KR101014670B1 - A method for storing mushroom - Google Patents

Abstract

The present invention relates to a method for storing mushrooms. Specifically, the present invention provides a method for storing mushrooms in a modified atmosphere package (MAP) method using a deodorant. The present invention provides a storage method that can remove odors by removing ethanol and acetaldehyde generated during mushroom storage due to the deodorant and maintain the quality of the mushroom.

Mushroom, Deodorant, Gas Substitution Method

Description

A method for storing mushroom

The present invention relates to a method for storing mushrooms. Specifically, the present invention provides a method of storing the mushrooms in a modified atmosphere package (MAP) method by putting a deodorant in a packaging container to seal the mushrooms.

A mushroom is a mycelium mass collected to form a fruiting body, which is divided into pods and stems, and is similar to other microorganisms to breathe, grow, and age. During storage or distribution, mushrooms undergo physiological phenomena such as shrinkage, cleavage, discoloration, liquefaction, and water loss, and the taste and aroma change depending on the environmental conditions of the packaging, resulting in poor quality as well as economic loss. In particular, since mushrooms have a very low storage capacity compared to other agricultural products, they are improved in storage and usability by cold storage, canning, salting, drying, etc., but they are inadequate in maintaining freshness and quality. This can lead to significant losses for the producers who produce and package mushrooms.

In view of these problems, many studies have been conducted to maintain the freshness of mushrooms. Typical examples include modified atmosphere packaging (MAP), controlled stmosphere (CA), chill storage, coating treatment, radiation treatment, ozone treatment and water absorption treatment. Reported. Among them, the gas substitution packaging method is one of the most effective and economical way to maintain the freshness of the mushroom. However, when storing mushrooms, significant amounts of ethanol and acetaldehyde are produced in the packaging container, which can cause off-flavor and lose the inherent aroma of the mushroom. In addition, ethanol, acetaldehyde, and off-flavors so generated can degrade the quality of the mushrooms.

In particular, Pleurotus ostreatus ( Pleurotus ostreatus ), which is cultivated artificially in Korea, accounts for more than 80% of the total mushroom production, and is increasing at an annual average of 13%. Since oyster mushrooms are mostly distributed as raw mushrooms, this requires storage methods that can maintain the quality of oyster mushrooms and prevent the occurrence of off-flavor during storage.

Thus, the inventors have found that by storing a mushroom by adding a deodorant when storing the mushroom in a conventional gas substitution method, it is possible to reduce the occurrence of off-flavor and maintain the quality of the mushroom, thereby completing the present invention.

It is an object of the present invention to provide a mushroom storage method that can remove off-flavor when storing mushrooms by gas substitution method.

Another object of the present invention is to provide a mushroom storage method that can maintain the quality of the mushroom when the mushroom is stored in a gas substitution method.

In order to solve the above problems, the present invention provides a method for storing mushrooms in a modified atmosphere package (MAP) method using a deodorant.

Hereinafter, the method of storing the mushroom of the present invention in more detail.

The present invention provides a method for storing mushrooms in a gas displacement packaging method using a deodorant. Specifically, the present invention is a method for storing the mushrooms, characterized in that the mushrooms and deodorant in the packaging container and sealed packaging, replacing the air in the packaging container with a gas.

Mushrooms in the storage method of the present invention include oyster mushrooms, shiitake mushrooms, matsutake mushrooms, enoki mushrooms and the like, but the present invention is preferably suitable for storing oyster mushrooms.

Sealed packaging in the present invention includes all types of sealed packaging commonly used in the art.

In the present invention, the packaging container may use a packaging container commonly used in the art, including a packaging container made of polyethylene.

Gas substitution in the present invention includes gas substitution schemes commonly used in the art.

Deodorant in the present invention wormwood ( Artemisia princeps ), Artemisia capillaries, green tea and activated charcoal. Preferably, green tea and activated carbon may be used as the deodorant in the present invention.

In the present invention, the deodorant may be used in the collected first state, which has not been subjected to any treatment, dried and powdered state, or in a state in which a suitable solvent including deionized water and a deodorant powder are mixed. Preferably, when using mugwort, phosphorus mugwort and green tea as a deodorant, a solvent containing distilled water may be mixed with each powder. When activated carbon is used as a deodorant, a dried and powdered state can be used.

Deodorant in the present invention can be used by adjusting the content. Preferably, when distilled water is mixed with the deodorant powder, each deodorant powder: distilled water may be used in a 1: 1.5-1: 3 (weight ratio).

