KR100863601B1 - Tricholoma matsutake pickle and preparation method thereof - Google Patents

Abstract

A method of producing Tricholoma matsutake pickles by heating Tricholoma matsutake with pickling liquid containing cinnamon and Licorice root is provided to obtain pickles which satisfy consumer's tastes. Tricholoma matsutake is heated at 90 to 110deg.C for 2 to 5min, cooled to room temperature, heated with pickling liquid and sterilized at 90 to 110deg.C for 10 to 20min. The pickling liquid is obtained by heating 100 parts by weight of water, 30 to 50 parts by weight of sugar, 30 to 50 parts by weight of vinegar, 3 to 4 parts by weight of salt, 0.1 to 1 parts by weight of cinnamon, 0.5 to 1 parts by weight of Licorice root.

Description

Matsutake pickle and its preparation method {Tricholoma matsutake pickle and preparation method

1 is a graph showing the hardness measurement results of the pine mushroom pickles prepared according to Examples 4 to 7 of the present invention,

Figure 2 is a graph showing the result of measuring the strength of the mushroom pickles prepared according to Examples 4 to 7 of the present invention.

The present invention relates to a pine mushroom pickle and a manufacturing method thereof, and more particularly, to a pine mushroom pickle manufacturing method and a pine mushroom pickle to satisfy the taste buds of the intake by preparing a pickle using the pine mushroom will be.

Due to the rapid economic growth, the improvement of national living standards and the westernization of diet have led to a rapid increase in the incidence of adult diseases such as cancer, arteriosclerosis, obesity and diabetes. In addition, the improvement of the standard of living, the enhancement of the consumption structure, and the diversification have contributed to the pursuit of improving the quality of the diet, thereby increasing the value and preference for traditional and natural foods.

In addition, in the past, the perception of food was centered on the food's own nutritional characteristics and preferences such as taste, color, fragrance, and texture.In recent years, however, bio-defense, bio-always maintenance, bio-rhythm control, disease recovery, anti-aging, etc. It is being developed in a wide range to cover the physiological properties of

As the interest in health for the purpose of pursuing the quality of life and prolonging the life of modern people increases, the value of functional foods is increasing, and accordingly, mushrooms that have value as functional foods such as preventing aging and preventing adult diseases are The value for this is increasing.

Mushrooms not only contain nutrients such as carbohydrates, proteins, lipids, minerals and vitamins, but also have unique tastes and aromas, making them popular as natural foods, health foods, low-calorie foods and pollution-free foods.

In addition, mushrooms have been reported to have various physiological activities such as anti-cancer, anti-viral, increased immunity, and lowered blood cholesterol, and prevention and improvement of so-called adult diseases such as stroke and heart disease have been reported. Usage is increasing significantly.

As a result, the demand for domestic mushrooms continues to increase, but the consumption of mushrooms in Korea's eating habits is mostly simple, such as herbs, stir-fry and soup.

On the other hand, Matsutake mushroom, which is considered the best among mushrooms, is a natural food that is not artificially grown and is a nutritious food containing many mineral components such as calcium and iron. In addition, the taste, aroma, and texture are superior to other mushrooms, and more mushrooms are expected in the future.

Unlike general edible mushrooms, Matsutake mushrooms do not live in rotten wood, sawdust, or other organic matter, and are symbiotic by making exogenous fungi as symbiotic parasites living in the thin roots of living pines.

In addition, pine mushroom has an excellent effect on the bronchial system (cough), and is known to be effective for people suffering from chronic or acute diarrhea, smallpox, and postpartum bleeding. In addition, anti-cancer substances are also known to be abundant.

Unlike other mushrooms, matsutake mushrooms are usually distributed in the form of raw matsutake mushrooms or frozen matsutake mushrooms, and the intake method of matsutake is very simple to eat or to add as an ingredient.

The domestic pine mushrooms are not only produced in a constant quantity, but are also rapidly frozen and stored when they are not consumed within a large amount of harvest.

Such frozen pine mushrooms are known to have lower quality than raw pine mushrooms, but there is no difference in quality between the pine mushrooms except for the other products when the mushroom quality and the flavor components of fresh pine mushrooms and quick-frozen pine mushrooms by grade are compared. appear.

Accordingly, it is necessary to develop processed products using frozen mushrooms as well as fresh mushrooms.

The present invention was created in order to solve the above problems, by preparing a pickle using the mushrooms, to provide a method for producing the pine mushroom pickle and matsutake pickle to satisfy the taste buds of the intake have.

In order to achieve the above object, the present invention

Pre-treatment step of heating the mushrooms at 90-110 ℃ for 2-5 minutes, and then cooled to room temperature; To 100 parts by weight of water, 30-50 parts by weight of sugar, 30-50 parts by weight of vinegar and 3-4 parts by weight of salt are added, followed by heating at 90-110 ° C. for 8-15 minutes and cooling to room temperature to prepare a pickling solution. Pickling preparation step; After the pine mushroom is added to the pickling solution, it provides a method for producing pine mushroom pickles, including a sterilization step of heat sterilization at 90-110 ° C. for 10-20 minutes.

Here, the pickling liquid preparation step is preferably heated to further include 0.5-1 part by weight of cinnamon and 0.5-1 part by weight of licorice with respect to 100 parts by weight of water.

In addition, the pretreatment step is the step of heating the pine mushroom to the brine containing 2-4% by weight of salt, and then cooled to room temperature.

