KR100336533B1 - Mushroom powder and the manufacturing method thereof - Google Patents
Mushroom powder and the manufacturing method thereof Download PDFInfo
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- KR100336533B1 KR100336533B1 KR1019990057349A KR19990057349A KR100336533B1 KR 100336533 B1 KR100336533 B1 KR 100336533B1 KR 1019990057349 A KR1019990057349 A KR 1019990057349A KR 19990057349 A KR19990057349 A KR 19990057349A KR 100336533 B1 KR100336533 B1 KR 100336533B1
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 72
- 239000000843 powder Substances 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 24
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910052742 iron Inorganic materials 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 240000007440 Agaricus campestris Species 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 239000000835 fiber Substances 0.000 abstract description 5
- 238000000227 grinding Methods 0.000 abstract description 4
- 235000001715 Lentinula edodes Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000009313 farming Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000001294 propane Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
본 발명은 버섯의 분쇄 방법에 관한 것으로서, 보다 상세하게는 버섯을 간편하게 복용할 수 있도록 분말화 하되 분쇄가 어려우므로 영양소가 파괴되지 않도록 온도와 시간을 선택하여 건조하고 볶아서 분쇄하는 방법에 관한 것이다.The present invention relates to a method of grinding mushrooms, and more particularly, to a powder that can be easily taken mushrooms, but more difficult to grind, to a method of drying and roasting by selecting temperature and time so that nutrients are not destroyed.
버섯 중에서 표고버섯과 같이 대가 섬유질이 많고 질기며 단단한 경우에는 분쇄가 어렵기 때문에 일단 열처리를 하여야 한다. 따라서 수확한 버섯을 버섯 잎과 버섯 대로 분리하여 깨끗한 물에서 3분 정도 씻은 후 곧바로 건조기에 넣고 표고버섯 잎의 경우 35℃에서 2시간, 45℃에서 6시간, 50℃에서 3시간, 55℃에서 3시간, 60℃에서 2시간으로 건조시킨 후 철판에서 볶는데 철판온도 65℃에서 10분, 84℃에서 10분, 110℃에서 10분, 125℃에서 10분, 141℃에서 10분, 148℃에서 5분 정도로 볶으며, 표고버섯 대의 경우 35℃에서 3시간, 45℃에서 7시간, 50℃에서 3시간, 55℃에서 2시간, 60℃에서 1시간으로 건조시킨 후 철판에서 볶는데 철판온도 41℃에서 10분, 60℃에서 10분, 72℃에서 10분, 81℃에서 10분, 103℃에서 10분, 114℃에서 5분 정도로 볶아, 버섯 잎은 햄머밀(Hammer Mill)로 분쇄하고 버섯 대는 단단하므로 압축기에서 압축하여 5mm정도로 부서뜨린 후 다시 상기 1차 볶는 조건으로 볶아서 햄머밀(Hammer Mill)로 분쇄하는 것을 특징으로 하는 버섯분말 및 그 제조방법에 관한 것이다.Among the mushrooms, such as shiitake mushrooms, if the fiber is large, tough, and hard, it must be heat-treated because it is difficult to grind. Therefore, the harvested mushrooms are separated into mushroom leaves and mushrooms, washed for 3 minutes in clean water, and then immediately put into a dryer. For shiitake leaves, 2 hours at 35 ℃, 6 hours at 45 ℃, 3 hours at 50 ℃, and 55 ℃ 3 hours, dried at 60 ° C for 2 hours and roasted on an iron plate. Iron plate temperature 10 minutes at 65 ° C, 10 minutes at 84 ° C, 10 minutes at 110 ° C, 10 minutes at 125 ° C, 10 minutes at 141 ° C, 148 ° C. Roast about 5 minutes in the case of shiitake mushroom, 3 hours at 35 ℃, 7 hours at 45 ℃, 3 hours at 50 ℃, 2 hours at 55 ℃, 1 hour at 60 ℃ and then roasted on an iron plate 10 minutes at 41 ° C., 10 minutes at 60 ° C., 10 minutes at 72 ° C., 10 minutes at 81 ° C., 10 minutes at 103 ° C., 5 minutes at 114 ° C., mushroom leaves are ground with a hammer mill. The mushroom stand is hard, so it is compressed in a compressor and crushed to about 5mm and then roasted again under the conditions of the first roasting. It relates to a mushroom powder and a method for producing the same, characterized in that the grinding to mill.
