KR100806484B1 - Lyophilizing Method of a Pyogo-mushroom - Google Patents
Lyophilizing Method of a Pyogo-mushroom Download PDFInfo
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Abstract
본 발명은 표고버섯의 동결건조방법에 관한 것으로, 보다 상세하게는 표고버섯의 선별공정과, 선택적 공정으로서 상기 선별된 표고버섯을 슬라이스 또는 정방형 등으로 절단하는 절단공정과, 상기 절단되거나 원형(原形) 그대로의 표고버섯에 자외선을 약 20분~1시간 동안 조사하는 자외선조사공정과, 약 40℃의 열풍으로 1~2시간 동안 표고버섯을 건조하는 열풍건조공정과, 약 -40℃에서 10분~1시간 사이에 표고버섯을 동결하는 급속동결공정과, 상기 급속동결된 표고버섯을 -40℃ 내외에서 40~50×10-3torr의 감압 진공상태로 21~48시간 건조하는 것을 포함하는 표고버섯의 동결건조방법을 제공함으로써, 건조시에는 생표고버섯의 외형을 그대로 유지할 수 있고, 조리시에는 물속에서 더욱 빨리 원형을 회복하여 그 사용이 간편하며, 비타민D의 함량과 함께 표고버섯의 맛과 향을 증대 시킬 수 있어, 궁극적으로는 좋은 품질을 갖는 국산 표고버섯의 소비를 촉진함으로써 농가 소득을 높일 수 있는 표고버섯의 동결건조방법에 관한 것이다.The present invention relates to a freeze-drying method of shiitake mushrooms, and more particularly, to a process of screening shiitake mushrooms, and optionally, a cutting process of cutting the selected shiitake mushrooms into slices or squares, and the cut or round. ) UV irradiation process to irradiate the shiitake mushrooms as it is about 20 minutes to 1 hour, and a hot air drying process to dry the shiitake mushrooms for 1 to 2 hours with hot air at about 40 ℃, and 10 minutes at about -40 ℃ A rapid freezing process that freezes the shiitake mushrooms within ˜1 hour, and the lyophilized shiitake mushrooms, which are dried at −40 ° C. for 21 to 48 hours under a reduced pressure vacuum of 40˜50 × 10 −3 torr. By providing a freeze-drying method of mushrooms, the appearance of raw shiitake mushrooms can be kept intact during drying, and it is easy to use by recovering the original form in water more quickly when cooking. It can increase the flavor and aroma of the mushrooms and, ultimately, to a freeze-drying method of shiitake mushrooms to boost farmers' income by promoting domestic consumption of shiitake mushrooms with good quality.
버섯, 표고버섯, 열풍건조, 동결건조, 자외선 Mushroom, shiitake mushroom, hot air drying, freeze drying, ultraviolet
Description
도 1은 본 발명에 따른 표고버섯 동결건조방법의 공정도1 is a process chart of the shiitake mushroom freeze-drying method according to the present invention
본 발명은 선별된 생표고버섯을 절단하거나 또는 원형(原形) 그대로 건조한 후 포장하는 표고버섯의 건조방법에 관한 것으로, 특히 표고버섯에 자외선을 조사한 다음 짧은 시간 동안 열풍건조한 후, 상기 표고버섯을 급속동결 및 감압동결건조 함으로써, 표고버섯이 수축되지 않게 외형을 유지하면서 표고버섯을 건조할 수 있음과 아울러 건조된 표고버섯을 보다 간편하게 조리할 수 있으며, 건조과정에서 표고버섯에 비타민D의 함량과 함께 표고버섯의 맛과 향을 증대시킬 수 있는 표고버섯의 동결건조방법에 관한 것이다.The present invention relates to a method of drying shiitake mushrooms that is cut or dried after being dried as it is, or dried in a circular form. Particularly, after irradiating UV light to shiitake mushrooms and then drying them with hot air for a short time, the shiitake mushrooms are rapidly frozen. And by freezing and drying under reduced pressure, it is possible to dry the shiitake mushrooms while maintaining the appearance so that the shiitake mushrooms do not shrink, as well as to cook dried shiitake mushrooms more easily, and during the drying process together with the vitamin D content of the shiitake mushrooms It relates to a freeze-drying method of shiitake mushrooms that can increase the taste and aroma of mushrooms.
