KR101200713B1 - shiitake mushroom tea, and method for manufacturing the shiitake mushroom tea - Google Patents
shiitake mushroom tea, and method for manufacturing the shiitake mushroom tea Download PDFInfo
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- KR101200713B1 KR101200713B1 KR1020100119494A KR20100119494A KR101200713B1 KR 101200713 B1 KR101200713 B1 KR 101200713B1 KR 1020100119494 A KR1020100119494 A KR 1020100119494A KR 20100119494 A KR20100119494 A KR 20100119494A KR 101200713 B1 KR101200713 B1 KR 101200713B1
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Abstract
The present invention relates to a shiitake mushroom tea and a method for producing the shiitake mushroom, the main ingredient of which is to keep the flavor and taste of shiitake mushroom for a long time by using the bear odor as an ingredient.
According to the method of preparing shiitake mushroom tea according to the present invention, it is possible to preserve the flavor of shiitake mushrooms for a long time by adding an excellent anti-oxidant powder to the shiitake mushroom powder with excellent fragrance. It can be improved and soaked in pear juice to further increase shelf life and palatability.
Description
The present invention relates to a shiitake mushroom tea and a method for preparing the shiitake mushroom, the main ingredient of which is to keep the flavor and taste of shiitake mushroom for a long time.
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 and has a special flavor and rich taste. to be.
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 was used as a medicine in addition to food.
However, shiitake mushrooms containing a large amount of useful ingredients and bioactive substances as described above can be harvested only during the spring and autumn mushrooms, so the harvesting period is limited, and artificial cultivation is possible, but in taste, aroma and weakness Because it is less than natural, and decay is rapid, it should be eaten as soon as possible after collection or appropriate processing for long-term storage.
Common shiitake mushroom processing methods include salting, freezing, drying, and bottling. However, salting, freezing, and bottling must go through a steaming process, which causes loss of useful ingredients of shiitake mushrooms and changes in taste. I use it.
However, the dried shiitake mushrooms have a longer storage period, so the volatile ingredients gradually evaporate, and the original flavor gradually disappears.
Korean Patent Publication No. 0885406 discloses a method of drying dried shiitake mushrooms by heating and ripening them, separating them into liquids and mushrooms, and then drying them again.
However, according to the method, although the ripening aroma of the prepared shiitake mushroom is excellent, the flavor of the shiitake mushroom is easily volatilized and the flavor is lowered as the storage period elapses.
Therefore, in order to enjoy the flavor of shiitake mushrooms for a long time, it is required to develop a shiitake mushroom processing method that can maintain the unique flavor of shiitake mushrooms for a long time.
The problem to be solved by the present invention is to provide a method for producing shiitake mushroom tea that can preserve the flavor and taste of shiitake mushrooms for a long time while processing the shiitake mushrooms with tea.
In order to achieve the above object, the present invention, selecting the shiitake mushroom, removing the foreign matter; Drying the shiitake mushrooms from which the foreign substances have been removed and drying them until the moisture content is 5 to 10% by weight; Preparing shiitake mushroom powder by grinding the dried shiitake mushrooms with 50 to 100 mesh; Drying the bearish leaves to dry 5 to 10% by weight of moisture; Grinding the dried bear odor into 100 to 150 mesh to prepare a bear odor powder; It provides a method for preparing shiitake mushroom tea, comprising: mixing 50 to 80 parts by weight of the bear odor powder to 100 parts by weight of the shiitake mushroom powder.
After the mixing step, the prepared shiitake mushroom tea is immersed in pear juice, aged at 25-35 ° C. for 10-15 hours, and then preferably dried at 35-45 ° C. for 10-20 hours.
In addition, before grinding the dried shiitake mushrooms, it is preferably roasted at 60 ° C. to 80 ° C. for 5 to 10 minutes, and before roasting the dried goji odor at 140 to 160 ° C. for 3 to 5 minutes.
The present invention also provides shiitake tea prepared by the above method.
According to the method of preparing shiitake mushroom tea according to the present invention, by adding an excellent antioxidant effect to the shiitake mushroom powder with excellent aroma, it is possible to preserve the aroma of shiitake mushroom for a long time.
