KR20060103721A - Poria cocos mushroom processing method for using food - Google Patents

Abstract

The present invention relates to a processing method of the Bokryeong mushroom used in food, spread the harvested Bokryeong mushroom in a sunny place for 2-3 days to dry naturally, soaking the dried Bokryeong mushroom in water for 4 hours and then washed Remove foreign substances of the bokyeong mushrooms, peel off the peeled bokyeong mushrooms in the dried part of the washed bokyeong mushrooms, cut the peeled bokyeong mushrooms thinly to the thickness of 0.2-0.3mm by cutting means, and cut the sliced bokyeong mushroom pieces Grind with a roll grinder and dry the pulverized mushrooms of bokryeong mushrooms in a natural drying or hot air dryer at 50 ℃ temperature to make the moisture content of the powder of bokryeong mushrooms to 15% or less, and the powder of the dried bokryeong mushrooms as described above Grinding with a pin grinder to produce particles of 80 mesh or less to process the Bokryeong mushroom powder.

Thus, by processing the Bokryeong mushrooms as a powder as described above to apply to a variety of foods to increase the utilization of the Bokryeong mushrooms, and to improve the health of consumers through a variety of foods containing Bokryeong mushrooms, the income of farmers who grow Bokryok mushrooms It can contribute to the increase.

Bokyeong mushroom, powder, food

Description

Poria Cocos mushroom processing method for using food

1 is a flow chart showing the processing sequence of the mushrooms used in food according to the present invention.

The present invention relates to a food manufacturing method using mushrooms, in particular, by using a variety of foods that are beneficial to the human body by processing the Bokryeong mushrooms to contribute to the health of the people and to increase the income of mushroom cultivation farmers used in foods It relates to a processing method of the Bokyeong mushroom.

In recent years, economic growth has led to a rich diet, and changes in dietary patterns have led to a significant increase in mortality due to circulatory diseases such as cerebrovascular disease, heart disease, hypertension, hyperlipidemia, arteriosclerosis, and malignant tumors. Is being raised.

These chronic degenerative diseases are not related to those caused by disorders of lipid metabolism in vivo.

Recently, researches on the search for physiologically active substances for health promotion have been actively conducted in various directions. Among the food ingredients that we consume daily, natural ingredients with lipid improving effect and natural ingredients with antioxidant effect A large number of reports have been reported, and mushrooms, which are widely used for food and medicine, are also attracting great interest as antioxidants.

Therefore, processed foods using the mushrooms are being developed one after another in a situation where there is a growing desire for health.

However, the foods using the mushrooms are merely processed products such as salt cans, drinks, powdered teas, and snacks, and the development of various kinds of foods using mushrooms is insufficient. there was.

Accordingly, the present invention has been made in view of the above circumstances, and by processing various foods that are beneficial to the human body by processing Bokryong mushrooms, it contributes to the improvement of national health and contributes to the increase of income of mushroom-cultivated farmers. Its purpose is to provide a method for processing the bokyong mushroom used in food.

The present invention for achieving the same object as described above, the first step of drying the dried Bokyeong mushroom in a sunny place and dried for about 2-3 days, and soaked dried Bokyeong mushroom in water for about 4 hours After the washing step to remove the foreign matters of the bokyeong mushroom, and the peeling step of peeling off the bokyeong mushroom in the dried part of the washed bokyeong mushroom, and thinning the chopped bokyeong mushroom thin thickness of about 0.2-0.3mm The cutting step of cutting, the first crushing step of crushing the sliced Bokyeong mushroom pieces with a roll mill, and the powder of crushed Bokyeong mushrooms dried by natural drying or hot air dryer at 50 ℃ temperature The second drying step of having a moisture content of 15% or less, and the second grinding step of grinding the dried Bokyeong mushroom powder as a pin mill to make particles of 80 mesh or less. Will.

Thus, by processing the Bokryeong mushrooms as a powder as described above to apply to a variety of foods to increase the utilization of the Bokryeong mushrooms, and to improve the health of consumers through a variety of foods containing Bokryeong mushrooms, the income of farmers who grow Bokryok mushrooms It can contribute to the increase.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Figure 1 is a flow chart showing the processing sequence of the mushrooms used in food according to the present invention, the step of removing the shell of the bokyeong mushroom in the process of processing the bokyeong mushroom, first, the ventilation of the harvested bokyeong mushroom is well ventilated Spread it in this sunny place and dry it for 2-3 days naturally, soak the dried Bokryeong mushroom in water for 4 hours and wash it to remove foreign substances of Bokryeong mushrooms such as stones, sand, and soil. To peel off the skin of the Bokryeong mushroom in a part of the dried state, the peeling ability of the Bokryeong mushroom is preferably peeled off the 16.3kg of Bokryeong mushroom per hour.

In the process of manufacturing the Bokyeong mushroom mushrooms, manufacturing the Bokyeong mushroom powder, first, cut the thin Bokyeong mushroom mushrooms thin (0.2-0.3mm thickness) with a cutting means (knife or small green soybean), and cut the sliced Bokyeong mushroom pieces roll mill Grind the ground, and dry the pulverized mushrooms of Bokryeong mushrooms by natural drying or hot air dryer at 50 ℃ to make the moisture content of Bokryeong mushroom powder less than 15%, and crush the powder of dried Bokryeong mushrooms as above. By grinding to make particles of less than 80mesh to produce a Bokyeong mushroom powder.

