KR102334785B1 - Auricularia auricula-boogak - Google Patents

Abstract

The present invention relates to a wood ear mushroom relief and a method for manufacturing the same, and more particularly, to: 1) washing and drying the wood ear mushroom; 2) Soaking dry wood ear mushrooms; 3) Dip the soaked wood ear mushrooms with glutinous rice flour; 4) steaming wood ear mushrooms covered with glutinous rice flour; 5) drying the steamed wood ear mushrooms; 6) aging the dried wood ear mushrooms in a refrigerator; And, 7) frying the aged wood ear mushroom in oil; a method for producing wood ear mushroom relief comprising a; and wood ear mushroom prepared by the method, which has the nutty taste and nutrition of wood ear mushroom as it is, and can be eaten by children without burden It's about sagging.

Description

Wood ear mushroom relief {Auricularia auricula-boogak}

The present invention relates to a wood ear mushroom relief and a method for manufacturing the same, and more particularly, to a step of washing and drying the wood ear mushroom, called a step. Step of sprinkling glutinous rice flour. It relates to a method for manufacturing a wood ear mushroom relief comprising a steaming step, a drying step, a maturing step, and a step of frying in oil, and to a wood ear mushroom relief prepared by the method.

Wood ear mushroom (English name: tree ear, black mushroom, scientific name: Auricularia auricula judae ) belongs to the Auricula family (Auriculariaceae), and has a unique taste and smell, good to chew, and has strong storage and storage properties because the mushroom does not deteriorate and dries well.

These wood ear mushrooms contain abundant nutrients, and their main components include 21 free amino acids, ergosterol, 6 fatty acids, 12 trace metal elements, vitamins B1, B2, D and niacin, It contains glycerol, mannitol, free sugar, fungal sugar, beta-glucan as an anti-tumor component, and gluconoxylomannan as an anti-inflammatory, cholesterol-lowering component.

In addition, the pharmacological actions of wood ear mushrooms include anti-inflammatory action, anti-tumor action (Sarcoma 180/ICR-JCR mouse, inhibition rate 90.8%, Ehrlich ascites cancer/mouse, inhibition rate 80%), anti-gram-negative bacteria action, serum and cholesterol lowering action. can

In addition, due to its high fiber content, studies have been published that wood ear mushrooms are particularly effective for constipation in removing foreign substances from the esophagus and stomach. It is known to be effective and is attracting more attention as a health food.

In addition, as modern people's interest in health increases, the development of wood ear mushrooms, known as health foods, for easy consumption is increasing.

As modern people's interest in health increases, the development of easy consumption of wood ear mushrooms, known as health food, is increasing, but it has not yet developed into a variety of foods. Because the content of wood ear mushrooms was not high, there was a disadvantage that general consumers could not sufficiently consume the active ingredients of wood ear mushrooms.

On the other hand, for long-term preservation of wood ear mushrooms, most of them are dried and used, but in this case, the unique aroma and taste of wood ear mushrooms are changed due to drying, There was a problem that the loss of water-soluble nutrients could not be avoided.

Accordingly, the present inventors increase the intake of wood ear mushrooms to solve the problems of the prior art as described above, enhance the taste of wood ear mushrooms, and improve health functionality, storage and distribution. As a result, by developing wood ear mushroom relief The present invention was completed.

Republic of Korea Patent Publication No. 10-2019-0072238 Republic of Korea Patent Registration No. 10-0780664

An object of the present invention is to wash and dry the wood ear mushroom; re-soaking dried wood ear mushrooms; Dip glutinous rice flour on soaked wood ear mushrooms; Steaming wood ear mushrooms coated with glutinous rice flour in a steamer; drying steamed wood ear mushrooms; Low temperature aging of dried wood ear mushrooms; and frying in oil; to provide a method of manufacturing a wood ear mushroom relief comprising.

Another object of the present invention is to provide a wood ear mushroom relief prepared by the manufacturing method according to the present invention.

