KR100615604B1 - Processed foodstuffs made of mushroom and ginseng steamed red - Google Patents

Abstract

Recently, a variety of functional foods such as healthy nutrition, weight control, menopausal elderly health, examinee health, skin care, patient health, baby food is being developed.

The present invention relates to a mushroom processed food made by absorbing the unique taste of red ginseng that cannot be felt in the mushrooms by combining the red ginseng extract after drying the mushrooms to be easy to eat, and more specifically, each of the mushrooms and red ginsengs By combining the feature points harmoniously, you can enjoy the taste and aroma of red ginseng that can't be felt at all by mushrooms, and enjoy the soft and chewy mushroom taste that can't be felt only by red ginseng. It relates to a mushroom processed food using mushrooms and red ginseng to allow the ingredients to be harmoniously ingested.

The mushroom processed food of the present invention is made of mushrooms in the form of essential amino acids, vitamins such as vitamins B2 and D, nutritional minerals such as potassium and phosphorus, mushroom slices, yokan form, bar form, traditional Korean form and jelly form, It can be commercialized by various modifications in the form of candy, etc., and has the feature of easily ingesting various nutrients.

Mushrooms, red ginseng, processed foods, slices, yokan, jerry.

Description

Processed foodstuffs made of mushroom and ginseng steamed red}

In the recent well-being age, various healthy nutrition, weight control, menopausal control, elderly health food, examinee health nutrition, skin care, patient food, baby food, etc., many functional foods have been developed and preferred.

The present application relates to a mushroom processed food made by absorbing the unique flavor of red ginseng that can not be felt in the mushroom by combining the red ginseng extract components after cutting the mushroom to dry to eat easily.

As a food, mushrooms are widely used by everyone because of their unique aroma, taste and nutritional value. The composition of edible mushrooms is 70 to 95% of water and 5 to 30% of organic and inorganic ingredients.

Types of edible mushrooms include thirsty, white-necked, white mushrooms, mushrooms, oyster mushrooms, persimmons, fresh mushrooms, pine mushrooms, shiitake, elk, sesame mushrooms, taste mushrooms, scale mushrooms, pear mushrooms, and kiwi mushrooms. Edible mushrooms are oysters, tops, shiitake, bird oysters, willow, mushrooms, photobellars, and barbarian mushrooms.

Cultivation methods vary slightly depending on the type of mushroom, but the methodology is mainly made of wood cultivation, fungus cultivation, box cultivation, bag cultivation (pot cultivation), and bottle cultivation.

Mushrooms belong to higher fungi, live by decomposing various organic matters, take a big part in the circulation of the ecosystem and clean the environment, and have been considered as special foods since ancient times. Among them, mushroom is a delicious and nutritious food, and it is required to develop a new mushroom processed product by harmonizing the industrial and agricultural technology of the mushroom.

As for the nutritional value of mushrooms, protein accounts for 30-50% of dried mushrooms, and it shows various pharmacological effects in addition to the nutritional value. The consumption of mushrooms continues to increase due to these preferences. The contents of artificially grown mushrooms show crude protein, carbohydrates, and crude fiber. It is known for its high value as a food with no side effects even if it is eaten every day because of its high component of ash and low fat.

The nutritional sources of mushrooms are essential amino acids, vitamins and minerals, high in potassium and phosphorus in minerals, and 32 to 48g of essential amino acids in protein, and many vitamins and enzymes such as vitamins B₂ and D are present. It is recognized as a food and as an alkaline food no less than ordinary vegetables.

In addition, it has been found that ginseng contains a number of active ingredients in addition to saponin components, and red ginseng contains polyacetylene and acid polysaccharides that inhibit cancer cell proliferation and antitumor activity, as well as essential oils and phytosterols. phytosterol), phenolic compounds, proteins, peptides, alkaloids, amino acids, nucleic acids, vitamins, lignin, minerals, etc. It is known that ginsenoside Rg1 is effective in heart disease. .

The present application harmoniously combines the respective characteristic points of the mushrooms and red ginseng to obtain the taste and aroma of red ginseng that can not be felt at all only by the mushrooms, and at the same time can enjoy a soft and chewy mushroom taste that can not be felt only by the red ginseng, and also the mushroom itself It is to provide mushroom processed foods using mushrooms and red ginseng that can be ingested with various nutritional ingredients and nutritional ingredients that red ginseng has.

It is an object of the present invention to avoid that the conventional mushrooms are limited to the edible method of artificially or naturally grown and simply cooked and eaten, and the essential amino acids possessed by mushrooms, vitamins such as vitamins B2 and D, nutritional minerals such as potassium and phosphorus By developing new processed foods using the nutrient source mushrooms as a raw material, various health nutrition, weight control, patient diet, menopausal control, elderly health, examinee health nutrition, skin In addition to beauty foods and baby foods, hikers climbing high mountains, office workers suffering from overwork and stress, and athletes who need to challenge the limits of physical strength can easily eat the ground foods of our company anytime and anywhere to fill the necessary nutrients. To develop and provide mushroom processed foods with functional foods with red ginseng flavor It is.