In order to achieve the above another object, the present invention with respect to 50 parts by weight of matsutake mushroom, 120-150 parts by weight of pickled liquid is added, the pickled liquid is 30-50 parts by weight of sugar, 30 parts by weight of vinegar, 30 parts by weight of water It provides a mushroom pickle, characterized in that -50 parts by weight and 3-4 parts by weight of salt is added.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, terms or words used in the specification and claims should not be construed as having a conventional or dictionary meaning, and the inventors should properly explain the concept of terms in order to best explain their own invention. Based on the principle that it can be defined, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention.

Therefore, the embodiments described in the specification and the drawings shown in the drawings are only one of the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention, various modifications that can be replaced at the time of the present application It should be understood that there may be equivalents and variations.

Hereinafter, a method for preparing matsutake mushroom pickles according to an embodiment of the present invention.

Pine mushroom pickle manufacturing method according to an embodiment of the present invention includes a pretreatment step, pickling liquid preparation step and sterilization step.

The pretreatment step is to heat the pine mushroom at 90-110 ℃ for 2-5 minutes, then cooled to room temperature. Here, the pine mushroom is preferably heated by adding to the salt water containing 2-4% by weight of salt.

At this time, heating the pine mushroom in brine in the pre-treatment step is because the pine mushroom used in the present invention is a frozen mushroom, so that thawing by desalting and using salt water can minimize the sterilization and dissolution of water-soluble components of the frozen mushroom to be.

The pickling liquid preparation step is added to 30-50 parts by weight of sugar, 30-50 parts by weight of vinegar and 3-4 parts by weight of salt with respect to 100 parts by weight of water, then heated at 90-110 ℃ for 8-15 minutes and room temperature Cooling is a step of preparing a pickling solution.

Here, the pickling liquid may be prepared by further heating 0.5-1 part by weight of cinnamon and 0.5-1 part by weight of licorice with respect to 100 parts by weight of water.

The sterilization step is a step of adding the pre-treated pine mushroom to the pickling liquid prepared in the pickling preparation step, and then heat sterilization for 10-20 minutes at 90-110 ℃.

As a result of several preliminary experiments, when the temperature and time range were lower, the total bacterial count increased rapidly with storage period, and the value as a product was lost. When the temperature and time range were exceeded, the mushrooms and pickles were exceeded. For example, a decrease in texture and sour taste peculiar to pickles can be caused.

Hereinafter, the mushroom pickle according to one embodiment of the present invention will be described.

Matsutake mushroom pickle according to an embodiment of the present invention is added to 50 parts by weight of matsutake mushrooms, 120-150 parts by weight of pickling liquid, the pickling solution is 30-50 parts by weight of sugar, vinegar 30 -50 parts by weight and 3-4 parts by weight of salt are added.

Here, the pickling liquid may further include 0.5-1 part by weight of cinnamon and 0.5-1 part by weight of licorice.

Reference Example 1. Experimental Materials for Component Analysis

The mushrooms used in this experiment The frozen pine mushroom from Yunnan Province, China, imported from Ilsong Farming Co., Ltd., Yangyang-gun, Gangwon-do, was used. The average size of pine mushroom was 9.85 ± 1.7cm in height, 2.8 ± 3.2cm in diameter and 5.8 ± 2.3g in weight. .

The cluster was quickly washed in running water, thawed at room temperature for 30 minutes, cut into 0.2 × 0.2 cm, mixed evenly, and used as an experimental material.

Experimental Example 1. Component Analysis

Moisture, crude fat, crude protein content and ash content of frozen pine mushrooms were measured by AOAC method (A.O.A.C. 1984). Carbohydrate quantification was expressed as the total amount of solids minus protein, lipids, moisture and ash content.

Calorie was determined by multiplying protein and carbohydrate by 4 and fat by 9. All assays were repeated three times per sample. As described above, the results of component analysis of the frozen mushrooms are shown in Table 1 below.

moisture(%) Crude Protein (%) Crude fat (%) carbohydrate(%) Ash content (%) Calories / 100g 91.7 ± 0.33 2.0 ± 0.16 0.3 ± 0.03 5.2 ± 0.26 0.9 ± 0.30 31.2 ± 0.42

The general constituents of fresh pine mushrooms of Korean nutritional recommendation food ingredient list were water 87.3%, protein 2.1%, fat 0.6%, and ash 1.8%. In the experimental example of the present invention, the moisture of 91.7%, crude protein 2.0%, crude fat 0.3%, carbohydrate 5.2 As measured in%, frozen matsutake showed slightly lower content than raw matsutake in all ingredients except moisture.

Experimental Example 2. Free Amino Acid Analysis

The free amino acid content analysis was homogenized by adding 20 ml of 80% ethanol to 10 g of the frozen pine mushroom, and then extracted in a water bath at 60 ° C. for 24 hours. The extract was dried under reduced pressure in an evaporator and then dissolved by adding 20 ml of distilled water.

To remove ions, 8 g of mixed bed resin TMD-8 was added and refrigerated overnight, followed by filtration and concentration. The concentrated solution was dissolved in 0.2M lithium citrate buffer (lithium citrate buffer, pH2.2), filtered through a 0.22 μm filter (membrane filter) and analyzed by an amino acid analyzer (L-8800, HITACHI, Japan).

The column was a PF column cation exchange resin and the column was kept at a temperature of 22-99 ° C.