In order to achieve the above object, the present invention

1) washing and drying the wood ear mushrooms;

2) Soaking dry wood ear mushrooms;

3) Dip the soaked wood ear mushrooms with glutinous rice flour;

4) steaming wood ear mushrooms covered with glutinous rice flour;

5) drying the steamed wood ear mushrooms;

6) aging the dried wood ear mushrooms in a refrigerator; and

7) frying the aged wood ear mushrooms in oil; including,

Provided is a method for manufacturing wood ear mushroom relief.

In addition, the present invention provides a wood ear mushroom relief prepared by the manufacturing method according to the present invention.

Wood ear mushroom relief according to the present invention can maintain and increase health due to the health functionality of wood ear mushrooms, and can improve taste, aroma, texture, and preference through appropriate drying, steaming, aging and frying.

In addition, the wood ear mushroom relief according to the present invention can be stored for a long period of time and can be tasted on the go, so that it can be used as a side dish as well as various cooking materials such as side dishes and snacks.

By increasing the intake of wood ear mushrooms through the present invention, there is an effect that can increase the income of the farmers producing wood ear mushrooms.

Hereinafter, the present invention will be described in detail.

the present invention

1) washing and drying the wood ear mushrooms;

2) Soaking dry wood ear mushrooms;

3) Dip the soaked wood ear mushrooms with glutinous rice flour;

4) steaming wood ear mushrooms covered with glutinous rice flour;

5) drying the steamed wood ear mushrooms;

6) aging the dried wood ear mushrooms in a refrigerator; and

7) frying the aged wood ear mushrooms in oil; including,

Provided is a method for manufacturing wood ear mushroom relief.

In the above manufacturing method, the drying in step 1) is preferably left to dry at room temperature for 3 to 5 hours. The drying is preferably done so that the moisture of the wood ear mushroom is maintained at 70 to 90%. This is because when the moisture content of wood ear mushrooms is less than 70%, the surface of the wood ear mushrooms is hard and the chewing feeling is poor.

In the above manufacturing method, the soaking in step 2) is preferably soaked in water 1 to 5 times the weight of wood ear mushroom for 3 to 5 hours.

In the above manufacturing method, the glutinous rice flour of step 3) may be glutinous rice flour prepared by a method generally known in the art. The method for preparing such glutinous rice flour may be prepared by, for example, pulverizing glutinous rice with or without water immersion to have a particle size of 0.01 to 0.1 mm. The glutinous rice flour may further include additives commonly known in the art. The additives include seasonings such as salt, sugar, red pepper powder, black pepper powder, ginger powder, and minced garlic for adding flavor; And it may be a natural pigment such as green tea powder, baekryeoncho powder, pumpkin powder, gardenia powder to give color. These additives may be included in an amount of 0.1 to 5% by weight based on 100% by weight of the total glutinous rice flour. It is desirable to apply it evenly to the entire surface of the wood ear mushroom.

In the above manufacturing method, the steaming of step 4) is preferably put into a steamer and steamed at 100 to 130° C. for 2 to 10 minutes, and is preferably steamed at 100 to 120° C. for 2-3 minutes. The steamer may use a steamer generally known in the art. The method of steaming the ingredients coated with glutinous rice flour is, for example, putting water in a steamer in advance and heating it to 100 to 130 ° C. . At this time, if the heat treatment is performed at less than 100℃ or less than 2 minutes, the glutinous rice flour is not ripe, and powder may be blown out of the wood ear mushroom. It may be difficult to preserve the shape of the wood ear mushroom because it is too ripe. Through this heat treatment, the glutinous rice flour is cooked by steam and forms a film made of glutinous rice on the surface of the wood ear mushroom.

