KR101737692B1

KR101737692B1 - Manufacturing method of processed mushroom

Info

Publication number: KR101737692B1
Application number: KR1020150090544A
Authority: KR
Inventors: 노현지; 나태운
Original assignee: 농업회사법인 케이엠에프 주식회사
Priority date: 2015-06-25
Filing date: 2015-06-25
Publication date: 2017-05-19
Also published as: KR20170001800A

Abstract

The present invention relates to a method for producing a mushroom processed food, and more particularly, to a method for producing a mushroom processed food, which comprises cutting a mushroom to cut the mushroom, boiling the mushroom cut with the salt water, A washing step of washing the mushrooms in cold water, and a step of blending the washed mushrooms with the cooking liquid and heating them.
The mushroom processed food produced through the above process is not only rich in nutritional ingredients, but also has excellent texture and taste, and exhibits excellent preservability.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a mushroom processed food,

The present invention relates to a method for producing a mushroom-processed food, and more particularly, to a method for producing a mushroom-processed food having not only an abundance of nutritional components but also excellent texture and taste and excellent preservability.

Mushrooms have been widely used as diverse cooking materials and health foods. They have a unique flavor and aroma as well as nutrients such as carbohydrates, proteins, lipids, minerals and vitamins. They also contain natural foods, health foods, low-calorie foods , And are also attracting attention as non-polluting foods.

In addition, mushrooms have been reported to have various physiological functions such as anticancer, antiviral, immunity and blood cholesterol lowering effect, and it has been reported that mushrooms are excellent in preventing and improving adult diseases such as stroke and heart disease. The use of the The demand for mushrooms in Korea is continuously increasing, but the consumption of mushrooms in Korea is limited to the use of herbs, roast, pickles of kimchi, and pickles of kimchi, and is not used as processed foods. This is because the preservation technology is insufficient and the eating habit itself is used only through the process such as washing without processing the mushroom.

On the other hand, conventionally, in order to preserve the mushrooms for a long time, most of them are dried and used. However, by drying, the mushrooms have a unique flavor and taste. Can not be avoided.

Korean Patent Registration No. 10-0249261 (December 23, 1999) Korean Patent Registration No. 10-1240630 (Feb.

It is an object of the present invention to provide a method for producing various mushroom processed foods which not only contain nutrients in abundance but also exhibit excellent texture and taste and exhibit excellent preservability.

The object of the present invention is to provide a mushroom-cutting step of cutting a mushroom, a mushroom boiling step in which the mushroom cut through the mushroom cutting step is boiled in brine, a washing step of washing the mushroom boiled in the mushroom boiling step in cold water, And a chelating step of mixing the washed mushrooms with the cooking liquid and then heating them.

According to a preferred feature of the present invention, the chewing step is performed by mixing 40 to 60 parts by weight of the cooking liquid with 100 parts by weight of the mushroom washed through the washing step.

According to a further preferred feature of the present invention, said chopping step is carried out at a temperature of 95 to 100 DEG C for 1 to 2 hours.

According to a further preferred feature of the present invention, the cooking liquid is at least one selected from the group consisting of a plum liquid and a herbal medicine extract.

According to a further preferred feature of the present invention, the herbal medicine is at least one selected from the group consisting of elm, oak, coral, mulberry, oak, cinnamon and hinoki.

According to a still further preferred feature of the present invention, after the step of chewing, the seasoning step of applying 5 to 10 parts by weight of seasoning to 100 parts by weight of the mushroom which has been solubilized through the step of chewing is further carried out.

According to an even more preferred feature of the present invention, the sauce comprises at least one selected from the group consisting of a sweetener containing a roasted or roasted taste, a mixture of roasted and brackish water, a soy sauce seasoning mixture, and a mushroom boiled in the step of boiling the mushroom .

According to a still further preferred feature of the present invention, the step of applying the preservative is further performed after applying the first natural preservative to 100 parts by weight of the mushroom which has been solubilized through the decolorizing step.

According to a further preferred feature of the present invention, the natural preservative is at least one selected from the group consisting of mushroom powder, grapefruit seed extract, cinnamon extract, citronella extract and herbal extract.

According to still another more preferred characteristic of the present invention, the fermentation step of fermenting the fermented broth after mixing the fermented broth with the fermented broth through the chewing step is further performed after the chewing step.

The object of the present invention can also be achieved by providing a mushroom processed food produced through the method for producing the mushroom processed food.