일반적으로 표고버섯(Pyogo mushroom, Shiitake mushroom, Lentinus edodes)은 각종 아미노산과 에르고스테롤(ergosterol) 등을 비롯한 여러 영양소가 고르게 함유되어 있음과 아울러 특유의 맛과 향을 가질 뿐만 아니라, 무공해 자연식품으로 항암효과가 있는 것으로 알려져 지속적으로 그 소비량이 증가하고 있는 추세이다.In general, shiitake mushrooms (Pyogo mushroom, Shiitake mushroom, Lentinus edodes ) have various nutrients including amino acids and ergosterol evenly and have unique taste and aroma. It is known to be effective, and its consumption continues to increase.
한편, 상기 표고버섯은 수분함량이 높고 조직이 연하여 신선한 상태를 오랫동안 유지하기 어렵고 생산시기가 한정되어 있음에 따라 대부분의 표고버섯은 건조된 상태로 저장 및 유통되고 있으며, 상기 표고버섯의 종래 건조방법은 통상 자연적인 천일건조방법과 고온의 바람을 이용한 열풍건조방법을 이용하며, 상기 건조된 표고버섯은 조리시 물에 불려 원형을 회복한 다음 사용하는 것이 일반적이다.On the other hand, the shiitake mushroom has a high moisture content and the soft tissue is difficult to maintain a fresh state for a long time and the production time is limited, most shiitake mushrooms are stored and distributed in a dried state, the conventional drying of the shiitake mushroom The method generally uses a natural sun drying method and a hot air drying method using high temperature wind, and the dried shiitake mushroom is generally used after being restored to its original shape by being soaked in water during cooking.
그러나 상기와 같은 표고버섯의 종래 건조방법에 있어서, 천일건조방법의 경우에는 버섯포자의 비산, 버섯 세포조직의 교질화, 수축에 따른 조직의 변이, 광택 등 품질의 저열화가 발생하며, 열풍건조방법의 경우에도 수축에 따른 조직의 변이와 함께 그 건조온도에 따라 품질의 저하가 발생하게 되는데, 45℃보다 낮은 온도에서 열풍건조를 수행하면 포자의 비산 및 표고버섯의 갓 부분이 벌어져 그 끝이 말아지는 등의 문제가 있고, 55℃ 이상의 고온에서 열풍건조를 수행하면 건조 초기에 수분함량이 많은 생표고버섯이 열손상 받는, 즉, 익어 버리는 문제점이 있었다.However, in the conventional drying method of shiitake mushrooms as described above, in the case of the sun drying method, deterioration of quality such as scattering of mushroom spores, colloid of mushroom cell tissues, tissue variation due to contraction, and glossiness occurs, and hot air drying method. Also in the case of the change of the tissue along with the shrinkage of the quality occurs depending on the drying temperature, hot air drying at a temperature lower than 45 ℃ when spores of the spores and the fresh part of shiitake mushrooms open and the end rolls There is a problem such as losing, when performing hot air drying at a high temperature of 55 ℃ or more, there is a problem that the raw shiitake mushrooms with a high moisture content is heat damaged, that is, ripening.