Description
본 발명은 버섯분말의 제조방법에 관한 것으로서, 보다 상세하게는 버섯을 간편하게 복용할 수 있도록 분말화 하되 분쇄가 어려우므로 영양소가 파괴되지 않도록 온도와 시간을 선택하여 건조하고 볶아서 물에 타서 마시기에 좋은 상태로 분쇄하는 방법에 관한 것이다.The present invention relates to a method for producing a mushroom powder, and more particularly, powdered so that the mushroom can be easily taken, but it is difficult to grind, so that temperature and time are selected so that nutrients are not destroyed, dried and roasted, which is good to drink in water. It is related with the method of grind | pulverizing in a state.
일반적으로 식품으로 쓰이는 버섯에는 탄수화물, 아미노산, 지방산, 핵산, 비타민, 그리고 미네랄 등의 성분이 있는 것으로 밝혀졌으며('버섯 영농과 삶' 1998년 11월호 138페이지), 항암, 항바이러스, 면역증강 및 혈중 콜레스테롤 강하효과 등이 있는 것으로 밝혀져 진미, 고 영양, 그리고 약용 등의 건강식품으로 쓰이고 있다.('버섯 영농과 삶' 1998년 11월호 139페이지)Commonly used mushrooms have been found to contain carbohydrates, amino acids, fatty acids, nucleic acids, vitamins, and minerals ('Mushroom Farming and Life', November 1998, page 138). It has been found to have a blood cholesterol-lowering effect and is used for health foods such as delicacy, high nutrition, and medicinal use ('Mushroom Farming and Life', November 1998, page 139).
이러한 버섯의 섭취 방법에는 일반적으로 다른 음식과 함께 조리하여 섭취하는 음식으로서의 섭취 방법이 대부분이며 한약재로 쓰여 한약과 함께 다려 복용하는 방법, 버섯을 건조하여 분쇄한 후 차로 다려 장시간 보관하며 마시는 방법 등이 사용되고 있으나 이는 섭취방법이 번거로워 불편하였다.Ingestion of these mushrooms is generally ingested as a food that is cooked and ingested together with other foods, and used as a herbal medicine and ironed together with Chinese medicine, dried mushrooms, dried, crushed and stored for a long time. It is used, but it was inconvenient because of the cumbersome intake method.
이러한 문제점을 해결하기 위하여 인삼이나 쑥 분말 등과 같이 잘게 분쇄하여 휴대하면서도 간단하게 물에 타서 마시는 방법을 이용하면 편리하나 이 경우 120메쉬 이상으로 분쇄하여야 하고 먹기에 좋도록 하기 위해서는 150메쉬 이상으로 분쇄하여야 한다. 그러나 대부분의 버섯은 수분함량이 많고 버섯 대에 섬유질이 많아 질기고 단단한 이유로 분쇄가 잘 안되며 표고버섯의 경우에는 버섯 잎은 100메쉬 버섯 대는 90메쉬 정도로밖에 분쇄가 되지 아니하여 이전까지 120메쉬 이상으로 분말화된 버섯이 시중에 유통된 적은 없었다. 따라서 영양소가 많은 버섯을 분말화 하여 간단히 섭취할 수 없는 실정이다.In order to solve this problem, it is convenient to use it by simply crushing finely, such as ginseng or wormwood powder, and drinking it in water, but in this case, it should be crushed to 120 mesh or more, and pulverized to 150 mesh or more for good eating. do. However, most mushrooms have a lot of moisture and fiber in the mushroom stand, so it is hard to grind because of the toughness. For shiitake mushrooms, the mushroom leaves are crushed only about 100 mesh to 90 mesh. Powdered mushrooms have never been on the market. Therefore, nutrient-rich mushrooms can not be easily ingested by powdering.
