KR20040021820A - drying method of mooshroom - Google Patents
drying method of mooshroom Download PDFInfo
- Publication number
- KR20040021820A KR20040021820A KR1020020053370A KR20020053370A KR20040021820A KR 20040021820 A KR20040021820 A KR 20040021820A KR 1020020053370 A KR1020020053370 A KR 1020020053370A KR 20020053370 A KR20020053370 A KR 20020053370A KR 20040021820 A KR20040021820 A KR 20040021820A
- Authority
- KR
- South Korea
- Prior art keywords
- drying
- vacuum
- mushroom
- mushrooms
- main body
- Prior art date
Links
- 238000001035 drying Methods 0.000 title claims abstract description 40
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 36
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000007602 hot air drying Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 238000000227 grinding Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
본 발명은 버섯의 건조 방법에 관한 것이다The present invention relates to a method of drying mushrooms
종래의 경우, 표고버섯 등과 같이 수분을 많이 함유하고 있는 각종 버섯을 건조시킬 때, 신속한 건조를 위하여 주로 열풍 건조를 하는데 이 열풍 건조는 섭씨 60-80도 에서 약 25-30 시간 동안 열풍 건조를 한다In the conventional case, when drying various mushrooms that contain a lot of moisture, such as shiitake mushrooms, the hot air drying is carried out mainly for rapid drying, which is hot air drying for about 25-30 hours at 60-80 degrees Celsius.
그러나 이러한 열풍건조는 그 건조 온도가 섭씨 60-80도 정도로 고온이기 때문에 버섯의 조직이 파괴되고 영양 성분의 손실이 발생하는 단점이 있다.However, such a hot air drying has a disadvantage that the drying temperature is a high temperature of about 60-80 degrees Celsius, the mushroom tissue is destroyed and loss of nutrients.
또한 이렇게 열풍 건조시킨 버섯은 색이 탁하고 흐리며 버섯의 고유한 향이 없으며 맛도 떨어지는 단점이 있다.In addition, the hot air-dried mushrooms have a disadvantage that the color is cloudy and cloudy, the mushroom does not have the inherent aroma and taste is also poor.
본 발명은 상기한 점을 감안하여 발명한 것으로, 본 발명의 목적은 버섯의 조직이 파괴됨 없이 버섯의 영양을 그대로 간직하며, 그리고 버섯의 색과 고유한 향이 그대로 살아 있으며 맛도 더욱 우수한 버섯 건조 방법을 제공함에 본 발명의 목적이 있다The present invention has been invented in view of the above points, and an object of the present invention is to preserve the nutrition of the mushrooms without destroying the tissues of the mushrooms, and to preserve the color and inherent aroma of the mushrooms as it is, and the mushroom drying method is more excellent in taste. It is an object of the present invention to provide
도 1 은 본 발명에 따른 건조 방법에 사용되는 진공 건조기에 대한 개략 구성을 설명하는 도면BRIEF DESCRIPTION OF THE DRAWINGS The figure explaining schematic structure about the vacuum dryer used for the drying method which concerns on this invention.