It is another object of the present invention to provide a mushroom-washing step of washing mushrooms after being collected, a drying step of drying the mushrooms washed through the mushroom washing step, a pulverizing step of pulverizing the dried mushrooms, And a squeezing step of squeezing the mushroom which has been cooked through the mushroom-growing step. The present invention also provides a method of manufacturing a mushroom-processed food, comprising the steps of:

According to a preferred aspect of the present invention, after the pressing step, the fermentation step of mixing the mushroom pressed through the pressing step into the fermentation broth and then fermenting the fermentation broth is further performed.

The method for producing mushroom processed food according to the present invention not only has rich natural nutrients by transforming natural mushrooms into various processed foods, but also has excellent texture and taste and excellent preservability, &Lt; / RTI >

1 is a flowchart showing a method of manufacturing a mushroom processed food according to an embodiment of the present invention.
2 is a flowchart showing a method of manufacturing a mushroom processed food according to another embodiment of the present invention.
3 is a flowchart illustrating a method of manufacturing a mushroom processed food according to another embodiment of the present invention.
4 is a flowchart illustrating a method of manufacturing a mushroom processed food according to another embodiment of the present invention.
5 is a flowchart illustrating a method of manufacturing a mushroom processed food according to another embodiment of the present invention.
6 is a flowchart illustrating a method of manufacturing a mushroom processed food according to another embodiment of the present invention.
FIG. 7 is a photograph showing a mushroom processed food manufactured through a method of manufacturing a mushroom processed food according to an embodiment of the present invention.
8 is a reference view showing photographs of mushroom pickles in the mushroom processed food according to the embodiment of the present invention.
FIG. 9 is a reference view showing a photograph of a mushroom grown in a mushroom processed food according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

A method of producing a mushroom-processed food according to the present invention includes a mushroom cutting step S101 for cutting mushrooms, a mushroom boiling step S103 for boiling the mushrooms cut through the mushroom cutting step S101, (S105) washing the boiled mushrooms with hot water (S103), and a step (S109) of mixing the washed mushrooms with the cooking liquid through the washing step (S107) and then heating the mixed mushrooms (S109).

The step of cutting mushrooms (S101) is a step of cutting mushrooms, which is 3 to 5 centimeters long and 0.5 to 1.5 millimeters in length to cut the mushrooms to improve chilling efficiency in the chilling step, . However, if necessary, the mushroom can be cut off only at the root portion in the size of the natural state to the extent that it is easy to eat, or can be divided into ½, ⅓ and so on.

At this time, the mushroom is not particularly limited as long as it can be edible, but any kind of mushroom can be used, but any kind of mushroom can be used, such as horsehair mushroom, pine mushroom matsutake mushroom, Ganoderma mushroom, mushroom mushroom, egg mushroom, And the like.

The mushroom boiling step (S103) is a step of boiling the mushroom cut through the mushroom cutting step (S101) with salt water. The mushroom cut through the mushroom cutting step (S101) is poured into a brine having a mass concentration of 0.5 to 1.5% Followed by heating at a temperature of 95 to 100 DEG C for 5 to 10 minutes.

In step S103, the bacteria remaining in the mushroom are sterilized, the tissue of the mushroom is softened, the texture is improved, and the saltiness of the mushroom is improved. In this case, desirable.

The sodium salt has a lower content of sodium and a higher content of minerals than the salt of tablets, and thus exhibits an effect of improving the health of the recipient.

The cleaning step S105 is a step of washing the boiled mushrooms in cold water through the mushroom boiling step S103. In step S103, the boiled mushrooms are washed with cold water at 5 to 10 ° C, Removing foreign matters remaining on the surface of the substrate.

When the above washing step is performed, not only the foreign substances remaining on the surface of the mushroom are removed, but also the surface of the mushroom is imparted with elasticity to provide the mushroom improved in texture.

The cleaning step S107 is a step of mixing the mushroom washed through the washing step S105 with the cooking liquid and then heating the mushroom 100 to 100 parts by weight of the mushroom washed through the washing step S105, And heating the mixture at a temperature of 95 to 100 DEG C for 1 to 2 hours to dissolve the mushroom with the cooking liquid.

If the content of the cooking liquid is less than 40 parts by weight, the efficiency and taste of the process of kneading the mushroom with the cooking liquid deteriorates. If the content of the cooking liquid exceeds 60 parts by weight, .

At this time, it is preferable that the cooking liquid is composed of at least one selected from the group consisting of a plum liquor and a herbal medicine extract. The plum solution not only helps the digestion of the mushroom, but also richly contains nutritional elements of the nutrients, It improves the preservation of mushrooms.

