KR101200712B1 - pine mushroom tea, and method for manufacturing the pine mushroom tea - Google Patents
pine mushroom tea, and method for manufacturing the pine mushroom tea Download PDFInfo
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Abstract
The present invention relates to a pine mushroom tea prepared by drying and powdering mushrooms and shiitake mushrooms, and to mixing them, to improve the taste of tea by preparing different drying methods of pine mushrooms and shiitake mushrooms, The present invention relates to a pine mushroom tea and a method for preparing the same, which retain the flavor of tea even after long-term storage.
According to the pine mushroom tea manufacturing method according to the present invention, by adding the shiitake mushroom powder to the pine mushroom powder, the unique flavor of the pine mushroom and the unique flavor of shiitake mushrooms, the overall taste is improved and the flavor of the tea is maintained even after long-term storage, In addition, immersion in pear juice can further improve storage and palatability.
Description
The present invention relates to a pine mushroom tea prepared by drying and powdering mushrooms and shiitake mushrooms, and to mixing them, to improve the taste of tea by preparing different drying methods of pine mushrooms and shiitake mushrooms, The present invention relates to a pine mushroom tea and a method for preparing the same, which retain the flavor of tea even after long-term storage.
Matsutake mushroom is a fungi belonging to the genus Pleurotus eryngii matsutake. Mushrooms occur when the autumn temperature is kept below 19 ℃ for 5-7 days, and occurs frequently when there is rainfall.
The clusters are thick in flesh color, clear in color, elastic, chewable and have a distinctive fragrance, and have been widely used for food since ancient times.
The clusters are low in water, rich in protein, fat, carbohydrates, fiber and minerals, and are relatively high in vitamin B2 and niacin and high in ergosterol, provitamin D. .
In addition, pine mushroom has a blood cholesterol lowering effect and anti-cancer effect, as well as digestive enzymes of starch and protein, and the food with pine mushrooms is well digested.
However, as mentioned above, the pine mushroom containing a large amount of useful ingredients and physiologically active substances can be harvested only when the pine mushrooms are raised in autumn, and the harvesting period is limited. Because decay progresses quickly, it should be taken as soon as possible after collection or appropriate processing for long-term storage.
Salt mushrooms, freezing, drying and the like as a typical matsutake processing method, there is a disadvantage that the flavor of the matsutake mushroom after the salting or frozen processing is changed.
In the drying method, the longer the storage period of the dried pine mushroom, the volatility of the volatile components gradually disappears, and also because the dry product, the range of use is inevitably limited.
In Korean Registered Patent Publication No. 0858376, in order to maintain the unique color, fragrance, taste and nutrients of Matsutake mushrooms, the collected Matsutake mushrooms are brushed with a brush of fresh leaf and brushed with dirt. Shake off the blemishes of the roots with a large knife, and remove the solids of the boundary layer between the pod and the sack while separating the pod and the sack, thinly separate the pod with a knife and tear the sack like a thread in the lengthwise direction, Disclosed is a method for preparing Matsutake tea, which is made by drying Korean paper in a 70-80 ° C ocher ondol room and drying the treated clusters for 48 hours.
However, according to the above method, the inherent taste and aroma of the pine mushrooms are maintained, but the flavor and monotone of the pine mushrooms are retained, and the flavor is monotonous. There are disadvantages.
The problem to be solved by the present invention is to improve the palatability of matsutake tea, and to provide a method for producing matsutake tea that the flavor of tea is maintained even after long-term storage.
In order to achieve the above object, the present invention, the step of removing the foreign matter by collecting the mushrooms; Freeze-drying a portion of the pine mushroom from which the foreign matter has been removed so that the moisture content is less than 5% by weight; Freeze-drying the remainder of the matsutake mushrooms from which the foreign substances have been removed, and drying the remainder so that the moisture content is less than 5% by weight in a space made of ocher; Preparing the matsutake powder by mixing the dried matsutake mushrooms in a freeze-dried matsutake mushroom: ocher dried matsutake in a weight ratio of 4: 6 to 6: 4 and then pulverizing with 50-100 mesh; Collecting the shiitake mushroom to remove foreign substances; Drying the shiitake mushroom from which the foreign matter has been removed to dry the water content of 5 to 10% by weight; Preparing shiitake mushroom powder by grinding the dried shiitake mushrooms with 50 to 100 mesh; It provides a method for producing pine mushroom tea comprising the step of mixing 500 ~ 600 parts by weight of shiitake mushroom powder to 100 parts by weight of the pine mushroom powder.
