KR102121547B1 - Method for production of king oyster mushroom ssampi with matsutake flavor - Google Patents

Abstract

The present invention relates to a method for manufacturing ssampi mushrooms with pine mushroom flavor, and in the case of manufacturing ssampi mushrooms using only seasoning liquid, the taste may be added, but there is a problem that the flavor cannot be added. In the case of using the fumigation method, it is possible to prepare ssampi mushrooms with pine mushroom flavor in addition to taste.

Description

Method of production of king oyster mushroom ssampi with matsutake flavor

The present invention relates to a method for manufacturing mushroom ssampi, and more particularly, to a method for manufacturing ssampi mushrooms with pine mushroom flavor.

In general, when eating meat or sashimi, it has been eaten with vegetables, which are alkaline foods, to suppress the fishy taste or odor and neutralize the acid food, meat or sashimi, in the body. In particular, in Korea, for a long time, in order to consume these vegetables at the same time as meat, a unique ssam culture has been developed that surrounds vegetables with meat. These ssam foods are always provided at restaurants and sushi restaurants that cook and sell beef, pork, and chicken meat, as well as at home. Usually, ssam for ssam food is lettuce, cabbage, sesame leaf, seaweed, seaweed, seaweed, kelp, Moosam is mainly provided.

On the other hand, mushrooms are one of the main biological resources that humans have used for food or medicine since ancient times, and recently, as well as their artificial cultivation technology, functional and excellent medicinal effects have been revealed, farms and companies that produce, process and use them have increased significantly. have. In Korea, more than 20,000 farms produce over 500 billion won of mushrooms annually.

Mushrooms are a group of fungi that form a fruiting body of a size that can be recognized by the eye. Most of the mushrooms that we use for eating, such as shiitake, oyster, matsutake, and matsutake, belong to basidiomycetes among fungi, and have a unique taste and texture. , Excellent food with aroma and medicinal effect [Yim SB, Kim MO, Koo SJ Determination of dietary fiber contents in mushrooms Korean J Food Cook Sci 7:69~76 (1991)].

Among the mushrooms having the above characteristics, the new oyster mushroom is cultivated as a substitute for the natural matsutake mushroom, and although it does not have the rich taste and aroma as the matsutake mushroom, it has similar characteristics to the texture. In addition, it has a larger size than other mushrooms, so it has characteristics suitable for use as ssampi. However, there is almost no scent, so there is a sensual side.

Therefore, if a technology capable of adding the scent of pine mushrooms to ssampi using oyster mushrooms is developed, it will be possible to manufacture and provide ssampi mushrooms as a finished product to consumers.

The present inventor has filed a patent for “Healthy Mushroom Ssampi and its manufacturing method” in Korean Patent Application No. 10-2010-0023587 on March 17, 2010.

The present invention seeks to provide a method for manufacturing a ssampi that is more sensually completed by developing a method for adding scent of pine scent to ssampi using oyster mushroom.

The present invention is a step of slicing the oyster mushroom slices sliced in the longitudinal direction using a pine needle, or using a fumig containing pine needle concentrate or pine oil (a); It provides a method of manufacturing a mushroom ssampi containing step (b); immersing the section of the oyster mushroom fumigated in the above step in the seasoning liquid.

In the method for producing mushroom ssampi of the present invention, the fumigation using the pine needle is preferably placed on the fumigation tray after placing the fumigation tray so that the top of the fumigation tray is not submerged in water, and the pine needle placed on the fumigation tray. It is recommended to put sliced oyster mushroom slices on top. At this time, the water, preferably, it contains a pine needle concentrate 1 to 30% by weight or pine oil 1 to 10% by weight.

In the method of manufacturing the mushroom wrap of the present invention, the fumigation using the pine needle is preferably placed on the fumigation tray so that the top of the fumigation tray is not immersed in the water where the pine needle is submerged, and then the slicing sliced on the fumigation tray It is advisable to carry out mushroom slices. At this time, the water, preferably, it contains a pine needle concentrate 1 to 30% by weight or pine oil 1 to 10% by weight.

In the method for producing mushroom ssampi of the present invention, the fumigation using the fumigation solution is preferably a fumigation tray top plate on a fumigation solution containing 1-30 wt% pine needle concentrate or 1-10 wt% pine oil. After placing the fumigation tray so as not to be immersed in the fumigation solution, it is recommended to perform it by placing sliced oyster mushroom slices on the fumigation tray.

In the method of manufacturing the mushroom wrap of the present invention, the fumigation is preferably performed for 20-60 minutes after the water starts to boil.

