KR100616309B1 - A method for preparing mushroom paste pickles and mushroom paste pickles obtained therefrom - Google Patents

Abstract

A method for preparing mushroom pickles, mainly of mushrooms and red pepper paste, and mushroom pickles obtained by the above method. According to the method of the present invention, a new mushroom product is provided that can be stored for a long time without the conventional monotonous drying method, is easy to move and carry, and has a good taste.

Mushroom, Pickles, Gochujang, Mushroom Pickles

Description

Method for producing mushroom pickles and mushroom pickles obtained by the same {A METHOD FOR PREPARING MUSHROOM PASTE PICKLES AND MUSHROOM PASTE PICKLES OBTAINED THEREFROM}

The present invention relates to a method for producing a processed food comprising mushrooms and red pepper paste as main ingredients, and a food obtained therefrom. More specifically, the present invention is a method for producing a mushroom pickles made from various mushrooms such as shiitake mushrooms, oyster mushrooms, enoki mushrooms, matsutake mushrooms, matsutake mushrooms, sakura mushrooms, matsutake mushrooms, chestnut mushrooms, and mushrooms It relates to the obtained mushroom pickles.

Mushrooms have been widely used as a variety of cooking ingredients and health foods since ancient times, but have been problematic in terms of storage properties because they are easily damaged and fall off. Therefore, for long-term preservation, the mushrooms were mostly dried and used, but in this case, the unique flavor of the mushrooms caused by drying or re-soaked in water during cooking should not be troublesome as well as loss of various water-soluble nutrients. There was a problem that could not be avoided.

On the other hand, in order to store various vegetables with poor shelf life for a long time in Korea, a form of food called pickled pickled vegetables in salt or soy sauce has been developed. That is, in Korea, since the temperature difference is severe depending on the season, production and supply and demand are limited, so it is stored in season for the occasional supply of vegetables so that it can be eaten even when it is not in season. Pickles are easily eaten for long periods of time and can be easily eaten. Such pickles are generally made by soaking vegetables in soy sauce or salt and by incorporating red pepper paste or miso. The main ingredients of pickles are garlic, sesame leaves, melons, radishes, garlic seeds, cucumbers, red pepper leaves, eggplants, and deodeok. In recent years, the main ingredients such as papaya and plum are also becoming more diverse.

In the case of the mushroom, as described above, despite the high taste and nutritional value, the shelf life is low, it can not be stored for a long time without drying, and there is a disadvantage in that it is inconvenient to move, but there was no example used as pickles.

In addition, although there is an example in the literature using shiitake mushroom as a raw material of pickles, in this case, because the use of shiitake mushroom and soy sauce was not used widely, it was not widely distributed.

Therefore, one object of the present invention is to provide a method for improving the storage and mobility of the mushroom product as described above.

Another object of the present invention is to provide a mushroom processed food that can be eaten mushrooms at any time regardless of the season.

Still another object of the present invention is to provide a method for producing a new mushroom product, as well as improving shelf life and mobility, as well as keeping the nutrients and flavors unique to mushrooms as they are.

Another object of the present invention is to provide a mushroom product obtained according to the above method, seasoned in a new food form.

As a result of constant research in order to achieve the above object, the present inventors found that when making various kinds of mushrooms with red pepper paste with pickled red pepper paste, the shelf life can be greatly improved, mobile tasting is possible, and the taste can be produced. Thus, the present invention has been completed.

The method for preparing mushroom pickles of the present invention includes the following steps:

(A) cutting and washing the mushrooms;

(B) steaming the washed mushrooms using steam of 100 ° C. or higher;

(C) drying the steamed mushrooms with warm air;

(D) mixing the mushrooms and red pepper paste in a weight ratio of 2.5 to 3.5: 1.5 to 2.5 (where the weight of the mushrooms is based on the weight of raw mushrooms that have not yet been steamed or dried);

(E) aging of the mixture of red pepper paste and mushrooms at 5 ~ 7 ℃ for more than 15 days.

Referring to the manufacturing method of the present invention in detail step by step as follows.