After the mixing step, it is preferable to add the step of immersing the prepared pine mushroom tea in pear juice and aged at 25 ~ 35 ℃ for 10 to 15 hours and then dried at 35 ~ 45 ℃ for 10 to 20 hours.
In addition, the interior of the ocher space is preferably maintained at a temperature of 60 ~ 70 ℃, 10 ~ 20% humidity, 5 to 10 minutes at 60 ℃ ~ 80 ℃ before grinding the dried mushrooms and shiitake mushrooms It is desirable to stir-fry.
The present invention also provides a pine mushroom tea prepared by the above method.
According to the method for preparing pine mushroom tea according to the present invention, by adding shiitake mushroom powder to pine mushroom powder, the flavor of pine mushroom and the unique flavor of shiitake mushroom are matched, and the overall taste is improved, and the flavor of tea is maintained even after long-term storage. .
In addition, immersion in pear juice can further improve storage and palatability.
Hereinafter, the present invention will be described in detail.
First, pine mushrooms are collected and screened. Pine mushrooms are thick, hard, without fresh stalks, and have a clear silvery, strong fragrance and a short sack.
Most pine mushrooms are harvested in the natural state in autumn. To prevent the loss of flavor of the collected pine mushrooms, wash them with water for as short a time as possible to remove foreign substances.
Next, freeze-drying some of the pine mushrooms from which the foreign matters are removed so that the moisture content is less than 5% by weight.
The freeze-drying can be either atmospheric pressure freeze drying or vacuum freeze drying, and the drying temperature is preferably -10 to 0 ° C. At this temperature, there is no atrophy or deformation of the dried pine mushroom appearance, no change in aroma, taste, color, and water. Good stability when immersed in
Freeze-drying the remainder of the matsutake mushrooms from which the foreign matter was removed is dried in a space made of loess, for example, ocher.
Ocher is a material that contains oxygen with a lot of fine constituent particles, and has excellent purification ability due to its structural characteristics, characteristics of far-infrared radiation upon heating, and synergistic effect of microorganisms and various enzymes in ocher.
In addition, ocher contains catalase enzymes that remove hydrogen peroxide and protease enzymes that hydrolyze proteins into amino acids, which absorbs moisture when the outside air is wet, and releases the moisture when the outside air is dry. Humidity control function.
In particular, far-infrared rays emitted from ocher have the effect of deodorizing, purifying and detoxifying to prevent the growth or reproduction of bacteria or fungus harmful to the human body, and to purify indoor air to remove odors, and to destroy tissue by high temperature. It can be sterilized at low temperature without damage and it kills harmful germs in ocher drying room.
The ocher drying chamber is dried until the moisture content of Matsutake mushroom is less than 5% by maintaining the temperature of 60 ~ 70 ℃ and the humidity of 10 ~ 20%.
The drying is preferably dried after cutting to 3 ~ 5㎜ thickness so that the mushrooms can be dried quickly, if the moisture content is more than 5% by weight moisture contained in the pine mushrooms may cause corruption during storage not.
In order to further improve the flavor of the pine mushroom tea, the dried pine mushroom may be roasted at a low temperature of 60 ° C. to 80 ° C. for 5 to 10 minutes, and roasted at a low temperature as described above so that the useful ingredients contained in the pine mushroom are not destroyed. give.
As described above, the dried or roasted matsutake mushrooms are mixed in a lyophilized matsutake mushroom: ocher dried matsutake in a weight ratio of 4: 6 to 6: 4, and then pulverized to prepare matsutake powder, wherein the particle size is 50 to 100 mesh ( mesh) is suitable.
