KR20100032467A - Song-i mushroom tea and the manufacturing method thereof - Google Patents

Abstract

PURPOSE: Pine mushroom tea and a manufacturing method thereof are provided to improve beneficial effects of pine mushroom and to improve flavors, taste, and colors of the tea by pulverizing and parching the pine mushroom. CONSTITUTION: A manufacturing method of pine mushroom tea includes the following steps: clearly trimming pine mushroom; cutting the trimmed pine mushroom; naturally drying the cut pine mushroom for 5 hours; pan-firing the dried pine mushroom in a roasting kettle for 3 minutes at a temperature of 180°C; and naturally drying the pan-fired pine mushroom for 24 hours.

Description

Song-i mushroom tea and the manufacturing method

The present invention relates to a pine mushroom and a method for manufacturing the same, and more particularly, in addition to the functionality originally possessed by the pine mushroom can be appealed in taste, aroma and color, and also utilize a pine mushroom having a unique aroma and taste as tea. It is possible to diversify its utilization, as well as to contribute to the improvement of farm income, and it relates to a pine tea and its manufacturing method.

The present invention relates to a tea using mushrooms, which are parasitic to pine and mature, and which are used by hobbyists and consumers with inherent aroma and taste.

Matsutake mushroom is a favorite food with excellent taste and fragrance. It is produced not only in Korea, but also in Japan, China, Northeastern and Taiwan, and Korea Matsutake mushroom is classified as Tricholoma matsutake Sing, which belongs to the Asian group along with Japanese Matsutake mushroom. Songi are produced in the Baekdudaegan region in the northeast of Korea and are known to be the best in Northeast Asia in terms of quality.

Pine mushrooms are known as perennial mycorrhizal fungi that form mycorrhiza on the roots of conifers such as pine, snow pine, pine and spruce, but are found only in pine forests of red pine forests in Korea. It is said to start producing and last for 40-50 years. The pine mushrooms in Korea are distributed mainly in the Taebaek and Sobaek Mountains, and the annual production depends on natural conditions, but the market size is estimated at about 148 ~ 617M / T and the market size is about 177-500 billion won. Around 10 days from the day when the temperature drops below 19 ° C, pine mushrooms occur only when the rainfall reaches 100 mm or more. It is reported that the greater the amount of rainfall at this point, the greater the generation of pine mushrooms. In recent years, as the forest area expands and forests become lush, production tends to increase.

Domestic pine mushrooms occupy a high market share of about 20% and 36% in terms of price in the entire Japanese market. The price per kg varies from 30,000 to 700,000 won (based on first-class pine mushrooms). have. The price difference of Matsutake mushroom by grade 1 is about 65% for grade 2, about 30% for growth stop products for grade 3, and about 18% for commercial products. Except for Grade 1 and 2 products, they are simply consumed at the sampling stage. In case of high grade products, they are also rapidly frozen and stored when they cannot be consumed in a short time due to the large amount of sampling.

Currently, pine mushrooms are one of the high-income forest resources that have been exported more than US $ 50 million annually. Pine mushrooms are exported to Japan immediately after being collected in vivo, and are sold in Japan within three days after harvesting to maintain the freshness of the mushrooms. Recently, North Korean pine mushrooms, which are the same as domestic pine mushrooms, but which are relatively inexpensive, are being exported to Japan, which is expected to affect the price of domestic pine mushrooms, which will increase the amount of frozen mushrooms. In this regard, gamma-irradiation, controlled atomosphere (CA) storage, modified atomosphere (MA) storage, and freezing storage have been proposed as methods for extending the freshness of the mushrooms. There is a need to develop foods with proper processing of clusters.

Until recently, the production and export of pine mushrooms was managed by the forest cooperatives, and the Japanese market exports were handled collectively by the forest cooperatives. However, China's opening of the market and the increase in cluster yield resulted in the arrival of Chinese clusters in Japan, which not only blocked Korea's export path to Japan, but also caused the decline in cluster prices and increased consumption. Even in this situation, it is necessary to develop highly functional processed foods in order to create high added value and induce desirable consumption by using clusters.

Therefore, the inventors of the present invention have attempted to develop an excellent moot pine tea with unique flavor, taste and functionality of the cluster.

Meanwhile, Yeongdeok-gun, the applicant of the present invention, needs to develop clusters for the characterization and industrialization of local forest products. Yeongdeok-gun is a sea city facing the east coast, and tourists are increasing due to the development of various marine cultural festivals such as festivals, and the development of tourist attractions using marine resources. Many efforts are being made to revitalize the economy. There should be a lot of research and development on the development of functional foods, such as the use of shells of the crab and contributing to the development of local industries by connecting chitosan to various functional food developments. However, the residents of the mountainous region adjacent to Yeongsong-gun and Cheongsong-gun are farmers who mainly produce agricultural products such as pepper, rice and corn, and forest products such as mushrooms and herbs, and their income is much lower than that of the lighter areas of the ocean. Therefore, it is necessary to establish measures to overcome this problem and increase farm income. In addition, Yeongdeok-gun's brand is Yeongdeok Crab representing marine resources, but there are no brand products representing agricultural products or forest resources, and developing brand products representing agricultural products and forest resources in pursuit of diversity of local brands. There is also an urgent need. The above-mentioned pine mushrooms are the main forest resources in the northeastern part of Gyeongbuk and Gangwon, which are rich in forest resources such as Bonghwa-gun, Yeongdeok-gun, Yeongdeok-gun, and Cheongsong-gun. It is an important forest resource that contributes to the increase of farmers' income by increasing the output due to development. Therefore, it is necessary to develop processed foods (brand products) using patent mushrooms and to apply for patents in order to increase incomes and revitalize the local economy in the forest areas of Yeongdeok-gun, Korea.

