KR20030093377A - 송이버섯 함유 꿀 및 이의 제조방법 - Google Patents
송이버섯 함유 꿀 및 이의 제조방법 Download PDFInfo
- Publication number
- KR20030093377A KR20030093377A KR1020020029757A KR20020029757A KR20030093377A KR 20030093377 A KR20030093377 A KR 20030093377A KR 1020020029757 A KR1020020029757 A KR 1020020029757A KR 20020029757 A KR20020029757 A KR 20020029757A KR 20030093377 A KR20030093377 A KR 20030093377A
- Authority
- KR
- South Korea
- Prior art keywords
- honey
- pine
- mushroom
- matsutake
- weight
- Prior art date
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- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 85
- 235000012907 honey Nutrition 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 43
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 12
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 12
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000007598 dipping method Methods 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract description 5
- 235000011613 Pinus brutia Nutrition 0.000 abstract description 5
- 241000018646 Pinus brutia Species 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 4
- 238000006297 dehydration reaction Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 11
- 238000012360 testing method Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000002845 discoloration Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000004660 morphological change Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- FGRBYDKOBBBPOI-UHFFFAOYSA-N 10,10-dioxo-2-[4-(N-phenylanilino)phenyl]thioxanthen-9-one Chemical compound O=C1c2ccccc2S(=O)(=O)c2ccc(cc12)-c1ccc(cc1)N(c1ccccc1)c1ccccc1 FGRBYDKOBBBPOI-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 240000005020 Acaciella glauca Species 0.000 description 1
- 241001219085 Cyclopia Species 0.000 description 1
- 235000018782 Dacrydium cupressinum Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 235000013697 Pinus resinosa Nutrition 0.000 description 1
- 244000155172 Podocarpus elatus Species 0.000 description 1
- 235000003209 Podocarpus elatus Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/048—Preventing colour changes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
No. | 색도 | ||
밝기(L) | 적색도(a) | 황색도(b) | |
1 | 74.82 | 0.92 | 14.00 |
2 | 62.25 | 3.10 | 21.76 |
3 | 72.30 | 0.60 | 16.21 |
No. | 관능검사 결과 | |||
송이향 강도 | 송이버섯의변색 정도 | 송이버섯의형태 변화 정도 | 선호도 | |
1 | 7 | 2 | 2 | 8 |
2 | 7 | 9 | 9 | 1 |
3 | 9 | 1 | 1 | 9 |
살균조건(90, 15분) | 총균수(CFU/ml) | 갈변도(관능검사 9점법) | |||
제조직후 | 상온에서 120일 경과 | 살균하지 않은 것 또는 살균직후 | 6개월 경과후 | ||
전처리한 것(A) | 살균처리한 것 | X | X | 2 | 3 |
살균처리하지 않은 것 | 20 | 10 | 1 | 2 | |
전처리하지 않은것(B) | 살균처리한 것 | X | X | 2 | 7 |
살균처리하지 않은 것 | 50 | 10 | 1 | 7 |
Claims (7)
- 염화나트륨 2.0~15.0 중량%, 아스코르빈산 0.01~5.0 중량% 및 물 80~97.99 중량%로 이루어진 수용액에 송이버섯을 30분 내지 24시간 동안 침지시킨 후, 탈수시고, 여기에 꿀을 배합하여 제조한 송이버섯 함유 꿀.
- 제1 항에 있어서,송이 버섯 2.0~50.0중량%과 꿀 50.0~98.0중량%을 배합하는 것을 특징으로 하는송이버섯 함유 꿀.
- 염화나트륨 및 아스코르빈산을 물에 용해시킨 수용액에, 송이버섯를 침지시킨 후, 탈수하는 전처리 단계; 및전처리된 송이버섯을 꿀과 혼합하는 단계를 포함하여 이루어진 송이버섯 함유 꿀 제조방법.
- 제3 항에 있어서,상기 염화나트륨의 함량은 2.0 ~ 15.0 중량%,상기 아스코르빈산의 함량은 0.01 ~ 5.0 중량%,상기 물의 함량은 80 ~ 97.99 중량%인 것을 특징으로 하는제조방법.
- 제3 항에 있어서,상기 수용액에 송이버섯을 침지시키는 시간은 30분 ~ 24시간인 것을 특징으로 하는제조방법.
- 제3 항에 있어서,상기 송이버섯 2.0 ~ 50.0 중량%에 꿀을 50.0 ~ 98.0 중량%의 비율로 혼합하는 것을 특징으로 하는제조방법.
- 제3 항에 있어서,상기 송이버섯 함유 꿀을 85~100℃에서 5~20분간 살균하는 단계를 더 포함하는 것을 특징으로 하는제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0029757A KR100436997B1 (ko) | 2002-05-29 | 2002-05-29 | 송이버섯 함유 꿀 및 이의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0029757A KR100436997B1 (ko) | 2002-05-29 | 2002-05-29 | 송이버섯 함유 꿀 및 이의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20030093377A true KR20030093377A (ko) | 2003-12-11 |
KR100436997B1 KR100436997B1 (ko) | 2004-06-23 |
Family
ID=32384791
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2002-0029757A KR100436997B1 (ko) | 2002-05-29 | 2002-05-29 | 송이버섯 함유 꿀 및 이의 제조방법 |
Country Status (1)
Country | Link |
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KR (1) | KR100436997B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101103209B1 (ko) * | 2009-11-21 | 2012-01-05 | 임주혁 | 개폐도 센싱이 용이한 자동밸브 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020090204A (ko) * | 2002-11-12 | 2002-11-30 | 김택석 | 송이버섯의 향기를 추출-숙성시키는 제조 방법 |
KR100728723B1 (ko) | 2006-09-01 | 2007-06-15 | 박영학 | 송이버섯 음료 및 이의 제조방법 |
KR100829551B1 (ko) | 2007-06-05 | 2008-05-14 | 박영학 | 송이버섯을 함유한 기능성 차 및 이의 제조방법 |
-
2002
- 2002-05-29 KR KR10-2002-0029757A patent/KR100436997B1/ko active IP Right Grant
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101103209B1 (ko) * | 2009-11-21 | 2012-01-05 | 임주혁 | 개폐도 센싱이 용이한 자동밸브 |
Also Published As
Publication number | Publication date |
---|---|
KR100436997B1 (ko) | 2004-06-23 |
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