이러한 문제점을 해소하여 고영양, 고단백 식품인 버섯을 본래의 영양소가 파괴되지 않도록 하면서 160메쉬 이상으로 분쇄함으로써 인삼이나 쑥 분말 등과 같이 물에 타서 마실 수 있도록 하여 간단한 방법으로 버섯을 섭취할 수 있도록 하는데 본 발명의 목적이 있다.By eliminating these problems, the mushrooms, which are high nutrition and high protein foods, are crushed to 160 mesh or more while preventing the original nutrients from being destroyed. There is an object of the present invention.
버섯을 건조과정만 거쳐 분쇄할 경우에는 수분 함량이 많고 버섯 대에 섬유질이 많아 질긴 버섯의 특성 때문에 분쇄가 잘 안되므로 본 발명에서는 버섯을 건조하고 볶되 열처리 과정에서 버섯 본래의 영양소가 파괴되지 않도록 낮은 온도와 시간을 선택해서 건조하고 볶아낸 후 이를 햄머밀로 분쇄하며, 특히 질기고 단단한 비섯대는 1차로 볶아 5mm 크기로 부서뜨리고 다시 볶아 햄머밀(Hammer Mill)로 분쇄하여 160메쉬 이상으로 분쇄된 버섯분말을 제공하는 것에 본 발명의 특징이 있다.When the mushrooms are pulverized only by drying, the mushrooms are not easily pulverized due to the nature of the mushrooms, which have a high moisture content and a high fiber content. Therefore, in the present invention, the mushrooms are dried and roasted at low temperature so that the original nutrients of the mushrooms are not destroyed during the heat treatment. Select and time to dry, roast and pulverize it with a hammer mill. Especially, chewy, hard-boiled mushrooms are roasted first, crushed into 5mm size, and fry again by crushing with a hammer mill. It is a feature of the present invention to provide.
버섯의 대는 잎보다 질기기 때문에 따로 볶아야 하므로 버섯 잎과 버섯 대를 분리하고 깨끗한 버섯분말을 만들기 위하여 버섯을 깨끗한 물에 씻어야 하는데 버섯은 물을 잘 흡수하고 물에 오래두면 색과 향이 변하며 영양소가 파괴되기 때문에 물로 3분 정도 세척 후 건져내어 곧바로 건조기에서 건조시킨다.Since the mushroom stand is tougher than the leaves, it must be roasted separately. Therefore, to separate the mushroom leaves and the mushroom stand and wash the mushrooms in clean water to make a clean mushroom powder, the mushroom absorbs water well and changes color and aroma when it is left in water for a long time. After washing for 3 minutes with water, take it out and dry it immediately in a drier.
◎ 건조 조건에 따른 버섯의 품질 실험◎ Quality test of mushrooms by drying conditions
표고버섯을 대상으로 실험을 실시한 결과 건조 온도와 시간은 버섯 잎의 경우 35℃에서 2시간, 45℃에서 6시간, 50℃에서 3시간, 55℃에서 3시간, 60℃에서 2시간 건조한 5번 시험구가 양호하였고, 버섯 대의 경우 35℃에서 3시간, 45℃에서 7시간, 50℃에서 3시간, 55℃에서 2시간, 60℃에서 1시간의 5번 시험구가 양호한 것으로 나타났다.As a result of experiments on shiitake mushrooms, the drying temperature and time were 5 hours for mushroom leaves at 2 hours at 35 ℃, 6 hours at 45 ℃, 3 hours at 50 ℃, 3 hours at 55 ℃ and 2 hours at 60 ℃. The test zone was good, and 5 times of the mushroom stand was good at 3 hours at 35 ° C, 7 hours at 45 ° C, 3 hours at 50 ° C, 2 hours at 55 ° C, and 1 hour at 60 ° C.
