KR100829551B1 - Functional tea containing fine-mushroom and process for the prepararion thereof - Google Patents

Abstract

A method of manufacturing functional pine mushroom tea using pine mushroom(Tricholoma matsutake Sing.) is provided to inhibit the color and shape change of pine mushroom and to increase the shelf life while retaining the flavor and efficacy. Pine mushroom is squeezed to obtain squeezed pine mushroom liquid which is then granulated. The squeezed pine mushroom is soaked in an aqueous solution including ascorbic acid, erythorbic acid, citric acid and sorbitol, dehydrated, steamed at 80 to 120deg.C for 3 to 10min and dried at 60 to 80deg.C for 5 to 30min. Prior to drying after steaming, the pine mushroom is soaked in an aqueous solution including 2 to 5% by weight of Polygonatum Root concentrates, 0.5 to 3% by weight of red ginseng concentrates, 0.2 to 2% by weight of salt and the remaining of water. Functional pine mushroom tea contains 20 to 50% by weight of the dried pine mushroom and 50 to 89% by weight of the pine mushroom granules.

Description

FUNCTIONAL TEA CONTAINING FINE-MUSHROOM AND PROCESS FOR THE PREPARARION THEREOF}

1 is a comparative photograph of the matsutake tea (b) according to Example 2 of the present invention and the matsutake tea (a) according to Comparative Example 2.

The present invention relates to a pine mushroom tea and a method for producing the same, and relates to a pine mushroom tea that can add flavor by maintaining the taste, aroma and form inherent in the pine mushroom.

Matsutake mushroom belongs to the family of the fungi of the fungi, Pleurotus eryngii, 8 ~ 20 ㎝ in diameter, 10 ㎝ in length, 2 ㎝ in size, and inhabit in the soil of 20 ~ 60 year old pine forests. , Taiwan, etc. In particular, Korea and Japan have used edible mushrooms for their aromas and tastes, and they have been used for edible medicinal products.

Pine mushrooms contain about 90% water, contain carbohydrates, proteins, fiber, fats, vitamins, minerals, and ergosterol, which are known to have effects on gastric and intestinal function and anticancer activity.

In order to allow more people to easily and comfortably eat matsutake mushrooms having such various effects, there have been various studies on various processing methods that can be applied to matsutake mushrooms.

However, despite the importance of taste and aroma, Matsutake mushrooms lose their taste and aroma immediately after collection, and their shape changes with deterioration of freshness such as evaporation of water, reduction of nutrients, and color change. Due to its characteristics, special care must be taken in its storage and processing. Moreover, pine mushrooms have a high moisture content and are easily deteriorated, which makes them difficult to apply to processed foods.

Therefore, if the mushroom can be applied to a variety of processed foods by solving these problems, it will be easier to obtain a variety of effects useful to the human body as well as the taste and aroma of the pine mushroom as described above.

From this point of view, the present inventors have studied a method of applying pine mushrooms to tea and enjoying various effects while enjoying the taste and aroma of pine mushrooms at any place in a simple and easy way.

However, when the pine mushroom is simply mixed with liquid tea, various problems may occur as described above. In particular, the pine mushroom has a high moisture content, very weak shelf life is easily browned color is blackened, and when mixed with a liquid tea, there is a problem in that the water is broken due to the osmotic pressure, the shape is broken, the product quality is inferior.

In addition, when the pine mushroom is powdered and contained in the tea, the preservation property can be improved. However, when dried and powdered, the pine mushroom is lost and the flavor of the pine mushroom cannot be felt. It remains a little, but after a few months there is a problem such as the smell of mold.

The present invention can savor the unique aroma and taste of matsutake mushroom, and the object of the present invention is to provide a matsutake-containing tea having high preservation by suppressing color and morphological changes of the matsutake mushroom.

In addition, the present invention can be obtained along with the efficacy of the pine mushroom when drinking with tea while maintaining the flavor of the pine mushroom, and provides a pine mushroom tea and a method of manufacturing the same to enjoy the flavor of pine mushroom in a more easy and convenient way It aims to do it.

