KR20050033749A - A method of preparing slice of lentinus edodes dried and seasoned with soy - Google Patents

Abstract

Pickled Lentinus edodes as slices of Lentinus edodes dried and seasoned with red pepper paste(kochujang) are provided. They have excellent overall quality containing taste, color, texture, etc. as well as efficacy of Lentinus edodes and can be used as health food. Semi-dry Lentinus edodes are cut to a predetermined size and dried at 40 to 60deg.C for 4 to 8hr. The cut Lentinus edodes are blanched with 1 to 3% by weight of garlic powder and 30 to 50% by weight of sugar solutions for 10 to 20min to give sugared Lentinus edodes which are added with 80 to 85 parts by weight of red pepper paste and 15 to 20 parts by weight of corn syrup and aged for 5 to 20 days.

Description

A method of preparing slice of Lentinus edodes dried and seasoned with soy}

The present invention relates to a method for producing shiitake pickles, and more particularly, to a method for preparing shiitake pickles with excellent taste and texture made by pickling red pepper paste.

Shiitake mushroom ( Lentinus edodes ) is an edible mushroom belonging to the basidiomycetes Pleurotus eryngii and pine mushroom. It spreads from East Asia to Southeast Asia and is distributed in New Guinea and New Zealand in the southern hemisphere. When broad-leaved trees such as buckwheat and oak trees fall in the wind, they usually occur in trees or old trees. Recently, however, the production of raw shiitake mushrooms has been rapidly increasing by artificially growing seed cultures of purely cultured shiitake bacteria in the form of sawdust-hardened fungi. Is gradually falling.

According to the characteristics and processing of the shiitake mushroom, the chemical composition of shiitake mushroom is 7.58g protein per 100g, 0.93g fat, 11.42g carbohydrate, 300mg calcium, 420mg phosphorus, 800mg phosphorus, 123mg vitamin B1, B2 It is 10.5 mg and niacin 250 mg, and it contains 87-131 mg of 5'-guanylic acid which is the main ingredient to taste. Carbohydrates are mainly sugars such as trehalose and sugar alcohols such as mannitol, which are not a source of energy but a net ingredient. Vitamins contain vitamins B1, B2 and niacin, especially niacin nine times more than fruits and vegetables, and vitamin B1 and B2 nearly twice as many vegetables. In addition, shiitake mushrooms contain a large amount of calcium and phosphorus as inorganic components, and contain a large amount of iron for producing hemoglobin in the blood. Shiitake mushrooms are the next to thirsty mushrooms, which contain a lot of fiber to help prevent constipation, and also contain a lot of ergosterol. In addition, the special ingredient called edidadenin in shiitake mushrooms is reported to be able to prevent high blood pressure by removing cholesterol from the blood (Seonghwan-gil, Jang Kwang-jin, Metamorphosis: Health benefits and utilization of healthy plants, Lentinan, a polymer β-1,3 glucan isolated from fruiting bodies, has anticancer effects and is currently being used as an anticancer drug (Suga, T., Shiio, T., Maeda, YY and Chihara, G .: Antitumor activity of lentinan in murine syngeneic and autochthonous hosts and its suppressive effection 3-methyl-cholanthrene-induced carcinogenesis. Cancer Res. 44, 5132-5137, 1984).

As mentioned above, the usefulness of shiitake mushroom has been known in the past and useful efficacy for the human body has been clarified even in recent research, but the method of using shiitake is mainly used in some dishes, especially Chinese foods of noodles, and the amount of addition 1 Very little around%. Therefore, if you develop a processed food using shiitake mushroom, not only can increase the amount of shiitake mushroom itself, but also can be a good health food for the human body according to the efficacy of shiitake mushrooms. The present invention relates to the preparation of pickles using shiitake mushrooms.

Pickles are radish, cucumber, immature, garlic, immature melon, immature watermelon, soaked in miso or soy sauce and mixed with the flavor of miso or soy sauce.

If you make a pickle that is not traditionally used as a pickle, you should choose the pickles that go well with the food's unique taste.You can satisfy the general taste of the general public by adjusting the salinity, texture and color. Should be

Conventionally, pickles prepared using shiitake mushrooms or other mushrooms include pine mushrooms, which boil and ripen after adding boiled mushrooms to a mixture of soy sauce, water, and honey in Korean Patent Publication No. 2001-0025188. It describes the manufacturing method of pickles, which are the main raw materials, and describes the manufacturing method of pickle-type pine mushroom pickles which preserved the unique flavor and texture of pine mushrooms in Korea Patent Publication 2003-0009774. In 0025189, a method of preparing pickles, the main ingredient of which is shiitake mushrooms, is to boil the mixture of soy sauce, water and honey for the first time, add shiitake mushrooms, boil them again, keep them at a low temperature, and boil them again to ripen them. Doing.