In addition, the taste of shiitake mushrooms and bear odor is better overall improve the palatability, immersed in pear juice can further increase the shelf life and palatability.
Hereinafter, the present invention will be described in detail.
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 tea, the dried shiitake mushrooms 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 useful ingredients contained in shiitake mushrooms are not destroyed. give.
Next is to prepare the shiitake mushroom powder by grinding the dried or roasted shiitake mushrooms, the particle size is 50 ~ 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, if the shiitake mushroom is dried as described above, it can be stored for a long time, but since the shiitake mushroom is powdered, the surface area is increased, and thus the contact area with air is increased. It will gradually disappear.
Therefore, in order to add flavor to shiitake tea while preventing oxidation of shiitake mushrooms, a bear odor having an inherent strong aroma is added to the shiitake mushroom powder.
It is a perennial herb of the dicotyledon plant Lantern Asteraceae, grows in the deep highland wetlands in the mountains, 1 ~ 2m in height, thick root, and rounded leaves with serrated teeth.
Bear odor contains various nutrients. In particular, it has been reported that vitamin A, B1, B2, C, E, carotenoids and phenolic compounds are relatively high, and have excellent anticancer and antioxidant effects.
Gumgogi is harvested from light green leaves from April to June, boiled and dried, and used as mumulmul. Raw leaves have a bitter taste and unique aroma that lasts long in the mouth. Boiled, seasoned, stir-fry, soup, stew, etc. can also be used for cooking.
After extracting the bear odor leaves, it is dried (陰乾) to suppress the volatilization of the bear flavour.
The drying period depends on the temperature, but it is dried until the moisture content of the bear odor is 5-10% by weight. If the moisture content is less than 5% by weight, the volatilization of the antioxidant components contained in the odor increases, and exceeds 10% by weight. This is not desirable because moisture may not evaporate sufficiently, which may cause decay during storage.
In the case of a caterpillar having a strong aroma of the bear odor, it is necessary to purify the odor of the bear odor, and for this purpose, it is preferable to stir the dried bear odor for 3 to 5 minutes at a high temperature of 140 to 160 ° C. Stir-fry for time to minimize the volatilization of the antioxidant components of the bear odor.
Grinding the dried bear odor to produce a bear odor powder, the particle size of this is preferably 100 ~ 150 mesh.
If the particle size is less than 100 mesh, the antioxidant effect of the bear odor is not sufficient, and if the particle size exceeds 150 mesh, the odor of the bear odor is not strong and the smell of shiitake mushroom is not preferable.
Next, the shiitake mushroom tea is prepared by mixing 50-80 parts by weight of goji odor powder to 100 parts by weight of the prepared shiitake mushroom powder.
If the bear powder is less than 50 parts by weight, the antioxidant effect of the bear odor is weak, the longer the storage period, the longer the oxidation of shiitake mushrooms, the inherent flavor disappears, and if more than 80 parts by weight of shiitake mushrooms due to the unique bitterness and strong aroma It is not desirable to taste and smell.
As described above, the addition of a bear odor component to shiitake mushrooms can inhibit the oxidation of shiitake mushrooms and increase the shelf life of the shiitake mushroom tea. However, the longer the shelf life, the more the flavor of shiitake mushrooms gradually volatilizes. .
In order to compensate for this, it is preferable to go through the process of immersing the shiitake tea prepared in the pear juice and drying.
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, immerse the shiitake mushroom powder and shiitake tea of goji odor powder in the pear juice and aged at 25-35 ℃ for 10-15 hours and then at 35-45 ℃ for 10-20 hours. To dry.
During the aging process, enzymes of pear juice are active to purify the strong aroma of bear odor, and sugar and enzyme components of pear juice surround the surface of shiitake powder particles to prevent oxidation and volatilize the flavor component of shiitake mushroom. It prevents, and provides the effect that the absorption of useful ingredients contained in shiitake mushroom and bear odor when the shiitake mushroom tea is drinkable.
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, the flavor of shiitake tea can be preserved for a long time by using pear juice with healthy functionality, and refreshing and cool taste while nourishing pear juice when drinking shiitake tea containing pear juice Can be added.