If the particle size is less than 50 mesh, the rate of elution in water is slow, and if the particle size exceeds 100 mesh, the fragrance of the fragrance is increased and the storage period is shortened.
However, drying the matsutake mushrooms as described above allows long-term storage. However, since the matsutake mushrooms are powdered, the surface area is increased, and thus the contact area with air is increased. Gradually disappears.
Therefore, in order to supplement the flavor of the pine mushroom tea which disappears over time, shiitake mushrooms having a unique unique flavor are added to the pine mushroom powder.
Shiitake mushroom is a fungi belonging to the genus Pleurotus eryngii, the fruiting body with nutrient mycelium and spores as a breeding organ. It has white and clean wrinkles on the back, and has a special flavor and rich taste.
Shiitake mushrooms contain not only proteins, fats and carbohydrates, but also minerals such as calcium, potassium, phosphorus, selenium and iron, vitamins such as B1 and B2 and dietary fiber.
In addition, ergosterol, a provitamin D, erithadenine, which is effective in lowering blood pressure and diabetes, and niacin, which is involved in carbohydrate, fat, protein metabolism, and cell respiration and glycolysis. It has a bioactive substance and is used as a medicine in addition to food.
First, shiitake mushrooms are collected and sorted. The shiitake mushrooms are uniform in size, do not fully open, thickness is thick and elastic, and the stems are short and clear in color without water.
Natural shiitake mushrooms can be harvested in spring and autumn, but they can also be harvested through facility cultivation, and remove foreign substances while preventing the selected shiitake mushrooms from being damaged inside.
Next, dry the shiitake mushroom from which the foreign matter was removed, and dry it until the moisture content is 5 to 10% by weight.
The drying is preferably dried after cutting to 3 ~ 5㎜ thickness so that the shiitake mushrooms can be dried quickly, and when the shiitake mushrooms are dried in the sun, ergosterol contained in the shiitake mushrooms to vitamin D2 under the action of ultraviolet rays. Changes will have the effect of helping to absorb calcium metabolism and calcium components.
In addition, during drying, the ribonucleic acid in the spores is hydrolyzed to increase the flavor due to the increase in guanylic acid, which gives a distinctive flavor.
When the shiitake mushroom is dried to less than 5% by weight of water, the resulting vitamin D2 is destroyed in the sun and becomes a physiologically invalid substance, which is oxidized in the air, and when the water content exceeds 10% by weight, the water contained in the shiitake mushroom is This is undesirable because it can cause corruption during storage.
In order to further improve the flavor of shiitake mushrooms, the dried shiitake mushrooms may be roasted at a low temperature of 60 ° C. to 80 ° C. for 5 to 10 minutes, and then roasted at a low temperature as described above so that useful components contained in the shiitake mushrooms are not destroyed. .
Next is to prepare the shiitake mushroom powder by grinding the dried or roasted shiitake mushrooms, the particle size is 50 ~ 100 mesh is suitable.
If the particle size is less than 50 mesh, the rate of elution in water is slow, and if the particle size exceeds 100 mesh, the fragrance of the fragrance is increased and the storage period is shortened.
Next, 500 to 600 parts by weight of shiitake mushroom powder is mixed with 100 parts by weight of the prepared pine mushroom powder to prepare pine mushroom tea.
If the shiitake mushroom powder is less than 500 parts by weight, the longer the storage period, the more the flavor supplementation effect of shiitake mushrooms is insufficient, and if it exceeds 600 parts by weight, the taste and aroma of pine mushrooms cannot be felt due to the unique taste and aroma of shiitake mushrooms. Not desirable
Addition of shiitake mushrooms to pine mushrooms as described above can supplement the flavors of pine mushrooms and shiitake mushrooms to maintain the flavor of tea for a long time, but the longer the storage period, the more the flavor of pine mushrooms and shiitake mushrooms will gradually volatilize. It will gradually disappear.