(A) Cutting and washing

First, chop the fresh mushrooms into pieces that are easy to eat, and then wash them three to four times with clean water. Oyster mushrooms, enoki mushrooms, mushrooms, and mushrooms are cut to about 3 cm in size, and the shiitake mushrooms may be used up, but the relatively hard stem may be removed. In addition, natural pine mushrooms, chestnut mushrooms, mori mushrooms, etc., it is good to use the natural state.

The kinds of mushrooms that can be made with pickles by the method of the present invention are not particularly limited, and examples thereof include shiitake mushrooms, oyster mushrooms, enoki mushrooms, mushroom mushrooms, bird mushrooms, mushrooms, mushrooms, mushrooms and chestnut mushrooms.

(B) steam treatment stage

The washed water obtained in step (a) is washed flat with steam in a flat plate and steamed for 40 to 60 minutes.

The reason for steaming the mushrooms without steaming or boiling in the present invention is that the mushrooms are not boiled evenly when boiled with water, because it is difficult to boil them with water when the mushrooms are large. However, when steamed with steam, not only can the mushrooms be steamed evenly, but also because it uses water vapor of 100 ° C. or more, sterilization effects such as the removal of various germs can be seen. In addition, compared to the case of boiling or boiling in water, the texture of the finished mushroom pickles is chewy when treated with high temperature steam. If steam treatment is not performed, there is a high possibility of secondary germ growth, and even after completion of pickles, storage capacity is low and quality changes are severe.

The temperature during steaming is important for different mushroom types due to the inherent characteristics of the mushroom. For example, shiitake mushrooms are 50 to 55 minutes, enoki mushrooms are 40 to 45 minutes, oyster mushrooms, mushrooms, mushrooms, mushrooms, and mushrooms. Pine mushrooms are preferably steamed for 45 to 50 minutes. The reason for limiting the treatment time as above is that if the treatment time is less than the treatment time, the steam treatment effect cannot be obtained properly, and the mushroom becomes turquoise. If the treatment time is exceeded, the mushroom is soaked with excessive steaming. It is not desirable to lose the mushroom's peculiar chewy taste.

(C) drying step

The mushrooms obtained in step (b) are dried using hot wind. In the case of using a hot air fan, drying was performed for about 1 hour to 2 hours, for example, for 1 hour 20 minutes to 1 hour 40 minutes. When expressed by the moisture content, when the moisture content in the mushroom before drying is 100%, it is dried to be 20 to 55%, preferably about 40% after drying. In addition, in the calculation of the weight ratio of the mushrooms before and after drying, it was found that it was suitable to dry them until the mushroom weight became about 1/3. If the water is not sufficiently removed, when the red pepper paste and the mushroom are mixed in the next step, water is generated and quality deteriorates. If the water is removed too much, the mushroom becomes hard and hard, which is undesirable.

(D) red pepper paste mixing

The mushrooms from which moisture is removed in step (c) are mixed evenly so that the weight ratio of mushrooms to red pepper paste is about 2.5 to 3.5: 1.5 to 2.5, preferably about 3: 2.

Gochujang used in the present invention, as well as general gochujang, garlic gochujang, seasoning gochujang may be used. There are different kinds of gochujang depending on the purpose of the pickles. You can also mix Korean herbs such as Angelica, Licorice and Astragalus into red pepper paste, or seasoning red pepper paste with sesame salt, black pepper, green onion, and vinegar.

For example, in the case of pickled mushroom pickles, garlic red pepper paste is added, and in general mushroom pickles, normal red pepper paste is used. In the case of garlic red pepper paste, garlic was mixed with about 3 to 5% by weight, which was especially good.

In addition to red pepper paste, miso and soy sauce may be used.

Kochujang may be added all at once, or may be added in two portions. When adding in two portions, half of the predetermined amount is first mixed with mushrooms, then aged for about 4 to 24 hours, and then the other half is added. As such, when kochujang is added in two portions, it is effective to soak kochujang in mushrooms.