Meanwhile, Poria Cocos (FR). . Usually, mycelia grow white and entangle with each other to form microbial cells of hard tissue due to changes in environmental conditions. The Fukryeong is colorless and odorless and has no poison and has the effect of improving the mind and body, improving diuresis, and recently, it has been known to have anti-cancer effect, antiviral effect, hepatoprotective effect and stress reduction.

That is, the composition and the content of the Bokryeong mushroom are as follows.

General ingredient Crude protein Crude fat View minutes Crude fiber carbohydrate content(%) 2.57 1.04 0.28 8.14 72.97

As shown in Table 1, it can be seen that the Bokryeong mushroom is rich in carbohydrates and fiber.

In addition, the powder of the Bokryeong mushroom processed as described above is excellent in the agglomeration (adhesive force) when manufacturing the food, when comparing the general flour and Bokryeong mushroom powder as follows.

division Gelatinization start temperature (℃) Heating city Cold time City temperature (℃) Peak viscosity (cps) Minimum viscosity (cps) City temperature (℃) Viscosity at 50 ° C (cps) Bokryeong Mushroom Powder 55.95 65.70 18 7 90.45 29 flour 66.90 94.80 202 122 86.0 188

As shown in [Table 2], it can be seen that the powder of the Bokryeong mushroom can be processed using the powder of Bokryeong mushroom because its adhesive strength does not drop significantly compared to the flour.

Here, in the case of the food using the powder of the bokryeong mushroom can be a variety of types but will be described for the representative food as follows.

In case of Bokyeong mushroom noodle, udon, and kalguksu, which are made of the powder of Bokryeong mushroom, blend 75% by weight of wheat flour and 25% by weight of Bokryong mushroom powder, and add 6% salt of saline to the powder material based on powder material. % Parts by weight, kneaded for 15 minutes with a roll-type kneader, aged at room temperature 22 ℃ for 4 hours, and kneaded once again with the roll-type kneader twice a minute to form noodles, noodle, udon, Kalguksu After cutting to the thickness of the back and the like to dry to 14% moisture content at room temperature.

In the case of Bokryeong mushroom red pepper paste prepared from the powder of the Bokryeong mushroom, first dip the glutinous rice in water for 8 hours, drain the water and then crush it with a roll grinder, and then put the Bokryeong mushroom powder and malt extract and slowly heat it over a weak fire. Maintain the state at 65-70 ℃ for 2 hours and 30 minutes, heat it slightly to heat to 100 ℃ for 30 minutes, add salt and red pepper powder, mix well, lower the temperature to 40 ℃, and then add meju Mix the powder into a container and let it ripen for about 3 months.

In the case of Bokyeong mushroom syrup Kochujang prepared with the Bokryeong mushroom powder, first, 60% by weight of water, 10% by weight of the Bokryeong mushroom powder and 0.2% by weight of amylase, a liquefied enzyme, mix well, and then mix for 1 hour. After heating up to 100 ℃, mix and mix 30% by weight of red pepper powder first, and then add 60% by weight of starch syrup and 12.5% by weight of salt, mix, lower the temperature to 40 ℃ or less, and add 30% by weight of meju powder. After that, it is aged in a aging container for three months.

In the case of Bokyeong mushroom steamed bread made of the Bokryeong mushroom powder, first put 12.5% by weight of Bokryeong mushroom powder and 87.5% by weight of flour in the dough, sugar, milk powder, embankment improver, salt and 55% by weight of water at about 30 ℃ After dissolving the raw yeast, kneading for about 15 minutes, the dough is first fermented at 25 ° C. for 1 hour, and the weight of the dough is placed in a bread mold with 125g units in a fermentation chamber of about 40 ° C. After the second fermentation for a time, the fermented dough is placed in an oven and baked for 30 minutes.

In addition, it is possible to prepare a variety of beverages containing the bokyong mushroom powder by injecting the powder of the bokyong mushroom in the beverage manufacturing process, such as Sagunjatang and Sipjeondaebotang.

Therefore, it is possible to supply the best health foods leading the global well-being era by manufacturing a variety of foods using the processed Bokryeong mushroom powder as described above.

In addition, as described above, the Bokyeong mushroom is colorless and odorless because it can contribute to the improvement of health of the body and body, such as nourishment and stability, or diuresis.

In addition, the Bokyeong mushroom is a crop that can be easily cultivated because it can be expected to generate income as a farmer's special crops through the spawning and cultivation production of general farmers.

As described above, according to the processing method of the bokyong mushroom used in the food according to the present invention, by increasing the utilization of the bokyeong mushroom by processing the bokyeong mushroom into powder and applying to a variety of food, consumers through a variety of food containing bokyeong mushroom It can improve the health of people and contribute to the income increase of farmers who grow bokyeong mushrooms.

Claims (1)

The first drying step of spreading the harvested Bokyeong mushrooms in a sunny place and naturally drying for 2-3 days; and Soaking the dried Bokyeong mushroom in water for about 4 hours and washing to remove the foreign matter of the Bokyeong mushroom; Peeling step of peeling the peeled Bokyeong mushroom in the dried part of the washed Bokryeong mushroom; And Fine cutting step of cutting the peeled Bokyeong mushroom to a thickness of about 0.2-0.3mm with cutting means; And A first grinding step of grinding the shredded Bokryeong mushroom pieces with a roll grinder; and Secondary drying step of drying the pulverized mushrooms of bokryeong mushroom natural drying or hot air dryer at 50 ℃ temperature of water content of Bokryeong mushroom powder to 15% or less; and The second method of pulverizing the powder of the dried Bokryeong mushrooms as described above by grinding with a pin grinder; The method of processing Bokryeong mushrooms used in food comprising a.

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