KR100749366B1 - Shiitake mushroom ring and its manufacturing method - Google Patents

Shiitake mushroom ring and its manufacturing method Download PDF

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Publication number
KR100749366B1
KR100749366B1 KR1020070042179A KR20070042179A KR100749366B1 KR 100749366 B1 KR100749366 B1 KR 100749366B1 KR 1020070042179 A KR1020070042179 A KR 1020070042179A KR 20070042179 A KR20070042179 A KR 20070042179A KR 100749366 B1 KR100749366 B1 KR 100749366B1
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South Korea
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shiitake
weight
parts
dough
glutinous rice
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KR1020070042179A
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Korean (ko)
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조남일
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서천판교농업협동조합
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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
    • 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
    • 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
    • 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
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Abstract

A method of manufacturing shiitake mushroom pills by mixing shiitake powder(Lentinus edodes), glutinous rice paste and roasted soybean powder is provided to minimize the destruction of nutrients and increase palatability of pills. One hundred parts by weight of shiitake powder with 100 to 200meshes is mixed with 7 to 9 parts by weight of glutinous rice paste and 5 to 7 parts by weight of roasted soybean powder to obtain dough, grind and agglomerate the dough in a pill making machine, and is dried at 65 to 80deg.C for 1 to 2hr. The obtained pill has a size of 3 to 4mm.

Description

표고버섯환 및 그 제조방법{.}Shiitake mushroom ring and its manufacturing method {.}

본 발명은 표고버섯환 및 그 제조방법에 관한 것으로, 더욱 상세하게는 표고버섯 특유의 향미를 유지하고, 영양소의 파괴를 최소화하며 누구라도 간편하게 먹을 수 있도록 한 표고버섯환 및 그 제조방법에 관한 것이다. The present invention relates to a shiitake mushroom ring, and more particularly, to a shiitake mushroom ring, and to a method for manufacturing the shiitake mushroom, to minimize the destruction of nutrients and to easily eat anybody. .

일반적으로 식생활의 서구화로 인해 성인병이 나날이 증가됨에 따라 다이어트 내지 기호식품으로서 버섯류의 소비가 증가하고 있다.In general, due to the westernization of the diet as the adult disease increases day by day, the consumption of mushrooms as a diet or a favorite food is increasing.

특히 표고버섯은 독특한 향미와 조직감을 가지며 각종 아미노산·비타민 성분이 많이 함유되어 있고, 지방함량은 낮아 식품뿐만 아니라 약용으로 널리 사용되고 있으나, 수확 직후의 표고버섯은 70% ~ 90% 정도의 높은 수분함량으로 인해 부패하기 쉽고, 조직이 연약하여 저장 및 운송이 어려워 단순히 천일 건조한 상태로 유통되고 있는 실정이어서 이로 인해 표고버섯은 단순히 음식의 부재료로서 사용되고 있다.In particular, shiitake mushrooms have a unique flavor and texture, and contain various amino acids and vitamins. They are low in fat and are widely used not only for food but also for medicinal use. However, shiitake mushrooms have a high water content of 70% to 90%. Due to the tendency to rot, the organization is fragile and difficult to store and transport, so the situation is simply circulated in a dry day, because of this, shiitake mushroom is simply used as an ingredient of food.

공지의 예로서 근래에 들어 표고버섯을 이용한 기호제품들이 선보이고 있으며, 특히 대한민국 특허출원 제90-0011398호 "표고버섯차의 제조방법", 대한민국 특허등록 제0031467호 "표고균사체의 인공배양과 음료화 방법", 대한민국 특허출원 제99-0019387호 "표고버섯을 주성분으로 하는 즉석식품 및 그 제조방법" 등이 개시되어 있다.As a well-known example, recently, preference products using shiitake mushrooms have been introduced, and in particular, Korean Patent Application No. 90-0011398 "Method of manufacturing shiitake tea", Korean Patent Registration No. 0031467 "Artificial culture and beverage formulation of shiitake mycelium" Method ", Republic of Korea Patent Application No. 99-0019387" an instant food based on shiitake mushrooms and a manufacturing method thereof "and the like are disclosed.

위와 같은 공지의 예들은 공통적으로 표고버섯의 유용한 영양소를 간편하게 음용 또는 먹을 수 있도록 한 것이나, 휴대하고 다니면서 간편히 표고버섯의 유용한 영양소를 먹을 수 있는 환(丸)형의 제품은 안출되지 않고 있는 실정이다.The above-mentioned examples are commonly used to easily drink or eat the useful nutrients of shiitake mushrooms, but the cyclic type products that can easily eat useful nutrients of shiitake mushrooms are not created. .