In the method for preparing mushroom wrap of the present invention, the seasoning solution is preferably 0.05 to 2% by weight of acidulant, 0.1 to 2% by weight of sweetener, 0.05 to 1% by weight of seasoning, 1 to 10% by weight of pine needle concentrate or pine oil. Is composed of purified water, wherein the acidulant is citric acid, malic acid, tartaric acid, succinic acid, sodium acid and any one or more selected from vinegar, the sweetener is any one or more selected from glucose, maltose, sugar, fructose, aspartame and xylitol , The seasoning is better than any one selected from horseradish plum extract, red pepper, red ginseng extract, situation mushroom extract and cordyceps extract.

According to the present invention, it is possible to prepare ssampi mushrooms with the addition of pine mushrooms. In the case of manufacturing oyster mushroom ssampi using only seasoning liquid, the taste may be added, but there is a problem that flavor cannot be added. In the case of using the fumigation method of the present invention, oyster mushroom ssampi, which is given a scent of pine mushroom in addition to taste It is possible to manufacture.

1 shows a slice of king oyster mushroom sliced in the longitudinal direction.
Figure 2 shows a fumigation method using a pine needle according to the present invention.
Figure 3 shows another fumigation method using a pine needle according to the present invention.
Figure 4 shows a fumigation method using a fumigation solution according to the present invention.

The present invention is a step of slicing the oyster mushroom slices sliced in the longitudinal direction using a pine needle, or using a fumig containing pine needle concentrate or pine oil (a); It provides a method of manufacturing a mushroom ssampi containing step (b); immersing the section of the oyster mushroom fumigated in the above step in seasoning liquid.

In the present invention, to give the scent of the oyster mushroom ssampi, which has the disadvantage of lacking flavor, it was intended to manufacture a new oyster mushroom ssampi newly added with the scent of the scent in addition to the unique taste of the seasoning liquid.

The present inventor has filed "Healthy Mushroom Ssampi and its manufacturing method" on March 17, 2010 as Korean Patent Application No. 10-2010-0023587. At this time, the developed mushroom ssampi was seasoned and used to have a taste that was excellent in sensuality in addition to the healthy elements. However, in the case of the new oyster mushroom used as a raw material, the texture was similar to that of the matsutake, but there was a consumer response that it was somewhat disappointing because it did not smell. Accordingly, the present invention is to improve the above technology and to develop a new oyster mushroom ssampi, which is equipped with a songi-hyang, that is, has a more complete flavor (taste and aroma).

The fumigation method used in the present invention can be largely divided into two methods, that is, (1) a method of fumigation using a pine needle, (2) a fumigation using a pine needle concentrate or a fumigation solution containing pine oil, and the ' (1) How to fumigate using pine needles can be divided into two methods in more detail: ① How to fumigate pine needles without soaking them in water, ② How to fumigate pine needles into water.

(1) How to fumigate using pine needles

This method uses pine needles to fumigate the songhyanghyang on a piece of oyster mushroom. This method can be divided into'① fumigation without soaking pine needles in water' and'② fumigation of pine needles in water'.

The method of fumigating a pine needle without soaking it in water is schematically illustrated in FIG. 2. As shown in FIG. 2, after placing the fumigation tray so that the top of the fumigation tray is not submerged in water, the pine needle is placed on the fumigation tray, and the sliced oyster mushroom slices are placed on the pine needles to perform the fumigation.

In addition, a method of fumigating a pine needle in water is schematically illustrated in FIG. 3. As shown in FIG. 3, after placing the fumigation tray so that the top of the fumigation tray is not submerged in water with pine needles submerged in water, the sliced oyster mushroom slices are placed on the fumigation tray to perform fumigation.

On the other hand, the fumigation method of the present invention using pine needles may contain 1 to 30% by weight of pine needle concentrate or 1 to 10% by weight of pine oil in the water in order to give a more rich scent. Through this, it is possible to impart a more abundant pine mushroom flavor to the oyster mushroom section.

(2) Method of fumigation using pine needle concentrate or fumigation solution containing pine oil

This method is a method of fumigation using a pine needle concentrate or a fumigation solution containing pine oil. The fumigation method according to the present method is schematically illustrated in FIG. 4, by using pine needle concentrate or a fumigation solution containing pine oil to make the pine mushroom flavor slices.

The pine needle concentrate used in this method is a concentrated extract extracted from pine needles, which can be directly extracted or used commercially. In addition, pine oil is a collection of only essential oils extracted from pine needles, and can be directly extracted or used commercially.

At this time, the fumigation solution may be prepared by mixing pine needle concentrate or pine oil in water, preferably containing 1-30 wt% pine needle concentrate or 1-10 wt% pine oil.

On the other hand, in the production method of the present invention mushroom ssampi, the fumigation can be carried out through a conventional method, preferably it is good to perform 20 to 60 minutes after the water or fumigation solution starts to boil.