In the manufacturing method, after the steaming of step 4), in order to add a crispy texture and nutrition, a grain topping may be added to the steamed wood ear mushroom. A film made of glutinous rice is formed on the surface of the steamed wood ear mushroom, and this glutinous rice film serves as an adhesive so that the grain topping can adhere well. The grain topping may be applied to 50 to 90% of the entire surface of the steamed wood ear mushroom compared to 100%. At this time, when the grain topping is applied to less than 50% of the total surface of the wood ear mushroom, it is difficult to have a crispy texture in the prepared relief, and when it is applied to more than 90%, it is difficult to feel the original taste of the wood ear mushroom. can The grain topping may be at least one selected from the group consisting of uncooked rice, steamed rice, rice flour and nurungji.

In the above manufacturing method, the drying in step 5) is preferably dried at 50 to 70° C. for 20 hours to 30 hours using a food dryer, and more preferably dried at 60 to 65° C. for 24 hours to 26 hours. do. At this time, if the moisture content is high, the bas-relief cannot maintain its crispy texture, and mold may be formed on the bas-relief during storage. have. Therefore, it is preferable to dry so that the moisture content is 0.1 to 5%, and more preferably, the moisture content is 1 to 3%.

In the above manufacturing method, the aging of step 6) is preferably put in a refrigerator and aged for 1 week to 15 days at a place maintained at a temperature of 1 to 5 ° C, and 1 at a place maintained at a temperature of 4 to 5 ° C. It is more preferably aged for a week to 15 days. The proper ripening temperature and time enhances the taste and enhances the texture by enhancing the chewy texture of the wood ear mushroom.

In the above manufacturing method, the frying in the oil of step 7) is preferably fried in oil of 150 to 220 ℃ for 0.5 to 5 minutes. As the oil, edible oil generally known in the art may be used. The edible oil may be soybean oil, corn oil, cottonseed oil, olive oil, rapeseed oil, sunflower oil, safflower oil, and the like. When the temperature of the edible oil is less than 150 ° C., or when the oil bath is less than 0.5 minutes, the oil content in the prepared loin increases, and it is not properly fried, so you may have a slimy feeling when you chew the loaf. On the other hand, if the temperature of the edible oil exceeds 220 ℃, or when the oil bath treatment exceeds 5 minutes, harmful components may be generated in the heated edible oil, and the dentifrice may be burned to the extent that it cannot be eaten.

These fried scallops can be stored in an airtight container to prevent them from going rancid in the air after they have been sufficiently degreased. At this time, in order to remove the oil from the bottom, you can use a deoiler such as an adsorption deoiler with a nonwoven fabric or sponge that can suck oil, a centrifugal deoiler using centrifugal force, and a hot air deoiler that sprays heated air on food. have.

In addition, the present invention provides a wood ear mushroom relief, which is fried in oil after evenly coating the wood ear mushroom with glutinous rice flour.

Wood ear mushroom relief according to the present invention can maintain and increase health due to the health functionality of wood ear mushrooms, and can improve taste, aroma, texture, and preference through appropriate drying, steaming, aging and frying.

The wood ear mushroom relief according to the present invention can be consumed as it is, and seasoning can be added to the relief according to taste. After applying the seasoning on the surface of the prepared dish, it can be dried or eaten by dipping the dish with seasoning.

Wood ear mushroom relief according to the present invention may be provided by adding a grain topping to add a crispy texture, or by adding nutrients (especially carbohydrates and inorganic salts) that may be lacking in food materials.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

< Example 1> Manufacture of wood ear mushroom relief

After washing the wood ear mushrooms, they were dried at room temperature for 4 hours, and then soaked in water for 4 hours. The glutinous rice powder prepared by grinding glutinous rice into a powder was spread evenly over the soaked wood ear mushrooms, and when steamed in the steamer, placed so that the wood ear mushrooms did not overlap, and steamed at 100° C. for 2 minutes. The steamed wood ear mushrooms were put in a food dryer and dried at 60° C. for 3 minutes. The dried wood ear mushrooms were aged for 1 week in a refrigerator room (4~5℃). Aged wood ear mushrooms were put in soybean oil heated to 200° C. and fried for 1 minute to prepare wood ear mushrooms.