The present application for achieving the above object in providing a mushroom processed food using mushrooms and red ginseng, the new red ginseng in the mushroom by infiltrating the dried mushrooms taste, aroma, and ingredients that could not be felt at all as a conventional mushroom It aims to provide mushroom processed foods using mushrooms and red ginseng to make it taste and smell.

The above-mentioned mushroom processed foods aim to provide new sources of income for mushroom-cultivated farmers and to promote the consumption of mushrooms, and to provide mushroom processed foods so that they can taste and feel many nutrients in mushrooms and various nutrients in red ginseng at the same time.

The mushroom processed food of the present invention is cut to dry the mushrooms to eat, dried, and then mixed with red ginseng concentrate obtained through the usual process in a double pot and the additives (buckwheat, oligosaccharide, glucose, fructose), and then taken out of the mushrooms, and then taken out at room temperature. Or it is characterized in that it is provided by drying at low temperature.

To explain more specifically, the above processed mushroom food is prepared by cutting 1 ~ 2 ㎝ to eat raw mushrooms and drying them in a natural state of 25 ~ 40 degrees to prevent destruction of various nutrients in mushrooms. In addition, red ginseng concentrate obtained through the usual process and the additives shown in Table 1 are mixed in a double pot, mixed with the prepared preliminary mushrooms, and matured in a water bath to provide various flavors and aromas of red ginseng that cannot be felt in the mushrooms. You can get processed mushrooms that can enjoy the soft and chewy mushroom taste that you can not feel at the same time, and also characterized by the intake of the various nutrients contained in the mushroom itself.

Table 1 Mushrooms and Additives (%)

   division Add water system Red ginseng concentrate Honey Wheat oligosaccharide Fructose glucose Mushroom 100 One 30 30 29 10 200 5 30 30 25 10 200

Looking at the process of manufacturing mushroom processed food using mushrooms and red ginseng,

① As a raw material preparation step, raw mushrooms are cut to 1 ~ 2 ㎝ and then cooled slowly or hot-air dried in the natural state of 25-40 ℃ to prepare the preliminary materials so that various nutrients in the mushrooms are not destroyed. If it can be added directly to the site, it can be used by cutting the mushroom directly without drying process.

② Put the additives listed in Table 1 above in a ratio of weight ratio in a container equipped with a double jacket so that various nutrient sources are not destroyed, and then add 100 parts by weight of the cut mushroom prepared as a preliminary ingredient to obtain mushroom processed foods to obtain mushroom processed foods. There will be a process of drying, packing and shipping.

Looking at the manufacturing method of the above step by step,

1. Cut the prepared raw mushrooms to 1 ~ 2 cm to eat.

2. Slowly cool in natural condition of 25 ~ 40 ℃ or dry for 8 hours in hot air drying.

3. Put red ginseng concentrate, 1-5 parts by weight of red ginseng extract, 30 parts by weight of beeswax (honey), 30 parts by weight of oligosaccharide, 29-25 parts by weight fructose and 10 parts by weight of glucose and mix well.

4. Add 100 parts by weight of the dried mushrooms.

5. Heat and boil for 6 ~ 7 hours on low heat. After 1 hour, drain and dehydrate.

6. Dehydrated mushrooms should be dried for 24 to 30 hours at a temperature of 1 ~ 10 ℃ to allow the taste, aroma and ingredients of red ginseng to fully penetrate. (Or may be dried for 3-6 hours at a temperature of 50-60 ° C. after dehydration).

7. Packed for long-term preservation and portability, snacking for children, healthy food for all ages and easy to eat.

The red ginseng extract used in this application was 4 ~ 6 years old ginseng and 5-10cm (including trunk and small roots). The red ginseng extract was added 10 times of purified water to the amount of red ginseng and extracted three times at 90 ± 5 ℃ for 8 hours. After separation, the supernatant was concentrated under reduced pressure (water content 30.0%) at 50-60 ° C. to obtain X.

Red ginseng extract used herein is intended to use red ginseng extract containing about 60 ~ 80mg / g saponin, about 50 ~ 70% by weight of red ginseng, saponin content of less than 60mg / g and content of red ginseng solid 50 weight Less than% can not expect the inherent effect of the red ginseng known to have a variety of cancer, adult disease prevention effect and also can not expect the proper taste of red ginseng.

And if the content of saponin exceeds 80mg / g and the content of red ginseng solid component exceeds 70% by weight, it can give a strong red ginseng flavor, but the manufacturing cost is too high, too hard.

