KR20050100352A - Preparation method of seasongi(pleurotus eryngii) mushroom jam - Google Patents

Abstract

The present invention relates to a jam manufacturing method in consideration of safety and high quality of the jam made from the Pleurotus eryngii as a product by applying to produce a jam (jam) using the Pleurotus eryngii

That is, until now, Pleurotus eryngii is an excellent food in terms of functional and nutritional aspects, but it has failed to meet consumer expectations in terms of use due to limitations in shelf life. Accordingly, the present invention provides a jam that meets hygienic, food and consumer needs by providing a method for preparing jam in consideration of the functional and nutritional aspects of Pleurotus eryngii.

Description

Preparation method of Seasongi (Pleurotus eryngii) mushroom Jam}

The present invention relates to a method of drying the Pleurotus eryngii and to use it in the preparation of jam, more specifically in terms of nutrition and function, the content of vitamin C or minerals is higher than that of other mushrooms, and it is excellent in enhancing immunity and inhibiting cancer cell growth. It is to provide food that meets consumer's taste by providing a method for making jam by making mushrooms using Pleurotus eryngii containing noodles.

As a manufacture of conventional jams, No. 10-01236830000 "Method for manufacturing pear jam" contains about 7.1% of organic acids that can make jams, making raw materials concentrated extract and adding agar powder, sugar, etc. There was an increase in costs and a limitation of raw materials. In addition, in the application number 10-2003-0047274, Cheonggukjang jam and its manufacturing method, it is difficult to increase consumer preference and cost cost due to the increase in the pretreatment and the ratio of sugar. As such, manufacturing jams using agricultural products that are not used as a general jam material has a lot of technical and economic difficulties, and in relation to the production of jams using functional materials, pre-processing, which is a main material of the present invention, is performed. The Pleurotus mushroom jam product, which is grafted with Pleurotus eryngii, has not been invented until now.

Accordingly, in the present invention, in preparing a jam using the Pleurotus eryngii mushroom powder, the grafted bean soybean gum as a coagulant is finally completed. .

The present invention reduces the amount of fructose (1 ~ 5g) to reduce the amount of fructose (1 ~ 5g) in the preparation process, to maintain its unique taste and functionality in the concentration of the Pleurotus eryngii during the process of jelly and heat concentration during the production of Pleurotus eryngii mushroom jam, conventional pectin, gelatin, agar It is characterized by imparting soft taste and functional ingredients to the final product when manufacturing jam using Locust bean gum without using

Logus gum is a mucus substance contained in the seed embryo and is almost odorless as white to yellow translucent powder. It is swollen in cold water and strong hydrophilic. Its purpose is as a thickener and tissue binder, and is used as juice drinks, jams, canned fruits, mayonnaise and biscuits. Therefore, the present invention is a method of producing a new mushroom jam in consideration of practicality and convenience to produce a mushroom mushroom. On the other hand look at step by step the preparation method of mushroom mushroom mushroom of the present invention for achieving the above object.

Hereinafter, the present invention will be described in detail as follows.

(Example)

1. Material

① Ingredients: Water, Pleurotus eryngii, Fructose, Roast Bean Gum, Vinegar, Lemon Juice, etc. were purchased from the market.

② Pleurotus eryngii: Commercially cultivated Pleurotus eryngii mushrooms were removed and washed, dried at 40 ℃ hot air for 12-15 hours, powdered in a powdered state, filtered to 50 mesh sieve, and used as a fine powder. When the powder is composed of 50 mesh or less, the blendability with other materials is excellent, and the aesthetics can be softened even when it is in the state of the finished jam.

③ Roast bean gum-Compared to the coagulation agents used in making jams, such as pectin, gelatin, agar, carrageenan, and the like, used in the present invention, the roasted gum (LBG, Locust bean gum) is shown in the table below.