In addition, the herbal medicine extract has a role of imparting various nutritional ingredients and pharmacological effects to the mushroom processed food, and at least one medicinal herb selected from the group consisting of elm, oak, coral, mulberry, And more preferably 5 to 10 parts by weight of the herbal medicine are mixed with 100 parts by weight of purified water and subjected to hot extraction at a temperature of 95 to 100 DEG C for 10 to 30 minutes.

The elm exhibits an anti-inflammatory effect and an excellent anti-cancer effect. The ogapi contains a large amount of saponin to improve the immunity and catch the odor of the mushroom. The oolgium releases the oocyte and improves arthritis. And it is effective for dieting by discharging waste materials in the body, and the wood has strong joints and muscles, and the cinnamon catches a handful of mushrooms and has excellent detoxification effect.

In step S107, the mushroom can be consumed as it is, but it can be fermented by using mushroom instead of Chinese cabbage during the fermentation process of kimchi and used as a material such as mushroom kimchi, It can be crushed after drying and used as topping material for various dishes.

In addition, after the decoloring step (S107), the seasoning application step (S107-1) may be further performed by applying 5 to 10 parts by weight of the seasoning to 100 parts by weight of the mushroom which has been consumed through the decoloring step (S107) It is preferable that the seasonings consist of at least one selected from the group consisting of sweeteners including a roasted or roasted taste, roasted and brackish water mixture, soy sauce seasoning mixture, and mushroom boiled in the step of boiling the mushroom. After the spice has been applied, it is preferable that the mushroom coated with the sauce is completely dried using a drying device to prevent the mushroom from being deteriorated.

The above-mentioned sweetener can be used for seasoning of a roasted grill which can taste like a charcoal grill, or a seasoning for a roasted seaweed that can taste a seaweed room to give a specific dark aroma and taste.

More specifically, 5 L of water is added to 60 L of an aquatic hair, 30 g of anchovy, 20 g of kelp, 20 g of anchovy, 10 g of anchovy, 300 g of mushroom, 30 g of dried prawns, 150 g of onion, and 30 g of dried red pepper are mixed and heated at a temperature of 95 to 100 ° C for 30 to 60 minutes.

The safflower mixture serves to supply nutrients to the mushroom processed food and to impart a cool taste. In this case, the anchovy is preferably roasted and roasted after removing the viscera, It is more preferable to rescue the kelp after the lapse of time to prevent the roots of the roasted and brackish water mixture from becoming thick.

The soy sauce seasoning mixture is prepared by mixing soy sauce, brown sugar, sake, and barley powder with the safflower broth mixture. To 1 L of the safflower broth mixture, 200 mg of soy sauce, 200 mg of brown sugar, 70 mg of sake, and 50 mg of barley powder are mixed.

Said soy sauce seasoning mixture improves the taste of the mushroom processed food and serves to remove the odor generated from the mushroom or the mixture of the mushroom and the broth. If the amount of the above-mentioned ingredients is less than 5 parts by weight, If the application amount of the sauce exceeds 10 parts by weight, the flavor of the sauce becomes excessively strong, the taste of the mushroom may deteriorate, and the texture of the mushroom may be deteriorated.

It is preferable that the mushroom boiled water is used in the mushroom boiling step (S103). In the mushroom boiling step (S107), the mushroom boiled water is added to the mushroom to give a more distinctive flavor and taste It serves to provide the mushroom processed food with enhanced originality by enriching the inherent mushroom flavor and taste by inherently reducing the part where inherent flavor and taste can be reduced by processing.

In addition, after the decoloring step (S107), a preservative applying step (S107-2) may be further performed by applying 1 to 3 parts by weight of a natural preservative to 100 parts by weight of the mushroom which has been consumed through the decoloring step (S107) The preservative is applied to the surface of the stolen mushroom through the decolonization step (S107) to improve the preservability of the mushroom and to supply various nutrients to the mushroom.

At this time, it is preferable that the natural preservative is at least one selected from the group consisting of mushroom powder, grapefruit seed extract, cinnamon extract, citronella extract and herbal extract. If the amount of the natural preservative is less than 1 part by weight, If the amount of the natural preservative applied exceeds 3 parts by weight, the preservation property of the mushroom is not greatly improved but the manufacturing cost is increased.

In addition, after the decoloring step (S107), the fermentation step (S107-3) may be further performed in which the molten mushroom is mixed with the fermentation broth through the decoloring step (S107) and then fermented.

In the case of preparing the mushroom kimchi, 100 parts by weight of the mushroom which has been consumed in the step of slicing (S107) is mixed with red pepper powder, garlic, anchovy salted fish And 10 to 20 parts by weight of a fermentation broth comprising a seasoning are mixed and put into a container such as a jar and fermented for 5 to 15 days. The fermentation broth is prepared by mixing 100 parts by weight of red pepper powder, 25 to 30 parts by weight of garlic, 50 to 60 parts by weight and 5 to 15 parts by weight of a seasoning.