The present invention has been made in view of the above, and an object of the present invention is to create an added value using pine nuts and to increase consumption, pineapple tea that can appeal in taste, aroma and color in addition to the functionality of the pine mushroom inherently It is to provide a manufacturing method.

The present invention for achieving the above object is characterized in that the cluster tea is the main material.

The present invention also provides

Cleaning the clusters;

Finely cutting the trimmed clusters;

Naturally drying the cut clusters for 5 hours;

Steaming dried clusters for 3 minutes at 180 ° C. in a cooking pot; And

Naturally drying for 24 hours; comprising, characterized in that the manufacturing method of the cluster tea. After the natural drying, the product is completed by completing the packaging according to a known method.

In addition, the present invention is characterized in that the cluster is produced according to the above manufacturing method.

The pine tea prepared as described above was confirmed to maintain the inherent aroma and taste of the pine.

According to the present invention having the above-described configuration, in addition to the functionality originally possessed by the matsutake mushroom, it is possible to obtain a cluster tea that can appeal from taste, aroma and color. In addition, pine mushrooms with unique aromas and flavors can be used as teas, which can diversify their use and contribute to improving farm household income.

In addition, high value-added products can be created under conditions such as increased production of clusters, lower exports to Japan, and lower cluster prices resulting from imports of Chinese clusters.

Hereinafter, the present invention will be described in detail with specific examples.

I. Materials and methods

1. Material

The pine used in this experiment was taken from the mountainous region of Yeongdeok-gun, and used to go through the pretreatment process to remove foreign substances and unedible soil.

2. Secondary  Produce

The development of cluster tea was first made by screening poor-quality clusters and pretreatment as follows, followed by natural drying and steaming.

After pretreatment, the clusters were finely trimmed and naturally dried for 0, 5 and 10 hours, respectively. In order to prepare each tea clusters by drying the dried clusters at 180 ° C. for 1, 3, 5 minutes at 180 ° C. for 24 hours (Photo 1. is taken of the manufacturing process of the product).

3. Measurement and inspection

(1) moisture content measurement

Moisture content of the cluster tea was measured for each sample according to the heat drying method.

(2) chromaticity measurement

Chromaticity, an important factor that stimulates consumer's palatability, was measured using a color meter (Minolta, CR-3600D, Japan), which was measured by Hunter values, namely brightness (L), redness (a), and yellowness (b). Indicated. The standard white plate used at this time was measured as L (lightness), a (redness), and b (yellowness) three times according to the manual of the instrument and expressed as an average value.

(3) sensory evaluation

The sensory test of Song Cha was carried out by selecting 15 female college students in their 20s who were fully trained and selected to identify quality differences. To eliminate prejudice from the sample number, a three-digit random number numbering method was used. The evaluation method was color taste, taste, fragrance and overall taste with five point method. The taste degree test was conducted for the sensory test items (very bad: 1 point, a little bad: 2 points) , Normal: 3 points, a little good: 4 points, very good: 5 points).

II. Results and Discussion

1. Water content and chromaticity

View the experimental results for moisture content and chromaticity (see Table 1.).

First of all, the change of moisture content according to the manufacturing method of pine tea decreased with increasing natural drying (air drying) time (0, 5, 10 hours), and was the lowest when natural drying for 10 hours. The moisture content also decreased with the brewing time. The moisture content was about 20% at the time of 0, 5 hours of drying time and 1 minute of drying time, and it was found to be suitable for the storage condition of dried foods at about 18%. After 5 minutes, the cluster tea had relatively low water content of 16%.

On the other hand, the chromaticity, L value of brightness decreased with increasing natural drying time, such as the change of moisture content, and decreased with increasing extraction time. The a value (red) and the b value (yellow) tended to increase with increasing drying time and drying time. The redness (a value) and the yellowness value (b value) were very high in the case of 10-hour natural drying and 5 minutes of low-difference.

Therefore, when combining the moisture content and chromaticity of pine tea, it is good to set it as 5 hours for natural drying and 3 minutes for boiling.

2. Sensory test

The results of sensory tests performed by 15 trained sensory test personnel for each tea produced by each method are as follows (see Table 2).

In the results of chromaticity sensory test, the change according to the natural drying time could not be confirmed, and there was no obvious change even after 1 and 3 minutes of silence, but when compared with other methods, the evaluation was lower than other methods.

Sensory evaluation of taste and aroma showed similar tendency in all cluster teas except for 10 hours of natural drying and 5 minutes of tea.

The total sensory evaluation was the best in the pine leaves prepared by natural drying for 5 hours and steaming for 3 minutes at 180 ° C.

Claims (3)

A cluster tea characterized by using matsutake as the main ingredient. Cleaning the clusters; Finely cutting the trimmed clusters; Naturally drying the cut clusters for 5 hours; Steaming dried clusters for 3 minutes at 180 ° C. in a cooking pot; And Naturally drying for 24 hours; characterized in that it comprises a, tea production method. Song-cha, characterized in that produced according to the manufacturing method of claim 2.