In addition, the mobile phase of the first pump (3+ Hydroxide), the fluidized bed of the second pump was used ninhydrin (Ninhidrin), the flow rate of the first pump is 0.35 mL / min, the flow rate of the second pump is 0.3 to mL / min.

In addition, the injection amount was 20 μl, and the free amino acid was analyzed using UV of 570 nm in the first channel and 440 nm in the second channel. The analysis results of the free amino acids are shown in Table 2 below.

Amino acid types Content (㎍ / g,%) Amino acid types Content (㎍ / g,%) Phosphoserine 44.68 (4.25%) Taurine 30.66 (2.92%) Phenylalanine  7.40 (0.70%) Serine 15.88 (1.51%) Threonine 14.11 (1.34%) Proline 79.71 (7.58%) Glutamic acid 2.18 (0.21%) Alanine 117.18 (11.15%) β-Alanine 7.86 (0.75%) Valine 51.18 (4.87%) DL-5-hydroxylysine 10.01 (0.95%) Leucine 62.00 (5.90%) Ornithine 237.21 (22.57%) Lysine 154.46 (14.69%) Citruline 4.41 (0.42%) Histidine 3.64 (0.35%) γ-amino-n-butyric acid 14.57 (1.39%) 3-Methylhistidine 5.25 (0.50%) Methionine 2.05 (0.20%) Anserine 35.10 (3.34%) Cystathionine 6.11 (0.58%) Arginine 100.68 (9.58%) Isoleucine 27.29 (2.60%) Glycine 17.60 (1.67%) total 1,051.22 (100.0%)

The free amino acids of the frozen pine mushrooms used in this experiment were 24 species and the total content was 1,051.22 ㎍. Ornithine was the most common (22.57%), followed by lysine, alanine, arginine, proline, and leucine.

Essential amino acid content was 40.4% of the total free amino acid, in particular lysine (alanine), alanine (alanine), arginine (arginine) accounted for a high proportion of the total free amino acids.

However, glutamic acid, which is a tasty component and known as a major amino acid of most edible mushrooms, was 2.18 ㎍, representing 0.21% of the total free amino acid.

REFERENCE EXAMPLE 2 Experimental Material for Pickling Matsutake Pickles

The pine mushroom is a frozen pine mushroom from Yunnan Province, China, and imported from Ilsong Agricultural Cooperative, Yangyang-gun, Gangwon-do. The size of Matsutake mushroom was 12.4 ± 3.2 cm in height, 2.4 ± 1.2 cm in diameter, and 5.8 ± 2.3 g in weight. Yellow sugar, Samhwa Co., Ltd. was used.

Garlic, Ginger, Staphylococcus and Red Pepper were purchased using the traditional market. Cloves and whole peppers were imported and purified water was used.

Reference Example 3. Data Analysis

The data was analyzed statistically using the SPSS 12.0 program. In order to know the general characteristics of the subjects and the prospect of consumption, frequency and percentage were obtained by frequency analysis. For the question about perception of Matsutake mushroom, T-test was conducted using the 5-point Likert scale. In order to know the preference and usage, x ² -test was conducted to find the mean and standard deviation and to verify the significance between variables.

Example 1-3. Preparation of Pickles for Pickling Matsutake Pickles

To pickle the pine mushroom pickles, pickles were prepared with the compositions shown in Examples 1 to 3 in Table 3 below. First, the solution of each of Examples 1 to 3 put in accordance with the following Table 3 was heated at 100 ° C for 10 minutes, and then filtered with a cotton cloth (cheese cloth) to prepare the pickling liquid of each of Examples 1 to 3.

As a result of the above process, Example 1 was prepared with 765 ml of pickling liquid, Example 2 with 523 ml of pickled liquid, and Example 3 with 1,530 ml of pickled liquid.

Example 1 Example 2 Example 3 Water (ml) 600 200 1,000 Sugar (g) 45 100 400 Vinegar (ml) 45 100 400 Ginger (g) 15 10 - Pepper (g) 30 30 - Salt (g) 15 - 40 Garlic (g) 20 - - Clove (g) 5 - - Statistics blood (g) 30 - - Whole peppercorns (g) 10 - - Soy sauce (ml) - 300 -

Experimental Example 3. pH measurement of the pickling solution of Examples 1-3

PH was measured by using a pH meter (Model 420A, Orion Research Inc., USA) of the pickling solution prepared in Example 1-3.

The pH values of Examples 1 to 3 pickled liquids measured above are shown in Table 4 below.

Example 1 Example 2 Example 3 F value pH 4.24 ± 0.40 ^a 4.67 ± 0.05 ^a 2.69 ± 0.42 ^b 6.30 ^***

Referring to Table 4, the pH showed a very significant difference between each sample (p <.001), the highest pickling liquid according to Example 2 was 4.67 and the pickling liquid according to Example 3 was 2.69. According to the amount of vinegar added, it is thought that the pickling liquid according to Example 3 in which vinegar was added to have the lowest pH.

Experimental Example 4. Measurement of pickling sugar content in Examples 1-3

The sugar content was measured using a refractive sugar meter (PAL-1, ATAGO, Japan) for the pickling liquid prepared in Example 1-3.

The sugar content of the pickles prepared according to Examples 1 to 3 above was shown in Table 5 below.