However, there are no shiitake pickles that have a good overall taste so that they can be used for everyday eating in terms of taste, aroma, color, and texture.

In the present invention, after pre-treatment of shiitake mushrooms to preserve the taste and texture of shiitake mushrooms, by selecting a jang that can go well with shiitake mushrooms, by adjusting the salinity, texture, color, etc. to provide excellent shiitake mushroom pickles For the purpose of

To this end, the present invention finds an appropriate pretreatment method of shiitake mushrooms through various tests and sensory tests on various items, and finds the most suitable blending ratio of kochujang and starch syrup as an oyster pickling mushroom.

Other objects and advantages of the invention will be described below, and will be better understood by practice of the invention.

In the present invention,

Cutting the semi-dried shiitake mushrooms into a predetermined size and drying at 40 to 60 ° C. for 4 to 8 hours;

Adding garlic grinding solution to 1% to 3% in a 30-50% sugar solution and adding the finely sliced shiitake mushroom prepared in the above step to blanch for 10-20 minutes;

15 to 20 parts by weight of starch syrup is mixed with 80 to 85 parts by weight of kochujang, and 100 parts by weight of the pickled shiitake mushrooms are mixed in the above step and aged for 5 to 20 days to prepare the shiitake mushroom pickles. Is provided.

The specific manufacturing process of shiitake pickles of the present invention is as follows.

(1) making sliced shiitake mushrooms

The shiitake mushrooms are washed and semi-dried and then chopped to a certain size, preferably 2 mm. The minced shiitake mushrooms are dried at 40 to 60 ° C. for 4 to 8 hours, preferably at 50 ° C. for 6 hours.

(2) making seasoning

30 to 50% sugar solution, preferably 40% sugar solution, garlic grind solution is mixed 1 to 3%, preferably 2% to prepare a seasoning solution.

(3) Blanching shiitake mushrooms with seasoning

After heating the seasoning liquid prepared in the above (2), boil the chopped shiitake mushroom prepared in the above (1) for 10-20 minutes, preferably 15 minutes.

(4) mixed

80 to 85 parts by weight of kochujang and 15 to 20 parts by weight of starch syrup, preferably 85 parts by weight of kochujang and 15 parts by weight of starch syrup are mixed, and 100 parts by weight of pickled shiitake mushrooms are mixed in the above step. As gochujang, commercially available gochujang may be used, and preferably, glutinous red pepper paste is used.

(5) aging

The mixture is placed in a container and aged for 5-20 days, preferably 10 days.

Shiitake mushroom pickles of the present invention completed through the above process all received a "good" or more evaluation in taste, color, texture.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited by the following examples, and those of ordinary skill in the art to which the present invention pertains should be within the equivalent scope of the technical concept of the present invention and the claims to be described below. Of course, various modifications and variations are possible.

Example 1

Sample Preparation

(1) Shiitake mushroom

Shiitake mushrooms grown in Buyeo were used as samples.

(2) red pepper powder

Commercially available sun dried red pepper powder for kochujang was used.

(3) sugar

The commercially available white sugar (product of CheilJedang Corporation) was purchased and used.

(4) starch syrup

A commercial product (Haechandle Co., Ltd.) was purchased and used.

(5) gochujang

The glutinous red pepper paste prepared as follows was used: The glutinous rice was soaked in water for 8 hours, washed with water, drained, and circulated twice with a roll mill. The malt was prepared in an amount corresponding to 15% of the raw rice, soaked in water for about 2 hours, filtered through a follicle, and the filtrate was used as a saccharifying enzyme solution. Water containing malt extract was added to glutinous rice flour at 1.5 times the amount of raw rice and mixed well. The solution was slowly heated to 68 ° C. over low heat and left for 2 hours to saccharify. And slowly heated to 100 ℃ to stop heating and put the red pepper powder 40% of the amount of rice was mixed well. Next, 9% of salt was added to the mixture, and the temperature dropped to about 30 ° C. Meju powder was added to 30% of the amount of rice, mixed well, put in a jar, placed in a sunny place, and aged for 60 days to obtain a completed red pepper paste.

Experiment Machine & Equipment

The mill used a friction-type roll mill (YJ-W1021, manufactured by Samil Machinery) and a sheared pin mill (pin mill, 3HP, manufactured by Daelim Stainless), and the hot air dryer used DMC-122 manufactured by Daeil Engineering. .

