into 30cm length.
실시예Example 4 4
새송이버섯을 버섯내 수분함유량이 27%가 되도록 탈수하고, 입도가 180메쉬로 분쇄하고, 4℃의 증류수에서 9분간 세척한 쌀을 입도 180메쉬가 되도록 분쇄한다.Dehydration of Pleurotus eryngii mushrooms to 27% moisture content in the mushrooms, crushing to a particle size of 180 mesh, and crushed rice washed for 9 minutes in distilled water of 4 ℃ to a particle size of 180 mesh.
상기 쌀과 새송이버섯 분쇄물의 혼합량은 쌀분쇄물이 80g, 새송이버섯 분쇄물 80g, 소금 0.35g, 식소다 0.35g를 혼합하고, 95℃에서 25분간 교반하여 혼합하면 반죽이 되고, 상기 반죽을 제면기에 넣고, 압력 9㎪를 주어 지름 2㎜인 생면을 제조하고, 30㎝의 길이로 자른다.Mixing amount of the rice and crushed mushrooms is 80g, 80g, crushed mushrooms 80g, 0.35g salt, 0.35g of soda, stirred at 95 ℃ for 25 minutes to form a dough, the dough making machine It was put in to a pressure of 9 kPa to prepare raw noodles having a diameter of 2 mm, and cut to a length of 30 cm.
상기 실시예 1 내지 4의 첨가량은 하기의 표와 같다.The addition amount of the said Examples 1-4 is as Table below.
수분함유량Bird mushrooms
Water content
첨가제Etc
additive
(단위 : g)(Unit: g)
비교예Comparative example 1 One
시중의 도소매점에서 판매하고 있는 국수면(지름 2㎜내외)을 선택한다.We choose noodle noodles (about 2mm in diameter) sold in wholesale and retail store.
시험예Test Example 1 One
본 발명에 따른 새송이버섯을 포함한 면류인 실시예 1 ~ 4에서 제조한 생면과 비교예1의 소면의 물리적 특성은 Rheomete(COMPAC-10II, Sun Scientific)를 사용하여, 경도(hardness), 응집성(cohesiveness), 탄성(springiness), 검성(gumminess)을 측정한다. 측정 조건은 테이블스피드(Table speed) 60㎜/mim, 차트 스피드(Chart speed) 50㎜/sec, 임계직경(Critical dia) 5㎜, 로드 셀(Load cell) 2㎏, 샘플 높이(Sample height) 2㎜, 샘플 폭(Sample width) 40㎜, 스팬길이(Span length) 40㎜로 한다.The physical properties of raw noodles prepared in Examples 1 to 4, which are noodles containing the Pleurotus eryngii according to the present invention, and the noodle of Comparative Example 1 were prepared using Rheomete (COMPAC-10II, Sun Scientific), which were used for hardness and cohesiveness. ), Springiness and gumminess are measured. Measurement conditions are: Table speed 60 mm / mim, Chart speed 50 mm / sec, Critical dia 5 mm, Load cell 2 kg, Sample height 2 Mm, sample width 40 mm, and span length 40 mm.
상기 생면을 30×30×20㎜의 크기로 잘라내어, 시료를 두 번 누를 때 얻어지는 값으로 경도, 응집성, 탄성 및 검성(gumminess)을 측정한다.The raw noodles are cut out to a size of 30 × 30 × 20 mm, and hardness, cohesion, elasticity and gumminess are measured to the values obtained when the sample is pressed twice.