본 발명은 이러한 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 표고버섯의 고유한 색상 및 특유한 향미를 유지하고, 간편히 휴대하고 다니면서 먹을 수 있는 표고버섯환 및 그 제조방법을 제공한다.The present invention has been made to solve the above problems, the object of the present invention is to provide a shiitake mushroom ring and a method of preparing the shiitake mushroom, which can be eaten while simply carrying around while maintaining the unique color and unique flavor.

본 발명의 다른 목적 및 효과는 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.Other objects and effects of the present invention will become apparent from the following detailed description, and the detailed description and examples showing the preferred embodiments of the present invention do not limit the scope of the present invention.

상술한 목적을 달성하기 위한 본 발명은, 건표고버섯을 파쇄한 후 분쇄시켜 100 ~ 200 메쉬 사이의 표고버섯의 분말을 수득하고, 수득된 분말의 표고버섯 100 중량부에 대하여 찹쌀 반죽물 7 ~ 9 중량부와 볶음콩가루 5 ~ 7 중량부를 서로 혼합시킨 표고버섯 반죽물을 수득하며, 상기 반죽물을 장환기로 성형하고, 제환기로 세절한 후 이를 정환기를 통해 지름 3mm ~ 5mm 사이의 환형으로 가공한 다음 65℃ ~ 80℃를 유지한 상태에서 1시간 ~ 2시간 동안 건조하여 이루어지는 것을 특징으로 한다.The present invention for achieving the above object is, after crushing the dried shiitake mushrooms to obtain a powder of shiitake mushrooms between 100 ~ 200 mesh, the glutinous rice dough 7 ~ 100 parts by weight of the obtained shiitake mushrooms 7 ~ Shiitake mushroom dough obtained by mixing 9 parts by weight and 5-7 parts by weight of roasted soybean powder is obtained, and the dough is molded with a long ventilator, and chopped with a ventilator. After processing, it is characterized in that the drying is carried out for 1 hour to 2 hours while maintaining the 65 ℃ ~ 80 ℃.

또한, 본 발명에서 상기 찹쌀반죽물은 100 ~ 200 메쉬 사이로 분쇄된 찹쌀가루 100 중량부에 대하여 물 400 ~ 500 중량부를 투입한 후 가열시켜 400 ~ 500 중량부의 찹쌀반죽을 수득하는 것을 특징으로 한다.In addition, the glutinous rice dough in the present invention is characterized by obtaining 400 to 500 parts by weight of glutinous rice dough by heating 400 to 500 parts by weight of water with respect to 100 parts by weight of glutinous rice powder pulverized between 100 ~ 200 mesh.

이하, 본 발명에 따른 하나의 바람직한 실시예를 상세히 설명한다.Hereinafter, one preferred embodiment according to the present invention will be described in detail.

본 발명은 일정한 크기로 이루어진 환형태의 제품을 얻기 위한 것으로 표고버섯 반죽물을 형성하고, 10cm ~ 30cm 길이의 국수형태 반죽물을 성형하는 정환공정과 이를 4mm ~ 1cm 크기로 세절하는 제환공정 및 지름 3mm ~ 5mm 사이의 표고버섯환을 성형하는 정환공정을 통하여 이루어진다.The present invention is to obtain a ring-shaped product of a certain size to form a shiitake mushroom dough, a ring-forming process for forming a dough-shaped dough dough of 10cm ~ 30cm length and a recycling process for cutting it into 4mm ~ 1cm size and It is made through the conversion process to form shiitake mushroom rings with a diameter of 3mm ~ 5mm.

본 발명에 있어서 장환공정, 제환공정, 정환공정은 이미 상용화된 장치를 적용한다.In the present invention, the refilling step, the reclaiming step, and the recirculating step apply an apparatus already commercialized.

먼저, 본 발명에 따른 표고버섯환을 가공하는데 있어서 적용되는 표고버섯은 노화지연 및 성인병의 예방 및 치료에 탁월한 것으로 알려져 있으므로 건조시 표고버섯 특유의 항산화성분과 항산화력의 파괴를 최소화하여야 한다.First, the shiitake mushroom applied in processing the shiitake mushroom ring according to the present invention is known to be excellent in the prevention and treatment of aging delay and adult disease, so the drying of shiitake mushrooms should be minimized to destroy the antioxidant component and antioxidant power.