(E) ripening step

In step (d), the mushrooms mixed with red pepper paste are put in a container and aged at a temperature of 5 to 7 ° C. for at least 15 days. The container used in the present invention is not particularly limited, but glass is preferable, and plastic may be used.

The reason for limiting the aging conditions as described above is that, after mixing the mushrooms and gochujang, the density change due to water movement and salinity is suitable under the above conditions. That is, when satisfactory aging temperature and ripening time is satisfied, the salty and spicy taste of red pepper paste is well matched with the sweet and unique flavor of mushrooms, which makes it a pickle suitable for general taste.

The shelf life of the pickles of the present invention is about 1 year when stored in refrigerated (0 ~ 10 ℃), does not spoil or deteriorate, there is a slight change in taste during the storage period. That is, the longer the storage period, that is, the longer the ripening period, for example, 30 days, 60 days, 360 days, the longer the ripening period, the deeper taste and aroma, the chewy texture is softer and richer.

The method of the present invention will be described in more detail with reference to the following examples.

Example 1 Preparation of Shiitake Pickles

30 kg of shiitake mushrooms from which the stems were removed were cut into lengths of about 3 cm, and then washed with clean water 3 to 4 times. The washed mushrooms were flattened in a rice tray, steamed for 50 to 55 minutes, and the shiitake mushrooms were dried for 1 hour 20 minutes to 1 hour 40 minutes using hot wind. The weight of the shiitake mushrooms was about 10 kg. Dried mushrooms were removed while stirring to mix well with 20 kg of kochujang. The mixed shiitake pepper paste pickles were put in a container and aged for 15 days while maintaining the temperature of 5 ~ 7 ℃ so that the red pepper paste soaks well in the shiitake mushroom.

Example 2 Preparation of Pleurotus marinated Pickles

42 kg of oyster mushrooms were chopped to a length of about 3 cm and washed with clean water three to four times. The washed mushrooms were flattened in a tray, steamed for 45-50 minutes, and dried by the hot air for 1 hour 20 minutes to 1 hour 40 minutes. The weight of the mushrooms was about 14 kg. The water-removed oyster mushrooms were mixed while stirring to mix well with 14 kg of kochujang and aged for about 4 hours. 14 kg of kochujang was added to the mixture of the mushroom and kochujang, and it was put in a container and aged for 15 days while maintaining the temperature of 5-7 ° C. so that the kochujang was well infiltrated with oyster mushrooms.

Example 3 Preparation of Enoki Mushroom Pickles

30 kg of mushrooms were shredded to a length of about 3 cm and washed with clean water three to four times. The washed mushrooms were flattened in a rice tray, steamed for 40 to 45 minutes, and the top mushrooms weighed about 10 kg after removing the moisture by using hot wind for 1 hour 20 minutes to 1 hour 40 minutes. 10 kg of the dehydrated mushrooms were mixed with 20 kg of seasoned red pepper paste with sesame salt, pepper and green onion vinegar. Mixed pickled mushrooms with red pepper paste were pickled in a container and aged for 15 days while maintaining the temperature of 5 to 7 ° C. to allow the red pepper paste to soak into the top mushroom.

Example 4 Preparation of Mushroom Mushroom Pickles

60 kg of mushrooms were cut to length of about 3 cm and washed with clean water 3 to 4 times. The washed mushrooms were flattened in a tray, steamed for 45 to 50 minutes, and then mushrooms were removed from the mushrooms using hot wind for 1 hour 20 minutes to 1 hour 40 minutes. The mushrooms weighed about 20 kg. About 20 kg of mushrooms, which had been dehydrated, were stirred while mixing well with 20 kg of garlic pepper paste, and then aged for one day. 20 kg of garlic red pepper paste was further mixed with the mixture of the mushroom mushroom and garlic pepper paste, and then put in a container and aged for 15 days while maintaining the temperature of 5 to 7 ° C. so that the garlic pepper soaks well into the mushroom mushroom.