* 도면의 주요 부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings
1..... 본체1 ..... Body
2..... 열공급장치2 ..... Heat supply
3..... 진공펌프3 ..... vacuum pump
4..... 진공장치4 ..... Vacuum
5..... 순환장치5 ..... Circulator
6..... 냉각장치6 ..... Chiller
상기한 본 발명의 목적을 달성하기 위한 본 발명의 주요 건조 방법은, 진공건조기 내에서 진공상태에서 섭씨 10-15도로 약 15-25 시간 건조시키는 것을 특징으로 하며, 이에 사용되는 진공건조 장치는, 밀폐 가능한 구조로 이루어지는 케이싱과, 그 케이싱 내에 설치되며 버섯을 올려 놓는 가열판을 포함하는 본체(1)와, 상기 본체(1)에 설치되는 가열판으로 열을 공급하는 열공급장치(2)와, 상기 본체(1) 내를 진공펌프(3)의 작동으로 소정의 진공 압력 상태로 만드는 진공장치(4)와, 본체(1) 내의 공기를 순환되도록하는 팬을 갖춘 순환장치(5)와, 그리고 본체(1) 내의 수증기를 응축하여 물로 환원하는 냉각장치(6)를 포함하는 것을 사용하여 건조하는 것을 특징으로 한다.The main drying method of the present invention for achieving the above object of the present invention, characterized in that for drying about 15-25 hours at 10-15 degrees Celsius in a vacuum in a vacuum dryer, the vacuum drying apparatus used therein, A main body 1 including a casing having a sealable structure, a heating plate installed in the casing, and a heating plate on which the mushrooms are placed, a heat supply device 2 for supplying heat to the heating plate installed on the main body 1, and the main body; (1) a vacuum device 4 which makes the inside of the vacuum pump 3 a predetermined vacuum pressure state, a circulation device 5 having a fan for circulating air in the main body 1, and a main body ( It is characterized by drying using the one including the cooling device 6 for condensing and reducing water vapor in 1) into water.
이하, 본 발명은 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명에 따른 버섯의 건조 방법은 진공상태에서 섭씨 10-15도 상태에서 약 15-25 시간 동안 바람직하기로는 약 20 시간 정도 저온 진공 건조시킨다.The method for drying mushrooms according to the present invention is vacuum drying at about 10-25 degrees Celsius for about 15-25 hours, preferably at about 20 hours under vacuum.
건조 온도가 섭씨 10도 이하로는 떨어지면 건조가 잘 안되고 느린 단점이 있다.If the drying temperature drops below 10 degrees Celsius, it is difficult to dry and has a disadvantage.
건조시 투입되는 버섯은, 슬라이스로 미리 자른 버섯을 투입하거나 또는 자르지 않은 즉, 채취한 생버섯 그대로 건조기에 투입한다.The mushrooms to be added at the time of drying are added to the mushrooms previously cut into slices or that are not cut, that is, the raw mushrooms are collected and put into the dryer.
슬라이스로 자른 버섯이 원형 버섯 보다, 건조 시간이 더 짧다.Sliced mushrooms have a shorter drying time than round mushrooms.
건조 장치는 예들들어, 도 1 에 도시한 바와 시스템을 갖춘 건조장치를 사용하여 건조한다.The drying apparatus is dried using, for example, a drying apparatus equipped with a system as shown in FIG. 1.
이 건조장치 시스템은 밀폐 가능한 구조의 본체(1)에 열을 공급하는 열공급장치(2) 예들들어, 보일러 장치가 설치된다. 그리고 본체(1) 내에는 건조 대상물을 건조시킬 수 있는 가열판이 본체(1)에 내장된다. 본체(1)에 설치되는 가열판으로는 열공급장치(2)에 의하여 발생하는 스팀이 순환되도록 되어 있다.This dryer system is provided with a heat supply device (2), for example a boiler device, for supplying heat to the main body (1) of a sealable structure. In the main body 1, a heating plate capable of drying the object to be dried is built in the main body 1. Steam generated by the heat supply device 2 is circulated to the heating plate provided in the main body 1.
그리고 상기 본체(1) 내를 진공펌프(3)의 작동으로 소정의 진공 압력 상태로 만드는 진공장치(4)가 설치되고 본체(1) 내의 공기를 순환되도록하는 팬을 갖춘 순환장치(5)가 설치되어 있으며, 그리고 본체(1) 내의 수증기를 응축하여 물로 환원하는 냉각장치(6)를 갖추고 있다In addition, a circulator 5 having a fan for circulating air in the main body 1 is installed and a vacuum device 4 is installed to make the inside of the main body 1 a predetermined vacuum pressure state by the operation of the vacuum pump 3. And a cooling device 6 for condensing and reducing water vapor in the body 1 to water.