The mushroom processed foods of the present invention is a high functional food with excellent merchandise as it is easy to carry and store as well as easy to carry and store due to the rich nutritional source of mushrooms and ginseng. Formula, menopausal elderly health food, examinee reproduction, reproduction, skin care, patient food, baby food, etc. may be used in the embodiment of the present application, but only the contents of processing the processed mushroom food, but the technical idea of the present application is the mushroom slice form, It can be obvious that it can be applied to a natural technical concept to those skilled in the art that it can be commercialized by changing it in the form of yokan, bar, traditional Korean and jerry, and candy.

Example [Mushroom Slice Preparation Example]

To provide mushroom slices, raw mushrooms are cut and stored in a size of 1 to 2 cm and stored in steamed double pots with 2 parts by weight of red ginseng concentrate, 30 parts by weight of honey (30 g), 30 parts by weight of oligosaccharide, 28 parts by weight of fructose, Add 10 parts by weight of glucose, mix well, add 100 parts by weight of the cut mushroom slices, heat it over a low heat of 90 ± 5 ° C. for 6 hours, boil it, deliver it after 1 hour, dehydrate, and dehydrate the mushrooms. The mixture was dried for 24 hours at a temperature of 1 to 5 ° C. to sufficiently infiltrate the taste, aroma and ingredients.

The mushroom slices were packed in units of 20 grams to make 100 samples, and 20 randomly selected middle and high school students in Buyeo-gun were divided into two mushroom slices. A survey was conducted to give a score based on a perfect score, and the following analysis results were obtained.

Survey Content

1. What is the raw material of the slices in the bag?

  ① Red ginseng slices in taste, aroma and chewy texture (..dot / 100)

  ② Mushrooms in taste, aroma and chewy texture (..point / 100)

  ③ Red ginseng flavored with mushroom flavor (../100)

2. What was the taste and aroma?

  ① The taste is very good (.. point / 100)

  ② The fragrance is very good. (.. dot / 100)

  ③ Nutritional value seems to be high (.. point / 100)

3. Please write down the slice in the bag if you feel it after tasting. Also, please write down your opinion in the space below.

  (Value: KRW)

The numerical result of dividing the answer to the question by 20 for each individual score is 20

① resulted in ① 92/100/100, ② 25/100, ③ 68/100,

2, ① 98 points / 100 points, ② 96/100, ③ 88/100,

As for the question 3, the taste and fragrance are good with ginseng slices, and it is very good as a snack. It was not too sweet and tastes good. The good rating was the mainstream, and the price of the slice was 12 for 100 won answers, 5 for 200 won, and 3 for 50 won.

By preparing the mushroom processed food using mushrooms and red ginseng in the present invention as described above, the taste, aroma, and nutritional ingredients of red ginseng are obtained by immersing them in the mushrooms, and thus the mushrooms themselves have the taste, aroma, and nutrients. You can feel the nutritional ingredients, soft taste and chewy taste together to provide the nutritional effect, and develop the mushroom as a functional food to increase the income of mushroom growers and contribute to the promotion of the consumption of nutritious mushrooms. Can be.

In addition, the mushroom processed foods of the present invention can contribute to the recovery of fatigue and health due to the rich nutrients of mushrooms and ginseng, as well as easy to carry and store as well as easy to eat as a high functional food with excellent marketability. It may be used as a control diet, menopausal elderly health food, examination reproduction, reproduction, skin care, patient food, weaning food, etc. In the present embodiment, only the contents of processing the mushroom processed food, but the technical concept of the present application It will be obvious that it can be a natural technical concept for those skilled in the art that the product can be commercialized by being modified in the form of a bar, a traditional Korean form, a jerry form, and a candy form.

Claims (3)

In processed foods using mushrooms and red ginseng, which are provided to harmonize various flavors and flavors of red ginseng contained in mushrooms, Flavor of red ginseng, which is provided by mixing 1,5 parts by weight of red ginseng concentrate with 100 parts by weight of raw mushrooms or chopped dried mushrooms and other additives, followed by boiling water, ripening and drying at low temperature. Mushroom processed food with aroma. delete In the mushroom processed food manufacturing method using mushrooms and red ginseng in order to harmoniously ingest the various nutritional ingredients contained in the mushroom itself and the nutrition, taste and aroma of red ginseng, 100 parts by weight of raw mushrooms or chopped dried mushrooms and 1 to 5 parts by weight of red ginseng concentrate obtained by the usual procedure, 30 parts by weight of honey wheat, 30 parts by weight of oligosaccharides, 29 to 25 parts by weight of fructose, and 10 parts by weight of glucose Put together and boiled and boiled and aged to produce a processed food using mushrooms and red ginseng, characterized in that to have the taste and aroma of red ginseng.