KR101434828B1 - A process for the preparation of soup containing mushroom and the mushroom soup prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing mushroom-containing soup and mushroom-containing soup produced through the same. The method comprises the steps of producing a mushroom coulis; mixing the mushroom coulis with juice from beef at a weight ratio of 1:4 to 1:8 and adding soup ingredients; producing mushroom-containing soup by heating the produced mushroom-containing mixture at 90-120°C (S4); and filling and packing the produced mushroom-containing soup. The mushroom-containing soup according to the present invention uses a mushroom coulis which is produced by mixing three kinds of mushrooms, button mushrooms, oyster mushrooms, and fragrant mushrooms, thereby having the taste and texture of mushrooms which are maximally maintained in a natural state. In addition, juice from beef (prostock) is mixed at a particular rate so that a deeper flavor and taste can be provided. Therefore, the mushroom-containing soup according to the present invention can be variously used as a regular meal, a snack, and a nutritious meal.

Description

[0001] The present invention relates to a method for producing a mushroom-containing soup and a mushroom-containing soup containing the mushroom-containing soup,

The present invention relates to a method for producing a mushroom-containing soup, and to a mushroom-containing soup prepared thereby, and more specifically to a mushroom-containing soup comprising three types of mushrooms: mushroom cooler including bean mushroom, oyster mushroom and shiitake mushroom, Containing mushroom-containing soup, and a mushroom-containing soup produced thereby.

The soup is made in the form of ordinary food even in the home according to the western style of the eating habits, and it is also commercially available in the form of canned food, retort pouch food, and so on. Soup types include crushed and squeezed juice, broth (exgus) which is made into broth (meat or bone such as beef, chicken, etc.) or vegetables, seaweed, It is preferred to add a thicker, creamy lubrication feeling by adding ingredients such as preserving, seasoning and spices, and it is preferable to use cream (potash) soup which is added with grain powder, milk powder such as skim milk powder, Is in the spotlight.

So-called instant soup (instant soup composition), which can be eaten and drunk only by hot water treatment, is widely used for breakfast and lunch at home, work, etc. from the hand lightness. The instant soup is a solid such as a powder, a solid, a granule, or a semi-solid of a paste, and is usually useful as a substitute for a meal, a snack, or a nutritious meal because it can be eaten and drink five to ten times as much as a diluted water (hot water)

Accordingly, the inventors of the present invention conducted a series of studies to produce soup containing mushroom, and then processed the mushroom mushroom, oyster mushroom and shiitake mushroom in a pretreatment process to keep the taste and texture of the mushroom as natural as possible, The present inventors have completed the present invention by discovering that beef broth (pro-stock) is mixed with purified water to produce a soup capable of producing a deeper flavor and flavor.

Korean Patent Publication No. 10-2013-0062015 (June 3, 2013) Korean Patent Publication No. 10-1995-0005207 (March 20, 1995)

Accordingly, a technical problem to be solved by the present invention is to provide a method for producing mushroom-containing soup.

Another object of the present invention is to provide a mushroom-containing soup prepared according to the above-described method.

In order to solve the above-mentioned technical problem, the present invention provides a method for producing a mushroom-containing soup, comprising the steps of:

(S1) producing a mushroom cooli;

(S2) mixing mushroom cooli with beef broth at a weight ratio of 1: 4 to 1: 8 and mixing the soup ingredients;

(S3) heating the prepared mushroom-containing mixture at 90 to 120 캜 to prepare a mushroom-containing soup; And

(S4) Filling and packing the prepared mushroom-containing soup.

Also, in the step (S1), the mushroom cooli is manufactured according to a method comprising the following steps.

(1) preparing mushroom mushroom, oyster mushroom and shiitake mushroom;

(2) selectively removing foreign matter from each of the mushrooms;

(3) washing and dehydrating each of the mushrooms;

(4) heating and agitating the dehydrated mushroom at 45 to 65 ° C, respectively;

(5) dehydrating the heated and stirred mushroom;

(6) drying the dehydrated mushroom;

(7) mixing 50 to 70% by weight of the dried mushroom mushroom, 10 to 30% by weight of oyster mushroom and 5 to 20% by weight of mushroom and roasting at 70 to 80 ° C for 20 to 30 minutes;

(8) pulverizing the roasted mushroom mixture to obtain mushroom cooli.

According to another aspect of the present invention, there is provided a mushroom-containing soup produced according to the method.