상기 구성을 갖춘 건조 장치의 가열판(2) 위에 버섯을 담은 건조대를 올려 놓고서 보일러를 가동하여 스팀을 발생하게한다.On the heating plate (2) of the drying apparatus having the above configuration, by placing a drying stand containing mushrooms to operate the boiler to generate steam.
발생된 스팀은 진공용 이젝트의 작동으로 건조로 내의 가열판으로 이동되면서 열을 발산하게되고 이 열에 의하여 가열판 상부에 얹혀진 버섯에 함유하고 있는 수분은 증발하게 된다.The generated steam is transferred to the heating plate in the drying furnace by the operation of the vacuum ejector to emit heat, and the heat contained in the mushroom placed on the heating plate is evaporated by this heat.
또한 상기 스팀에 의한 열과 버섯에서 증발된 증기는 건조로내의 상부쪽으로 올라오게되므로 상부에 설치된 순환팬을 회전시켜 뜨거운 공기를 아래로 골고루 순환되도록 한다. 이 때 진공용 이젝트에 연결(도면에는 도시되지 않음)된 펌프의 작동으로 건조로내에 공기가 진공용 이젝트의 작동으로 외부로 빠져 나와 건조로 내부는 지정된 압력의 진공 상태로 만들어지게 되고 이 건조로 내에 진공상태가 되면증발 온도를 20℃ 정도로 자동으로 낮추어져 건조로 내를 순환되는 것이다.In addition, the steam evaporated from the heat and mushrooms by the steam rises toward the upper side of the drying furnace so that the hot air is circulated evenly by rotating the circulation fan installed at the top. At this time, the operation of the pump connected to the vacuum ejector (not shown in the drawing) causes the air to flow out of the drying furnace to the outside by the operation of the vacuum ejector, and the inside of the drying furnace is made into a vacuum at a specified pressure. When it is in a vacuum state, the evaporation temperature is automatically lowered to about 20 ℃ to circulate in the drying furnace.
이와같이 진공상태의 건조로 내에 열공급장치(2)의 보일러의 스팀에 의하여 공급되는 열을 순환시켜 저온 복사 및 대류에 의하여 버섯에 함유된 수분을 신속하게 빼앗아 고속으로 건조되게 되는 것이다.As such, the heat supplied by the steam of the boiler of the heat supply device 2 is circulated in the vacuum drying furnace to quickly take away the moisture contained in the mushrooms by low temperature radiation and convection, thereby drying at a high speed.
건조 후의 버섯의 수분은 약 6 - 12 중량 %, 특히 바람직하기로는 약 9% 정도가 함유되게 한다. 수분이 6 중량% 이하로 지나치게 건조시키면 차후 버섯을 분말가루로 만들때 미세 분말 가루로 날리게 되는 단점이 있고, 12 중량 % 이상이 되면 분말화가 잘 이루어지지 않고 장기 보존에 불리하다The moisture of the mushrooms after drying is about 6-12% by weight, particularly preferably about 9%. If the moisture is excessively dried to less than 6% by weight, there is a disadvantage in that the mushrooms are subsequently blown into fine powder when the powder is powdered, and when more than 12% by weight, the powder is not well formed and is disadvantageous for long-term storage.
상기와 같이 건조 후에는 분쇄, 살균 및 분말화 공정을 거쳐 분말 제품으로 만들어 낼 수 있다.After drying as described above it can be made into a powder product through a grinding, sterilization and powdering process.
상기한 본 발명에 따른 저온 진공 건조 방법은 비록 버섯류에 한하여 설명하였지만 그 외 다른 농작물 예들들어, 고추 등과 같이 건조가 필요한 어떠한 작물에도 응용하여 적용할 수 있음은 물론이다.Although the low temperature vacuum drying method according to the present invention described above is limited to mushrooms, other crops, for example, can be applied to any crop that requires drying, such as pepper.