Example 1 Example 2 Example 3 F value Brix 10.87 ± 0.21 ^c 36.33 ± 0.12 ^a 31.20 ± 0.44 ^b 6,618.32 ^***

Referring to Table 5, the sugar content showed a very significant difference between each sample (p <.001). The highest sugar content of the pickles according to Example 2 was 36.33%, followed by pickles according to Example 3 (31.20%) and pickles according to Example 1 (10.87%).

Experimental Example 5. Measurement of pickling liquid chromaticity of Example 1-3

Chromameter CR-300 (Minolta Co., Japan) was used for the pickling solution prepared in Example 1-3, and brightness, redness, and yellowness of Hunter values were determined. Each experiment was repeated three times, showing the mean value and standard deviation. The standard white plate used at this time was L = 96.37, a = 0.12, b = 1.92.

The chromaticity of each pickling solution measured above is shown in Table 6 below.

Example 1 Example 2 Example 3 F value L 67.83 ± 2.32 ^a 35.74 ± 1.36 ^b 67.80 ± 1.03 ^a 372.87 ^*** a -0.60 ± 0.11 ^b 12.23 ± 1.24 ^a -0.68 ± 0.14 ^b 315.22 ^*** b 1.93 ± 0.34 ^ab 1.39 ± 0.13 ^b 3.19 ± 1.06 ^a 6.10 ^*

Referring to Table 6, the chromaticity also showed a significant difference between the samples (p <.05, p <.001), the brightness of the pickling liquid according to Examples 1 and 3 was added to the pickling liquid according to Example 2 Compared to the significantly higher value, the redness was the highest pickling solution according to Example 2 was 12.23.

This is judged to be because soy sauce was added to the pickling liquid according to Example 2. Yellowness was the highest in the pickling solution according to Example 3 was 3.19, followed by Example 1, Example 2.

Experimental Example 6. Pickling sensory test of Example 1-3

Sensory tests were performed on the pickles prepared according to Examples 1 to 3. The sensory test for pickled pickles of Matsutake mushroom was carried out using a score of 7 points (1 = very dislike, 4 = normal, 7 = very good) of 12 male and female students in Yeungnam University.

The sensory test of three kinds of pickling liquid samples was conducted by selecting color, smell, taste, and overall preference as evaluation items. The pickling sensory test results of Examples 1-3 carried out as described above are shown in Table 7 below.

Example 1 Example 2 Example 3 F value color 3.58 ± 0.51 ^a 2.75 ± 0.62 ^b 3.58 ± 1.00 ^a 5.07 ^* smell 3.58 ± 1.00 ^a 2.58 ± 0.79 ^b 2.75 ± 0.45 ^b 18.10 ^*** flavor 2.42 ± 0.67 ^c 3.25 ± 1.06 ^b 4.42 ± 0.67 ^a 5.66 ^** Comprehensive Preference 2.58 ± 0.79 ^b 2.75 ± 0.75 ^b 4.33 ± 0.65 ^a 20.72 ^***

Referring to Table 7, it was confirmed that the sensory test showed a significant difference in all items (<p.05, p <.01, p <.001).

First, the degree of acceptability for color was 3.58 in pickles according to Examples 1 and 3, which showed more than average acceptability. However, the pickles in Example 2 exhibited a score of 2.75 or less as a color of pickle pickles. I also think it is not good in terms of preference.

Odor showed that the pickling liquid according to Example 1 had the highest acceptability compared to other samples, which may be attributed to the addition of spices such as cinnamon, cloves, and black pepper.

In the item of taste, the pickling liquid according to Example 3 showed high acceptability as 4.42, and the overall acceptability also showed the highest acceptability in the pickling liquid according to Example 3.

As a result, the taste of the pickles according to Example 3 prepared without the addition of various spices to the taste of Koreans is somewhat lower, but the taste and overall preference show a high score in terms of taste and pickle production using this Rather, it will be helpful in economic terms.

Example 4-7. Seasoning preparation for pickled pickled mushrooms

The seasoning liquid according to Example 4-6 was prepared based on the pickling liquid according to Example 3, based on the fact that the pickling liquid according to Example 3 showed high acceptability.

Here, the pickling liquid represents a solution prepared by using each material except the matsutake mushroom, and the solution in which the pickling liquid is contained together with the matsutake mushroom is called a seasoning liquid.

First, the pine mushroom was added to 3% boiling brine, heated for 2 minutes, and then placed on a perforated sheet pan at room temperature and cooled. Subsequently, the pickling liquids of Examples 4 to 7 in which water, sugar, vinegar, salt, cinnamon, and licorice were added according to the following Table 8 were heated at 100 ° C. for 10 minutes, and then filtered with cotton cloth.

Mushrooms and pickles were added to the sterilized glass bottle for heat sterilization, heat sterilized for 15 minutes, sealed and stored at room temperature, and used as measurement samples at 0, 7, 14, 21 and 28 days.

material Example 4 Example 5 Example 6 Example 7 Frozen Mushrooms (g) 500 500 500 500 Water (ml) 1,000 1,000 1,000 1,000 Sugar (g) 400 400 400 400 Vinegar (ml) 400 400 400 400 Salt (g) 40 40 40 40 Cinnamon (g) - 10 - 5 Licorice (g) - - 10 5

Experimental Example 7. pH measurement of seasoning liquid of Examples 4-7

For the seasoning solution prepared according to each of Examples 4-7, the pH of the pine mushroom pickle seasoning solution during storage was used as it is, and measured with a pH meter (Model 420A, Orion Research Inc., USA).