◎ 볶는 조건에 따른 버섯의 품질 실험◎ Quality test of mushrooms according to roasting conditions
상기와 같이 건조만 시켜 분쇄할 경우에는 버섯 잎과 버섯 대가 분쇄가 잘 안되기 때문에 본 발명에서는 버섯의 수분함량을 줄이고 버섯을 살짝 익혀 맛을 좋게 할 목적으로 각각 상기 5번 시험구의 상태로 건조된 버섯을 볶는 방법을 이용하기로 하였으며 그 결과 수분 함량을 낮추고 더 미세하게 분쇄할 수 있었다.In the present invention, the mushroom leaves and mushroom stand are not easily crushed when pulverized by drying as described above. In the present invention, the mushrooms are dried in the state of Test No. 5 for the purpose of reducing the moisture content of the mushrooms and slightly ripening the mushrooms to improve the taste. It was decided to use the roasting method, and as a result, it was possible to lower the moisture content and grind finer.
철판온도가 상승하는 과정에서 표고버섯을 넣고 철판 가장자리에서 3cm 거리의 안쪽 지점에 온도계를 설치(철판온도를 측정하는 온도계의 특성상 철판에 구멍을 뚫어야 하기 때문에 철판 중앙의 온도는 측정하지 못하고 철판의 가장자리 온도를 측정하였으며, 철판의 직경은 80cm이고 볶을 때 프로판가스의 불꽃이 철판 중심으로부터 ⅔까지 닿을 수 있게 함)하여 실험을 실시한 결과 볶는 온도와 시간의 비는 표고버섯 잎은 65℃에서 10분, 84℃에서 10분, 110℃에서 10분, 125℃에서 10분, 141℃에서 10분, 148℃에서 5분 정도로 볶는 4번 시험구가 표고버섯 대는 41℃에서 10분, 60℃에서 10분, 72℃에서 10분, 81℃에서 10분, 103℃에서 10분 114℃에서 5분 정도로 볶는 5번 시험구가 가장 적합한 것으로 나타났다.Put the shiitake mushroom in the process of rising iron plate temperature and install a thermometer at the inner point of 3cm distance from the edge of the iron plate. (The temperature of the iron plate cannot be measured because the temperature of the iron plate must be drilled due to the nature of the thermometer that measures the iron plate temperature. The temperature was measured, and the diameter of the iron plate is 80cm, and when roasting, the flame of propane gas can reach from the center of the iron plate). Shiitake is 10 minutes at 41 ℃, 10 minutes at 60 ℃, 10 minutes at 84 ℃, 10 minutes at 110 ℃, 10 minutes at 125 ℃, 10 minutes at 141 ℃, 5 minutes at 148 ℃ The test No. 5, which was roasted for 10 minutes at 72 ° C., 10 minutes at 81 ° C., 10 minutes at 103 ° C., and 5 minutes at 114 ° C., was most suitable.