As described above, the mushroom-containing soup according to the present invention uses mushroom cooler prepared by mixing three kinds of mushrooms, that is, mushroom mushroom, oyster mushroom and shiitake mushroom at a predetermined weight ratio, While maintaining the maximum, beef broth (pro-stock) can be mixed at a certain rate to produce a deeper flavor and taste. Therefore, it is expected that the mushroom-containing soup according to the present invention can be used variously as a substitute for a meal, a snack, and an nutritional formula.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
Fig. 1 shows a process for producing the mushroom-containing soup of the present invention.
Fig. 2 shows a process for producing mushroom cooli for use in the present invention.

The mushroom-containing soup of the present invention can be prepared according to the process, which comprises the following steps:

(S1) producing a mushroom cooli;

(S2) mixing mushroom cooli with beef broth at a weight ratio of 1: 4 to 1: 8 and mixing the soup ingredients;

(S3) heating the prepared mushroom-containing mixture at 90 to 120 캜 to prepare a mushroom-containing soup; And

(S4) Filling and packing the prepared mushroom-containing soup.

Preferably, the mushroom cooler used in the present invention can be prepared according to the following method:

(1) preparing mushroom mushroom, oyster mushroom and shiitake mushroom;

(2) selectively removing foreign matter from each of the mushrooms;

(3) washing and dehydrating each of the mushrooms;

(4) heating and agitating the dehydrated mushroom at 45 to 65 ° C, respectively;

(5) dehydrating the heated and stirred mushroom;

(6) drying the dehydrated mushroom;

(7) mixing 50 to 70% by weight of the dried mushroom mushroom, 10 to 30% by weight of oyster mushroom and 5 to 20% by weight of mushroom and roasting at 70 to 80 ° C for 20 to 30 minutes;

(8) pulverizing the roasted mushroom mixture to obtain mushroom cooli.

In step (1) of the method for manufacturing mushroom cooli, mushroom mushroom, oyster mushroom and mushroom are prepared. The mushroom used in the present invention may be marketed or cultivated directly, without any particular limitation.

In the step (2), the step of selecting foreign matter from the mushroom may include a primary air gun method, a secondary mesh method and a third water immersion method. Specifically, in the air conditioning system, foreign matter attached to the mushroom such as straw foam and hair stones can be removed. In the mesh method, the mushroom is sifted in 1.5 to 2 mesh, Styrofoam pieces and the like can be removed. Next, the sawdust attached to the bottom of the mushroom is removed, and then the stone and the foreign substance are immersed by the third water immersion method to be removed. The immersion time is preferably 3 to 8 minutes.

In step (2), the mushrooms are washed with water one to three times. Do not leave foreign matter after washing.

Then, in step (3), dehydration is performed for 3 to 8 minutes, preferably 5 minutes.

In step (4) of the mushroom cooli production method, the dehydrated mushroom is heated and stirred at 45 to 65 ° C, preferably at 55 ° C. The stirring is carried out with stirring for 10 to 20 minutes, preferably 15 minutes.

If the agitation temperature is lower than 45 ° C, the mushroom may be damaged. If the agitation temperature exceeds 65 ° C, the mushroom-specific flavor may disappear. In addition, when the stirring is performed for less than 10 minutes, there is a possibility that the unique flavor of the mushroom disappears, and when the mushroom is agitated for more than 20 minutes, the mushroom is broken.

In step (5) of the mushroom cooli method, the heated mushroom is dehydrated, for example, dehydrated in a stainless steel basket for 5 to 15 minutes, preferably 10 minutes. Through this dehydration process, moisture from the mushroom itself can be removed.

In step (6) of the mushroom cooli production method, the dehydrated mushroom is dried, and the drying is preferably performed at room temperature for 1 to 2 hours. In this process, it is most important to dry enough that water may be generated in the below-mentioned smelting step.

In step (7) of the method for preparing mushroom cooli, the treated mushrooms are mixed and roasted. The dried mushroom is prepared by mixing 50 to 70% by weight of the dried mushroom, 10 to 30% by weight of oyster mushroom and 5 to 20% And the mixture is roasted at 70 to 80 ° C for 20 to 30 minutes.

In the present invention, the respective mushrooms are pretreated and mixed, respectively, so that the unique taste and flavor of each mushroom can be maintained. At this time, when the mixing ratio of mushroom mushroom, oyster mushroom and shiitake mushroom is within the above range, it is most suitable to maintain the unique taste and texture of mushroom. In the present invention, the mixing process of the mushroom is intended to increase the flavor and aroma of the mushroom. It is preferable that the mushroom be roasted at a high temperature as quickly as possible. If the mushroom is roasted at 70 to 80 ° C for less than 20 minutes, And if it exceeds 30 minutes, moisture may be generated again in the mushroom and the fragrance of each mushroom may be mixed. Therefore, it is preferable to roast at 70 to 80 ° C for 20 to 30 minutes according to the present invention.

