KR101673573B1 - Manufacturing method of shiitake tea and shiitake tea thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing a shiitake mushroom tea which can improve not only the taste of general consumers but also the visual preference by improving the taste and color including the efficacy of herbal medicine while maintaining the efficacy of mushroom by mixing mushroom and herb medicine And a mushroom tea made therefrom.
The present invention relates to a method for producing a mushroom, comprising the steps of: a step of washing the mushroom prepared by washing, a step of removing the pigment from the mushroom, a step of ripening the ripened mushroom, a step of aging the ripened mushroom, Drying the shiitake mushroom at a temperature of 70 캜 and roasting the dried shiitake mushroom and then discharging the heat of the fried mushroom to complete the processed shiitake mushroom , And the step of dividing the prepared mushroom is cut into a size of 0.5 mm to 0.9 mm, and the dyestuff removing step is carried out by removing the dyed mushroom from 100 to 120 ° C At a temperature of 30-90 minutes, wherein the aging step comprises aging for 2 to 4 hours while discharging the heat of the matured mushroom by blowing, Wherein the aged mushroom is roasted at a temperature of 150 to 180 DEG C for 10 to 20 minutes, and the roasted mushroom of the roasting stage is roasted at a temperature of 150 to 180 DEG C for about 4 to 6 hours, A herbal medicine preparation preparation step of preparing a medicinal herb including Angelica keiskei, Astragalus membranaceus, Health, Cinnamon, Jujube and Edible flowers by washing to remove foreign matter; Drying the herbal medicines to dry the herbal medicines at a temperature of 40 ° C to 60 ° C; A step of crushing the herbal medicines to a size of 0.2 mm to 0.5 mm; Firing the pulverized medicinal materials at a temperature of 200 ° C to 250 ° C for 10 minutes to 30 minutes and discharging the heat of the fried medicinal materials; 15 to 50 parts by weight of Angelica giganta, 15 to 50 parts by weight of Angelica gigantei, 15 to 50 parts by weight of health, 30 to 70 parts by weight of cinnamon, 3 to 30 parts by weight of jujube A blending step of blending 30 to 70 parts by weight of edible flowers; And a packaging step of packaging the processed shiitake mushroom and the processed herbal medicine, wherein the edible flower is selected from the group consisting of mandrill flower, pansy flower, peach flower, azalea flower, Wherein the flower is at least one of a flower, a forsythia flower, a plum blossom, a magnolia flower, a citrine flower, a chamomile, a safflower flower, a ginger tree flower, a bellflower flower, a perennial flower, or a stinging flower.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a shiitake mushroom tea and a shiitake mushroom tea,

The present invention relates to a process for producing a mushroom tea and a mushroom tea produced thereby. More specifically, the present invention relates to a mushroom tea prepared by mixing mushroom and herb medicine to improve the taste and color of the mushroom including the efficacy of the herb medicine The present invention relates to a method for manufacturing a shiitake mushroom tea which can greatly improve visual taste as well as a taste of a general consumer, and a mushroom tea produced thereby.

The shiitake mushroom is a mushroom belonging to the mushroom type mushroom mushroom thorny mushroom. The mushroom is a fruiting body with a mycelium and a reproductive organs as sprouting organs. It has a white, clean wrinkle on the back and has a special flavor and a 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. It is also known that ergosterol, which is provitamin D, erithadenine, which is effective for blood pressure lowering and diabetes, carbohydrate, fat and protein metabolism, and niacin, which is involved in cell respiration and glucose degradation It was also used as a medicinal material in addition to edible because of its physiologically active substance.

In addition, shiitake mushrooms contain retanine, which strengthens the spleen, enhances the immune system and prevents cancer cells from spreading. Vitamin D is abundant, which helps to suppress and release cholesterol. Therefore, it has various effects such as hypertension, hyperlipemia, diabetes and adult diseases.

Shiitake, which contains a large amount of the above-mentioned oil-soluble active ingredient and physiologically active substance, is consumed mainly by being cooked, salted, frozen, dried, and bottled. Generally, the shiitake mushroom Drying method is used.