Deodorant in the present invention can be used by adjusting the content. Preferably, 2-5 g may be used for 100 g of mushrooms depending on the type of deodorant. If it is used less than this range, the deodorizing effect is weak, and the quality of the mushroom cannot be maintained well.

Preferably, when using the mugwort powder as a deodorant, the mixture of mugwort powder 2g and 6g of distilled water is mixed with respect to 100g of mushrooms, and when the mugwort powder is used, the mixture of the mugwort mugwort powder 2g and 4g of distilled water is mixed with 100g of mushrooms and green tea powder In case of using 5g of green tea powder and 7.5g of distilled water for 100g of mushrooms, and 5g of activated carbon powder for 100g of mushrooms when using activated carbon.

In the present invention, the deodorant may be used in a packaging container when performing a conventional gas displacement packaging method.

According to the method of the present invention, the mushrooms treated by the gas substitution packaging method are stored at 5 ° C and 20 ° C, preferably at 5 ° C.

According to the present invention, the deodorant can remove odor by removing ethanol and acetaldehyde generated during mushroom storage.

In addition, the present invention, the mushroom weight reduction rate after storage of the mushroom at 20 ℃ was less than 1%, and was very slight at less than 0.6% at 5 ℃, to provide a storage method that can maintain the quality of the mushroom.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by the following examples.

Example Mushroom storage

(1) mushroom preparation

The purchased oyster mushrooms were stored in a cold chamber at 5 ° C. and 20 ° C., respectively, until storage.

(2) Deodorant Preparation

Mugwort, injin mugwort and green tea in the dried state were powdered using a blender (Chung-gye Industrial, South Korea). 2 g of the prepared mugwort powder and 6 g of distilled water were mixed with respect to 100 g of the mushroom (mugwort powder: distilled water was 1: 3 by weight). To 100 g of mushrooms, 2 g of the above-mentioned jinjin jinjin powder and 4g of distilled water were mixed (jinjin wormwood powder: distilled water is 1: 2 weight ratio). 5 g of the green tea powder prepared above and 7.5 g of distilled water were mixed with respect to 100 g of the mushroom (a green tea powder: distilled water was 1: 1.5 by weight). Activated carbon was commercially available, and 5 g of activated carbon was used.

(3) mushroom storage

The mushrooms stored in the refrigeration chamber were placed in a polyethylene pouch (Sewang Co., Korea). The bag was made of low density polyethylene, 10 cm x 30 cm, thickness of 45.33 μm, air flow rate was 912.8 cc / cm ² / days. Each bag contained 100 ± 2 g of mushrooms. The deodorant prepared above was placed in a plastic cup (diameter: 5.5 cm, height: 3.0 cm) and then placed in the edge portion of the bag. The bags were heat-sealed and then stored at 5 ° C. and 20 ° C.

Experimental Example  One: Electronic nose  Analysis

Samples for analysis by electronic nose include MAP-treated mushrooms stored at 5 ° C. for 2 days, 4 days, 6 days and 8 days with mugwort powder, phosphorus mugwort powder, green tea powder, or activated carbon and at 20 ° C. Stored for 1, 2 and 3 days were used. The sample preparation method was prepared by the same method as described in the above examples. As a control, the same amount of MAP-treated mushrooms and fresh mushrooms (state before storage) were used.

A product manufactured by Hanbit Instrument (Korea, Korea) equipped with a sensor array consisting of six metal oxide sensors (see Table 1 below) was used. Six sensors were purchased from Figaro Co., Japan. A gas sample was injected at a predetermined time by opening the computer controlled valve. Data was injected by computer from metal oxide sensors.

Table 1 Electronic Oxide Metal Oxide Sensors

Sensor number Sensor model specification One TGS826 Amine compound 2 TGS825 Hydrogen sulfide 3 TGS842 methane 4 TGS2620 Solvent vapor (alcohol) 5 TGS2610 Flammable gas 6 TGS2600 Air pollution

For analysis, 5 g of the prepared sample was placed in a 325 ml glass bottle sealed with polyethylene. Equilibration time for analysis was 5 minutes in the electronic nose. All measurements were performed at 30 ° C. The measurement process consists of heating the heater for 10 seconds, cleaning the sensors in the electronic nose, pumping clean air for 10 seconds, and analyzing the headspace of the sample for 180 seconds.

Six metal oxide sensors were used for the analysis of volatile compounds in samples stored according to the present invention. Data obtained from the electronic nose was evaluated for the occurrence of off-flavor using the principal component analysis method. The results are shown in FIGS. 1 and 2.