이를 위하여 본 발명은 열풍 건조와 원적외선 건조를 선택적으로 수행할 수 있다. 특히 열풍 건조는 상용화된 열풍건조기와 원적외선 건조기가 적용된다.To this end, the present invention can selectively perform hot air drying and far-infrared drying. In particular, hot air drying is commercially available hot air dryer and far-infrared dryer.

위와 같이 본 발명은 열풍건조기와 원적외선 건조기를 통해 생표고버섯 100 중량부를 기준으로 할 때, 그 중량이 30 ~ 40 중량부에 이르도록 수분을 제거시킨 건표고버섯을 얻는다.As described above, the present invention, when based on 100 parts by weight of fresh shiitake mushrooms through a hot air dryer and a far-infrared dryer, obtains dried shiitake mushrooms from which water is removed to reach 30 to 40 parts by weight.

본 발명에 따라 건표고버섯을 얻은 후 선별하여 버섯의 꼭지부분을 제거한다. 버섯의 꼭지부분은 건조되면 매우 딱딱해 지고, 표고버섯 특유의 향미를 감소기키게 되므로 위와 같은 선별과정을 거쳐야한다.After obtaining the dried shiitake mushroom according to the present invention, the top of the mushroom is removed. The top part of the mushroom becomes very hard when dried and reduces the unique flavor of shiitake mushrooms.

선별과정을 거친 건표고버섯은 상용화된 파쇄기와 분쇄기에 순차적으로 투입되어 최종적으로 100 ~ 200 메쉬의 입도를 갖는 표고버섯분말을 얻는다.After the selection process, dried shiitake mushrooms are sequentially put into commercial crushers and grinders to obtain shiitake mushroom powder having a particle size of 100 to 200 mesh.

표고버섯분말과 함께 혼합되는 찹쌀반죽물은 100 ~ 200 메쉬 사이로 구비된 찹쌀가루를 물에 투입한 후 일정한 시간 동안 끓이되, 찹쌀가루와 물의 혼합중량을 100%로 가정할 때 최종적으로 94.5%의 혼합중량을 얻도록 끓여 찹쌀가루 반죽물을 얻는다.Glutinous rice dough mixed with shiitake mushroom powder is boiled for a certain period of time after putting glutinous rice flour prepared between 100 and 200 mesh into water, assuming that the mixture weight of glutinous rice flour and water is 100%. Boil to obtain a mixed weight of glutinous rice flour dough.

이러한 찹쌀가루 반죽물은 전술한 표고버섯분말과 후술하는 볶음 콩가루를 일정한 강도로 결합시키는 역할을 수행한다.This glutinous rice flour dough serves to combine the above-mentioned shiitake mushroom powder and the roasted soybean powder described below to a certain strength.

본 발명에 적용되는 볶음 콩가루는 100 ~ 200 메쉬 사이의 입도로 구비되며, 표고버섯환을 먹을 경우 고소한 미감 및 씹을 경우 바삭한 느낌을 증대시키는 역할을 수행한다.Stir-fried soybean powder applied to the present invention is provided with a particle size between 100 ~ 200 mesh, serves to increase the taste and crispy feeling when chewing shiitake mushroom rings.

위와 같이 구비된 재료들을 이용하여 표고버섯환을 제조하는 방법을 각 단계별로 살펴보면 다음과 같다.Looking at each step of the method for producing shiitake mushroom rings using the materials provided as follows.

1. 표고버섯 분쇄단계1. Shiitake mushroom grinding step

건표고버섯을 파쇄한 후 분쇄시켜 100 ~ 200 메쉬 사이의 표고버섯의 분말을 수득한다.The dried shiitake mushrooms are crushed and ground to obtain a powder of shiitake mushrooms between 100 and 200 mesh.

2. 찹쌀 반죽물 성형단계2. Glutinous Rice Dough Forming Step

100 ~ 200 메쉬 사이로 분쇄시킨 찹쌀가루 100 중량부에 대하여 물 400 ~ 500 중량부를 투입한 후 가열시켜 400 ~ 500 중량부의 찹쌀 반죽물을 수득하는 단계400 to 500 parts by weight of water is added to 100 parts by weight of glutinous rice flour pulverized between 100 to 200 mesh and then heated to obtain 400 to 500 parts by weight of glutinous rice dough

3. 볶음 콩가루 구비단계3. Stir-fried soybean

볶음 콩가루를 100 ~ 200 메쉬 사이의 입도로 구비하는 단계Preparing the roasted soy flour with a particle size between 100 and 200 mesh

4. 표고버섯환 성형단계4. Shiitake mushroom ring forming step

분말상태의 표고버섯 100 중량부에 대하여 찹쌀 반죽물 7 ~ 9 중량부와 볶음 콩가루 5 ~ 7 중량부를 서로 혼합시킨 표고버섯 반죽물을 수득한다.Shiitake dough obtained by mixing 7 to 9 parts by weight of glutinous rice dough and 5 to 7 parts by weight of roasted soybean powder with respect to 100 parts by weight of shiitake mushroom in powder form is obtained.