   Type of content Justice Use safety Characteristic pectin It is the main component of the cell membrane of plant such as citrus peel or apple, and forms gel in the presence of sugar and acid. ① Food gelation-Jam, Jelly confectionery ② Medicine-Diarrhea, wound treatment, potion stabilizer lowness Most of the reagents used in each extraction process are environmental pollutants (ammonium oxalate, sodium hexameta phosphate, etc.). Citrus rind pesticide problem. gelatin Protein refined broth from animal bones and muscles ① Food-Thickening, Stabilizer, Texture, Jelly, Ice Cream ② Medicine-Adhesive of Cosmetics, Ceramics height Unlike other coagulants, the network structure is soluble at high temperatures and should be refrigerated. Agar It is purified from seaweed stems such as bamboo shoots, and is made from vinegar of seaweed with main ingredient carbohydrate by drying ① Gel of food-(Yang) and stabilizer (ice cream) height  Coagulation easier than gelatin Logust bean gum (LBG) Mucus in seed germ parts such as logger beans ① Food-thickener, tissue binder (cookies, drinks, jams), canned fruit, mayonnaise, biscuits, sweets) Very high Increased viscosity when used in combination with other polysaccharides Carrageenan Viscous substance made from raw materials such as edible vinegar or head of seaweed (red seaweed) As thickener, stabilizer, gelling agent, used for jam, sausage, ham, soft drink Very low Toxicity-ADI (0 ~ 75mg / kg) Carcinogenicity confirmed (US-Environment / Animal Experiment)

2. Manufacturing Process

-In the present invention, the addition step was 1 to 40% by weight ratio of 100 mL (100 g) of water added to the treatment step of the Pleurotus eryngii powder and the pretreated Pleurotus eryngii powder and all other included materials. This is because the cost problem and product quality deterioration problem when the jam mushroom mushroom powder exceeds 40% in the present invention was configured in the present invention by limiting the maximum amount of 40% when preparing the mushroom mushroom jam.

① Mix the pre-treated Pleurotus eryngii powder with water at a constant ratio (water: Pleurotus eryngii = 100: 1 ~ 40), then add the Pleurotus eryngii powder at a predetermined ratio, then knead it with a spatula or mixer Mix slowly as you do.

② In the heating step of the mixture of ① above, the contents of ① are heated at an internal temperature of about 80 ° C. for 20 minutes. When heating at a high temperature for a long time, there is a risk of material damage and nutrient destruction, so heating is performed in the above temperature and time range.

③ Clarification of the product by heating the above ② and adding the subsidiary materials (vinegar, lemon juice) and coagulant (locus gum) to the clarification of the product by artificially filtering the contents using a sieve of 30-50 mesh In this case, acid (vinegar) (1 ~ 2%), sugar (45-55%), lemon juice (1 ~ 2%) and coagulant (locus bean gum) (0.2 ~ 1%) were added to the inside. After melting for about 10 minutes at a temperature of about 80 ℃ and mixed, fructose (1 ~ 5%) was added and then melted and mixed for 15 minutes at an internal temperature of about 80 ℃. The temperature and time were applied as the minimum time to melt and mix the additives with a minimum of nutrient destruction.

3. Results and Discussion

① Color change of jam: L (brightness), a (color), and b (chroma) values were measured using a color difference meter (CR-200, Minolta).

② Viscosity of jam: Take 9ml of the sample maintained at room temperature and measure the apparent viscosity at constant lamellae speed by observing the change of the torque while changing the rotational speed of the spindle using Hagel viscometer (M-VT1818 VT24, Germany). It was.

③ Mineral content of jam: Take about 1g of freeze-dried powder sample, add 10ml of 65% (Express) nitric acid, open the lid, leave for 3 ~ 5 hours at room temperature, and heat until 100ml of acid remains at 100 ℃. After diluting 5 ml of nitric acid and injecting 10 µl each, sodium and potassium were analyzed by using an atomic absorption spectrophotometer (Spectra AA800, Varian Co., Austrailia). Zinc, manganese, iron, magnesium, phosphorus, and calcium Analysis was performed by injection into an absorbance spectrophotometer (38Plus, Jobin Yvon, Co., France). The analysis conditions are shown in the table below.

