KR20000018402A - Agaricus powder and production process - Google Patents

Abstract

PURPOSE: Agaricus powder is provided which holds flavor, color and nutrient of Agaricus itself and applies to foods to raise the use and intake extent of Agaricus. CONSTITUTION: The powder is produced by the following steps of: (1) Cleaning soils and extraneous matters from the selected Agaricus; (2) Drying at low temperature; (3) Eliminating humidity inside dryer; (4) Practicing a second drying process; (5) Drying in natural state by natural light inside a vinyl house; (6) Cutting at the certain size, crushing for the short time by a cutter, adding to a compressed crusher and crushing to produce powder; and (7) Packing by vacuum packing machine.

Description

Agaricus mushroom powder and preparation method thereof

The present invention relates to agaricus mushroom powder belonging to the bio-classified fungi, and a method for producing the same.

Agaricus mushroom is a rare mushroom that grows only in Piedade, a mountainous region 200 km away from Sao Paulo, Brazil.The name is Agaricus blazei Murill, and it is classified as a food ingredient of Korea's Ministry of Health and Welfare. In the table it is described as 'white mushroom (Agaricus blaze)'.

The mushroom's appearance is similar to that of Agaricus bisporus, but the mushrooms are thicker and longer than mushrooms, and have a mild smell, such as the smell of dry squid or anchovy. The meat of the mushrooms is sweet and has a good feeling when chewed. It can be eaten as a food such as general pine or zelkova, and can be eaten as a sweet tea or chewed as it is.

Raw agaricus mushrooms usually contain 85-87% of the fruiting body, and when the dry ingredients are subtracted, the protein content is 40-45%, sugar 38-45%, fiber 6-8%, ash 5-7%, fat Because of the high moisture and protein enzymes of 3 to 4%, it is easily oxidized and deteriorated in raw state, so the shelf life is short and it is difficult to store it for more than two days even when refrigerated. Therefore, most of the agaricus mushrooms are distributed to consumers in a dry state.

Agaricus mushrooms have been studied for about 30 years in the United States, Japan, and Finland, and their safety and efficacy have been recognized. As the interest in Agaricus mushrooms has rapidly increased due to cancer treatment and preventive effects, and the number of visitors has been increasing, some significant farmers' efforts and repeated cultivation studies have succeeded in mass production in 1995 in Korea.

Referring to the active ingredient and action of Agaricus mushrooms so far revealed as follows.

1) beta- (1 → 3) -di-glucan (β- (1 → 3) -D-glucan), beta- (1 → 6) -di-glucan (β- (1 → 6) -D-glucan ) Antitumor effect by polysaccharides such as polycomplex, acidic hetero glucan, gyloglucan, heterogluglucan protein complex, RNA protein complex, glycoprotein (lectin),

Table 1. Structure of Beta-glucan

2) anticancer effect of cancer cell proliferation by two kinds of steroids, cerevisterol derivatives and one ergosterol oxidation derivative,

3) cancer prevention effect by adsorption excretion of carcinogens such as dietary fiber, indigestible beta-D-glucan, heteropolysaccharide, chitin, etc.

4) hypoglycemic effect of polysaccharide (beta-di-glucan), protein polysaccharide complex, RNA complex,

5) Lowering blood pressure, lowering cholesterol, improving arteriosclerosis of unsaturated fatty acids such as linoleic acid, which make up dietary fiber and lipids,

6) Improvement of osteomalacia by the action of vitamin D2, produced by sun exposure or heat to ergosterol.

Agaricus mushrooms, which have the pharmacological effect of these treatments and preventive effects, have generally been used only for medicinal use for cancer patients, and in general households, they are only used as tea or mushroom liquor, which is about to be drunk. There was no attempt to contribute to health promotion and to add value.

In addition, the commonly used agaricus mushroom is in the form of dried mushrooms or extracted extracts, but in the case of dried mushrooms, there is a problem of deterioration when stored for a long time, and the processing of the extracts in the extract state is a problem that requires a high processing cost there was.

Therefore, the present applicant is not deteriorated even when stored for a long time, and the processing cost is lower than when making the extract, so that anyone can purchase and squeeze the powder and vacuum packaging for convenient storage and use.