상기 반죽물을 장환기로 성형하고, 제환기로 세절한 후 이를 정환기를 통해 지름 3mm ~ 5mm 사이의 환형으로 가공한 다음 65℃ ~ 80℃를 유지한 상태에서 1시간 ~ 2시간 동안 건조하여 이루어진다.The dough is molded into a long ventilator, and then chopped into a ventilator, which is then processed into a ring having a diameter of 3 mm to 5 mm through a purifier and then dried for 1 to 2 hours while maintaining a temperature of 65 ° C. to 80 ° C. .

본 발명에 따른 표고버섯환을 제조하기 위한 최선의 실시예Best Example for Preparing Shiitake Mushroom Ring According to the Present Invention

180 메쉬로 분말화된 건표고버섯 88g, 찹쌀 반죽물 7g, 볶음 콩가루 5g을 준비하였다.88 g of dried shiitake mushroom powdered into 180 mesh, 7 g of glutinous rice flour, and 5 g of roasted soybean powder were prepared.

건표고버섯 88g, 찹쌀 반죽물 7g, 볶음 콩가루 5g을 반죽기((주)성창기계, 한국)에 투입한 후 반죽하여 10분간 반죽하여 표고버섯 반죽물을 얻었다.(이때 선택적으로 물을 투입하지 않거나 반죽물을 100 중량부로 할 때 1 ~ 10 중량부의 물을 투입할 수도 있다)88g of dried shiitake mushrooms, 7g of glutinous rice flour and 5g of roasted soybean powder were added to a kneading machine (Seongchang Machinery, Korea) and kneaded for 10 minutes to obtain shiitake dough. 1 to 10 parts by weight of water may be added when making 100 parts by weight of the dough)

표고버섯 반죽물을 장환기((주)성창기계, 한국)에 투입하여 굵기 5mm, 길이 15cm의 성형물을 얻고, 이를 다시 제환기((주)성창기계, 한국)에 투입하여 6mm의 크기로 세절한 후 정환기((주)성창기계, 한국)에 재투입하여 5mm의 크기의 표고버섯환을 성형한 다음 이를 65℃ ~ 80℃ 온도를 유지한 상태에서 1시간 30분 동안 건조하였다.Shiitake dough was added to Janghwan Machine (Seongchang Machinery, Korea) to obtain a molding 5mm thick and 15cm long, which was then put into a recirculator (Seongchang Machinery, Korea) to be 6mm in size. After cutting, it was re-injected into Junghwan Machine (Seongchang Machinery Co., Ltd. Korea) to form a shiitake mushroom ring having a size of 5 mm and then dried for 1 hour 30 minutes while maintaining the temperature of 65 ℃ to 80 ℃.

[표 1]은 위와 같은 최선의 실시예를 통해 최종적으로 성형된 표고버섯환과 동일한 재료를 사용하되 찹쌀 반죽물을 다른 비율로 구비한 후 성형한 비교예[Table 1] is a comparative example formed by using the same material as the shiitake mushroom ring finally molded through the best embodiment as described above, but with a glutinous rice dough in different proportions

[표 1]TABLE 1

표고버섯분말Shiitake mushroom powder 찹쌀 반죽물Glutinous rice dough 볶음 콩가루Stir-Fried Soy Flour 최선의 실시예Best embodiment 88 ±5g88 ± 5 g 7±1g7 ± 1 g 5±1.5g5 ± 1.5g 비교예 1Comparative Example 1 70 ~ 77g70-77 g 3 ~ 5g3-5g 1 ~ 3g 1 to 3 g 비교예 2Comparative Example 2 94 ~ 96g94 to 96 g 9 ~ 10g9-10g 7 ~ 9g7-9g

상기 결과에서 최선의 실시예에서는 찹쌀 반죽물이 7±1g 의 범위를 벗어나면 최종적으로 성형된 표고버섯환의 결합이 풀어지거나 정도 이상으로 경화되어 먹기에 불편함을 알 수 있었다.In the results of the best embodiment in the glutinous rice dough was out of the range of 7 ± 1g it was found that the bond of the finally formed shiitake mushroom ring is uncomfortable or hard to eat more than enough.