Example 5 Preparation of Fresh Mushroom Pickles

42 kg of Pleurotus eryngii were cut to about 3 cm in length and washed three to four times with clean water. The washed mushrooms were flattened in a tray, steamed for 45 to 50 minutes, and then the fresh mushrooms were removed using hot wind for 1 hour 20 minutes to 1 hour 40 minutes, and the weight of the mushrooms was about 14 kg. 14 kg of Pleurotus eryngii mushrooms were removed and stirred to mix well with 14 kg of Korean red pepper paste mixed with Angelica, licorice and Astragalus, and aged for about 10 hours. The mixture of soy mushroom and herbal kochujang obtained in this way was further mixed with 14 kg of herbal kochujang, and then it was put in a container and aged for 15 days while maintaining the temperature of 5 ~ 7 ℃ so that the herbal kochujang would penetrate into soy mushroom.

Example 6 Preparation of Korean Mushroom Pickles

Thirty kilograms of the mushrooms were cut to about 3 cm in length and washed three to four times with clean water. The washed mushrooms were flattened in a tray, steamed for 45-50 minutes, and then removed from the hot air using hot wind for 1 hour 20 minutes to 1 hour 40 minutes. The weight of the mushroom was about 10 kg. 10 kg of dehydrated mushrooms were mixed while stirring to mix well with 20 kg of kochujang. Mixed pickled red pepper paste with pickled pickles was put in a container and aged for 15 days while maintaining the temperature of 5 ~ 7 ℃ so that the red pepper paste permeates well.

Example 7. Preparation of Matsutake Pickles

12 kg of pine mushrooms were washed 3-4 times with clean water. The washed mushrooms were flattened in a tray, steamed for 45-50 minutes, and the mushrooms were removed by using hot wind for 1 hour 20 minutes to 1 hour 40 minutes, and the weight was reduced to about 4 kg. 4 kg of dried mushrooms were mixed while stirring to mix well with 8 kg of kochujang. Mixed pickled red pepper paste was pickled in a container and aged for 15 days while maintaining the temperature of 5 ~ 7 ℃ so that the red pepper paste soaks well into the pine mushroom.

Example 8 Preparation of Pleurotus marinated Pickles

30 kg of mushrooms were washed 3-4 times with clean water. The washed mushrooms were flattened in a tray, steamed for 45-50 minutes, and the squirrel mushrooms were removed by using hot wind for 1 hour 20 minutes to 1 hour 40 minutes to reduce the weight to about 10 kg. 10 kg of dried mushrooms were removed with stirring to mix well with 10 kg of seasoned red pepper paste with sesame salt, pepper and green onions, and then aged for about 12 hours. 10 kg of marinated red pepper paste was further mixed in the mixture of spear mushroom and marinated red pepper paste and put in a container and aged for 15 days while maintaining the temperature of 5-7 ° C. to infiltrate the red pepper paste.

Nutritional Analysis

The nutritional content of shiitake pickles obtained in Example 1 was analyzed by requesting from the Korean Health Industry Development Institute (KHIDI). As a result of the analysis, the characteristics of shiitake pickles are foods with unique colors and flavors.

Constellation Unique color and flavor Crude Protein (%) 5.9 (nitrogen coefficient 6.25 / semi-microkill) Vitamin A (IU / 100g) Not detected Vitamin C (mg / 100g) 4.8 Calories (kcal) 203.3 Iron (mg / 100g) 1.83 (I.C.P Act) % Per total 21.1 Cholesterol (mg / 100g) Not detected Saturated Fat (%) 0.35 Calcium (mg / 100g) 32.8 (I.C.P Act) Sodium (mg / 100g) 1995.0 (I.C.P Act) Total fat (%) 1.7 Total Dietary Fiber (%) 5.4 carbohydrate (%) 46.5

As can be seen from the above nutritional analysis result table, mushroom pickles of the present invention can be seen that the content of minerals and dietary fiber is relatively high, while the content of cholesterol and saturated fat is low, so there is no fear of obesity or adult disease.