(g/㎠)burglar
(g / cm2)
(g/㎠)Hardness
(g / cm2)
(%)Elasticity
(%)
(%)Cohesion
(%)
(g)Chewiness
(g)
(g/㎠)burglar
(g / cm2)
(g/㎠)Hardness
(g / cm2)
(%)Elasticity
(%)
(%)Cohesion
(%)
(g)Chewiness
(g)
표 2는 조리전 생면의 물성을 나타내고, 표 3은 조리후 생면의 물성을 나타내는 것이고, 본 발명에 따른 제조방법으로 제조한 실시에 1 내지 4가 글루텐을 생성시키지 못 하는 쌀국수임에도 밀가루로 만든 비교예의 소면의 강도, 경도, 탄성도, 응집도, 씹힘성등이 유사한 것을 알 수 있다.Table 2 shows the physical properties of raw noodles before cooking, Table 3 shows the physical properties of raw noodles after cooking, comparison made with flour even though the rice noodles that do not produce 1 to 4-valent gluten in the manufacturing method according to the present invention It can be seen that the strength, hardness, elasticity, cohesion, chewiness, and the like of the noodle are similar.
시험예Test Example 2 2
본 발명에 따른 새송이버섯을 포함한 면류인 실시예 1 ~ 4에서 제조한 생면과 비교예1의 소면의 색도는 색차계(Color spectrophotometer)를 사용하고, 5회 반복하여 측정한 평균값을 Hunter값인 L, a 및 b값으로 표시한다. L은 명도(100=white, 0=black), a는 적색도(- =green, + =redness), b는 황색도(- =blue, + =yellow)를나타낸다.The chromaticity of the raw noodles prepared in Examples 1 to 4, which are noodles containing the Pleurotus eryngii according to the present invention, and the noodle of Comparative Example 1 are measured using a color spectrophotometer, and the average value measured five times is Hunter, L, It is represented by a and b values. L stands for lightness (100 = white, 0 = black), a stands for redness (-= green, + = redness), b stands for yellowness (-= blue, + = yellow).
본 발명에 따른 새송이버섯을 포함한 면류인 실시예 1 ~ 4에서 제조한 생면이 비교예1의 소면보다 어둡고, 황색과 적색을 나타내는 것으로 나타났다.Raw noodles prepared in Examples 1 to 4, which are noodles containing the Pleurotus eryngii according to the present invention, were darker than the carding of Comparative Example 1, and appeared yellow and red.
시험예Test Example 3 3
본 발명에 따른 새송이버섯을 포함한 면류인 실시예 1 ~ 4에서 제조한 생면과 비교예1의 소면의 관능검사는 조리국수에 조미액(삼화국간장과 멸치육수)을 첨가하여 조리한 조리면과 생면을 각각 3번씩 평가한다.The sensory test of the raw noodles prepared in Examples 1 to 4 and the noodles of Comparative Example 1, which are noodles containing the Pleurotus eryngii according to the present invention, were prepared by adding seasoning liquid (soy sauce and anchovy broth) to cooked noodles. Evaluate 3 times each.
상기 조리면의 시료는 생면 500g을 5ℓ의 조미액에 넣고 100℃에서 5분 30초 간 조리하여 10g씩 흰색 용기에 담아 제시한다. 그리고 생면은 3㎝의 길이로 자른 세가닥의 면을 흰색 용기에 담아 1회씩 제시한다.Samples of the cooked noodles are presented in 500 g of raw noodles in 5 L of seasoning solution, cooked at 100 ° C. for 5 minutes and 30 seconds, and put in 10 g white containers. And raw noodles are presented once in a white container of three strands cut into 3cm length.
상기 시료를 채점 시험법으로 평가하고, 색, 향, 맛, 부드러운 정도, 씹힘성 및 전반적 기호도의 6항목으로 시험하였고, 1은 매우 나쁘다, 2는 나쁘다, 3은 보통이다, 4는 좋다, 5는 매우 좋다고 구분한다. 상기 관능검사에 참여자는 10명이고, 이들이 채점한 점수의 평균을 하기 표 5와 같이 나타낸다.The samples were evaluated by scoring test and tested with six items of color, aroma, taste, softness, chewiness and overall acceptability, 1 is very bad, 2 is bad, 3 is normal, 4 is good, 5 is It is very good. Ten participants in the sensory test, the average of the scores they scored are shown in Table 5 below.