Example 2

Preparation of Shiitake Pickles

Shiitake pickles were prepared at the compounding ratios shown in Table 1 below using the sample and the machine and apparatus of Example 1.

First, the shiitake mushrooms were semi-dried to a moisture content of about 65%, and then the shiitake mushrooms were cut into 2 mm wide and dried at 50 ° C. for 6 hours. Separately, 40% sugar solution was prepared, and 2% garlic powder was added thereto, and the dried finely sliced shiitake mushrooms were boiled for 15 minutes to be pickled. The starch syrup was mixed in the red pepper paste according to the mixing ratio, and the pickled shiitake mushrooms were mixed and aged for 10 days to make shiitake mushroom pickles.

Example 3

Shiitake pickles prepared in Example 2 were subjected to the following item test.

(1) salinity and texture

The salinity and texture of the shiitake pickles are shown in Table 2 below. The texture was measured with a texture analyzer (stable microsystems Ltd, TA-XT2, England). p / 2 clyinder probe (ø: 2mm) was used, pre speed was 2.0mm / sec, test speed was 5.0mm / sec, post speed was 5.0mm / sec, and distance was 10mm. Measured. The texture is measured according to the schematic, and the hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness are calculated. Automatic computerized processing by the system.

The salinity of shiitake pickles was 3.6-4.8%, and the higher the mixing ratio of kochujang and syrup, the lower the salinity. These results indicate that the salinity of red pepper paste is about 9.6%, which is proportional to the mixing amount of pickled shiitake mushrooms and starch syrup.

The texture, hardness, elasticity and chewiness of shiitake pickles were 126 to 131, 0.900 to 0.912, and 44.05 to 46.01, respectively. These results show that the effect of starch syrup on the texture of pickled shiitake mushrooms is very small.

(2) color difference

The color difference is measured by using the spectro colormeter (model JS555, techno system Co.LTD., Japan), brightness (L), redness (a), yellowness (b), color difference (ΔE), The whiteness (WLab) was measured, where the larger each value, the more vivid the color was, and the closer to 0, the more turbid the color was. The color difference ΔE represents a difference from the standard sample and is calculated according to Equation 1 below, and is computed in the color difference meter.

Where Lt, at, and bt are the brightness, redness, and yellowness values of the standard sample, and L, a, b are the brightness, redness, and yellowness values of each sample.

The color difference of the shiitake pickles prepared in Example 2 is shown in Table 3 below.

The higher the mixing ratio of kochujang to the shiitake mushrooms and the lower the mixing ratio of starch syrup, the higher the brightness and the lower the redness and yellowness. The ΔE values were 0.63∼2.38, which was insignificant to the naked eye.

(3) sensory evaluation

The taste of shiitake pickles was evaluated based on "very good 5 points, good 4 points, normal 3 points, bad 2 points, very bad 1 point" for 50 staff and students of the Korea Agricultural College. Sensory evaluation results for the taste of shiitake pickles of mushrooms are shown in Table 4 below.

The color and taste were evaluated as "good" or higher at 4.2 and 4.5, respectively, when mixed with 15% starch syrup, and 3.5-3.8 and 4.0 as "normal or better" when mixed with 10% and 20% syrup, respectively. The texture was rated "good" by shiitake pickles at 4.0. The fragrance has been rated as "normal" for all pickles 3.0.

From these results, it can be seen that the optimum mixing ratios of kochujang and starch syrup are 85 parts by weight and 15 parts by weight, respectively, and the maximum mixing ratio is 80 parts by weight of kochujang and 20 parts by weight, based on 100 parts by weight of pickled shiitake mushrooms. It can be seen.

Shiitake mushroom pickles of the present invention is very good overall taste, such as taste, color, texture can be widely used in daily diet, and can have the effect as a health food according to the efficacy of shiitake mushrooms. In addition, shiitake pickles of the present invention can provide a stable use of shiitake mushrooms currently in overproduction by greatly increasing the amount of shiitake mushroom itself.

Claims (1)

Cutting the semi-dried shiitake mushrooms into a predetermined size and drying at 40 to 60 ° C. for 4 to 8 hours; Adding garlic grinding solution to 1% to 3% in a 30-50% sugar solution and adding the finely sliced shiitake mushroom prepared in the above step to blanch for 10-20 minutes; 15 to 20 parts by weight of starch syrup, mixed with 80 to 85 parts by weight of kochujang, and 100 parts by weight of shiitake mushrooms pickled in the above step are mixed and aged for 5 to 20 days to prepare the shiitake mushroom pickles.