As a result of earnestly researching to solve the above problems, the present inventors prepared a tea containing pine mushrooms treated by a predetermined method, adding flavor without fear of deterioration while maintaining the taste, aroma and shape of the pine mushrooms. The discovery that tea can be made has led to the completion of the present invention.

The present invention comprises the steps of separating the matsutake juice solution by juice matsutake; Pretreatment by immersing the pine mushroom after the juice in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid, and sorbitol, followed by dehydration; Steaming the dehydrated pine mushroom after the pretreatment; And it relates to a method for producing Matsutake mushroom tea comprising the step of drying the steamed Matsutake mushroom.

In addition, the present invention comprises the steps of separating the matsutake juice solution by juice matsutake; Pretreatment by immersing the pine mushroom after the juice in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid, and sorbitol, followed by dehydration; Steaming the dehydrated pine mushroom after the pretreatment; Drying the steamed matsutake mushrooms; Granulating the matsutake juice solution; And it relates to a method for producing pine mushroom tea comprising the step of mixing the dried pine mushroom and the granules.

In addition, the present invention is characterized in that it comprises a matsutake mushroom, the matsutake mushroom after the juice is immersed in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid and sorbitol, dehydrated, steamed and dried It is about pine mushroom tea.

In addition, the present invention is to extract the matsutake mushroom, immersed in the aqueous solution containing ascorbic acid, erythorbic acid, citric acid and sorbitol after dehydration, and then steamed and dried matsutake mushroom, and the matsutake juice It relates to a pine mushroom tea comprising granules granulated liquid.

Hereinafter, the present invention will be described in more detail.

Since most pine mushrooms are generally distributed in a state in which the soil of the root portion is attached as it is, it is preferable to remove the soil and to clean it, and then wash it in order to use the present invention.

After the trimming, the mushrooms prepared by washing to extract the matsutake juice extract.

At this time, the pine mushrooms used are thawed, especially frozen pine mushrooms, and the juice process is easier than the raw pine mushrooms, and the amount of juice containing the flavor of the pine mushrooms increases, which is suitable for use in the present invention. However, it is not limited thereto.

As described above, the pine mushroom browning rapidly under the environment of room temperature, and the deformation and alteration such as deterioration of the texture is made, it is important to solve this. In the present invention, for this purpose is subjected to a process of pretreatment of the matsutake mushroom after the juice. More specifically, pretreatment is performed by immersing the matsutake mushroom after juice in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid, and sorbitol. Through such a pretreatment process, discoloration or unpleasant smell of pine mushrooms can be suppressed, and shape retention can be improved, thereby preventing them from being broken or deformed.

The pre-treatment process is performed after the crushed pine mushrooms in aqueous solution containing ascorbic acid, erythorbic acid, citric acid and sorbitol, preferably ascorbic acid 0.1-2.5% by weight, erythorbic acid 0.1-2.5% by weight, citric acid 0.1-1.5 It is made by immersing for 5 minutes to 1 hour in an aqueous solution composed of water by weight and 0.1 to 2.5% by weight of sorbitol, the remainder.

Ascorbic acid and erythorbic acid contained in the pretreatment aqueous solution serves as an antioxidant to inhibit browning of the pine mushroom. Ascorbic acid is preferably included 0.1 to 2.5% by weight, erythorbic acid is preferably included 0.1 to 2.5% by weight. If it is less than the above range, the browning inhibitory effect is inferior, and even if it exceeds the above range, the effect does not become better, but there is a fear that the aesthetics may be deteriorated.

Citric acid acts as a preservative as it is an organic acid that increases the antioxidant effect and also inhibits the growth of decaying bacteria and pathogens. Citric acid is preferably contained 0.1 to 1.5% by weight in the pre-treatment solution, if it exceeds the above range, the sour taste is strong and the taste is not good, if less than the above range it is difficult to expect the effect as the synergist and preservative.