On the other hand, in the method of manufacturing the mushroom wrap of the present invention, the seasoning liquid, acidic acid 0.05 to 2% by weight, sweetener 0.1 to 2% by weight, seasoning 0.05 to 1% by weight, pine needle concentrate or pine oil 1 to 10% by weight, the remaining amount It may be composed of purified water, wherein the acidulant is any one or more selected from citric acid, malic acid, tartaric acid, succinic acid, sodium acid and vinegar, the sweetener is any one selected from glucose, maltose, sugar, fructose, aspartame and xylitol One or more, the seasoning may be any one or more selected from horseradish plum extract, red pepper, red ginseng extract, situation mushroom extract and cordyceps extract.

When the seasoned liquid thus prepared, immersed in a piece of fumigated oyster mushroom, it is possible to impart a taste to the oyster mushroom slice, and finally it is possible to manufacture a oyster mushroom ssampi with a proper harmony of flavor and taste.

The oyster mushroom ssampi prepared as described above can be distributed in sealed packaging. At this time, sterilization may be performed as necessary, but it is preferable to perform non-thermic sterilization rather than sterilization using heat.

[Example 1: Preparation of oyster mushroom ssampi using fumigation using pine needles]

(1) Fumigation without soaking pine needles in water (Example 1-1)

In this embodiment, the pine needle was not soaked in water and then fumigated, and then immersed in seasoning liquid to prepare ssampi mushroom of the present invention.

First, the oyster mushrooms purchased in the market were cut in the longitudinal direction as described in FIG. 1 to prepare oyster mushroom slices. Thereafter, the fumigation was performed. As shown in FIG. 2, after placing the fumigation tray so that the top of the fumigation tray was not submerged in water, the pine needle was placed on the fumigation tray, and sliced oyster mushroom sliced on the laid pine needles. Fumigation was carried out. Fumigation was performed for 40 minutes after the water started to boil.

After the fumigation was completed, the fumigated oyster mushroom sections were immersed in a separately prepared seasoning solution. At this time, as the seasoning liquid, a composition composed of 2% by weight of citric acid, 1% by weight of fructose, 0.5% by weight of red ginseng extract, and 5% by weight of pine oil, was used.

(2) Fuming pine needles in water (Example 1-2)

In this embodiment, the pine needles were soaked in water to be fumigated, and then immersed in seasoning liquid to prepare ssampi mushrooms of the present invention.

First, the oyster mushrooms purchased in the market were cut in the longitudinal direction as described in FIG. 1 to prepare oyster mushroom slices. Thereafter, fumigation was performed. As shown in FIG. 3, after placing the fumigation tray so that the top of the fumigation tray is not submerged in water with pine needles submerged, the sliced oyster mushroom slices are put on the fumigation tray to put the fumigation. Was performed. Fumigation was performed for 40 minutes after the water started to boil.

After the fumigation was completed, the section of the fumigated king oyster mushroom was dipped in a separately prepared seasoning solution. At this time, as the seasoning liquid, a composition composed of 2% by weight of citric acid, 1% by weight of fructose, 0.5% by weight of red ginseng extract, and 5% by weight of pine oil, was used.

[Example 2: Preparation of oyster mushroom ssampi using a method of fumigation using a fumigant containing pine needle concentrate or pine oil]

(1) Fumigation using fumigation solution containing pine needle concentrate (Example 2-1)

In this embodiment, after dipping the oyster mushroom section in a fumigated solution containing pine needle concentrate (15% by weight of pine needle concentrate, the remaining amount of water), and then fumigated, it was immersed in a seasoning solution to prepare a new oyster mushroom ssampi of the present invention.

First, the oyster mushrooms purchased in the market were cut in the longitudinal direction as described in FIG. 1 to prepare oyster mushroom slices. Subsequently, fumigation was performed. As shown in FIG. 4, after placing the fumigation tray so that the top plate of the fumigation tray was not immersed in the fumigation solution on the fumigation solution containing pine needle concentrate, sliced oyster mushroom slices on the fumigation tray Fumigation was carried out. Fumigation was performed for 40 minutes after the fumigation solution started to boil.

After the fumigation was completed, the fumigated oyster mushroom sections were immersed in a separately prepared seasoning solution. At this time, as the seasoning liquid, a composition composed of 2% by weight of citric acid, 1% by weight of fructose, 0.5% by weight of red ginseng extract, and 5% by weight of pine oil, was used.

(2) Fumigation using fumigation solution containing pine oil (Example 2-2)

In this example, after dipping the oyster mushroom slices in a fumigation solution containing pine oil (5% by weight of pine oil, the remaining amount of water), immersed in a seasoning solution to prepare the oyster mushroom ssampi of the present invention.

