KR19990047129A - Manufacturing method of instant shiitake seasoning block - Google Patents

Abstract

The present invention relates to a method for preparing an instant seasoning block containing shiitake mushroom as a main component. Shiitake mushrooms are produced in large quantities at harvest time, but they are dried and distributed because there is no proper processing method. The present invention finely cut garlic, leeks, onions, roots, carrots, seaweed and so on to preserve the physiologically active substances, taste, aroma, etc. of shiitake mushrooms for a long time, with shiitake mushroom extract, starch, dextrin Freeze-dried at -50 ℃ by mixing to provide a method for producing an instant seasoning block.

Description

Manufacturing method of instant shiitake seasoning block

The present invention relates to a method for preparing instant shiitake seasoning blocks made by lyophilization by adding leek, garlic and the like as a main ingredient of shiitake mushrooms.

Mushrooms are foods that are low in fat, rich in sugar and protein. Among the sugars contained in mushrooms, trihalose (C ₁₂ H ₂₂ O ₁₁ ) and arabinose (Arabinose, C ₅ H ₁₀ O ₅ ) It is a low-molecular sugar that is difficult to absorb and use in the intestine, and is present as a dietary fiber. Polysaccharides (β-glucan) and chitin are indigestible plant fibers, so they can be called low calorie foods. In addition, ergosterol (Provitamin D ₂ ) is generally contained in about 100-800mg%, and when dried by heat, it is converted into vitamin D ₂ to promote calcium intake in the body, and potassium (K), phosphorus (P), calcium ( Since it is rich in Ca) and iron (Fe), it is a low-calorie food with high palatability that satisfies fragrance, taste, and texture at the same time, rather than calorie-oriented food.

However, processed foods and technology development for mushrooms are neglected and are limited to the development or drying of beverages based on mushroom extracts.

Shiitake mushroom has attracted attention as a functional food because it contains a polysaccharide called lentinan, which has been proven to inhibit the growth of cancer cells (Sarcoma-180). However, mushrooms are generally stored in a dry or frozen state for long-term preservation of mushrooms because mushrooms contain a lot of moisture or nitrogen compounds, and the tissues are soft to facilitate the growth of microorganisms and to shorten the shelf life after harvesting. Since shiitake mushrooms are produced in large quantities at harvest time, there is an urgent need to develop processing techniques that can keep fresh mushrooms in good condition for a long time and reduce the destruction and loss of mushroom components.

The present invention is to mix the appropriate amount of leek, garlic, and other ingredients in shiitake mushrooms, and to add glutamic acid, the main ingredient of umami, glutamic acid, which is contained in shiitake mushrooms instead of artificial seasonings, is added to the shiitake mushrooms and then lyophilized. It is made of shiitake seasoning block made of instant shiitake seasoning block using a freeze-drying method that can restore the original aroma, taste, texture of shiitake mushrooms when cooking temperature is increased or put in boiling water.

* Preparation of the ingredients

Select shiitake mushrooms, cut them to a certain size, and finely cut onions, roots, carrots, and seaweed, and grind the garlic with a grinder and mix them with shiitake mushrooms, onions, roots and seaweed.

* Preparation of Shiitake Mushroom Extract

In order to obtain the dissolved mushroom extract by mixing the surface extract, soy sauce, and purified water, add water to the dried shiitake mushroom, heat it, extract hot water, filter, and concentrate to obtain a seasoning of natural ingredients.

* Preparation of seasoning block

Sliced shiitake mushrooms, leeks, onions, carrots, seaweed, garlic, dextrin, starch, shiitake mushrooms, pour into molds and freeze-dried.

Example 1

Shiitake mushrooms were selected and sliced into 0.5cm wide and 2-3cm long pieces. Chopped onions, green onions, carrots, seaweed and finely ground garlic. To prepare shiitake mushroom extract, 10 times (W / V%) of water is added to the shiitake mushroom dry powder, and extracted, filtered and concentrated for 1 to 2 hours with water at 70 ° C. so that the solid content is 8%. From the prepared ingredients, shiitake mushrooms 35-38%, leeks 12-13%, onions 10-12%, carrots 7-8%, seaweed 10-11%, garlic 7-38%, dextrin 2-4 g, starch 1-2 g 8 ml of shiitake extract, 1 ml of soy sauce, and 31 ml of purified water were poured into a molding mold (58 × 58 × 20 mm) and lyophilized at −50 ° C. to prepare seasoning blocks.

* 3: Good molding condition, 2: Normal, 1: Poor

Molding condition was good at 5% and 10% of dextrin content, but foaming occurred at concentration of 15% or more. The difference according to the starch content was comparable.

Hardness (Unit: g / mm²)

* Measured by property analyzer

The hardness was higher as the content of Dextrin and starch increased. In the combination treatment of Dextrin 5% + starch 1 ~ 2%, weak sponge was generated on the surface. Dextrin 15% and 20% treatment showed high hardness but poor molding condition.

* Turbidity (Unit:%)

* Transmittance at 450nm with Spectrophotometer

The turbidity of the broth was higher with higher starch content. However, in all treatments, the turbidity was not excessively high or rejected.

Comparative example

Moisture, sugar, crude protein, crude fat, crude fiber, etc. of samples prepared with 10% Dextrin and 3% starch were investigated.

The present invention is a seasoning block containing shiitake mushrooms as a main ingredient, and then, after cutting the shiitake mushrooms produced in large quantities in a harvester, the natural shiitake and starch mixture is mixed with shiitake mushroom extracts and then freeze-dried as a ready-made shiitake mushroom processed food. By easily restoring the taste, aroma, and texture of shiitake mushrooms, it is not only a means to increase the long-term shelf life of shiitake mushrooms, but it is also possible to consume shiitake mushrooms cheaply without being tied to the season and contribute to increasing farm household income. It is expected.

Claims (1)

Seasoned shiitake mushrooms Freeze Dried mushrooms 35 ~ 38% of shiitake mushrooms cut into 0.5 × 2 ~ 3cm, leek 12 ~ 13%, onion 10 ~ 12%, carrot 7 ~ 8% , 10-11% seaweed, 7-8% garlic, 8 ml of shiitake extract (8brix), 1 ml of soy sauce, 31 ml of purified water, dextrin 2-4%, starch 1-2%, melt well and mix Put and freeze-dried at -50 ℃ below the process.