If the mushroom processed food to be produced is a pickled mushroom, 50 to 150 parts by weight of a fermentation liquid consisting of sugar and grape are mixed into 100 parts by weight of the mushroom which has been consumed through the decongestion step (S107) It is preferable that the entrance is sealed with a cloth or cloth and fermented for 150 to 200 days in a cool, sun-free place, then filtered, and aged for another year.

In addition to mushroom kimchi and mushroom pickles as described above, the mushrooms that have been consumed through the above-mentioned step (S107) may be further dried, fermented, liquefied with additional water or sauces, pulverized, Mushroom soup, mushroom sauce, mushroom kimchi, mushroom noodles and mushroom liquid, and various food and food preparations through the kneading process of mushroom, mushroom, mushroom, and mushroom.

Fig. 8 is a reference view showing photographs of mushroom pickles in such mushroom processed foods, and Fig. 9 is a reference view showing photographs of mushroom pickles in such processed mushrooms.

The method of manufacturing a mushroom-processed food according to the present invention includes a mushroom washing step (S201) for washing the mushroom after the mushroom is collected, a drying step (S203) for drying the mushroom washed through the mushroom washing step (S201) A step S205 of crushing dried mushrooms through step S203, a step S207 of mushroom culturing the crushed mushrooms through the crushing step S205, and a step of cultivating the mushroom (S209) for pressing the mushroom-processed food.

The step of washing the mushrooms (S201) is a step of removing the foreign substances after collecting the mushrooms. The collected mushrooms are collected and the remaining foreign substances are removed from the mushrooms and then washed with purified water. Is selected and the surface having a good gloss is removed. Thereafter, the foreign matter is removed and washed with purified water three to five times.

The drying step (S203) is a step of drying the mushroom washed through the mushroom washing step (S201). The mushroom having the foreign substance removed through the mushroom washing step (S201) is dried, In order to minimize the destruction of the nutrients contained in the mushrooms, it is preferable to use a low-temperature rolling method or freeze-drying method to dry the washed mushrooms in order to improve the crushing efficiency and the preservability of the mushrooms. Do.

In the case of using freeze-drying in the drying step (S203), the mushroom washed through the mushroom washing step (S201) is frozen at -20 to -10 ° C for 2 to 3 hours, Followed by drying for 12 to 20 hours.

The lyophilization process as described above minimizes the destruction of the nutrients contained in the mushroom and improves the efficiency of the milling process when the mushroom is crushed through the crushing step (S205).

At this time, if the freezing temperature is below -20 ° C, the hardness of the mushroom is excessively increased to reduce the efficiency of the pulverization process. If the freezing temperature is higher than -10 ° C, nutrients may be destroyed in the mushroom.

If the drying time is less than 12 hours, the content of water contained in the mushroom exceeds 5%, and the efficiency of the pulverization process deteriorates. When the drying time exceeds 20 hours, the moisture contained in the mushroom is excessively And the texture may be lowered.

The step of crushing (S205) is a step of crushing the dried mushroom through the drying step (S203). The mushroom dried through the drying step (S203) is put into a crushing apparatus, Followed by grinding.

If the particle size of the mushroom pulverized in the pulverization step (S205) is less than 150 mesh, the particle size of the mushroom is too large. Therefore, when the formulation is prepared by dissolving in water, the water solubility is low, If the particle size of the mushroom exceeds 300 mesh, it is necessary to use a separate pulverizing device in the pulverizing process, which increases the manufacturing cost and is easily scattered in the pressing step, thereby lowering the workability. This step makes it softer and easier to eat, and it is in a better state to be used as various raw processed foods.

In this case, the fine pulverizer is not particularly limited as long as it can pulverize the mushroom dried in the drying step to a particle size of 150 to 300 mesh, and any of them can be used.

The step of wicking (S207) is a step of grinding the mushroom crushed through the crushing step (S205). When the crushed mushroom is crushed through the crushing step (S205) The process of preparing the mushroom in step S207 is not particularly limited and various methods such as cooking, boiling, and roasting can be used.

The squeezing step S209 is a step of squeezing the mushroom that has been cooked through the step of making the sauce (S207). The mushroom powder that has been cooked through the step S207 may be pressed into a variety of formulations by a squeezer, It is a step to manufacture as a mushroom processed food which is improved in texture and improved digestion, such as being chewy and improving the chewing taste with chewy taste while being easy to eat because it is dense.