By applying the pulverized mushroom powder to food to maintain the aroma, color, and nutrients of Agaricus mushroom to the maximum, it contributes to national health by increasing the utilization and intake of Agaricus mushroom, and also helps the income of farmers growing Agaricus mushroom. There is a purpose.

Hereinafter, a method of preparing agaricus mushroom powder according to the present invention will be described.

Washing process for sorting harvested agaricus mushroom and removing soil and foreign matter, primary drying process for forced low temperature drying in dryer, dehumidification process for removing moisture in dryer, secondary drying process for low temperature drying in dryer, plastic house It consists of a natural drying process of drying with natural light, cutting to a certain size, grinding the blade with a cutter in a short time, putting it in a crushing mill, and pulverizing to make powder, and a vacuum packaging process for packaging with a vacuum packaging machine.

The process is described in more detail as follows.

The agaricus mushrooms are picked by hand one by one so as not to be damaged in the screening and washing process, and the soil and foreign substances are removed. Agaricus mushrooms are watery when groomed or melt at room temperature for a long time, so put them in the dryer within one day after harvesting.

In the first drying process, the temperature of the dryer is 30 to 60 ° C., and forced low temperature drying for 10 to 5 hours to remove 30 to 40% of the moisture of the raw mushrooms.

The time for removing moisture in the dryer by opening the door of the dryer in the dehumidifying step is 1 to 2 hours.

In the second drying step, the dried agaricus mushroom is dried again for 24 hours at a dryer temperature of 30-40 ° C. for 5 hours at 60 ° C., so that the moisture content of the mushroom is about 7.9%. At this time, it is preferable to dry for a long period of time at low temperature in order to prevent the component change of the mushroom. When dried to a high temperature of more than 60 ℃ light brown agaricus mushrooms turn black and the quality is wrong.

The agaricus mushroom, which was dried at low temperature in the natural drying process, was re-dried in natural light for about 1½ to 2½ hours in a vinyl house of 30 ° C. or higher so that the moisture content was 5% or less. If the powder is not dried enough, the powder becomes gritty.

In the crushing process, the agaricus mushrooms, which are naturally dried in a plastic house, are cut to a predetermined size and pulverized with a cutter in a short time in a short time, and then put into a crushing mill to make a powder having a size of 300 to 330 mesh (mesh). Heat generated from the cutter when oxidizing agaricus mushrooms change color and destroy nutrients, so it is better to finish grinding in a short time of about 2 to 3 minutes to prevent this.

After powdering, vacuum packing should not be in contact with air to prevent the destruction of nutrients and odor and color change by oxidation, and refrigeration should be kept refrigerated after opening the vacuum packing.

Hereinafter, the present invention will be described in more detail with reference to Examples.

<Example 1>

First step:

The harvested agaricus mushrooms were manually removed with dirt and debris to prevent injury.

Second process:

The trimmed raw mushrooms were put in a dryer and dried at low temperature at 30 ° C. for 10 hours to remove 30-40% of moisture.

Third process:

The dryer was left open for 1½ hours to remove moisture.

4th process:

The primary dried agaricus mushroom was again dried at 40 ° C. for 20 hours in a drier and re-dried to have a water content of about 7.9%.

5th process:

The re-dried Agaricus mushrooms were dried in natural light for 2 hours in a plastic house at 30 ° C. or higher to have a water content of 5% or less.

6th Step:

The agaricus mushrooms cut to a constant size were pulverized with a cutter and put into a crushing mill to grind to form a powder having a size of 320 mesh. At this time, in order to prevent destruction of the original aroma, color and nutrients of the agaricus mushroom due to the heat generated from the blade and the crushing mill of the grinder, it is preferable to grind in a short time within 2 to 3 minutes.

7th Step:

The pulverized Agaricus mushrooms were vacuum packed by a vacuum packaging machine.

Agaricus mushroom powder according to the method of preparing the agaricus mushroom powder of the present invention is prepared by kneading flour or when baking foods, and when used in powdered milk and dairy products processed milk, a suitable amount is added to the powder with pharmacological action. Apply the rich aroma of Agaricus mushrooms to your food.