The pH measurement results of each seasoning solution measured above are shown in Table 9 below.

0 days 7 days 14 days 21st 28 days Example 4 2.15 ± 0.20 ^b 2.97 ± 0.11 2.98 ± 0.55 3.01 ± 0.03 ^b 3.03 ± 0.02 ^b Example 5 2.15 ± 0.15 ^b 3.05 ± 0.35 3.06 ± 0.02 3.06 ± 0.02 ^b 3.07 ± 0.01 ^b Example 6 2.20 ± 0.10 ^a 3.00 ± 0.62 2.99 ± 0.84 3.04 ± 0.02 ^b 3.05 ± 0.02 ^b Example 7 2.15 ± 0.17 ^b 3.10 ± 0.80 3.10 ± 0.05 3.12 ± 0.03 ^a 3.15 ± 0.03 ^a F value 7.70 ^* 1.75 3.11 11.25 ^** 15.89 ^**

Referring to Table 9, as a result of pH measurement on the day of manufacture, Example 4, Example 5, and Example 7 was 2.15, but Example 6 added with licorice showed 2.20, which showed a significant difference between products (p <.05). ). On the 7th day of storage, all products showed a tendency to increase pH compared to the day of manufacture, but there was no significant difference between the products.

On the 14th day of storage, the pH of the seasoning solution according to Examples 4 and 5 was slightly increased, the pH of the seasoning solution according to Example 6 was slightly decreased, and the pH of the seasoning solution according to Example 7 was not observed. At 21 and 28 days of storage, pH was increased in all products and there was a significant difference between products (p <.01).

Experimental Example 8. Determination of seasoning sugar content of Example 4-7

For the seasoning solution prepared according to each of Examples 4-7, the change in sugar content of the pine mushroom pickle seasoning solution during storage was measured with a refractive sugar meter (PAL-1, ATAGO, Japan).

The sugar content of the seasoning solution according to each embodiment measured as described above is shown in Table 10 below.

0 days 7 days 14 days 21st 28 days Example 4 35.07 ± 0.67 ^d 25.90 ± 1.28 ^d 25.20 ± 0.87 ^c 24.63 ± 0.76 23.43 ± 1.29 Example 5 39.10 ± 0.17 ^b 32.50 ± 2.80 ^c 31.70 ± 2.98 ^b 31.03 ± 2.54 31.20 ± 1.54 Example 6 37.23 ± 0.23 ^c 37.40 ± 0.56 ^b 37.20 ± 0.40 ^a 36.83 ± 0.55 36.70 ± 0.78 Example 7 42.90 ± 0.10 ^a 40.80 ± 1.78 ^a 40.27 ± 1.60 ^a 40.00 ± 1.50 40.00 ± 1.40 F value 1,240.81 ^*** 38.816 ^*** 42.54 ^*** 57.35 95.31

Referring to Table 10, the seasoning solution according to Example 7 on the day of manufacture showed the highest sugar content of 42.9%, and there was a very significant difference between the seasoning solutions (p <.001). On the 7th day of storage, there was also a very significant difference between seasonings (p <.001) and seasonings except Example 6 had reduced sugar content.

In particular, the product according to Example 4 exhibited a reduction of about 10%. On the other hand, the seasoning liquid according to Example 6 added licorice showed a slight increase in sugar content from 37.23% on the day of manufacture to 37.4% on the 7th day of manufacture.

From the 14th day of storage, all of the products showed a tendency to decrease the sugar content, showing a very significant difference between the products (p <.001). Among them, the seasoning liquid according to Example 7 added with licorice and 5g each of cinnamon showed the highest sugar content.

Experimental Example 9. Determination of chromaticity of seasoning liquid and matsutake pickle of Example 4-7

The color change of Matsutake pickle seasoning and Matsutake pickle during storage was measured by Chroma meter CR-300 (Minolta Co., Japan), and the brightness, redness, and yellowness of Hunter values were determined.

Seasoning liquid was measured as it was, and pine mushroom pickle was measured by cutting into 2 x 2 x 1 cm. Each experiment was repeated three times, showing the mean value and standard deviation. The standard white plate used at this time was L = 96.37, a = 0.12, b = 1.92.

The chromaticity measurement results of the seasoning solution and pine mushroom pickle of Examples 4 to 7 measured as described above are shown in Table 11 below.