Accordingly, using the dried mushroom, the selected mushroom of the selected mushroom is sliced and cut into 1.5 cm to 2.0 cm in Registration No. 10-1343780 (registered date: December 16, 2013); Mixing 200 parts by weight of water based on 100 parts by weight of the pulverized dried shiitake mushroom and aging at 38 to 42 ° C for 24 to 27 hours; Mashing the aged mushroom in a steamer for 10 to 20 minutes at a temperature of 80 to 120 캜; Drying the shiitake mushroom to a moisture content of 30% to 40% at a temperature of 60 ° C to 70 ° C for 8 to 10 hours; A first tumbling step in which the dried shiitake is firstly kneaded in a tumbling pot at 180 ° C to 200 ° C for 1 hour; A second squeezing step of squeezing the first shredded mushroom at a temperature of 100 ° C to 110 ° C for one hour; A third tasting step in which the second shredded mushroom is tilted at a temperature of 70 ° C to 80 ° C for 8 hours; And a shiitake mushroom tea prepared through a step of drying the shiitake mushroom finished with the third tinning secondarily using a drier equipped with a blower.

However, since the above-mentioned Japanese Patent No. 10-1343780 uses only shiitake mushrooms to produce shiitake mushroom tea, consumers can drink not only the efficacy of shiitake mushroom but also the dark brownish color that comes from shiitake mushroom, Is significantly low.

Accordingly, there is a demand for a method of further improving taste and color while maintaining the efficacy of mushrooms by mixing mushrooms with various herbal medicines.

Disclosure of the Invention The present invention has been proposed in order to solve the above-mentioned problems, and it is an object of the present invention to improve the flavor and color of mushrooms while maintaining the efficacy of mushrooms including mushrooms and herbal medicines, There is provided a method for manufacturing a shiitake mushroom tea which can be harvested and a shiitake mush tea prepared by the method.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

In order to accomplish the above object, the present invention provides a method for manufacturing a shiitake mushroom tea, and a shiitake mushroom tea produced from the shiitake mushroom tea, wherein the shiitake mushroom tea is prepared by washing the shiitake mushroom, Drying the matured mushroom at a temperature of 60 ° C to 70 ° C, and drying the mushroom to dry the mushroom. The mushroom is then roasted, Wherein the step of finely dividing the prepared mushroom is performed to a size of 0.5 mm to 0.9 mm, and the step of removing the dyestuff comprises the steps of: The flaked shiitake mushroom is cooked for 30 minutes to 90 minutes at a temperature of 100 ° C to 120 ° C in order to remove the pigment of the truncated shiitake, Wherein the matured mushroom is aged for 2 to 4 hours while discharging heat of the mature mushroom into a ventilator, and the mature mushroom is dried for 4 hours to 6 hours, and the roasted mushroom of the roasting step comprises Dried shiitake mushroom is roasted at a temperature of 150 to 180 DEG C for 10 to 20 minutes, and the medicinal herbs including Angelica giganteus, Angelicae radix, health, cinnamon, jujube and edible flowers are washed to remove foreign matter Preparation of herbal medicine preparation; Drying the herbal medicines to dry the herbal medicines at a temperature of 40 ° C to 60 ° C; A step of crushing the herbal medicines to a size of 0.2 mm to 0.5 mm; Firing the pulverized medicinal materials at a temperature of 200 ° C to 250 ° C for 10 minutes to 30 minutes and discharging the heat of the fried medicinal materials; 15 to 50 parts by weight of Angelica giganteus, 15 to 50 parts by weight of Angelica gigantei, 15 to 50 parts by weight of health, 30 to 70 parts by weight of cinnamon, 3 to 30 parts by weight of jujube A blending step of blending 30 to 70 parts by weight of edible flowers; And a packaging step of packaging the processed shiitake mushroom and the processed herbal medicine, wherein the edible flower is selected from the group consisting of mandrill flower, pansy flower, peach flower, azalea flower, Wherein the flower is at least one of a flower, a forsythia flower, a plum blossom, a magnolia flower, a citrine flower, a chamomile, a safflower flower, a ginger tree flower, a bellflower flower, a perennial flower, or a stinging flower.
In addition, it is preferable that the packing step is performed such that the processed shiitake mushroom and the processed herbal medicine are packed in a unit of 1.7 g to 2 g so that they can reach 100 ml of water.