정도soft
Degree
시험예Test Example 4 4
본 발명에 따른 새송이버섯을 포함한 면류인 실시예 1과 비교예 1의 성분분석을 하였다. 비교예 1의 성분은 상품의 겉포장지에 적시된 내용이다.The component analysis of Example 1 and Comparative Example 1, which are the noodles including the Pleurotus eryngii according to the present invention, were carried out. The component of the comparative example 1 is content indicated on the outer packaging paper of a product.
상기 표 6의 비교예에서 수분, 회분, 식이섬유는 공시하고 있지 않아서 적시할 수 없었으나, 그외 영양성분을 비교한 결과로 본 발명에 따른 새송이버섯을 포함한 면류인 실시예 1은 비교예에 비해 열량이 낮은 것을 알 수 있다. 그리고 식이섬유가 11.93g/100g이나 포함되어 있어 식품학적 가치가 높아진 것을 알 수 있다.In the comparative example of Table 6, moisture, ash, and dietary fiber could not be timely because they are not disclosed, but as a result of comparing the other nutrients, Example 1, which is the noodles containing the Pleurotus eryngii according to the present invention, was compared with the comparative example. It can be seen that calories are low. And it contains 11.93g / 100g dietary fiber, you can see that the food value is increased.
게다가 실시예 1은 나트륨의 함유량(87.29㎎/100g)도 비교예(293.33㎎/100g)에 비해 1/3밖에 되지 않는다. 또한, 지방은 실시예 1에 함유량(1.15g/100g)이 비교예(1.01g/100g)에 비해 0.14g/100g 많이 포함된 것으로 나타났으나, 포화지방은 오히려 실시예 1이 0.27g/100g 적게 포함된 것으로 나타나, 본 발명에 따른 새송이버섯을 포함한 면류가 기존 제품에 비해 영양학적으로 우수한 것을 알 수 있다.In addition, in Example 1, the sodium content (87.29 mg / 100 g) was also only 1/3 compared to the comparative example (293.33 mg / 100 g). In addition, the fat content of Example 1 (1.15g / 100g) was found to contain 0.14g / 100g more than the comparative example (1.01g / 100g), but the saturated fat of Example 1 is rather 0.27g / 100g It appears that it contains less, it can be seen that the noodles containing the mushrooms according to the present invention is nutritionally superior to the existing product.
Claims (3)
세척한 쌀을 0 내지 5℃의 증류수에서 3 내지 10분 동안 불려서 100 내지 180메쉬로 분쇄하는 단계;
상기 새송이버섯 분쇄물과 쌀분쇄물을, 기타 첨가제가 1중량부일 때, 상기 새송이버섯 분쇄물 42.5 내지 242.5중량부, 쌀분쇄물 67.5 내지 337.5중량부를 혼합하여 새송이버섯 혼합분쇄물을 제조하는 단계;
상기 새송이버섯 혼합분쇄물을 90 내지 120℃에서 10 내지 30분 동안 혼합하여 반죽하고, 이를 5 내지 15㎪로 압축하여 면을 제조하는 단계를 포함한 것을 특징으로 하는 버섯을 함유한 면류 제조방법.Dehydrating the Pleurotus eryngii mushroom to have a water content of 20 to 50%, and grinding into 100 to 180 mesh;
Washing the washed rice in distilled water of 0 to 5 ℃ for 3 to 10 minutes to grind to 100 to 180 mesh;
Preparing the Pleurotus eryngii mushroom mixture by mixing the Pleurotus eryngii powder and rice crushed product, when the other additives are 1 part by weight, 42.5 to 242.5 parts by weight of the Pleurotus eryngii powder and 67.5 to 337.5 parts by weight of rice powder;
The method of preparing a noodles containing mushrooms, comprising the step of mixing the mushroom mixture crushed mushrooms for 10 to 30 minutes at 90 to 120 ℃, and compressing it to 5 to 15㎪.
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