Storage period (days) object L a b   0 Example 4 55.55 ± 1.66 ^a -2.47 ± 0.11 ^c 18.40 ± 1.32 ^a Example 5 53.04 ± 0.99 ^a -2.03 ± 0.10 ^b 17.89 ± 0.13 ^a Example 6 53.35 ± 0.22 ^a -1.84 ± 0.03 ^ab 17.60 ± 0.06 ^a Example 7 54.65 ± 1.98 ^a -1.61 ± 0.23 ^a 17.87 ± 0.51 ^a F value 2.13 21.18 ^*** 0.65   7 Example 4 55.43 ± 1.66 ^a -2.62 ± 0.16 ^c 17.19 ± 0.51 ^b Example 5 53.21 ± 0.45 ^a -1.82 ± 0.13 ^a 18.10 ± 0.17 ^a Example 6 53.05 ± 0.18 ^a -2.18 ± 0.10 ^b 17.41 ± 0.24 ^b Example 7 54.25 ± 1.12 ^a -2.12 ± 0.83 ^b 18.13 ± 0.12 ^a F value 2.13 22.80 ^*** 7.77 ^*   14 Example 4 55.91 ± 0.66 ^a -2.57 ± 0.15 ^c 17.08 ± 0.65 ^b Example 5 51.95 ± 0.80 ^b -1.76 ± 0.14 ^a 18.05 ± 0.21 ^a Example 6 55.55 ± 1.14 ^a -2.11 ± 0.11 ^b 17.35 ± 0.25 ^b Example 7 54.96 ± 1.63 ^a -2.07 ± 0.09 ^b 18.18 ± 0.08 ^a F value 7.73 ^** 21.48 ^*** 5.68 ^*   21 Example 4 55.71 ± 0.61 ^a -2.40 ± 0.03 ^c 17.13 ± 0.47 ^b Example 5 51.38 ± 1.63 ^b -1.71 ± 0.11 ^a 18.18 ± 0.30 ^a Example 6 55.34 ± 0.97 ^a -2.06 ± 0.12 ^b 17.39 ± 0.23 ^b Example 7 54.80 ± 1.09 ^a -2.03 ± 0.15 ^b 18.22 ± 0.12 ^a F value 9.16 ^** 20.17 ^*** 9.96 ^**   28 Example 4 55.60 ± 0.58 ^a -2.29 ± 0.16 ^c 17.18 ± 0.47 ^b Example 5 51.30 ± 1.64 ^b -1.64 ± 0.11 ^a 18.26 ± 0.24 ^a Example 6 55.15 ± 0.93 ^a -2.01 ± 0.06 ^b 17.48 ± 0.20 ^b Example 7 54.49 ± 1.24 ^a -1.96 ± 0.19 ^b 18.29 ± 0.03 ^a F value 8.37 ^** 11.37 ^** 11.42 ^**

Referring to Table 11, brightness (L) was not significantly different between each product on the day of manufacture, and 7 days of storage also did not change significantly. On the 14th day of storage, however, brightness was increased in all products except Example 5, and there was a significant difference between the products (p <.01). On the 21st and 28th day of storage, the overall brightness gradually decreased, and there was a significant difference between the products (p <.01).

Redness (a) showed negative value in all products and showed green tendency. There was a very significant difference between the products (p <.001), Example 4 showed the lowest redness, and on the 7th day of storage also showed a significant difference between the samples (p <.001).

In Example 4, Example 6 and Example 7, it was confirmed that Example 5 is higher than the day of manufacture, while the redness is lower. However, the longer the storage period, the higher the redness, and a significant difference between the products throughout the storage period (p <.01, p <.001). This increase in redness is believed to be due to discoloration over time.

Yellowness (b) was similar to Example 5, Example 6 and Example 7 on the day of manufacture, but Example 4 was higher than other samples as well as the brightness. On the 7th day of storage, there was a significant difference between the samples (p <.05). Example 4 and Example 6 had a lower yellowness, but Example 5 and Example 7 had a higher yellowness.

On the 14th day of storage, the yellowness of all products except Example 7 was lowered, but on the 21st day, all of the products showed a slight increase of yellowness. Among them, Example 7 was the highest and showed a significant difference between the products (p <.01).

In addition, even after 28 days, the yellowness gradually increased, and the longer the storage period, the more the color of the pine mushroom was determined to be pickled into the pickle liquid. The overall chromaticity change showed that the longer the storage period, the lower the brightness and the higher the red and yellow colors.

Experimental Example 10. Measurement of mushroom pickle texture of Example 4-7

The texture of the mushroom pickles prepared in each of Examples 4-7 was measured. Texture was calculated by using texture analyser (Sun Rheometer COMPAC-100, Japan), which was obtained when two consecutive compressions were made on the center of Matsutake mushroom pickle (2 × 2 × 1 cm). Hardness and strength were measured three times and the average value was shown. Measurement conditions at this time are as Table 12 below.

Probe size 3 × 20 mm Matsutake Pickle Size 20 × 20 × 10 mm Weight of load cell 10 kg Real / Hold 20.0 mm Press / Traction press 6.0 mm / sec

The result of measuring the mushroom pickle texture of Example 4 to 7 measured as described above is shown in Figs.

1 is a graph showing the hardness measurement results of pine mushroom pickles prepared according to Examples 4 to 7 of the present invention, Figure 2 shows the strength measurement results of pine mushroom pickles prepared according to Examples 4 to 7 of the present invention It is a graph.

In FIG. 1, the horizontal axis represents storage days, the vertical axis represents strength, the horizontal axis represents storage days, and the vertical axis represents hardness.

1 and 2, in the strength category, Examples 4 and 7 were significantly higher (p <.05), and then Example 5 was higher than Example 6, but There was no significant difference. However, on the 7th day of storage, Example 4 was the highest, and unlike the day of manufacture, there was a significant difference from Example 7 (p <.001).

Also, the pine mushroom pickle of Example 5 was found to have the lowest strength. However, except for the pine mushroom pickle according to Example 5 at 14 days of storage period, the strength was drastically lowered, and slightly decreased at 21 and 28 days of storage. The pine mushroom pickle according to Example 5 increased in strength up to 21 days of storage and then decreased on day 28 of storage, and there was no significant difference between the products.