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The present invention also provides a mushroom tea prepared by any one of the above methods.

As described above, according to the present invention, a method for manufacturing a shiitake mushroom tea and a shiitake mushroom tea produced therefrom include a shiitake mushroom and a herb medicine to alleviate the peculiar odor of shiitake mushroom to improve taste and color, Not only drinking but also visual satisfaction can be improved and consumer's preference can be greatly improved.

In addition, while maintaining the efficacy of shiitake mushrooms, beneficial ingredients of herbal medicines can be consumed together, thereby improving the merchantability.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a shiitake mushroom tea according to an embodiment of the present invention. FIG.

Hereinafter, a method for manufacturing a shiitake mushroom tea according to the present invention and a shiitake mushroom produced therefrom will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing a shiitake mushroom tea according to an embodiment of the present invention.

Referring to FIG. 1, a method of manufacturing a shiitake mushroom tea will be described as follows.

The method of manufacturing a shiitake mushroom tea according to a preferred embodiment of the present invention is such that shiitake mushroom used as a main material of shiitake mushroom tea is collected in the spring of March to May and autumn of September to November in a natural state, Shiitake mushrooms are easy to cultivate, so they can be cultivated and harvested throughout the year.

The shiitake mushrooms are uniformly sized without shrinking or scratching, and the shiitake mushrooms are not fully opened and have a clear color.

The selected shiitake mushrooms are cleaned by washing so as not to damage the inside of the fresh mushroom to remove foreign matter or dust (S11).

The washed mushroom is cut into a size of 0.5 mm to 0.9 mm (S12).

When shredding the shiitake mushroom to less than 0.5 mm, the shiitake mushroom is dried when the shredded or roasted water is evaporated. When the shiitake mushroom is cut more than 0.9 mm, the mushroom is dried for a long time There is also a problem that shiitake mushrooms do not come out quickly in the process of getting them to water for drinking.

Here, when the shredded shiitake mushroom is weighed in water, it becomes brownish due to the inherent color of shiitake mushroom, so that it can not improve the preference of especially the younger or female customers.

In order to solve the above-mentioned problem, the finely divided mushroom is matured to remove the native pigment of mushroom (S13).

In other words, the above-mentioned finely shiitake mushroom is placed in a steaming machine, and then, it is matured at a temperature of 100 to 120 DEG C for 30 to 90 minutes.

At this time, when the cut mushroom is put into the mashing machine, the mash is put on the mashing machine, and the mushroom is cut on the mushroom. It is preferable that the above-mentioned cut sliced mushroom is placed on the cotton cloth so as not to overlap, so that the pigment of the mushroom can be evenly removed.

When the refined shiitake mushroom is boiled at a temperature lower than 100 캜, the shiitake can not be boiled with water vapor because the water does not boil. That is, it is difficult to remove the pigment of the mushroom and the tissue is not softened.

If the above-mentioned shredded mushroom is cooked at a temperature exceeding 120 ° C, the aroma of the mushroom is discharged to the outside and the blown tissue is severely blown.

In addition, when boiled for less than 30 minutes, it is difficult to remove the pigment of the above-mentioned shredded mushroom, and the tissue is not softened. When the mud is matured for 90 minutes or more, the fragrant mushroom is discharged to the outside, So that the sliced mushroom is matured at a temperature of 100 to 120 DEG C for 30 to 90 minutes.

At least 80% of the color of the mushroom can be removed by mashing the mushroom as described above.

The matured mushroom is matured for 2 to 4 hours while discharging heat using a blower (S14).

When the temperature of the shiitake mushroom discharged from the air blows up to 35 ° C to 45 ° C, the shiitake mushroom is wrapped 1 to 3 times with cotton balls and aged for 2 to 4 hours.