In addition, the shiitake tea according to the present invention is ingested in concern with water, and when dried shiitake mushrooms are in water, the amount of nucleotides such as guanylic acid increases and the flavoring component lenthionine (lentionin) increases to double the flavor action.
Shiitake tea prepared in the above can be put in a container or packaged in tea bags or the like for convenience of drinking and 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 spring when the shiitake mushrooms came up, the freshly picked 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 70 mesh.
Next, the light green bear leaf was collected around May and dried for 15 days in a shaded place so that the moisture content was 7% by weight.
The dried bear leaf powder was pulverized with a grinder to prepare a bear powder having a particle size of 120 mesh.
Shiitake mushroom tea was prepared by mixing 6.5 kg of Goji odor powder in 10 kg of the prepared shiitake mushroom powder.
<Example 2>
Skin and ovaries were removed, and the shiitake tea prepared in Example 1 was immersed in 5.5 kg of juiced pear juice and aged at 30 ° C. for 12 hours.
Shiitake tea ripened in the pear juice was dried at 40 ° C. for 15 hours to prepare shiitake tea.
<Example 3>
In Example 1, except that the dried shiitake mushrooms were roasted at 70 ° C. for 7 minutes before grinding, and the dried bear odor was roasted at 150 ° C. for 4 minutes, in the same manner as in Example 1 above. Shiitake tea was prepared.
≪ Comparative Example 1 &
In Example 1, shiitake tea was prepared in the same manner as in Example 1, except that the tea was prepared from shiitake mushroom powder without the addition of the bear odor powder to the shiitake mushroom powder.
Comparative Example 2
In Example 1, the shiitake mushrooms were dried in a shady place for 15 days to make the moisture content 7% by weight, and the leaves were dried for 10 days in a sunny place except that the moisture content was 7% by weight. And prepared shiitake tea in the same manner as in Example 1.
Test Example 1 Analysis of Flavor Components
In order to confirm the change in the fragrance component according to the storage period of shiitake tea prepared in Examples and Comparative Examples, immediately after the preparation, the volatile aroma component of shiitake tea after 10 days, 30 days, 50 days, 100 days after manufacture 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 1,2,4-trithiolane, which was determined to be the most aroma component identified by the device, was divided and measured by the storage period, and is shown in Table 3 below.
As a result of Table 3, the 1,2,4-trithiolane content immediately after the preparation of Comparative Example 1 prepared only with shiitake mushroom powder was the highest, Example 1 mixed with shiitake powder and goji odor powder, roasted shiitake mushroom and goji odor Example 3, Example 2 in which shiitake mushroom powder and bear odor powder were immersed in pear juice, and Comparative Example 2 in which the drying method of shiitake mushroom and bear odor were different.
However, as the storage period increased, the 1,2,4-trithiolane content of Comparative Example 1 was sharply decreased, while in the Example according to the present invention, it gradually decreased, and in particular, the reduction rate of Example 2 containing pear juice was the smallest. Can be.
In view of the above results, in order to enjoy the aroma of shiitake mushrooms while keeping the shiitake mushroom tea for a long time, it is preferable to add a bear odor powder that has an antioxidant effect in the preparation of shiitake mushroom tea, and add pear juice or stir-fried shiitake mushrooms and bear scent You can see that this is much improved.
In addition, in Comparative Example 2 showed the lowest content as a whole, the drying method of shiitake mushroom and bear odor appeared to affect the preservation of the flavor of shiitake tea.
Test Example 2 Sensory Test
In order to confirm the change in flavor according to the storage period of the shiitake tea prepared in Examples and Comparative Examples immediately after the preparation, 10 days, 30 days, 50 days, 100 days after the preparation of shiitake mushroom tea in 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 elapsed
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, and in the taste and color, Example 2, the shiitake tea was immersed in the pear juice, and the comparative example 1 is not added to the odor powder This is evaluated the lowest, it can be seen that the bear odor powder is added and immersed in pear juice during shiitake tea preparation.