Sensory property and hypotonic test

The mushroom pickles of Examples 1 to 3 of the present invention subjected to steam treatment according to the present invention, and mushroom pickles prepared in the same manner as Examples 1 to 3 except that the steam pickles have not been subjected to steaming, have been stored for several days. It was tested in terms of sensory properties and shelf life. This test was conducted by selecting 12 general men and women who answered that they frequently eat pickles. The panels were not informed which pickles of the invention were steamed and which were not steamed. The results are shown in Table 2 below. In the following table, Comparative Examples 1 to 3 refer to the pickles prepared and manufactured in the same manner as in Examples 1 to 3 except that the corresponding steam treatment was not performed.

As can be seen in the table below, according to the present invention, mushroom pickles of Examples 1 to 3 subjected to steam treatment can be seen that the chewing taste and aroma remain excellent even after one year. On the other hand, the mushroom pickles of the corresponding comparative samples that did not undergo steam treatment maintained their texture or aroma until about two months, but by about four months (120 days), the deterioration began and no further testing could be performed.

storage duration Example / Comparative Example Chewing taste incense Steam treatment   30 days Example 1 Chewy Great Yes Comparative Example 1 Chewy Great no Example 2 Chewy Great Yes Comparative Example 2 Chewy Great no Example 3 Chewy Great Yes Comparative Example 3 Chewy Great no   60 days Example 1 Chewy Great Yes Comparative Example 1 Slightly watery usually no Example 2 Chewy Great Yes Comparative Example 2 Slightly watery usually no Example 3 Chewy Great Yes Comparative Example 3 Slightly watery usually no   120 days Example 1 Chewy Great Yes Comparative Example 1 Start of change Start of change no Example 2 Chewy Great Yes Comparative Example 2 Start of change Start of change no Example 3 Chewy Great Yes Comparative Example 3 Start of change Start of change no   360 days Example 1 Slightly watery Great Yes Comparative Example 1 - - no Example 2 Slightly watery Great Yes Comparative Example 2 - - no Example 3 Slightly watery Great Yes Comparative Example 3 - - no

According to the present invention, a mushroom pickle capable of long-term storage of the mushroom and capable of moving tasting is provided. Mushroom pickles prepared according to the present invention can be utilized as various cooking materials such as ssamjang, stew dishes, and bibimbap as well as side dishes.

Claims (7)

(A) cutting and washing the mushrooms; (B) steaming the washed mushrooms using steam of 100 ° C. or higher; (C) drying the steamed mushrooms with warm air; (D) mixing the mushrooms and red pepper paste to a weight ratio of 2.5 to 3.5: 1.5 to 2.5 (where the weight of the mushrooms is based on the weight of raw mushrooms that have not yet been steamed or dried); (E) aging of the mixture of red pepper paste and mushrooms for 15 days at 5 ~ 7 ℃ Containing, manufacturing method of mushroom pickles. The method of claim 1, wherein the mushroom is selected from shiitake mushrooms, oyster mushrooms, enoki mushrooms, matsutake mushrooms, matsutake mushrooms, matsutake mushrooms, matsutake mushrooms, chestnut mushrooms, and mori mushrooms. The steam treatment of step (b) is 50 to 55 minutes for shiitake mushrooms, 40 to 45 minutes for oyster mushrooms, oyster mushrooms, mushroom mushrooms, mushrooms, mushrooms, mushrooms, chestnut mushrooms and prickly pear mushrooms. Mushroom is performed for 45 minutes to 50 minutes. 4. The method according to claim 3, wherein the warm air drying process of step (c) is performed such that the mushroom weight is reduced to about one third after the mushroom is dried. The method according to claim 1, wherein the raw mushrooms and red pepper paste are mixed at a weight ratio of 3: 2. The method according to claim 5, wherein the red pepper paste mixed in step (d); Garlic pepper paste; Herbal red pepper paste made by mixing at least one of herbs, Angelica, licorice and Astragalus; Selected from seasoned red pepper paste made by mixing one or more of sesame salt, pepper, green onion, and vinegar. Mushroom pickles prepared according to the method of any one of claims 1 to 6.