Next, the hardness items showed significant differences among all products by storage period (p <.05, p <.01, p <.001). The mushroom pickle according to Example 4 was slightly lowered in strength with storage period, and the mushroom pickle according to Example 5 was slightly lowered on the 7th day of storage and then increased on the 14th day of storage, showing similar values on the 21st and 28th days of storage. .

The pickle according to Example 6 tended to increase in strength on the 7th day of storage and then sharply lowered on the 14th day of storage, and then gradually decreased. The pickle mushroom pickle according to Example 7 decreased rapidly until the 21st day of storage. On the 28th, it was rather high.

Experimental Example 11. Pine mushroom pickle sensory test of Example 4-7

For the pine mushroom pickles prepared according to each of Examples 4-7, the sensory test was performed on 12 male and female students attending the Department of Food Science and Technology, Yeungnam University, with 7 points (1 = very dislike, 4 = normal, 7 = very Good) The symbol scale method was used.

The sensory test on pickled mushroom pickles during storage was performed on day 0, 7, 14, 21 and 28 while storing them in a 4 ° C refrigerator with color, odor, texture, taste, and comprehensive evaluation as samples.

The mushroom pickle sensory test results of Example 4-7 measured in the same manner as shown in Table 13 below.

  Item object Storage period (days) 0 7 14 21 28  color Example 4 3.83 ± 0.58 ^c 4.17 ± 0.72 ^c 4.50 ± 0.80 ^b 4.50 ± 0.80 ^b 4.50 ± 0.67 ^b Example 5 5.00 ± 0.74 ^b 5.33 ± 0.49 ^ab 5.30 ± 0.65 ^a 4.92 ± 0.80 ^ab 4.67 ± 0.65 ^b Example 6 5.08 ± 0.79 ^b 4.83 ± 0.58 ^b 5.08 ± 0.51 ^a 4.75 ± 0.62 ^b 4.58 ± 0.51 ^c Example 7 5.67 ± 0.65 ^a 5.67 ± 0.65 ^a 5.42 ± 0.51 ^a 5.42 ± 0.51 ^a 5.33 ± 0.65 ^a F-value 14.65 ^*** 13.50 ^*** 5.17 ^** 3.75 ^* 4.45 ^**  smell Example 4 4.00 ± 0.74 ^b 4.17 ± 0.58 ^c 4.17 ± 0.58 ^c 4.33 ± 0.65 ^c 4.17 ± 0.58 ^c Example 5 5.75 ± 0.75 ^ab 5.42 ± 0.79 ^b 5.42 ± 0.79 ^b 5.00 ± 0.74 ^b 5.16 ± 0.58 ^b Example 6 5.33 ± 0.78 ^ab 5.08 ± 0.67 ^b 5.08 ± 0.67 ^b 4.75 ± 0.62 ^bc 4.58 ± 0.51 ^c Example 7 6.08 ± 0.90 ^a 6.08 ± 0.67 ^a 6.18 ± 0.28 ^a 6.08 ± 0.67 ^a 5.92 ± 0.79 ^a F-value 15.85 ^*** 16.45 ^*** 16.45 ^*** 14.85 ^*** 20.07 ^***  Organization Example 4 4.00 ± 0.74 ^b 4.18 ± 0.58 ^b 4.42 ± 0.51 ^a 4.58 ± 0.51 ^a 4.58 ± 0.67 ^a Example 5 4.50 ± 0.90 ^ab 4.67 ± 0.65 ^ab 4.75 ± 0.62 ^a 4.75 ± 0.62 ^a 4.67 ± 0.65 ^a Example 6 5.00 ± 0.95 ^a 4.92 ± 0.79 ^a 5.00 ± 0.74 ^a 4.66 ± 0.89 ^a 4.58 ± 0.67 ^a Example 7 4.67 ± 0.65 ^ab 4.63 ± 0.73 ^ab 4.92 ± 0.80 ^a 4.92 ± 0.79 ^a 4.91 ± 0.79 ^a F-value 3.09 ^* 2.56 ^* 1.75 0.47 0.61  flavor Example 4 4.33 ± 0.49 ^a 4.42 ± 0.52 ^a 4.58 ± 0.51 ^b 4.58 ± 0.51 ^b 4.25 ± 0.62 ^b Example 5 4.50 ± 0.90 ^a 4.67 ± 0.65 ^a 4.75 ± 0.62 ^ab 4.75 ± 0.61 ^b 4.67 ± 0.49 ^b Example 6 4.58 ± 0.79 ^a 4.67 ± 0.78 ^a 4.83 ± 0.83 ^ab 4.67 ± 0.78 ^ab 4.41 ± 0.67 ^b Example 7 4.83 ± 0.58 ^a 4.91 ± 0.67 ^a 5.25 ± 0.62 ^a 5.25 ± 0.62 ^a 5.34 ± 0.65 ^a F-value 1.03 1.15 2.22 2.62 7.26 ^***  General preference Example 4 4.00 ± 0.60 ^b 4.08 ± 0.51 ^b 4.50 ± 0.52 ^b 4.50 ± 0.52 ^b 4.75 ± 0.62 ^ab Example 5 4.83 ± 0.83 ^a 4.75 ± 0.97 ^a 4.92 ± 0.90 ^ab 4.42 ± 0.67 ^b 4.25 ± 0.62 ^b Example 6 4.92 ± 0.90 ^a 4.91 ± 0.79 ^a 5.08 ± 0.67 ^ab 4.92 ± 0.79 ^ab 4.67 ± 0.65 ^ab Example 7 4.92 ± 0.67 ^a 5.00 ± 0.60 ^a 5.17 ± 0.72 ^a 5.07 ± 0.72 ^a 5.08 ± 0.67 ^a F-value 4.12 ^* 3.79 ^* 2.06 3.22 ^* 3.43 ^*

Referring to Table 13, in the item of color, the mushroom pickle according to Example 7 on the day of manufacture showed the highest acceptability, and showed a very significant difference by product (p <.001). Among them, the mushroom pickles according to Example 4 had the lowest score of 3.83.

