PREPARATION METHOD OF SALT TRAPPED IN MUSHROON MYCELIUM CELL WALL AND NOODLE CONTAINING THE SAME

摘要

PURPOSE: A preparing method of salt trapped in mushroom mycelium cell wall and a noodle containing the same are provided to reduce an intake amount of salt by maintaining a salty taste for long time and to prevent unpleasantness. CONSTITUTION: A preparing method of salt trapped in mushroom mycelium cell wall comprises a step of mixing liquid-cultivated mushroom mycelium and water and ultrasonic treating the same; a step of separating the mushroom mycelium cell wall by filtering the treated mixture; a step of collecting sodium chloride in the mushroom mycelium cell wall by mixing sodium chloride aqueous solution and the mushroom mycelium cell wall for 10-60 minutes; a step of freezing and drying the collected sodium chloride-mushroom mycelium cell wall and powderizing the collected sodium chloride-mushroom mycelium cell wall. The liquid-cultivated mushroom mycelium is manufactured by inoculating mushroom mycelium source in a PDMS badge by 0.1-5% (v/v) and cultivating the inoculated badge in a bioreactor at 25-30°C, a ventilation rate of 0.5-10 v/v/m, and a stirring rate of 250-350 rpm. The ultrasonic treatment is conducted for 30-90 minutes. The cultivation in the bioreactor is conducted for 4-7 days. The mushroom is one or more selected from Lentinus edodes, Pleurotus ostreatus, and Tricholoma matsutake. Noodles are manufactured by adding 0.5-2 parts by weight of the salt trapped in mushroom mycelium cell wall into 100.0 parts by weight of noodle paste and making the noodles from the same.