In order to compensate for this, the pine mushroom tea prepared above is preferably immersed in pear juice and then dried.
Pear consists mainly of water, sugar and protein, sorbitol which is effective in relieving constipation, aspartic acid, which promotes liver activity by releasing hangover, and high in dietary fiber. It contains alkaline minerals that improve the constitution, digestive enzymes that help digestion and quickly excrete metabolites of polycyclic aromatic hydrocarbons in the body to provide cancer prevention effects, and flavonoids and polyphenol compounds with anticancer and antioxidant activity.
Remove the pear skin and ovary, and then juice. Then, the pine mushroom tea mixed with the pine mushroom powder and shiitake mushroom powder is immersed in the pear juice and aged at 25 to 35 ℃ for 10 to 15 hours, and then at 10 to 35 to 45 ℃. Dry for 20 hours.
During the aging process, enzymes of pear juice are active to purify the scent of pine mushrooms and shiitake mushrooms. Also, sugar and enzyme components of pear juice are coated around the surface of powder particles of pine mushrooms and shiitake mushrooms to prevent oxidation and flavor components. It prevents the volatilization and provides the effect that the absorption of useful components contained in the pine mushrooms and shiitake mushrooms can be achieved in the body when drinking pine mushroom tea.
If the aging temperature is less than 25 ℃ aging efficiency is lowered, if it exceeds 35 ℃ the reaction activity of various enzymes is inhibited, pear juice is a highly volatile substance is not preferred because the amount of evaporation and evaporation increases when the temperature rises.
Instead of using chemical synthetic food additives as described above, you can preserve the flavor of pine mushroom tea for a long time by using pear juice with health functionalities, and refreshing and refreshing taste while drinking pear nutrition containing pineapple juice Can be added.
In addition, the pine mushroom tea according to the present invention is ingested in concern with water, if the shiitake mushroom component contained in the pine mushroom tea is in water, the amount of nucleotides such as guanylic acid increases and the flavor component lentionin increases (lentionin). Will double.
Matsutake tea prepared in the above can be put in a container or packaged in tea bags, etc. for the convenience of drinking can be commercialized.
Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.
It is to be understood, however, that the invention is not to be construed as limited to the embodiments set forth herein, but is capable of modifications and equivalents within the spirit and scope of the invention. Will be apparent to those skilled in the art to which the present invention pertains.
≪ Example 1 >
In the fall season of pine mushrooms, fresh, thick, hard-smelling pine mushrooms were collected and washed with clean water to remove foreign substances.
Next, after cutting the pine mushroom with the foreign matter removed to a thickness of 4㎜ and half of them were vacuum-freeze-dried at -5 ℃ to maintain a moisture content of 3% by weight, the remainder at a temperature of 65 ℃, 15% humidity It was dried until the moisture content was 3% by weight in the loess.
When the drying is completed, all the dried pine mushrooms were combined and pulverized with a grinder to prepare a pine mushroom powder having a particle size of 80 mesh.
Next, when the shiitake mushrooms came up in the fall, the freshly picked up mushrooms were picked up, and the shiitake mushrooms were clear and washed with clean water to remove foreign substances.
Next, the shiitake mushrooms were cut to a thickness of 4 mm and dried in a sunny place for 10 days to obtain a moisture content of 7% by weight.
The dried shiitake mushrooms were ground with a grinder to prepare shiitake mushroom powder having a particle size of 80 mesh.
The mushroom mushroom tea was prepared by mixing 850 g of shiitake mushroom powder with 150 g of the pine mushroom powder prepared above.
<Example 2>
Skin and ovaries were removed, and the pine mushroom tea prepared in Example 1 was immersed in 330 g of the juicy pear juice and aged at 30 ° C. for 12 hours.
The pine mushroom tea matured in the pear juice was dried at 40 ° C. for 15 hours to prepare pine mushroom tea.
<Example 3>
In Example 1, the pine mushroom tea was prepared in the same manner as in Example 1 except that the dried pine mushroom and shiitake mushrooms were roasted at 70 ° C. for 7 minutes.