본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.This invention can be implemented in other various forms, without deviating from the mind or main characteristic. For this reason, the above-described embodiments are merely examples in all respects and should not be interpreted limitedly. The scope of the present invention is shown by the scope of the claims, and is not limited by the specification text. Again, all variations and modifications belonging to the equivalent scope of the claims are within the scope of the present invention.

이상에서 상세히 설명한 바와 같이, 본 발명에 따른 표고버섯환 및 그 제조방법은 표고버섯이 가지고 있는 특유의 영양소에 대한 파괴를 최소화시키면서 볶음 콩가루를 통해 식감을 증대시킬 수 있어 누구라도 손쉽게 표고버섯 특유의 향미와 영양소를 포함하고 있는 건강식을 먹을 수 있는 효과가 있다.As described in detail above, the shiitake mushroom ring according to the present invention and its manufacturing method can increase the texture through the roasted soybean powder while minimizing the destruction of the unique nutrients that the shiitake mushroom has, It is effective to eat healthy foods that contain flavor and nutrients.

Claims (3)

건표고버섯을 파쇄한 후 분쇄시켜 100 ~ 200 메쉬 사이의 표고버섯의 분말을 수득하고, 수득된 분말의 표고버섯 100 중량부에 대하여 찹쌀반죽물 7 ~ 9 중량부와 볶음 콩가루 5 ~ 7 중량부를 서로 혼합시킨 표고버섯 반죽물을 수득하며, 상기 반죽물을 장환기로 성형하고, 제환기로 세절한 후 이를 정환기를 통해 지름 3mm ~ 5mm 사이의 환형으로 가공한 다음 65℃ ~ 80℃를 유지한 상태에서 1시간 ~ 2시간 동안 건조하여 이루어지는 것을 특징으로 하는 표고버섯환.Crushed and then crushed dried shiitake mushrooms to obtain a powder of shiitake mushrooms between 100 and 200 mesh, 7 to 9 parts by weight of glutinous rice dough and 5 to 7 parts by weight of fried soybean flour with respect to 100 parts by weight of shiitake mushrooms Shiitake dough mixed with each other is obtained, and the dough is molded into a long ring, chopped with a recirculator and processed into a ring having a diameter of 3mm ~ 5mm through a ring reactor and then maintained at 65 ℃ ~ 80 ℃ Shiitake mushroom ring, characterized in that it is dried for 1 hour to 2 hours in the state. 제 1항에 있어서,The method of claim 1, 상기 찹쌀반죽물은 100 ~ 200 메쉬 사이로 분쇄된 찹쌀가루 100 중량부에 대하여 물 400 ~ 500 중량부를 투입한 후 가열시켜 400 ~ 500 중량부의 찹쌀반죽물을 수득하는 것을 특징으로 하는 표고버섯환. The glutinous rice dough is shiitake mushroom ring, characterized in that 400 to 500 parts by weight of glutinous rice dough to obtain 400 to 500 parts by weight of water with respect to 100 parts by weight of glutinous rice powder pulverized between 100 ~ 200 mesh. 건표고버섯을 파쇄한 후 분쇄시켜 100 ~ 200 메쉬 사이의 표고버섯의 분말을 수득하고, 수득된 분말의 표고버섯 100 중량부에 대하여 찹쌀반죽물 7 ~ 9 중량부와 볶음 콩가루 5 ~ 7 중량부를 서로 혼합시킨 표고버섯 반죽물을 수득하며, 상기 반죽물을 장환기로 성형하고, 제환기로 세절한 후 이를 정환기를 통해 지름 3mm ~ 5mm 사이의 환형으로 가공한 다음 65℃ ~ 80℃를 유지한 상태에서 1시간 ~ 2시간 동안 건조하여 이루어지는 것을 특징으로 하는 표고버섯환의 제조방법.Crushed and then crushed dried shiitake mushrooms to obtain a powder of shiitake mushrooms between 100 and 200 mesh, 7 to 9 parts by weight of glutinous rice dough and 5 to 7 parts by weight of fried soybean flour with respect to 100 parts by weight of shiitake mushrooms Shiitake dough mixed with each other is obtained, and the dough is molded into a long ring, chopped with a recirculator and processed into a ring having a diameter of 3mm ~ 5mm through a ring reactor and then maintained at 65 ℃ ~ 80 ℃ Method for producing shiitake mushroom rings, characterized in that the dried for 1 hour to 2 hours in the state.
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