As shown in FIG. 1, when stored at 20 ° C., both the treated and untreated deodorants form clusters where the value of the first principal component is negative, whereas fresh mushrooms have the value of the first principal component. By forming these positive values, they were completely distinguished. Therefore, when stored at 20 ℃ it can be seen that as the mushroom storage time elapses, the change in quality is greater than the fresh mushroom.

However, as shown in FIG. 2, when stored at 5 ° C., when stored with green tea powder after 2 days, the value of the first principal component is positive while untreated with deodorant and fresh mushroom. When stored with mugwort powder, phosphorus mugwort powder or activated charcoal, the value of the first principal component formed a negative value. After 4 days of storage, when treated with green tea powder or activated carbon, the value of the first principal component formed a positive value like fresh mushrooms. Thus, it can be seen that green tea powder or activated carbon can remove odors by absorbing ethanol and acetaldehyde to maintain the same state as fresh mushrooms. In addition, after storage for 4 days, when stored with wormwood powder or jinjin Mugwort powder, the value of the first principal component is placed between the case without the deodorant treatment and fresh mushroom, the odor generated when wormwood and jinjin Mugwort mushroom storage You can see that it is masking.

Experimental Example  2: Determination of the weight loss rate of mushrooms

As a sample for weight loss analysis, the mushrooms treated with MAP were stored at 5 ° C. or 20 ° C. with mugwort powder, phosphorus mugwort powder, green tea powder, or activated carbon. The sample preparation method was prepared by the same method as described in the above examples. MAP-treated mushrooms were used as a control. The percentage weight reduction of mushrooms is expressed as a percentage of the mushroom weight reduced after storage based on the mushroom weight before storage (see equation below).

% Weight Reduction = [(W ₁ -W ₂ ) / W ₁ ] x 100

(W ₁ : mushroom weight before storage, W ₂ : mushroom weight after storage)

As shown in FIG. 4, the mushroom weight was reduced in all samples, but the mushroom weight reduction rate was less than 1% at 20 ° C., and was less than 0.6% at 5 ° C. FIG. In particular, there was no significant difference between the percentage of mushroom weight loss in the control and the remaining samples. In general, considering that the weight loss rate of fresh vegetables, which can cause a significant deterioration of fruit, is 3-6%, and in particular, that the allowable weight loss rate is about 2% for mushrooms, the present invention provides a storage method that can maintain the quality of mushrooms. It can be seen that.

Experimental Example  3: CO ₂ Wow O ₂  Concentration measurement

As a sample for CO ₂ and O ₂ concentration measurement, the MAP-treated mushrooms were stored at 5 ° C. or 20 ° C. with mugwort powder, phosphorus mugwort powder, green tea powder, or activated carbon. The sample preparation method was prepared by the same method as described in the above examples. MAP-treated mushrooms were used as a control. CO ₂ and O ₂ concentrations were measured using an oxygen analyzer (IIJIMA products MFG Co. Ltd. Japan) and a gas chromatograph (Heweltt Packard 6890) equipped with a thermal conductivity detector (TCD). . 1 ml of gas sample was collected in a storage container with a syringe through a tape. CO ₂ was performed on an activated carbon column. An activated charcoal column was used for the GC column, and the injection temperature was 120 ° C, the oven temperature was 70 ° C, and the detector temperature was 150 ° C. Carrier gas (carrier gas) He (30 ml / min) was used. The results are shown in FIG.

As shown in FIG. 4, the CO ₂ and O ₂ concentrations changed in almost the same fashion in all treatment groups.

Experimental Example  4: color measurement of mushrooms

As a sample for measuring the color of the mushrooms, mushrooms treated with MAP were stored at 5 ° C or 20 ° C together with mugwort powder, phosphorus mugwort powder, green tea powder, or activated carbon. The sample preparation method was prepared by the same method as described in the above examples. MAP-treated mushrooms were used as a control. After storage for a period of time, the surface color of the mushroom was measured using a colorimeter (Minolta chromameter CR-200, Japan). The colorimeter was normalized to white plates prior to measurement (L = 91.74, a = -0.97, b = 1.46). After storage, the mushrooms were taken in randomly measured 10 times using the stem site, the value is shown in Table 1 as the Hunter b value.