Sorbitol is preferably included in the pretreatment aqueous solution 0.1 ~ 2.5% by weight as a tissue modifier, the pine mushroom within this range can best maintain the texture, and has excellent moisturizing effect and resilience. If it exceeds the above range, there is a fear that the moisturizing effect and the tendency of the mushrooms to fall, if less than the above range can not easily maintain the texture of the pine mushrooms.

In the present invention, once the matsutake mushrooms are separated from the juice solution, the pre-treatment of the matsutake mushrooms in this manner can increase the shelf life of the matsutake mushrooms while still using the matsutake liquid having the scent and taste of the matsutake mushrooms as it is. There is an advantage.

The pine mushroom dehydrated by the pretreatment as described above may be used as it is, but it is preferable to slice and cut, ie, cut longitudinally so that the thickness is 1 mm to 4 mm.

In this way, the pretreated pine mushroom is steamed. Steaming the matsutake mushrooms in this way minimizes the variance of the matsutake mushrooms, and removes bad ingredients and flavors. Steaming is preferably performed for 3 to 10 minutes at 80 ℃ to 120 ℃. If it exceeds the above range, the scent of pine mushrooms rather fall, there is a fear that a bad odor occurs.

In order to further improve the taste and aroma of matsutake tea, steamed matsutake mushrooms can be immersed in an aqueous solution containing roundle extract, red ginseng concentrate and salt. By going through this immersion step, the deep flavor of Matsutake tea can be added, eliminating the rough feeling in taste and increasing the softness. The aqueous solution is preferably 2 to 5% by weight of the round extract, 0.5 to 3% by weight of red ginseng concentrate, 0.2 to 2% by weight of salt, and the remainder as water, and when the round extract, red ginseng concentrate and salt exceed the above range, The aroma and taste of the pine mushroom may be reduced, and if it is less than the above range, sufficient flavor enhancement effect may not be obtained. Immersion time may vary depending on the temperature, it is preferable to immerse for about 10 minutes to 1 hour at room temperature. If it is less than the above range, the taste of the round extract, red ginseng concentrate, etc. does not sufficiently penetrate the matsutake mushroom, the effect is insignificant, and if it exceeds the above range, the flavor of the matsutake mushroom may fall rather.

The mushrooms thus prepared are dried. Drying may be carried out at a room temperature or in a known manner using a dryer so that the moisture of the pine mushroom is almost removed. In addition, the flavor of the tea can be further improved by roasting the pine mushrooms for 5 to 30 minutes at 60 ℃ ~ 80 ℃ after drying.

Pine mushroom tea according to the present invention can be made by containing only the pine mushroom prepared as described above. That is, when the pine mushrooms prepared as described above are drunk as hot tea in concern, the taste and aroma of the pine mushrooms are maintained as they are, and the shape and color of the pine mushrooms are maintained in appearance, so that the pine mushroom tea retaining the flavor can be enjoyed.

Meanwhile, the pine mushroom juice obtained by juice of the pine mushroom is prepared into granules through a granulation process. At this time, as necessary, after mixing 70-90% by weight of glucose to 10-30% by weight of the pine mushroom juice, it may be granulated. The granulation by adding glucose can add the flavor of the pine mushroom tea, and can meet the tastes of various consumers.

The granulation process may be performed using a method known to those skilled in the art and a known device. For example, the pine mushroom juice solution may be concentrated, dried by a method such as spray drying or lyophilization, and then granulated using a granulation apparatus. Can be mad.

In this way, the pine mushroom tea according to the present invention can be produced by mixing the granules obtained by granulating the pine mushroom juice with the dried pine mushroom. The mixing ratio is 20 to 50% by weight of the dried matsutake mushroom and 50 to 80% by weight of the granules, when mixed in the above range, the texture and visual feeling of the matsutake mushroom and the flavor and taste of the matsutake Harmony works best.

The pine mushroom tea prepared in this way can be used by wrapping it in paper, cans, bottles, aluminum pouches, etc. once or in a certain capacity, and can enjoy the flavor of the pine mushrooms by immersing in an appropriate amount of water according to preference.