 In step (8) of the mushroom cooli method, the dehydrated mushroom mixture may be pulverized, for example, by using a silencer as a chopping machine. At this time, it is important that the silencer is kept clean by disinfecting with hot water.

When the mushroom cooli prepared above is stored, it can be stored in a freezer (-18 ° C) for 12 months from the date of manufacture by packing it in a measuring vinyl, for example, a polyethylene vinyl.

In the method for producing the mushroom-containing soup of the present invention, step (S2) is a step of mixing the prepared mushroom cooli and beef broth at a weight ratio of 1: 4 to 1: 8 and mixing the soup materials, ) May be manufactured by a conventional method or may be purchased commercially. At this time, it is preferable to mix the prepared mushroom cooli and beef broth at a weight ratio of 1: 4 to 1: 8. When the prepared beef broth is mixed at a ratio of less than 1: 4 by weight, If the taste and flavor are insufficient and the beef broth having a weight ratio of 1: 8 is used, the beef broth may have a mushy taste. Therefore, in the present invention, the mushroom cole and the beef broth are mixed at a ratio of 1: 1: 8 by weight.

The soup material may be a conventional one such as corn starch, cream powder, whole milk powder, wheat flour, butter, refined salt, sugar, chicken base, lactose, enzyme extract, guar gum, In addition, a predetermined celery powder and an onion powder may be added in order to prevent beef tastes and fragrances from becoming darker than the taste and flavor of mushrooms by using beef broth and mushrooms at the same time.

The content of these soup materials is an amount used in ordinary soup, and can be appropriately adjusted according to preference.

In the method for producing the mushroom-containing soup of the present invention, in the step (S3), the mushroom-containing mixture is stirred while being heated at 90 to 120 캜.

In step (S4) of the method for producing mushroom-containing soup of the present invention, the prepared mushroom-containing soup is filled and packed. At this time, it can be vacuum packed or sealed packed.

The packaged mushroom soup can be refrigerated sufficiently at 0 to < RTI ID = 0.0 > 10 C < / RTI >

According to the present invention, the mushroom-containing soup produced according to the above-described method uses the mushroom cooler prepared by mixing three kinds of mushrooms, that is, mushroom mushroom, oyster mushroom and shiitake mushroom at a constant weight ratio, While maintaining a certain proportion of beef broth (pro-stock) at a certain rate, you can achieve a deeper flavor and taste. Therefore, it is expected that the mushroom-containing soup according to the present invention can be used variously as a substitute for a meal, a snack, and an nutritional formula.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Preparation Example 1 > Production of mushroom cooli

Mushroom, oyster mushroom and shiitake mushroom were prepared, and the incompatible part of the mushroom such as sawdust was removed from each mushroom, and the foreign matter was selectively removed through the first air gun system, the second mesh system and the third water immersion system, And placed in a stainless steel basket and dehydrated for 5 minutes, respectively.

Then, the dehydrated mushrooms were placed in a reader, heated and stirred at 55 DEG C for 15 minutes, and then dehydrated in a stainless steel basket for 10 minutes. The dehydrated mushrooms were each dried at room temperature for 1 hour and 30 minutes, and then mushroom, oyster mushroom and mushroom were mixed at a mixing ratio shown in the following Table 1, and they were roasted at 80 ° C for 25 minutes.

The roasted mushroom mixture was then chopped (ground) in a sterilized silencer cutter for 4 to 5 minutes with hot water, then allowed to stand at room temperature and cooled to obtain mushroom cooli.

Ingredients Compounding ratio (% by weight) Mushroom mushroom 65.0 Oyster mushroom 20.0 Shiitake mushrooms 15.0 gun 100.0

<Comparative Production Example 1> Preparation of mushroom cooli

Mushroom, oyster mushroom and shiitake mushroom were mixed in the proportions as shown in Table 1 before the pretreatment, and then the following procedures were carried out, namely, washing, dehydration, heating, dehydration, drying, Mushroom cooli were prepared by a method similar to that of Example 1.

Example 1: Preparation of mushroom-containing soup

Mushroom-containing soup was prepared with the compositions shown in Table 2 below. That is, the mushroom cooli, the beef broth, and the soup material prepared in Preparation Example 1 were weighed, mixed, and stirred while heating at 100 ° C.

The obtained mushroom soup was filled, vacuum packed, cooled at 3 캜, and then stored at 7 캜 in a refrigerator.