이상과 같은 본 발명에 의하면, 건조기 내를 진공상태로 만들어 저온의 스팀 열을 공급하여 열풍 건조보다 더 빠른 시간 내에 많은 버섯을 건조시킬 수 있는 장점이 있다.According to the present invention as described above, by making the inside of the dryer in a vacuum state to supply a low temperature steam heat there is an advantage that can be dried many mushrooms in a faster time than hot air drying.
또한 본 발명에 의하면 열풍 건조 방법보다 에너지의 소모량도 적어 건조비용이 적게들고 건조과정에서 오염이 전혀없으므로 건조물의 부패를 방지하며 건조후에도 건조 전과 같은 최고 상태의 품질을 얻게되는 효과가 있다.In addition, according to the present invention is less energy consumption than the hot air drying method is less drying cost and there is no pollution during the drying process to prevent the decay of the drying and there is an effect of obtaining the highest quality as before drying even after drying.
또한 본 발명에 의하면 버섯에 함유된 수분만 증발하고 버섯의 고유한 맛과 향이 보존되고 영양 파괴나 손실이 없이 버섯의 영양을 그대로 간직하며, 건조 후의 버섯의 외관 색상이 흐리거나 탁하지 않고 매우 선명하다.In addition, according to the present invention, only the moisture contained in the mushrooms is evaporated, the unique taste and aroma of the mushrooms are preserved, and the nutrition of the mushrooms is preserved as it is without nutrient destruction or loss. Do.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020053370A KR20040021820A (en) | 2002-09-05 | 2002-09-05 | drying method of mooshroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020053370A KR20040021820A (en) | 2002-09-05 | 2002-09-05 | drying method of mooshroom |
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| Publication Number | Publication Date |
|---|---|
| KR20040021820A true KR20040021820A (en) | 2004-03-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020020053370A KR20040021820A (en) | 2002-09-05 | 2002-09-05 | drying method of mooshroom |
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| Country | Link |
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| KR (1) | KR20040021820A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100772293B1 (en) * | 2007-01-16 | 2007-11-02 | 봉화군농업기술센터 | Method of making zangachi red pepper paste use song-i mushroom |
| CN104365820A (en) * | 2014-12-03 | 2015-02-25 | 遵义市兴武食用菌种植场 | Shii-take mushroom dehydrating and drying method |
| CN114176118A (en) * | 2022-01-17 | 2022-03-15 | 西南林业大学 | Fresh-keeping method and device for fresh edible fungi |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000000489A (en) * | 1999-10-28 | 2000-01-15 | 박한경 | Method to work upon cultivated mushrooms goods |
| KR20010099444A (en) * | 2001-09-28 | 2001-11-09 | 서동주 | method of manufacturing freeze drying functonal rice |
| KR100340117B1 (en) * | 1999-06-21 | 2002-06-10 | 오종락 | a low temperature and reduce the pressure dryer for the farm products,marine products,forest products |
-
2002
- 2002-09-05 KR KR1020020053370A patent/KR20040021820A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100340117B1 (en) * | 1999-06-21 | 2002-06-10 | 오종락 | a low temperature and reduce the pressure dryer for the farm products,marine products,forest products |
| KR20000000489A (en) * | 1999-10-28 | 2000-01-15 | 박한경 | Method to work upon cultivated mushrooms goods |
| KR20010099444A (en) * | 2001-09-28 | 2001-11-09 | 서동주 | method of manufacturing freeze drying functonal rice |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100772293B1 (en) * | 2007-01-16 | 2007-11-02 | 봉화군농업기술센터 | Method of making zangachi red pepper paste use song-i mushroom |
| CN104365820A (en) * | 2014-12-03 | 2015-02-25 | 遵义市兴武食用菌种植场 | Shii-take mushroom dehydrating and drying method |
| CN114176118A (en) * | 2022-01-17 | 2022-03-15 | 西南林业大学 | Fresh-keeping method and device for fresh edible fungi |
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