Pine mushroom tea according to the present invention is to extract the matsutake mushroom and juice after extracting the matsutake mushrooms, and then to granulate the matsutake mushrooms, solubility is improved to retain the flavor of matsutake mushrooms, and also pre-treatment, And steamed and dried matsutake together, so you can feel the matsutake visually and tastefully. Furthermore, since discoloration and deformation of pine mushrooms are suppressed and the shelf life is high, high response of consumers is expected.

Hereinafter, the present invention will be described in detail through examples. However, the scope of the present invention is not limited by the following examples.

Example 1

After removing the soil of the pine mushrooms and trimmed, washed with water. Trimmed matsutake mushrooms were isolated, and matsutake and matsutake juice extracts were separated. The pine mushroom after juice was pretreated by dipping for 30 minutes in an aqueous solution consisting of 1.0% by weight of ascorbic acid, 1.0% by weight of erythorbic acid, 0.5% by weight of citric acid, 0.5% by weight of sorbitol, and the remainder of water. The pretreated pine mushrooms were dehydrated, steamed at 100 ° C. for 5 minutes, and dried to prepare pine mushroom tea.

Example 2

After removing the soil of the pine mushrooms and trimmed, washed with water. Trimmed matsutake mushrooms were isolated, and matsutake and matsutake juice extracts were separated. The pine mushroom after juice was pretreated by dipping for 30 minutes in an aqueous solution consisting of 1.0% by weight of ascorbic acid, 1.0% by weight of erythorbic acid, 0.5% by weight of citric acid, 0.5% by weight of sorbitol, and the remainder of water. The pretreated pine mushrooms were dehydrated, steamed at 110 ° C. for 5 minutes and then dried.

Meanwhile, the isolated pine mushroom juice was granulated to form granules. A pine mushroom tea according to the present invention was prepared by mixing 20% by weight of the pine mushroom prepared above and 80% by weight of the granules obtained from the pine mushroom juice.

Example 3

After removing the soil of the pine mushrooms and trimmed, washed with water. Trimmed matsutake mushrooms were isolated, and matsutake and matsutake juice extracts were separated. The pine mushroom after juice was pretreated by immersing in an aqueous solution consisting of 1.0% by weight of ascorbic acid, 1.0% by weight of erythorbic acid, 0.5% by weight of citric acid and 0.5% by weight of sorbitol, and the remainder in water. The pretreated pine mushrooms were dehydrated and steamed at 100 ° C. for 7 minutes. The steamed Matsutake mushroom was immersed in an aqueous solution consisting of 2% by weight of round extract, 0.5% by weight of red ginseng concentrate, 0.2% by weight of salt and the remainder in water for 30 minutes. The soaked matsutake mushrooms were dried and dried.

On the other hand, 20% by weight of the isolated mushroom extract juice and 80% by weight of glucose was mixed. The mixture was granulated to form granules. A pine mushroom tea according to the present invention was prepared by mixing 30% by weight of the prepared mushrooms and 70% by weight of the granules obtained from the pine mushroom juice.

Comparative Examples 1 and 2

A pine mushroom tea was prepared in the same manner as in Examples 1 and 2 except that the pine mushroom was not immersed in an aqueous solution consisting of ascorbic acid, erythorbic acid, citric acid and sorbitol, and the rest of water.

Test Example

The pine mushroom teas prepared in Examples 1 to 3 and Comparative Examples 1 and 2 were mixed with water at an appropriate temperature, and the taste, aroma, and color of the tea were evaluated by sensory test. If the degree of preference is 5, very good, 4 is good, 3 is normal, 2 is bad, 1 is very bad, and the results are shown in Table 1 below.

Scent flavor color Example 1 4 4.5 5 Example 2 5 4.5 5 Example 3 5 5 5 Comparative Example 1 2 2 One Comparative Example 2 2 3 One

As shown in Table 1, in the case of the pine mushroom tea prepared according to the present invention (Examples 1 to 3), not only retains the unique taste and aroma of the pine mushroom, but also changes in color or form of the pine mushroom contained The taste of Matsutake mushrooms can be felt visually, so the taste was excellent. Particularly, in order to enhance the taste and aroma of tea, the pine mushroom is immersed in a round and salt-containing aqueous solution and glucose is added to the pine mushroom juice (Example 3). It was confirmed that high. On the contrary, when the pretreatment step is not performed (Comparative Examples 1 and 2), the color of the pine mushrooms contained in the tea is not changed, which is not aesthetically pleasing, but the shape of the pine mushrooms is broken, and the shape and flavor of consumers The preference was found to be low.