The reason for wrapping the shiitake mushroom at a temperature of 35 ° C to 45 ° C one to three times with cotton is that the moisture of the mushroom having a large amount of moisture can be absorbed by the cotton mushroom and the mushroom tastes can also be discharged.

When the matured mushroom is matured while discharging the heat in less than 2 hours, the mud flavor of the mushroom can not be discharged, and when the mature mushroom is aged while discharging heat for more than 4 hours, the taste of the mushroom is deteriorated.

The thus-aged mushroom is dried at a temperature of 60 to 70 DEG C for 4 to 6 hours (S15).

At this time, it is preferable that the dried mushroom has a moisture content of 5% or less.

When the aged mushroom is dried at a temperature of less than 60 ° C or less than 4 hours, the mushroom has a high moisture content, so that the moisture content is not easily dried to 5% or less, When dried, the aroma, flavor and ingredient of the mushroom may be discharged to the outside together with moisture, and the mushroom is preferably dried at a temperature of 60 ° C to 70 ° C for 4 hours to 6 hours.

After drying the dried mushrooms, they are roasted at a temperature of 150 to 180 DEG C for 10 to 20 minutes in a roasting machine such as a cauldron or the like, and the heat of the roasted mushrooms is discharged by blowing air. The mushroom is completed (S16).

If the temperature of the roasted roasted shiitake is roasted to less than 150 ° C, it takes a long time to roast the roasted roasted shiitake. If the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted mushroom exceeds 180 ° C, It can be easy to ride when roasting. In addition, when the dried mushroom is roasted for less than 10 minutes, it is difficult to improve the flavor of the mushroom. When the mushroom is roasted for more than 20 minutes, the mushroom can be bitter and bitter.

Accordingly, in order to improve the delicate taste of the dried mushroom, the mushroom should be roasted at a suitable temperature of 150 ° C to 180 ° C for 10 minutes to 20 minutes for an appropriate time so as not to burn.

The dried shiitake mushroom is roasted and the heat of the roasted shiitake mushroom is discharged twice or five times. That is, it is preferable to perform twice in the case of a soft tissue according to the tissue condition of the dried mushroom, and five times in case of a hard tissue to soften the tissue of mushroom.

However, in order to drink only the processed shiitake mushroom as described above, the color of the shiitake mushroom is removed through the mashing process when we are in the water, so that the color of the water can not be improved and the visual satisfaction of the consumer can not be improved. Because it is stronger than the sweet flavor, the consumer can not easily drink and the preference is significantly lowered.

In order to solve the problem of the color and taste of the processed shiitake mushroom, it is possible to add the herb medicine, the herb medicine, the health medicine, the cinnamon, the jujube, and the herbal medicine including the edible flowers to facilitate the drinking.

Since the Angelica gigas have a sour taste and a sweet taste and the astragalus has a pungent taste, it alleviates the pungent taste of the mushroom, and the sour taste and the pungent taste of the Angelica giganta and the pungmu mung can alleviate the pungent taste of the mushroom.

The health not only prevents the inherent flavor of the shiitake mushroom, but also improves the detoxification function and the pharmacological effect ability. The cinnamon has a sweet taste, so it can alleviate the bitterness and bitterness of the mushroom.

In addition, the jujube has a sweet taste, thereby alleviating the malodorous taste, allowing the mushroom to mix with the herb medicine, and the edible flower has a unique color when the mushroom is removed, Satisfaction can be improved.

In order to consume the medicinal herb in water together with processed shiitake mushrooms, the medicinal herbs including Angelica gigas, Mandrel, Health, Cinnamon, Jujube, and Edible flowers are washed and prepared for removing foreign substances, respectively (S21).

The cleaned medicinal herb is put into a dryer and dried at a temperature of 40 to 60 DEG C for 2 to 3 hours (S22).

Here, drying of the medicinal herb may be preferable because it may easily break the medicinal herb if it is dried at a too high temperature for a long time.

Each of the dried herbal medicines is put into a pulverizer and pulverized. Then, herbal medicines having a size of 0.2 mm to 0.5 mm are selected and stored (S23).