In general preference, it evaluated in order of Example 2, Example 3, Example 1, Comparative Example 2, and Comparative Example 1, and was able to confirm the commercial property of the shiitake tea tea which concerns on this 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 drop width. It can be seen that the fragrance can be preserved longer.
As described above, according to the method of preparing shiitake mushroom tea according to the present invention, it is possible to preserve the flavor of shiitake mushrooms for a long time by adding an excellent odor powder to the shiitake mushroom powder with excellent aroma, and also shiitake mushroom flavor and bear odor. The fragrance goes well and the overall palatability is improved, soaking in the pear juice can increase the shelf life and palatability.
Claims (5)
Drying the shiitake mushrooms from which the foreign substances have been removed and drying them until the moisture content is 5 to 10% by weight;
Preparing shiitake mushroom powder by grinding the dried shiitake mushrooms with 50 to 100 mesh;
Drying the bearish leaves to dry 5 to 10% by weight of moisture;
Grinding the dried bear odor into 100 to 150 mesh to prepare a bear odor powder; And
Shiitake tea production method comprising the step of mixing 50 to 80 parts by weight of the bear odor powder to 100 parts by weight of the shiitake mushroom powder.
After the mixing step, the prepared shiitake mushroom tea was immersed in pear juice and aged at 25-35 ° C. for 10-15 hours and then dried at 35-45 ° C. for 10-20 hours. Shiitake tea preparation method.
Shiitake tea production method, characterized in that roasted for 5 to 10 minutes at 60 ℃ ~ 80 ℃ before grinding the dried shiitake mushrooms.
Shiitake tea production method, characterized in that to roast for 3 to 5 minutes at 140 ~ 160 ℃ before grinding the dried bear odor.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101343780B1 (en) | 2012-10-18 | 2013-12-20 | 경상북도 예천군 | Method for manufacturing tea using dried shiitake |
| KR20150140429A (en) * | 2014-06-05 | 2015-12-16 | 이순덕 | Mulberry Leaves and Shiitake Mushrooms Tea and Method for Making the Same |
| KR20240070925A (en) | 2022-11-15 | 2024-05-22 | 김혜란 | Method for preparing tea of Song-hwa mushroom and tea of Song-hwa mushroom prepared by the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160126315A (en) | 2015-04-23 | 2016-11-02 | 전재직 | Shiitake mushroom tea containing yuzu flavor and Manufacturing method thereof |
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| KR100749369B1 (en) | 2007-04-30 | 2007-08-16 | 서천판교농업협동조합 | Shiitake tea bag tea manufacturing method and its chuseok device |
| KR100849638B1 (en) | 2007-04-13 | 2008-08-01 | 강릉시 | Ligularia fischeri tea and pill and preparation method thereof |
| KR100996229B1 (en) | 2010-06-03 | 2010-11-23 | 노애순 | The method which makes tea the use for food herbs and tea which is produced by this |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100849638B1 (en) | 2007-04-13 | 2008-08-01 | 강릉시 | Ligularia fischeri tea and pill and preparation method thereof |
| KR100749369B1 (en) | 2007-04-30 | 2007-08-16 | 서천판교농업협동조합 | Shiitake tea bag tea manufacturing method and its chuseok device |
| KR100996229B1 (en) | 2010-06-03 | 2010-11-23 | 노애순 | The method which makes tea the use for food herbs and tea which is produced by this |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101343780B1 (en) | 2012-10-18 | 2013-12-20 | 경상북도 예천군 | Method for manufacturing tea using dried shiitake |
| KR20150140429A (en) * | 2014-06-05 | 2015-12-16 | 이순덕 | Mulberry Leaves and Shiitake Mushrooms Tea and Method for Making the Same |
| KR101646832B1 (en) * | 2014-06-05 | 2016-08-09 | 이순덕 | Mulberry Leaves and Shiitake Mushrooms Tea and Method for Making the Same |
| KR20240070925A (en) | 2022-11-15 | 2024-05-22 | 김혜란 | Method for preparing tea of Song-hwa mushroom and tea of Song-hwa mushroom prepared by the same |
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| KR20120057927A (en) | 2012-06-07 |
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