또한, 국산 표고버섯의 경우 그 조직이 치밀하여 영양소가 풍부할 뿐만 아니라 씹는 맛이 좋은 반면 수입산 표고버섯은 그 조직이 치밀하지 못하고 푸석푸석하여 수입산에 비하여 국산 표고버섯의 품질이 월등하나, 상기와 같은 종래 천일건조방법 및 열풍건조방법으로 표고버섯을 건조할 경우, 건조된 국산 표고버섯보다 조직이 치밀하지 못한 수입산 표고버섯이 물속에서 원형을 더욱 빨리 회복함에 따라, 조리시 더 간편하게 사용할 수 있다는 이유만으로 좋은 품질의 국산 표고버섯은 외면되고 수입산 표고버섯이 선호되는 문제점이 있었다.In addition, in the case of domestic shiitake mushrooms, the tissue is dense and rich in nutrients, and the chewing taste is good, while imported shiitake mushrooms are not dense and loose, and the quality of Korean shiitake mushrooms is higher than that of imported ones. When the shiitake mushrooms are dried by the conventional sun drying method and the hot air drying method, the imported shiitake mushrooms, which are less dense than the dried domestic shiitake mushrooms, recover their original form in the water faster, and thus can be used more easily when cooking. There was a problem that domestic shiitake mushrooms of good quality were ignored and imported shiitake mushrooms were preferred.
즉, 종래 표고버섯의 건조방법은 건조방법 자체에 의한 문제점 뿐만 아니라, 상기 건조방법의 문제점 때문에 월등한 품질의 국산 표고버섯이 수입산에 비하여 오히려 외면되는 결과를 초래하는 더 큰 문제점이 있었다.That is, the conventional method of drying shiitake mushrooms, as well as the problems caused by the drying method itself, there is a larger problem that the domestic shiitake mushrooms of superior quality due to the problems of the drying method, rather than imported imported.
상기한 바와 같은 문제점을 해결하기 위한 본 발명의 목적은, 건조시 버섯포자의 비산, 버섯 세포조직의 교질화, 수축에 따른 조직의 변이, 표고버섯의 변형, 열손상 등의 문제점이 없이 생표고버섯의 원형을 그대로 유지할 수 있고, 조리시에는 물속에서 더욱 빨리 원형을 회복하여 그 사용이 간편함에 따라 궁극적으로 좋은 품질의 국산 표고버섯이 애용될 수 있도록 하며, 한편으론 건조과정에서 표고버섯에 비타민D의 함량과 함께 표고버섯의 맛과 향을 증대 시킬 수 있는 건조방법을 제공하는 것으로, 여러 가지 모양으로 절단하거나 또는 원형 그대로의 선별된 생표고버섯에 자외선을 조사한 다음 짧은 시간 동안만 열풍건조한 후, 상기 표고버섯을 급속동결 및 감압동결건조 하는 표고버섯의 동결건조방법을 구성한다.An object of the present invention for solving the problems as described above, raw shiitake mushrooms without problems such as scattering of mushroom spores during drying, gelatinization of mushroom cell tissue, tissue variation due to contraction, deformation of shiitake mushrooms, heat damage It is possible to keep the original shape as it is, and to recover the original form in water more quickly when cooking, so that the use of domestic shiitake mushrooms of good quality can be used habitually, while vitamin D is added to the shiitake mushrooms during the drying process. To provide a drying method that can increase the taste and aroma of shiitake mushrooms with the content of, cut into various shapes or irradiated with ultraviolet light to the selected raw shiitake mushrooms as it is after the hot air drying only for a short time, and then A freeze-drying method of shiitake mushrooms is prepared by rapid freezing and drying under reduced pressure.
상기한 바와 같은 목적을 달성하기 위한 본 발명에 따른 표고버섯의 동결건조방법은, 선별공정과, 선택적 공정으로서 상기 생표고버섯을 원하는 크기와 형태로 자르는 절단공정과, 자외선조사공정과, 소정의 시간 동안 고온처리하는 열풍건조공정과, 급속동결공정과, 감압동결건조공정을 포함하는 것을 특징으로 하는바, 이하 본 발명의 바람직한 실시예에 따른 표고버섯의 동결건조방법을 도 1을 참고하여 상세히 살펴본다.The freeze-drying method of shiitake mushrooms according to the present invention for achieving the above object is a screening process, optionally a cutting step of cutting the raw shiitake mushrooms into a desired size and shape, UV irradiation step, a predetermined time A hot air drying process for high temperature during the process, a rapid freezing process, and a reduced pressure freeze drying process comprising a bar, a freeze-drying method of shiitake mushrooms according to a preferred embodiment of the present invention below with reference to Figure 1 see.