When the dried medicinal herb is crushed to a size of less than 0.2 mm, the medicinal herb is too small for roasting, so that it is easy to rinse. If the dried medicinal herb exceeds 0.5 mm, the medicinal herb is rapidly It is preferable to select herbal medicines having a size of 0.2 mm to 0.5 mm.

The selected medicinal herbs are roasted at a temperature of 200 to 250 DEG C for 10 to 30 minutes, and the roasted medicinal herb is discharged by blowing air and then roasted again to discharge heat. Thereby completing herbal medicine (S24).

After roasting the herbal medicines, the heat is cooled by air blowing and the roasting process is repeated 2-3 times to soften the tissue of the medicinal herb.

At this time, even if proper sized herbal medicines are used, there is a problem that when they are not roasted at proper temperature and time, they are not worried about us when they are in the water together with shiitake mushrooms for drinking. Therefore, I should pay attention to time.

That is, when the temperature is lower than 200 ° C, the tissue is not softly smoothed because it is softened. When the temperature exceeds 250 ° C, burning of herbal medicines occurs, resulting in strong bitterness It is preferable to roast at a temperature of 200 to 250 DEG C for 10 to 30 minutes.

It is preferable that the processed medicinal material is a processed angelic gourd, a processed marigold, a processed health, a processed cinnamon, a processed jujube, a processed edible flower, wherein the edible flower is colored in red, Is a flower of Mandrel, Peach, Rhododendron, Rhododendron, Pansy flower with blue color, Flower of bellflower, Flower of yellow flower, Flower of lily of the valley, Flower of magnolia, Flower of chamomile, You should use at least one of the perennial flowers and stinging flowers.

The processed herbal medicine and processed shiitake are blended (S31). 15 to 50 parts by weight of Angelica gigantis, 15 to 50 parts by weight of Angelica gigantis, 15 to 50 parts by weight of health, 30 to 70 parts by weight of cinnamon, 3 to 30 parts by weight of jujube And 30 to 70 parts by weight of edible flowers are blended.

The processed shiitake mushroom and the processed herbal medicine are blended and wrapped in a tea bag using a tea bag maker (S32).

A tea bag containing a mixed material in which the processed shiitake mushrooms and processed herbal medicines are blended is immersed in warm water, so that a mushroom tea can be consumed by a consumer.

At this time, the mixed material in which the processed shiitake mushroom and the processed herbal medicines are blended should contain 1.7 g to 2 g of the above-mentioned tea bag based on 100 ml of water. This is because when the tea bag containing less than 1.7 g of the mixed material is soaked in 100 ml of water, the taste and color tends to be soft. When the tea bag containing more than 2 g of the mixed material is dissolved in 100 ml of water,

The present invention, which is manufactured as described above, significantly improves the visual satisfaction of consumers because it improves the color while relaxing the peculiar pungency of the pancake mushroom due to the herbs such as Angelica gigantis, Angelicae radix, health, cinnamon, jujube and edible flowers Consumers can easily drink shiitake mushroom tea and can greatly improve consumer preference.

In particular, the beneficial ingredients of herbal medicines, which are good for women, can be consumed together while maintaining the efficacy of shiitake mushrooms, thereby improving the merchantability.

Example

(1) Shiitake mushrooms

After washing the shiitake mushroom, it is cut into a size of 0.5 mm to 0.9 mm.

The sliced shiitake mushroom is placed in a mashing machine with a cotton cloth, and the mushroom is cooked at a temperature of 100 ° C for 1 hour.

When the temperature of the mushroom which is discharging the heat is 40 ° C, it is wrapped twice with cottonseed and then aged for 3 hours.

The aged mushroom was dried in a dryer at 60 DEG C for 5 hours.

The dried shiitake mushroom was cooled and then put in a frying machine and roasted at a temperature of 170 ° C for 10 minutes. Then, heat of the roasted shiitake was discharged three times to prepare a processed shiitake mushroom .

(2) Herbal medicine

Then, each of herbal medicines including Angelica gigas, Angelicae radix, Health, Cinnamon, Jujube, and Mandrake flowers are washed and dried at a temperature of 50 ° C.