By storage period, the mushroom pickles according to Example 4 gradually increased in storage as the storage period increased, and the mushroom pickles according to Example 5 increased in preference until the 14th day of storage and then decreased from the 21st day of storage.

The mushroom pickle according to Example 7 showed the highest acceptability on the day of storage and gradually decreased, but on the 28th day of storage, the mushroom pickle showed higher acceptability than other mushroom pickles.

In the item of odor, the score of Matsutake pickle according to Example 7 on the day of preparation was the highest, and slightly decreased to 5.92 on the 28th day of storage. The pickled mushroom pickle according to Example 5 and the pickled mushroom pickle according to Example 6 were less palatable than the day of manufacture depending on the storage period, and showed a very significant difference between the mushroom pickles according to the storage period (p <.001). .

In the item of texture, there was a significant difference between the products on the day of manufacture and the 7th day of storage (p <.05), and on the day of manufacture, the mushroom pickle of Example 7 and the day of storage of the mushroom pickle of Example 6 The highest degree of preference was found. From the 14th day of storage, there was no significant difference between the pine mushroom pickles, and on the 28th day of storage, the mushroom pickles prepared according to Example 7 showed the highest texture preference.

Taste mushrooms did not differ by pickling period until the 21st day of storage, but there was a significant difference between the pickle mushrooms on the 28th day of storage (p <.001). By product, the mushroom pickle according to Example 7 slightly increased in taste depending on the storage period, and the mushroom pickle according to Examples 4 and 6 tended to decrease in taste.

The overall score of the pickled mushroom pickles according to Example 6 and Example 7 was the highest, but the pickled mushroom pickles according to Example 6 had a lower acceptability as the storage period passed and the pickled mushroom pickles according to Example 7 Preference increased.

In view of these results, pickles using Matsutake mushrooms are judged to be the best in terms of taste of Matsutake pickles prepared according to Example 7.

Experimental Example 12 Measurement of Total Seasoning Number of Seasoning Solution of Example 4-7

The change in the total bacterial count during storage was measured for the seasoning liquid of Example 4-7. First, 1 ml of pine mushroom pickle seasoning solution was taken and step-diluted with 0.1% peptone water, and then inoculated into PCA (Plate Count Agar) plate medium using total bacterial count medium. Was counted.

The seasoning solution total bacterial count measurement results of Example 4-7 measured as described above are shown in Table 14.

object Storage period (days) 0 7 14 21 28 Example 4  ND ND <30 <30 <30 Example 5 ND ND ND <30 <30 Example 6 ND ND ND <30 <30 Example 7 ND ND ND <30 <30

In Table 14, ND means not detected, and <30 means less than 30.

Referring to Table 14, as a result of measuring the total bacterial count change during the storage period of the pine mushroom pickle, no microorganisms were detected in all products from the day 7 to the storage day. On day 14 of storage, less than 30 microorganisms were detected in Example 4, but no microorganisms were detected in other products. In addition, up to 21 and 28 days of storage, fewer than 30 microorganisms were found in all products, and little growth was observed during the storage period.

As mentioned above, although this invention was demonstrated by the limited embodiment and drawing, this invention is not limited by this, The person of ordinary skill in the art to which this invention belongs, Of course, various modifications and variations are possible within the scope of equivalents of the claims to be described.

As described above, according to the pine mushroom pickle of the present invention and a method for manufacturing the same, by preparing a pickle using the mushroom used in a limited use method, it is possible to meet various tastes of the intake users, such a mushroom By using pickles, processed foods can be developed, which not only increases domestic sales, but also plays a big role in the economic aspects of using pine mushrooms by increasing overseas competitiveness.

Claims (4)

Pre-treatment step of heating the mushrooms at 90-110 ℃ for 2-5 minutes, and then cooled to room temperature; To 100 parts by weight of water, add 30-50 parts by weight of sugar, 30-50 parts by weight of vinegar, 3-4 parts by weight of salt, 0.5-1 part by weight of cinnamon and 0.5-1 part by weight of licorice, and then at 90-110 ° C. Pickling liquid preparation step of preparing a pickling liquid heated to 8-15 minutes and cooled to room temperature; After the pine mushroom is added to the pickling solution, the mushroom pickle manufacturing method comprising a sterilization step of heat sterilization at 90-110 ° C. for 10-20 minutes. delete The method of claim 1, The pretreatment step is a pine mushroom pickle manufacturing method characterized in that the pine mushroom is added by heating the pine mushroom in brine containing 2-4% by weight of salt, and then cooled to room temperature. To 50 parts by weight of matsutake mushrooms, 120-150 parts by weight of pickled liquor is added, and the pickles are 30-50 parts by weight of sugar, 30-50 parts by weight of vinegar, 3-4 parts by weight of salt, Matsutake pickle, characterized in that 0.5-1 part by weight of cinnamon and 0.5-1 part by weight of licorice.

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