≪ Comparative Example 1 &
In Example 1, the pine mushroom tea was prepared in the same manner as in Example 1 except that the pine mushroom powder was prepared by vacuum freeze drying without drying the pine mushroom.
Comparative Example 2
In Example 1, the pine mushroom tea was prepared in the same manner as in Example 1, except that the tea was prepared using only pine mushroom powder without adding shiitake powder to the pine mushroom powder.
Test Example 1 Analysis of Flavor Components
In order to confirm the change in aroma component according to the storage period of the pine mushroom tea prepared in Examples and Comparative Examples immediately after the preparation, 10 days, 30 days, 50 days, 100 days after the volatile flavor component of pine mushroom tea Measured.
Take 100g of sample from each group, add 2L of distilled water, immerse at 30 ℃ for 2 hours, put into flask, mixed solvent of n-pentane and diethyl ether (1: 1, v / v) 50 ml was used to extract for 2 hours under normal pressure.
The extract was dehydrated with anhydrous sodium sulfate and concentrated under nitrogen atmosphere to prepare a sample.
The analytical samples for each group were prepared using gas chromatography (series 5890 II Plus, manufactured by Hewlett-Packard, USA) and gas chromatography / mass spectrometer (QP-5000, manufactured by Shimadzu, Japan). The measurement conditions were as shown in Table 1 and Table 2 below.
Identification of the extracted components was confirmed by comparison of retention time with standard and mass spectrum in literature.
The peak area of 1, octen-3-ol, which is a representative scent of pine mushroom, and 1,2,4-trithiolane peak area, which is a representative scent of shiitake mushroom, among the fragrance components identified by the above device, is divided into storage periods. Measurements are shown in Table 3 below.
As a result of Table 3, the 1-octen-3-ol content immediately after the manufacture of Comparative Example 2 prepared only with pine mushroom powder is the highest, Example 1, ocher mushroom dry pine mushroom mixed with pine mushroom powder and shiitake mushroom powder Comparative Example 1, containing only the pine freeze dried mushrooms without addition, Example 3 roasted mushrooms and shiitake mushrooms, Example 2 in which the pine mushroom powder and shiitake mushroom powder was immersed in pear juice.
The 1,2,4-trithiolane content of Example 1 in which pine mushroom powder and shiitake mushroom powder were mixed immediately after preparation, Comparative Example 1, which contained only vacuum freeze dried pine mushrooms without the addition of dried oakbang mushrooms, pine mushrooms and Example 3 roasted shiitake mushrooms, Example 2 pine mushroom powder and shiitake mushroom powder immersed in pear juice, Comparative Example 2 prepared only with pine mushroom powder appeared in the order.
However, as the storage period increases, the 1-octen-3-ol content and the 1,2,4-trithiolane content of Comparative Example 1 and the 1-octen-3-ol content of Comparative Example 2 are drastically reduced while being carried out according to the present invention. In the example was gradually reduced, in particular, it can be seen that the rate of reduction of Example 2 containing the pear juice is the smallest.
In view of the above results, in order to enjoy the aroma of tea while keeping the pine mushroom tea for a long time, it is preferable to add shiitake mushroom powder having a unique aroma when preparing the pine mushroom tea, and to add pear juice or roast the pine mushroom and shiitake mushroom If you give it, you can see that the storage is more improved.
In addition, in Comparative Example 1 showed the lowest content as a whole, the drying method of Matsutake mushroom was shown to affect the preservation of the flavor of Matsutake tea.
Test Example 2 Sensory Test
In order to confirm the change of flavor according to the storage period of the pine mushroom tea prepared in Examples and Comparative Examples immediately after the preparation, the pine mushroom tea 10 days, 30 days, 50 days, 100 days after the production into drinking water Boiled tea was prepared and then sensory test was performed.
Five of the five men and women each in their teens to 70s, the aroma, taste, color, and overall preference of tea were measured by the 5-point scale, and the average values are shown in Table 4 below.