Each of the dried herbal medicines is pulverized by a grinder, and then only herbal medicines pulverized to 0.2 to 0.5 mm are selected.

The selected medicinal herbs are roasted at a temperature of 230 ° C for 20 minutes, and then the heat of the roasted medicinal herbs is blown out. The process is repeated three times to prepare the medicinal herbs.

(3) Blending

Blend at 35% of the above prepared shiitake mushrooms at a ratio of 10% of the processed Chinese herbal medicine, 10% of the processed angelica, 10% of the processed celery, 10% of the processing health, 15% of the processed cinnamon, 5% of the processed jujube, and 15% of the processed mandrill flowers.

(4) Packaging

The shiitake mushroom and each mixed herbal medicinal material blended are mixed in an amount of 1.7 g in a tea bag to complete a mushroom tea.

The finished shiitake mushroom tea as described in the above example can be easily consumed by alleviating the bad taste due to the processed herbal medicine materials, thereby improving the consumer's preference, as well as enhancing the color of the processed herbal medicine due to the processed mandrami flowers The visual satisfaction of the consumer can be greatly improved.

Experimental Example [Sensory Test]

In this experimental example, the sensory test was carried out on the mushroom tea prepared by the examples. The sensory evaluation method was applied to 30 subjects. The sensory evaluation method was divided into 5 items such as color, flavor, taste, texture and total sensory score.

As shown in Table 1 below, it can be seen that the evaluation was excellent in all items.

Item Example color 9.8 incense 9.2 flavor 9.6 Texture 9.5 Overall likelihood 9.525

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims (6)

A step of washing the shiitake mushroom, a step of washing the shiitake mushroom washed, a step of removing the shiitake mushroom, a step of removing the dyeing mashing the chopped mushroom, an aging step of aging the mushroomed mushroom, And a roasting step of roasting the dried shiitake mushroom and then discharging the heat of the roasted shiitake mushroom to complete the processed shiitake mushroom,
The shredding step comprises shredding the prepared mushroom to a size of 0.5 mm to 0.9 mm,
The dyestuff removing step may include a step of mixing the refined mushrooms at a temperature of 100 ° C to 120 ° C for 30 minutes to 90 minutes to remove the pigment of the refined mushrooms,
Wherein the aging step comprises aging the mushroom for 2 to 4 hours while discharging the heat of the mushroom from the mushroom,
Wherein the drying step comprises drying the aged mushroom for 4 hours to 6 hours,
The roasted shiitake in the roasting step includes roasted shiitake at a temperature of 150 ° C to 180 ° C for 10 minutes to 20 minutes,
Preparing herbal medicines by washing the herbal medicines including Angelica gigas, Angelicae radix, health, cinnamon, jujube, and edible flowers to remove foreign substances;
Drying the herbal medicines to dry the herbal medicines at a temperature of 40 ° C to 60 ° C;
A step of crushing the herbal medicines to a size of 0.2 mm to 0.5 mm;
Firing the pulverized medicinal materials at a temperature of 200 ° C to 250 ° C for 10 minutes to 30 minutes and discharging the heat of the fried medicinal materials;
15 to 50 parts by weight of Angelica giganteus, 15 to 50 parts by weight of Angelica gigantei, 15 to 50 parts by weight of health, 30 to 70 parts by weight of cinnamon, 3 to 30 parts by weight of jujube A blending step of blending 30 to 70 parts by weight of edible flowers; And
And packaging the blended processed shiitake mushrooms and the processed herbal medicine,
The edible flowers are selected from the group consisting of Mandrel flower, Pansy flower, Peach flower, Rhododendron flower, Forsythia flower, Plum flower, Magnolia flower, Citrine flower, Chamomile, Safflower flower, Wherein the plant is at least one selected from the group consisting of a bellflower, a bellflower, and a beetle.
The method according to claim 1,
Wherein the packing step comprises packing the shiitake mushroom and the processed medicinal material in a unit of 1.7 g to 2 g so as to be able to reach 100 ml of water.
A shiitake mushroom tea produced by the method according to claim 1 or 2. delete delete delete

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