본 발명에 따른 표고버섯 동결건조방법의 첫 번째 공정은 선별공정으로서, 생표고버섯을 그 형태 및 크기와 훼손상태 등에 따라 표고버섯을 분류하는 통상의 선별공정과 같다.The first step of the shiitake mushroom freeze-drying method according to the present invention is a sorting process, which is the same as a conventional sorting process for classifying shiitake mushrooms according to their shape, size, and damage.
그리고 상기 선별공정을 거친 표고버섯은 원형 그대로를 사용할 수도 있으나, 슬라이스(slice) 형태 또는 정방형(正方形)으로 잘라서 사용할 수도 있으므로, 상기 선별공정 후 부가적 공정으로서 절단공정을 더 포함할 수 있으며, 상기 절단공정에 있어 슬라이스 형태 또는 정방형으로 표고버섯을 절단하는 두께는 그 사용 목적에 따라 달리할 수 있고, 바람직하게는 3~5mm 정도의 크기로 절단한다.And the shiitake mushrooms that have undergone the screening process may be used as it is, but may also be used by cutting into slices or squares, and may further include a cutting process as an additional process after the screening process. In the cutting process, the thickness of cutting the shiitake mushroom in the form of a slice or a square may vary depending on the purpose of use, and is preferably cut to a size of about 3 to 5 mm.
본 발명의 두 번째 공정은 자외선조사공정으로, 상기 원형 그대로의 표고버섯 또는 절단된 표고버섯을 컨베이어 장치를 이용하여 통상의 자외선조사장치(또는 자외선조사실)에서 20분~1시간 동안 자외선을 조사하는바, 상기와 같이 생표고버섯에 자외선을 조사하면 자외선이 투과하는 부분의 버섯균에 충격을 주어 버섯균의 활동을 정지시키거나 사멸시킴에 따라 표고버섯 원래의 형태를 장시간 유지할 수 있을 뿐만 아니라, 표고버섯에 함유된 비타민D의 함량을 증대시킬 수 있다.The second process of the present invention is an ultraviolet irradiation process, the original shiitake mushrooms or cut shiitake mushrooms are irradiated with ultraviolet rays for 20 minutes to 1 hour in a conventional ultraviolet irradiation device (or ultraviolet irradiation room) using a conveyor device Bar, as described above, irradiating the raw shiitake mushrooms with ultraviolet rays impacts the mushrooms in the UV-transmitting part and stops or kills the activity of the mushrooms. It can increase the content of vitamin D in mushrooms.
즉, 표고버섯은 에르고스테롤(ergosterol)이라는 전구체 형태의 성분을 다량으로 함유하고 있는데, 상기 에르고스테롤은 자외선을 받을 경우 에르고칼시페놀(ergocalciferol)이라는 활성형으로 전환되어 비타민D의 기능을 하게 되는 것인바, 상기 비타민D는 칼슘과 인의 체내 흡수율과 이용을 조절하여 체내 칼슘과 인의 항상성을 유지하게 함과 아울러 골격과 치아의 정상적 발육에 관여한다{버섯의 자외선조사와 조리조건에 따른 Vit.D₂와 Vit.B₂함량의 변화(한국식생활문화학회지 Vol.16, No.5(2001), P463~469) 참고}.That is, the shiitake mushroom contains a large amount of a precursor form called ergosterol, which is converted into an active form called ergocalciferol when it receives ultraviolet rays to function as a vitamin D. The vitamin D regulates the absorption and utilization of calcium and phosphorus in the body to maintain the homeostasis of calcium and phosphorus in the body, and is also involved in the normal development of the skeleton and teeth (Vit.D₂ according to the UV irradiation and cooking conditions of mushrooms). And changes in Vit.B₂ content (see Korean Journal of Food Culture Vol. 16, No.5 (2001), P463 ~ 469).