10 days past
30 days past
50 days passed
100 days elapsed
(5: very good, 4: good, 3: normal, 2: bad, 1: very bad)
As shown in Table 4, the aroma was similar to each other, but was highly evaluated compared to the comparative example, in the taste and color of Example 2, the pine mushroom tea immersed in pear juice is the highest and the shiitake mushroom powder is not added 2 is evaluated the lowest, it can be seen that shiitake mushroom powder is added and immersed in the pear juice when preparing the pine mushroom tea.
In general preference, it evaluated in order of Example 2, Example 3, Example 1, Comparative Example 1, and Comparative Example 2, and was able to confirm the merchandise of the Matsutake tea according to the present invention.
In addition, if the storage period is prolonged, the evaluation was lowered in proportion to the time elapsed, but the aroma of Example 2 exhibited the lowest decrease, and when the pine mushroom tea was immersed in the pear juice, it suppressed the emission of the odor during storage and the mushroom and shiitake mushroom It can be seen that the fragrance can be preserved longer.
As described above, according to the method for preparing pine mushroom tea according to the present invention, by adding shiitake mushroom powder to pine mushroom powder, the flavor of pine mushroom and the unique flavor of shiitake mushroom are matched, and the overall taste is improved and stored for a long time. The flavor is retained and can also be immersed in the pear juice to further improve shelf life and palatability.
Claims (5)
Freeze-drying a portion of the pine mushroom from which the foreign matter has been removed so that the moisture content is less than 5% by weight;
Freeze-drying the remainder of the matsutake mushrooms from which the foreign substances have been removed, and drying the remainder so that the moisture content is less than 5% by weight in a space made of ocher;
Preparing the matsutake powder by mixing the dried matsutake mushrooms in a freeze-dried matsutake mushroom: ocher dried matsutake in a weight ratio of 4: 6 to 6: 4 and then pulverizing with 50-100 mesh;
Collecting the shiitake mushroom to remove foreign substances;
Drying the shiitake mushroom from which the foreign matter has been removed to dry the water content of 5 to 10% by weight;
Preparing shiitake mushroom powder by grinding the dried shiitake mushrooms with 50 to 100 mesh; And
Mixing mushroom powder 500 to 600 parts by weight to 100 parts by weight of the pine mushroom powder; pine mushroom tea manufacturing method comprising a.
After the mixing step, the prepared pine mushroom tea immersed in pear juice and aged for 10-15 hours at 25 ~ 35 ℃ and then dried for 10 to 20 hours at 35 ~ 45 ℃ Pine mushroom tea manufacturing method.
The interior of the space consisting of ocher Matsutake tea manufacturing method, characterized in that maintaining a temperature of 60 ~ 70 ℃, 10 ~ 20% humidity.
Pine mushroom tea manufacturing method characterized in that to roast for 5 to 10 minutes at 60 ℃ ~ 80 ℃ before grinding the dried mushrooms and shiitake mushrooms.
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| KR102408625B1 (en) | 2021-07-13 | 2022-06-15 | 고영경 | manufacturing method of dried slice pine mushroom for tea |
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| CN103636860B (en) * | 2013-11-29 | 2015-05-06 | 乡城县藏青兰资源科技有限责任公司 | Tricholoma matsutake-highland barley tea and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100749369B1 (en) | 2007-04-30 | 2007-08-16 | 서천판교농업협동조합 | Shiitake tea bag tea manufacturing method and its chuseok device |
| KR100829551B1 (en) | 2007-06-05 | 2008-05-14 | 박영학 | Functional tea containing fine-mushroom and process for the prepararion thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100749369B1 (en) | 2007-04-30 | 2007-08-16 | 서천판교농업협동조합 | Shiitake tea bag tea manufacturing method and its chuseok device |
| KR100829551B1 (en) | 2007-06-05 | 2008-05-14 | 박영학 | Functional tea containing fine-mushroom and process for the prepararion thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102408625B1 (en) | 2021-07-13 | 2022-06-15 | 고영경 | manufacturing method of dried slice pine mushroom for tea |
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