First, the oyster mushrooms purchased in the market were cut in the longitudinal direction as described in FIG. 1 to prepare oyster mushroom slices. Subsequently, fumigation was performed. As shown in FIG. 4, after placing the fumigation tray so that the top plate of the fumigation tray is not immersed in the fumigation solution, the sliced oyster mushroom sliced on the fumigation tray Fumigation was carried out. Fumigation was performed for 40 minutes after the fumigation solution started to boil.

After the fumigation was completed, the section of the fumigated king oyster mushroom was dipped in a separately prepared seasoning solution. At this time, as the seasoning liquid, a composition composed of 2% by weight of citric acid, 1% by weight of fructose, 0.5% by weight of red ginseng extract, and 5% by weight of pine oil, was used.

[Comparative Example 1: Preparation of oyster mushroom ssampi without fumigation method]

The oyster mushrooms purchased in the market were cut in the longitudinal direction as described in FIG. 1 to prepare oyster mushroom slices. After that, the oyster mushroom section was immersed in a separately prepared seasoning solution. At this time, as the seasoning liquid, a composition composed of 2% by weight of citric acid, 1% by weight of fructose, 0.5% by weight of red ginseng extract, and 5% by weight of pine oil, was used.

[Experimental Example 1: Sensory test]

In the sensory evaluation, for the Examples and Comparative Example 1 prepared above, 50 adults were arbitrarily selected to explain the purpose and purpose of the experiment, and after sufficiently explaining to be well aware of sensory items, each item was measured using a 10-point scale ( 1 point: Very bad, 10 points: Very good). The evaluation items were targeted for appearance, flavor, taste, texture, and over all acceptability, which affect the palatability characteristics, and were provided with water. The scores were averaged and scored by 40 persons excluding 5 who gave the low score and 5 who gave the high score.

Example 1-1 Example 1-2 Example 2-1 Example 2-2 Comparative Example 1 flavor 7.2 7.4 8.2 8.6 6.2 Exterior 7.4 7.4 7.8 7.8 7.2 incense 7.2 7.8 8.8 6.0 2.0 Organization 8.0 8.2 8.4 8.4 7.2 Full preference diagram 8.0 8.4 9.2 8.2 6.2

As shown in Table 1, it was confirmed that Example 1 and Example 2, which introduced the fumigation method, had a very excellent aroma compared to Comparative Example 1. In addition, the tissue was softened through the fumigation method, and thus the tissue sensitivity Examples 1 and 2 were found to be superior to Comparative Example 1.

On the other hand, in Example 1, it was confirmed that the use of dipping the pine needle in water (Example 1-2) was more suitable for fumigating the pine scent compared to when not soaking (Example 1-1).

In addition, in Example 2, using a fumigant containing pine needle concentrate (Example 2-1) fumigated pine scent compared to using a fumigant containing pine oil (Example 2-2). It was confirmed that it is more suitable for prescribing. Pine oil, as an oil, has a higher boiling point than water, and it was inferred that the above result was obtained because the present invention was not easily volatile during fumigation of the present invention.

Claims (7)

Step (a) of fumigating a slice of oyster mushroom sliced in the longitudinal direction using a fumigant containing pine needle concentrate or pine oil or submerged pine needles;
Including the step (b); immersing the oyster mushroom section fumigated in the above step in seasoning liquid,
In step (a) above,
After placing the fumigation tray so that the top of the fumigation tray or water is not submerged in the fumigation solution or the water, the sliced oyster mushroom slices are performed on the fumigation tray,
The fumigation solution contains 1-30% by weight of pine needle concentrate or 1-10% by weight of pine oil,
The seasoning liquid of the step (b),
Acidulant 0.05~2% by weight, sweetener 0.1~2% by weight, seasoning 0.05~1% by weight, pine needle concentrate or pine oil 1~10% by weight, remaining composition of purified water,
The acidulant is any one or more selected from citric acid, malic acid, tartaric acid, succinic acid, sodium acid and vinegar,
The sweetener is any one or more selected from glucose, maltose, sugar, fructose, aspartame and xylitol,
The seasoning is a method of manufacturing mushroom ssampi, characterized in that at least one selected from horseradish plum extract, red pepper, red ginseng extract, situation mushroom extract and cordyceps extract.
delete delete According to claim 1,
The water,
A method of manufacturing mushroom ssampi, characterized by containing pine needle concentrate 1-30% by weight or pine oil 1-10% by weight.
delete According to claim 1,
The fumigation,
Method for producing mushroom ssampi, characterized in that the fumigation solution or the water is performed for 20-60 minutes after the boiling starts.
delete

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