Fig. 1 shows a comparison photograph of the matsutake tea (b) according to Example 2 and the matsutake tea (a) according to Comparative Example 2. As clearly shown in Figure 1, the pine mushroom tea (b) according to the present invention is maintained in the form and color of the included mushrooms, but the pine mushroom tea (a) according to the comparative example is modified mushrooms and color view You can see the discoloration dislikes.

According to the present invention, it is possible to provide a matsutake tea which can be ingested in a more convenient way to matsutake mushrooms known to exhibit not only excellent taste and aroma but also various effects.

Pine mushroom tea according to the present invention can not only feel the scent and taste unique to the pine mushroom, but also contains the pine mushroom to give a sense of satisfaction visually, even chewy texture, and discoloration or deformation of the pine mushroom is suppressed It is expected to meet various demands of consumers.

Claims (12)

Separating the matsutake juice solution by juice of the matsutake mushrooms; Pretreatment by immersing the pine mushroom after the juice in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid, and sorbitol, followed by dehydration; Steaming the dehydrated pine mushroom after the pretreatment; And Drying the steamed matsutake mushrooms Manufacturing method of pine mushroom tea. Separating the matsutake juice solution by juice of the matsutake mushrooms; Pretreatment by immersing the pine mushroom after the juice in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid, and sorbitol, followed by dehydration; Steaming the dehydrated pine mushroom after the pretreatment; Drying the steamed matsutake mushrooms; Granulating the matsutake juice solution; And Mixing the dried matsutake mushrooms with the granules Manufacturing method of pine mushroom tea. The method according to claim 1 or 2, After steaming the pine mushroom and before drying, further comprising the step of immersing in an aqueous solution containing a round extract, red ginseng concentrate and salt for 10 minutes to 1 hour Manufacturing method of pine mushroom tea. The method of claim 3, The aqueous solution is 2 to 5% by weight of the round extract, 0.5 to 3% by weight of red ginseng concentrate, 0.2 to 2% by weight of salt and the remainder, characterized in that Manufacturing method of pine mushroom tea. The method according to claim 1 or 2, The steaming step is characterized in that made for 3 minutes to 10 minutes at 80 ℃ ~ 120 ℃ Manufacturing method of pine mushroom tea. The method according to claim 1 or 2, After the drying step, the step of further roasting for 5 minutes to 30 minutes at 60 ℃ ~ 80 ℃ Manufacturing method of pine mushroom tea. The method of claim 2, 20 to 50% by weight of the dried matsutake mushroom and characterized in that for mixing 50 to 80% by weight of the granules Manufacturing method of pine mushroom tea. The method of claim 2, 70 to 90% by weight of glucose is added to 10-30% by weight of the pine mushroom juice mixture, and then granulated. Manufacturing method of pine mushroom tea. Matsutake mushroom, and the matsutake mushroom, characterized in that it comprises a matsutake mushroom, which is steamed and dried after immersing the matsutake mushroom after the extraction in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid and sorbitol. The pine mushrooms were juiced, the pine mushrooms after the above-mentioned juices were immersed in an aqueous solution containing ascorbic acid, erythorbic acid, citric acid, and sorbitol, and then dehydrated, and then the steamed and dried pine mushrooms and the pine mushroom juice were granulated. A pine mushroom tea comprising granules. The method of claim 10, Characterized in that it comprises 20 to 50% by weight of the matsutake mushroom and 50 to 80% by weight of the granules Matsutake tea. The method of claim 10, The granules are obtained by granulating after adding 70 to 90% by weight of glucose to 10 to 30% by weight of the pine mushroom juice Matsutake tea.

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