Raw material Content (% by weight) Purified water 52.87 Pro Stock 33.04 Mushroom cooly 7.43 Corn starch 1.78 Fresh cream powder 1.10 Whole milk powder 1.00 flour 0.92 butter 0.83 Purified salt 0.38 Sugar 0.14 Onion powder 0.13 Chicken base 0.10 Lactose 0.10 Yeast extract 0.05 L-glutamate 0.04 Guar gum 0.02 Xanthan gum 0.02 Celery powder 0.02 White pepper powder 0.02 Wave powder 0.01 gun 100.00

<Comparative Example 1> Preparation of mushroom-containing soup

The mushroom-containing soup was prepared in the same manner as in Example 1, except that mushroom cooli, which was prepared in Comparative Preparation Example 1, was used.

&Lt; Test Example 1 >

The taste, flavor, odor and overall taste of the mushroom-containing soup prepared in Example 1 and Comparative Example 1 were evaluated by the following methods.

Specifically, the mushroom-containing soups prepared in Example 1 and Comparative Example 1 were each warmed to 20 males and 20 females of 20 to 40 years old, and the satisfaction was evaluated. The taste, aroma, (Very bad: 1 point, slightly worse: 2 points, Normal: 3 points, Good: 4 points, Very good: 5 points) and the average score was evaluated in Table 3 Respectively. A commercial mushroom-containing soup was used as a positive control for comparison.

flavor incense smell Precedent sign Example 1 4.8 4.6 4.8 4.6 Comparative Example 1 3.4 3.8 3.9 3.6 Control group 3.2 3.5 2.8 3.2

As shown in Table 3, the mushroom-containing soup according to the present invention of Example 1 has improved taste, smell and smell compared to the conventional mushroom-containing soup, and the overall preference is remarkably superior. Especially, in the taste and the fragrance, the original fragrance and smell of the mushroom were maintained, but the odor and the foreign body did not appear.

In addition, it was found that, compared to the soup of Comparative Example 1 using the mushroom cooler prepared by pre-mixing the mushrooms in advance in the manufacturing process of the mushroom cooli, the overall taste and odor as well as the overall acceptability were excellent .

As described above, the mushroom-containing soup according to the present invention uses mushroom cooler prepared by mixing three kinds of mushrooms, that is, mushroom mushroom, oyster mushroom and shiitake mushroom at a predetermined weight ratio, While maintaining the maximum, beef broth (pro-stock) can be mixed at a certain rate to produce a deeper flavor and taste. Therefore, it is expected that the mushroom-containing soup according to the present invention can be used variously as a substitute for a meal, a snack, and an nutritional formula.

Claims (10)

delete A method for producing a mushroom-containing soup, comprising the steps of:
(S1) producing a mushroom cooli;
(S2) mixing mushroom cooli with beef broth at a weight ratio of 1: 4 to 1: 8 and mixing the soup ingredients;
(S3) heating the prepared mushroom-containing mixture at 90 to 120 캜 to prepare a mushroom-containing soup; And
(S4) filling and packaging the prepared mushroom-containing soup,
Characterized in that in step (S1) the mushroom cooli is prepared according to a process comprising the following steps:
(1) preparing mushroom mushroom, oyster mushroom and shiitake mushroom;
(2) selectively removing foreign matter from each of the mushrooms;
(3) washing and dehydrating each of the mushrooms;
(4) heating and agitating the dehydrated mushroom at 45 to 65 ° C, respectively;
(5) dehydrating the heated and stirred mushroom;
(6) drying the dehydrated mushroom;
(7) mixing 50 to 70% by weight of the dried mushroom mushroom, 10 to 30% by weight of oyster mushroom and 5 to 20% by weight of mushroom and roasting at 70 to 80 ° C for 20 to 30 minutes;
(8) pulverizing the roasted mushroom mixture to obtain mushroom cooli. 3. The method of claim 2,
Wherein the foreign matter sorting step is performed in the step (2) by a primary air gun method, a secondary mesh method, and a third water immersion method. 3. The method of claim 2,
Wherein the dehydration is carried out for 3 to 8 minutes in the step (3). 3. The method of claim 2,
And the heating stirring is carried out for 10 to 20 minutes in the step (4). 3. The method of claim 2,
Wherein the dehydration is carried out for 5 to 15 minutes in the step (5). 3. The method of claim 2,
Wherein the drying is carried out at room temperature for 1 to 2 hours in the step (6). 3. The method of claim 2,
Wherein in step (7), 65 weight% of mushroom mushroom, 20 weight% of oyster mushroom and 15 weight% of mushroom are mixed. 3. The method of claim 2,
Wherein the soup material is at least one selected from the group consisting of corn starch, cream powder, whole milk powder, wheat flour, butter, refined salt, sugar, chicken base, lactose, enzyme extract, guar gum, Gt; 9. A mushroom-containing soup made according to any one of claims 2 to 9.

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