본 발명의 세 번째 공정인 열풍건조공정은 종래처럼 8~24시간 이상을 건조하여 생표고버섯을 완전히 건조하는 것이 아니라, 40℃에서 약 1~2시간의 비교적 짧은 시간 동안만 노출함으로써 예전의 열풍건조방법에 따른 생표고버섯의 수축이나 조직의 변이와 같은 문제점이 없이 표고버섯 특유의 맛과 향을 더할 수 있다.The hot air drying process, the third process of the present invention, does not completely dry raw shiitake mushrooms by drying more than 8 to 24 hours as in the prior art, but by exposing only a relatively short time of about 1 to 2 hours at 40 ° C. The unique taste and aroma of shiitake mushrooms can be added without problems such as shrinkage of raw shiitake mushrooms or tissue variation.
즉, 표고버섯의 맛 성분인 구아닐산(Guanylic acid)과 향기 성분인 렌티오닌(Lenthionine)은 버섯 내부에서 단백질이나 당류로부터 생성효소에 의하여 생성 되는데, 그 최적 온도가 30~40℃라는 것을 고려하여 표고버섯을 일시적으로 열풍건조 함으로써, 열풍건조의 단점은 배제하고 장점만을 취득할 수 있는 것이다{표고버섯의 열풍건조속도론에 관한 연구(한국영식지10(1), 1981. P53~60) 참고}.In other words, guanylic acid (Guanylic acid) and flavor ingredient (Lenthionine) of shiitake mushrooms are produced by enzymes produced from proteins or sugars inside mushrooms, considering that the optimum temperature is 30-40 ℃. By temporarily drying the shiitake mushrooms, it is possible to eliminate the shortcomings of hot air drying and to obtain only the advantages {see Study on the Hot Air Drying Kinetics of Shiitake Mushrooms (Korean Habitat 10 (1), 1981. P53 ~ 60)).
본 발명의 네 번째 공정인 급속동결공정은 상기의 과정을 거친 표고버섯을 -40℃ 내외에서 약 10분~1시간 사이에 급속동결하는 공정으로서, 상기와 같이 단시간 내에 표고버섯을 동결함으로써 동결 전 표고버섯의 외형을 그대로 유지할 수 있다.Rapid freezing process of the fourth process of the present invention is a process of rapidly freezing the shiitake mushroom which has undergone the above process in about 10 minutes to 1 hour at around -40 ° C, before freezing by freezing the shiitake mushroom in a short time as described above. The appearance of shiitake mushrooms can be maintained.
본 발명의 다섯 번째 공정인 감압동결건조공정은 상기 급속동결된 표고버섯을 -40℃ 내외에서 40~50×10-3torr의 감압 진공상태로 21~48시간 건조시키는 공정으로서, 상기 표고버섯의 잔여수분함량을 1~12%로 건조하여 버섯균이 생육할 수 없도록 함과 아울러 표고버섯이 변질 되지 않고 장기간 보관할 수 있도록 한다.The fifth step of the pressure freeze drying step of the present invention is a step of drying the rapidly frozen shiitake mushrooms in a reduced pressure vacuum state of 40 ~ 50 × 10 -3 torr for 21 to 48 hours at -40 ℃, The remaining moisture content is dried to 1 ~ 12% to prevent the growth of mushroom bacteria and the shiitake mushrooms can be stored for a long time without deterioration.