Table 2: Mushroom Color Results

Temperature
Retention days
process Control Mugwort Injin mugwort green tea Activated carbon 20 ℃


0 16.65 16.65 16.65 16.65 16.65 One 17.73 16.39 18.76 18.30 18.64 2 19.76 18.93 18.59 19.65 19.40 3 20.88 19.86 18.40 20.49 19.21 5 ℃



0 16.65 16.65 16.65 16.65 16.65 2 17.62 18.51 18.77 17.57 17.52 4 17.67 17.14 19.15 19.17 17.55 6 18.78 19.03 19.99 19.51 19.21 8 19.79 19.79 19.64 19.69 19.86

As shown in Table 2, browning of the mushroom increased with storage period at 5 ° C. storage, and there was no difference according to the deodorant. However, in case of 20 ℃ treatment, the browning of the mushrooms showed less.

Experimental Example  5: sensory test

As a sample for the sensory test, the mushrooms treated with MAP were stored at 5 ° C. or 20 ° C. together with mugwort powder, phosphorus mugwort powder, green tea powder, or activated carbon. The sample preparation method was prepared by the same method as described in the above examples. MAP-treated mushrooms were used as a control. After storage for a certain period of time, three sensory inspectors were evaluated for the degree of contamination by the microorganisms of the mushroom, and the following points were used.

5 points: uncontaminated (fresh mushrooms)

4 points: Pollution rate is less than 10%

3 points: Pollution rate is less than 30%

2 points: The pollution rate exceeds 50%

1 point: Pollution rate exceeds 80% (contamination is serious)

The results are shown in Fig. As shown in FIG. 5, when the mushrooms were stored at 20 ° C., when they were stored together with the mugwort powder or the mugwort mugwort, the contamination by the microorganisms was hardly observed. One case: 4.86).

1 is the main component of the resistance ratio analyzed by the electronic nose after 1 day after (a), after 2 days (b) and after 3 days (c) for the mushroom stored at 20 ℃ according to the method of the present invention This graph shows the results of the analysis.

A: Control group (MAP-treated mushroom), B: MAP-treated mushroom with mugwort powder, C: MAP-treated mushroom with phosphorus mugwort powder, D: MAP-treated mushroom with green tea powder, E: MAP with activated carbon Treated Mushroom, F: Fresh Mushroom

Figure 2 shows two days after (a), 4 days after (b), 6 days after (c) and 8 days after (d) for the mushrooms stored at 5 ℃ according to the method of the present invention This graph shows the results of the principal component analysis of the resistance ratio analyzed by.

A: Control group (MAP-treated mushroom), B: MAP-treated mushroom with mugwort powder, C: MAP-treated mushroom with phosphorus mugwort powder, D: MAP-treated mushroom with green tea powder, E: MAP with activated carbon Treated Mushroom, F: Fresh Mushroom

Figure 3 shows the weight reduction rate according to the storage days of the mushroom (A) stored at 20 ℃ and the mushroom (B) stored at 5 ℃ in accordance with the method of the present invention.

C: control (MAP-treated mushroom), AP: MAP-treated mushroom with mugwort powder, AC: MAP-treated mushroom with phosphorus mugwort powder, GT: MAP-treated mushroom with green tea powder, CH: MAP-treated with activated carbon A mushroom

Figure 4 is a mushroom (A and C) and the mushroom CO ₂ concentration (A and B) and the O ₂ concentration in accordance with the stored number of days (B and D) stored at 5 ℃ stored at 20 ℃ according to the process of the present invention ( C and D).

C: control (MAP-treated mushroom), AP: MAP-treated mushroom with mugwort powder, AC: MAP-treated mushroom with phosphorus mugwort powder, GT: MAP-treated mushroom with green tea powder, CH: MAP-treated with activated carbon A mushroom

Figure 5 shows the sensory test results according to the storage days of the mushroom (A) stored at 20 ℃ and the mushroom (B) stored at 5 ℃ in accordance with the method of the present invention.

C: control (MAP-treated mushroom), AP: MAP-treated mushroom with mugwort powder, AC: MAP-treated mushroom with phosphorus mugwort powder, GT: MAP-treated mushroom with green tea powder, CH: MAP-treated with activated carbon A mushroom

Claims (5)

After the mushroom and the deodorant is put into the packaging container and sealed packaging, the step of replacing the air in the packaging container with a gas, wherein the deodorant is a mushroom storage method, characterized in that used in 2-5g per 100g mushroom . The method of claim 1, wherein the mushrooms are oyster mushrooms. The method of claim 1, wherein the deodorant Artemisia princeps ), Artemisia capillaries, green tea and activated charcoal (activated charcoal). delete The storage method according to claim 1, wherein the deodorant is used in a powder state or in a state in which a deodorant and distilled water are mixed in a weight ratio of 1: 1.5-1: 3.

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