At this time, the mushroom powder to be pressed through the pressing step (S209) can be manufactured in various forms such as a plate shape, a polyhedron, a sphere, a cube, and a stick depending on the shape of a mold provided in the compactor. The formed molded article may be adhered to a plurality of pellets to produce a product.

Further, after the pressing step S209, the fermentation step S211 may be further performed in which the mushroom pressed through the pressing step S209 is mixed with the fermentation broth and then fermented.

In the case of preparing the mushroom kimchi, 100 parts by weight of the mushroom pressed through the squeezing step is mixed with red pepper powder, garlic, anchovy salted and seasoning 10 to 20 parts by weight of the fermentation broth is added to a container such as a jar and fermented for 5 to 15 days. The fermentation broth is prepared by mixing 100 parts by weight of red pepper powder, 25 to 30 parts by weight of garlic, 50 to 60 parts by weight of anchovy salted And 5 to 15 parts by weight of the seasoning.

When the mushroom processed food to be manufactured is a pickled mushroom, 50 to 150 parts by weight of a fermentation liquid consisting of sugar and grape are mixed with 100 parts by weight of the pressed mushroom through the compression step, and the mixture is put into a storage container. It is preferable that the fermentation is carried out for 150 to 200 days in a cool, sun-free place after being sealed with a cloth, and then the suspension is filtered and aged again for about one year.

In addition to the above-mentioned mushroom kimchi and mushroom pickles, the mushrooms pressed through the above-mentioned compression step are manufactured by a formulation such as mushroom pickles, mushroom mushrooms, mushroom confectionery, mushroom powder, mushroom sauce, mushroom kimchi, mushroom noodles, It is possible.

Therefore, the method for producing the mushroom processed food according to the present invention exhibits an excellent effect of providing a mushroom processed food which is not only rich in nutritional components but also excellent in texture and taste and exhibiting excellent preservability.

Further, as shown in Fig. 7 below, even after processing, the mushroom is not excessively dried and is produced in a semi-dry state, exhibiting excellent nutritional content, exhibiting excellent taste and texture, and exhibiting excellent mobility on the surface.

S101; Mushroom cutting stage
S103; Mushroom boiling step
S105; Washing step
S107; Step
S107-1; Spice application step
S107-2; Preservative application step
S107-3; Fermentation stage
S201; Mushroom washing step
S203; Drying step
S205; Crushing step
S207; Mushroom boiling step
S209; Compression step
S211; Fermentation stage

Claims

Mushroom cutting stage to cut mushrooms;
A mushroom boiling step in which the mushroom cut through the mushroom cutting step is boiled in brine;
A washing step of washing boiled mushrooms in cold water through the mushroom boiling step; And
A step of mixing the washed mushrooms with the cooking liquid and heating the mixture at a temperature of 95 to 100 DEG C for 1 to 2 hours,
Wherein the chewing step is performed by mixing 40 to 60 parts by weight of the cooking liquid with 100 parts by weight of the mushroom washed through the washing step,
Wherein the cooking liquid is prepared by mixing 5 to 10 parts by weight of the herbal medicine with 100 parts by weight of purified water and extracting the mixture by hot water extraction at a temperature of 95 to 100 DEG C for 10 to 30 minutes,
The medicinal herb comprises at least one selected from the group consisting of elm, oak, coral, mulberry, oak, cinnamon and hinoki,
After the chewing step, 5 to 10 parts by weight of the sauce is applied to 100 parts by weight of the mushroom which has been consumed through the chewing step, and then the sauce is further applied.
The sauce is prepared by mixing the water, aquatic hair, anchovy, kelp, green onion, radish, onion and dried red pepper and heating the mixture at a temperature of 95 to 100 ° C for 30 to 60 minutes, The resulting mushroom boiled water consists of at least one selected from the group consisting of water,
After the seasoning step, a preservative applying step of applying 1 to 3 parts by weight of a natural preservative to 100 parts by weight of the mushroom to which the seasoning is applied is further performed through the seasoning step,
The natural preservative may be at least one selected from the group consisting of mushroom powder, cinnamon extract, Citronella extract and herbal extract,
After the preservative application step, the fermentation step is further carried out after the mushroom coated with the natural preservative is mixed with the fermentation broth through the preservative application step and then fermented,
Wherein the fermentation broth is a mixture of red pepper powder, garlic, anchovy salted fish and seasoning, or a mixture of sugar and grape.

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The mushroom processed food according to claim 1, wherein the mushroom processed food is produced through the method of manufacturing the mushroom processed food according to claim 1.

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