한편, 상기 감압동결건조공정에 있어서 슬라이스 형태로 절단한 표고버섯은 24~30시간 건조하고, 정방형으로 절단한 표고버섯은 30~36시간 건조하며, 절단하지 않고 원형 그대로 건조하는 표고버섯은 36~48시간 동안 건조함이 바람직하다.On the other hand, in the vacuum freeze drying process, the shiitake mushrooms cut into slices are dried for 24 to 30 hours, and the shiitake mushrooms cut into squares are dried for 30 to 36 hours, and the shiitake mushrooms are dried as they are without cutting. Drying for 48 hours is preferred.
본 발명의 마지막 공정은 통상적인 포장공정으로서, 동결건조된 표고버섯을 선별하여 유통하거나 또는 저장할 수 있도록 포장하는 공정이다.The final process of the present invention is a conventional packaging process, which is a process for sorting the lyophilized shiitake mushrooms for distribution or storage.
상기한 바와 같은 방법으로 건조한 표고버섯은, 표고버섯을 급속동결하여 감압동결건조함으로써 건조 전의 상태와 같은 외형을 그대로를 유지할 수 있고, 건조된 표고버섯의 조직이 다공질 상태로서 물속에서 수분(2~3분) 내에 원형(原形)을 회복함에 따라 조리시 그 사용이 간편하며, 자외선조사공정 및 열풍건조공정에 의하여 비타민D를 함량과 함께 표고버섯 고유의 맛과 향을 더할 수 있다.The dried shiitake mushrooms by the above-described method can maintain the same appearance as before drying by rapidly freezing the shiitake mushrooms and drying them under reduced pressure, and the tissue of the dried shiitake mushrooms is porous in water (2 ~ It is easy to use when cooking as it recovers the original form within 3 minutes), and the unique taste and aroma of shiitake mushroom can be added with the content of vitamin D by ultraviolet irradiation process and hot air drying process.
상기한 바와 같은 본 발명에 의하면, 여러 가지 모양으로 절단하거나 또는 원형 그대로의 선별된 생표고버섯에 자외선을 조사한 다음 비교적 짧은 시간 동안만 열풍건조한 후 상기 표고버섯을 급속동결 및 감압동결건조 함으로써, 건조시에는 생표고버섯의 외형을 그대로 유지할 수 있고, 조리시에는 물속에서 더욱 빨리 원형을 회복하여 그 사용이 간편하며, 비타민D의 함량과 함께 표고버섯의 맛과 향을 증대할 수 있는 효과가 있음에 따라, 궁극적으로는 질 좋은 국산 표고버섯의 소비를 촉진함으로써 농가 소득을 높일 수 있다.According to the present invention as described above, by irradiating ultraviolet rays to the selected raw shiitake mushrooms in various shapes or intact, and then hot air drying only for a relatively short time, the shiitake mushrooms by rapid freezing and vacuum freeze drying, It keeps the appearance of raw shiitake as it is, and when cooking, it recovers the original form faster in water, making it easier to use, and it has the effect of increasing the taste and aroma of shiitake mushroom with the content of vitamin D. Ultimately, farm income can be increased by promoting consumption of quality domestic shiitake mushrooms.
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| EP3335574A1 (en) | 2016-12-19 | 2018-06-20 | Jan Wicherski | Device and method of dehydration of biological products |
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| KR100885406B1 (en) * | 2007-08-29 | 2009-02-25 | 주식회사농심 | The preparation method of dry lentinus edodes improved in smell |
| US8545915B2 (en) | 2008-05-02 | 2013-10-01 | Oakshire Holdings, Inc. | Method and apparatus for vitamin D enhancement in mushrooms |
| US20160205981A1 (en) | 2012-09-27 | 2016-07-21 | Oakshire Holdings, Inc. | Method and apparatus for vitamin d enhancement in mushrooms |
| US9326540B2 (en) | 2012-09-27 | 2016-05-03 | Oakshire Holdings, Inc. | Method and apparatus for vitamin D enhancement in mushrooms |
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