The greater the amount of agaricus mushroom powder added to the food according to the present invention, the better the pharmacological effect, but the higher the concentration, the stronger the flavor, so the user can feel a sense of refusal to eat and the cost is higher. It is preferable to add 5.5%.

<Application example 1>

ㅇ Milk powder and baby food with Agaricus mushroom powder added:

Agaricus mushroom powder powdered according to the above embodiment is added to common milk powder and baby food and fed to the baby.

<Application example 2>

ㅇ Yogurt with Agaricus Mushroom Powder:

Ordinary lakes prepared by mixing skim milk powder and glucose in water, and lactic acid bacteria in a sterilized and cooled sample and mixing sterilized and cooled sugar solution (sugar, fructose, yoghurt flavor, lactic acid and water mixture) in a constant ratio. To the yoghurt is added Agaricus mushroom powder obtained as in Example.

<Application Example 3>

ㅇ Noodles with Agaricus mushroom powder:

① noodles

A mixture of wheat flour was added to the agaricus mushroom powder obtained as in Example 1, and the guruten and salt were diluted in water, kneaded well, and the noodle noodles were formed with a noodle machine and boiled immediately according to a conventional method. Take it. Or it is made by unit packaging for storage in the form of drying and sterilization freezing.

② Makguksu

In agaricus mushroom powder obtained as in Example, the mixture of flour and sweet potato or potato flour starch is diluted with water, and guruten and salt are kneaded, and the noodle noodles are formed by a noodle making machine according to a conventional method and boiled immediately. By ingestion. Or it is made by unit packaging for storage in the form of drying and sterilization freezing.

③ cold noodles

In agaricus mushroom powder obtained as in Example, the mixture of flour and sweet potato or potato flour starch is diluted with water, and guruten and salt are kneaded, and the noodle noodles are formed by a noodle making machine according to a conventional method and boiled immediately. By ingestion. Or it is made by unit packaging for storage in the form of drying and sterilization freezing.

Noodles, membrane noodles, and cold noodles made by adding Agaricus mushroom powder of Application Example 3 do not spread well even after being boiled.

Agaricus mushroom powder of the present invention can be applied in addition to other foods using flour, such as dumpling skin, sujebi, bread, sweets, ice cream, etc., in addition to the above application example.

The powder made according to the method for preparing agaricus mushroom powder of the present invention can increase the storage period of the agaricus mushroom by maintaining the original aroma, color and nutrients of the agaricus mushroom by adding it to food and feel the unique aroma and flavor of the agaricus mushroom itself. Not only can you eat food, but you can also prevent cancer and increase immunity, expect homeostasis, and improve health rhythm, improve recovery, and prevent adult diseases. I can make it.

Claims (2)

Sorting and washing the harvested agaricus mushroom and removing soil and foreign matter; A primary drying step of removing the moisture of 30 to 40% by putting the trimmed raw mushrooms in a drier at a low temperature for 10 to 5 hours at 30 to 60 ° C .; A dehumidifying step of removing moisture in the dryer by opening the dryer for one to two hours after the first drying is finished by the primary drying step; Secondary low temperature drying step of drying the agaricus mushroom first dried in the state where the moisture in the dryer is removed by the dehumidification process again at 30 to 60 ° C. for 24 to 5 hours so that the moisture content is about 7.9%. ; A natural drying step of drying the agaricus mushroom low-temperature dried by the low temperature drying process again with natural light for about 1½ to 2½ hours in a plastic house of 30 ° C. or more so that the moisture content is 5% or less; A grinding step of cutting the agaricus mushroom naturally dried by the natural drying step into a predetermined size, pulverizing the blade with a cutter in a short time of 2 to 3 minutes, and then pulverizing it with a crusher to make a powder having a size of 300 to 330 meshes; To prepare the agaricus mushroom powder, characterized in that the vacuum packaging step of vacuum-packing the agaricus mushroom powder pulverized by the grinding process with a vacuum packaging machine in order to prevent the destruction of nutrients and aroma and color change due to contact with air. Way. Agaricus mushroom powder, which is prepared by the method according to claim 1.