상기와 같이 볶는 과정을 통하여 수분 함량을 낮추고 분쇄가능 메쉬를 높여 표고버섯 잎은 160메쉬 이상, 표고버섯 대는 140메쉬 까지 분쇄가 가능하였으며 그 과정에서 표고버섯 대는 표고버섯 잎과 같은 온도와 시간으로 볶을 경우 탄다는 결론에 도달하였다. 상기 단계를 통하여 표고버섯 잎은 160메쉬 이상으로 분쇄가 가능하였지만 표고버섯 대는 140메쉬까지 밖에 분쇄가 되지 않아 상기 5번 시험구의 조건으로 1차 볶은 표고버섯 대를 다시 2차 볶았다. 그러나 표고버섯 대 내부로 열이 잘 전달되지 않아 외부만 타는 현상이 발생하였고 이에 본 발명에서는 상기 5번시험구의 조건으로 1차 볶은 표고버섯 대가 단단한 성질을 이용해 압축기로 압축하여 5mm정도 크기로 부서뜨린 후 다시 볶았는데 그 볶는 온도가 상기 1차 볶는 조건으로 볶았을 때가 가장 적합하였으며 그 결과 버섯 대가 타지 않은 수분함량 5.4%의 표고버섯 대를 얻을 수 있었고 이것을 햄머밀(Hammer Mill)로 분쇄한 결과 160메쉬 이상으로 분쇄가 가능하였다.Through the roasting process, the water content is lowered and the crushable mesh is increased to make the shiitake mushroom leaves more than 160 mesh and the shiitake mushroom stand up to 140 mesh. In the process, the shiitake mushroom stand is roasted at the same temperature and time as the shiitake mushroom leaf. In case of burnt, the conclusion was reached. Shiitake mushroom leaves through the above step can be crushed to 160 mesh or more, but the shiitake mushroom stand is not crushed up to 140 mesh only, the first roasted shiitake mushroom stir-fry again under the conditions of the fifth test zone. However, since the heat was not transferred to the inside of the shiitake mushroom well, only the external burning occurred. Therefore, in the present invention, the primary roasted shiitake mushroom mushroom was compressed to a size of about 5 mm by compression using a hard property under the conditions of the fifth test zone. After roasting again, the roasting temperature was most suitable when roasted under the above-mentioned first roasting conditions. As a result, mushroom mushrooms with 5.4% of moisture content were obtained, which were pulverized with a hammer mill. Grinding beyond the mesh was possible.
상기 실험에서는 표고버섯을 대상으로 실험을 실시하였으나 버섯은 일반적으로 버섯 잎보다 버섯 대가 섬유질로 인하여 질기고 단단하므로 표고버섯 외의 버섯에도 적용할 수 있다.In the above experiment, the experiment was conducted on shiitake mushrooms, but mushrooms are generally tougher and harder due to mushroom fiber than mushroom leaves, so they can be applied to mushrooms other than shiitake mushrooms.
이상에서와 같이 본 발명에 의하면 수분 함량이 많고 섬유질이 많아 질겨 분쇄가 어려운 버섯 대와 버섯 잎을 분리하여 열처리 후 분쇄하되 색, 향, 맛이 열처리(건조, 볶음) 과정에서 변하지 않는 가급적 낮은 온도와 시간을 선택하여 버섯 본래의 영양소가 유지되도록 하였으며, 적정 온도에서 건조시킨 후 1차로 볶아 수분함량을 낮추고 분쇄가능 메쉬를 높여 표고버섯의 경우 버섯 잎은 160메쉬 이상, 버섯 대는 140메쉬 까지 분쇄가 가능하였고 1차 볶은 버섯 대를 5mm정도 크기로 부서뜨린 후 다시 2차로 볶아 160메쉬 이상으로 분쇄가 가능하여 물에 잘 녹고 먹기에 좋은 버섯 분말을 얻을 수 있으므로 고단백 고영양 식품인 버섯을 차나 한약처럼 다려 마시지 않고도 인스턴트 식품화하여 버섯 본래의 영양소를 유지하면서 분말을 물에 타서 마시는 등으로 간편하게 섭취할 수 있다As described above, according to the present invention, the mushrooms and the leaves of the mushrooms are hard to be crushed due to the high moisture content and the fiber content, so that the powders are pulverized after the heat treatment, but the color, the aroma, and the taste do not change during the heat treatment (drying and roasting). The original nutrients of the mushrooms were maintained by selecting the and time, and after drying at the proper temperature, the first roasting was performed to lower the water content and increase the crushable mesh, so that the shiitake mushrooms were crushed to 160 mesh or more and the mushroom stand to 140 mesh. It was possible to crush the primary roasted mushroom stand to about 5mm size and fry it again to the second stage, so it can be crushed to 160 mesh or more, so that it can be soluble in water and obtain a good mushroom powder to eat. Instant food without ironing, while maintaining the original nutrients of mushrooms while drinking powder in water, etc. It can be easily ingested
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