< comparative example 1> steaming Manufacture of wood ear mushroom relief except for the process

In the manufacturing method of <Example 1>, the steaming process of steaming in a steamer was not carried out, and the rest was prepared in the same manner as wood ear mushroom relief.

< comparative example 2> steaming Manufacture of wood ear mushroom relief under different conditions

In the manufacturing method of <Example 1>, the steamer was steamed at 130° C. for 15 minutes in the steaming process, and the rest was prepared in the same manner as the wood ear mushroom bas-relief.

< comparative example 3> Manufacture of wood ear mushroom reliefs with different drying conditions

In the preparation method of <Example 1>, it was dried in a dryer at 40° C. for 12 hours, and the rest of the wood ear mushroom relief was prepared in the same way.

< comparative example 4> Manufacture of wood ear mushroom relief except for the aging process

In the manufacturing method of <Example 1>, the process of aging in the refrigerator was not performed, and the rest of the preparations were similar to that of the wood ear mushroom.

<Comparative Example 5> Preparation of pickles with different aging conditions

In the manufacturing method of <Example 1>, it was aged for 4 days in a refrigerator in the aging process, and the rest was prepared in the same way as wood ear mushroom engravings.

<Experimental Example 1> Sensory evaluation

In order to observe the sensory characteristics of wood ear mushroom relief according to the present invention, a sensory test was performed as follows using the pickles prepared in each of <Example 1> to <Comparative Example 5>.

The sensory test was conducted on a 7-point scale method (7 points: very good, 6 points: good, 5 points: slightly good, 4 points) targeting 30 panelists (15 male and female each) with more than 3 years of sensory testing experience in the food-related field. : average, 3 points: slightly bad, 2 points: bad, 1 point: very bad). As the sensory test items, a total of five sensory items such as color, crispiness, savory taste, savory aroma and overall preference were evaluated.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 color 8.5 6.2 6.2 5.3 5.4 4.6 sense of organization
(Crunchy) 8.8 6.5 6.0 5.4 5.5 4.3 taste
(savory taste) 8.6 6.5 6.3 5.5 5.0 5.0 incense
(savory flavor) 8.5 6.0 6.0 5.2 5.1 5.4 Overall
symbol 8.6 6.3 6.2 5.4 5.2 4.8

As shown in Table 1, <Example 1> prepared according to the present invention received excellent evaluations in color, crispness, savory taste and aroma, and overall preference evaluation.

In particular, <Example 1> prepared according to the present invention received excellent evaluation because the crispiness of the relief was strong, and the unique flavor and savory taste of wood ear mushrooms were added.

On the other hand, <Comparative Examples 1 to 3> received low evaluations because the fragrant flavor of wood ear mushrooms was poor or lack of crispiness, and <Comparative Examples 4 to 5> received low evaluations in terms of the fragrant and unfeeling flavor and overall preference of wood ear mushrooms. received.

Above, a specific part of the content of the present invention has been described in detail, for those of ordinary skill in the art, this specific description is only a preferred embodiment, and the scope of the present invention is not limited thereby It will be obvious. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Claims (5)

1) washing and drying the wood ear mushrooms;
2) Soaking dry wood ear mushrooms;
3) applying glutinous rice flour to the soaked wood ear mushrooms;
4) Steaming the wood ear mushrooms covered with glutinous rice flour at 100 ~ 130℃ for 2 ~ 10 minutes using a steamer;
5) drying the steamed wood ear mushrooms at 50 to 70° C. for 20 to 30 hours using a dryer;
6) aging the dried wood ear mushrooms in a refrigerator at 1 to 5° C. for 7 to 15 days; and
7) Frying the aged wood ear mushrooms in oil at 150 ~ 220 ℃ for 0.5 ~ 5 minutes; including;
A method of manufacturing wood ear mushroom relief.

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