<Instrument Conditions for Mineral Analysis of Pleurotus Mushroom Jam>

                element  event salt (Na) potassium (K) zinc ( Zn ) manganese (Mg) iron (Fe) magnesium (Mg) sign (P) calcium (Ca) Wave length (nm) 589.1 766.4 206.1 257.6 187.2 279.5 214.9 422.7 Current  (mA) 12.0 20.0 12.0 20.0 30.0 12.0 12.0 20.0 Slit  Width (nm) 0.7 0.7 0.7 0.2 0,2 0.7 0.7 0.7 Air flow rate (L / min) 5.6 5.6 5.6 5.6 5.6 5.6 5.6 5.6 Acetylene Flow Rate (L / min) 3.4 3.4 3.4 3.4 3.4 3.4 3.4 3.4

④ Sensory test: Sensory test is a five-point method, the color and scent of the mushroom mushroom jam is very weak (1 point), weak (2 points), normal (3 points), strong (4 points), very strong (5 points). The taste, smell, overall taste and texture were very bad (1 point), bad (2 points), moderate (3 points), good (4 points), and very good (5 points).

4. Results

Table 1. Color of Pleurotus Mushroom Jam According to the Addition of Pleurotus eryngii Powder and Coagulant (Roger Gum)

<Result>

① Brightness (L value) was higher as the Pleurotus eryngii powder added, and 20 and 40% were similar.

② Color (a value) was similar in all the additions.

③ The chromaticity (b value) showed the highest value at 20% addition.

④ There was no significant difference in 0.2 ~ 1% added coagulant (Rogut soy gum).

Table 2. Mineral Contents of Pleurotus jam According to the Contents of Pleurotus eryngii Powder and Coagulant (Roger Gum)

<Result>

① The higher the content of Pleurotus powder, the higher the content of all elements of manganese, zinc iron, magnesium, calcium, sodium and potassium.

② There was no big difference according to the amount of coagulant added.

Table 3. Viscosity (dPa.s) of Pleurotus jam according to the amount of Pleurotus eryngii powder and coagulant

<Result>

① The amount of Pleurotus eryngii powder added was relatively low at 15.1 and 19.8 dPa.s.

② The amount of Pleurotus eryngii powder added was 29.3 ~ 28.6dPa.s in the range of 10 ~ 20%.

③ The amount of coagulant added (logus soybean gum) was slightly higher when 0.5 and 1% were added than 0,2%.

Table 4. Sensory Evaluation of Jam According to the Amount of Pleurotus eryngii Mushroom Powder

<Result>

① The color and aroma were 20 ~ 40% of mushroom powder.

② Taste, smell and overall taste were 20% in powder addition.

③ The amount of coagulant added (logus bean gum) was good in the order of 0.5%> 0.2> 1%.

As described in detail above, the Pleurotus eryngii mushroom jam manufacturing method provided by the present invention uses pre-processed Pleurotus sieved powder to prepare high-quality jams using Pleurotus eryngii, which has recently been rapidly increasing in production. It is possible to increase the income of farmers as well as to improve the food value by combining the lobster bean gum with sage mushrooms, which can help users in their diet.

1 is a manufacturing process showing an embodiment of the present invention

Claims (2)

Mix water with mushrooms at a certain ratio (water weight: weight of mushroom mushrooms = 100: 1 ~ 40) Mixing step; A first heating step of heating the mixture of the mixing step at about 80 ° C. for 20 minutes with an internal temperature of the contents; A clarification step of artificially filtering the contents generated after the first heating step by using a sieve of 30 to 50 mesh; To the contents after the clarification step, acid (vinegar) (1-2%), sugar (45-55%), lemon juice (1-2%) and coagulant (locus bean gum) (0.2-1%) After melting 15 minutes at 80 ℃ inside contents, add fructose (1 ~ 5%), and then continue to melt 15 minutes at 80 ℃ inside contents contents to produce a mushroom mushroom jam The method of claim 1, The Pleurotus eryngii mushroom powder is removed and washed, dried at 40 ℃ hot air drying for 12-15 hours, powdered into powder and mixed with 1 ~ 40% of the weight ratio of water mixed with 50 mesh sieve. Sprout Mushroom Jam Containing