KR20100128542A - Process for the preparation of acorn jelly containing shiitake mushroom and acorn jelly prepared therefrom - Google Patents

Abstract

PURPOSE: A process for preparing acorn jelly containing Lentinus edodes is provided to ensure excellent nutrition, taste and flavor and to improve storage ability using blanching-sterilized Lentinus edodes. CONSTITUTION: A process for preparing acorn jelly containing Lentinus edodes comprises the steps of: washing Lentinus edodes and cutting them in 0.1 ~ 5mm size; adding 8 ~ 12 times water based on the weight of the Lentinus edodes and performing blanching sterilization at 80 ~ 120 °C for 10 ~ 30 minutes to obtain Lentinus edodes extract; putting 1.5 ~ 2.5 times acorn starch powder and sterilized Lentinus edodes and mixing 8 ~ 12 times Lentinus edodes extract; adding 2 ~ 4 weight% saline and gelling the mixture; and cooling the gel at 25 ~ 30°C for 10 ~ 20 minutes.

Description

A method of preparing acorn jelly containing shiitake mushrooms and the acorn jelly containing shiitake mushrooms produced by the same method {PROCESS FOR THE PREPARATION OF ACORN JELLY CONTAINING SHIITAKE MUSHROOM AND ACORN JELLY PREPARED THEREFROM}

The present invention relates to a method for producing shiitake mushroom-containing acorn jelly, which is not easily broken while maintaining the taste and aroma of shiitake mushrooms, and that the taste and preservation are remarkably improved, and more specifically to the shiitake-containing acorn jelly prepared by such a method. The present invention relates to a method for preparing shiitake mushroom-containing acorn jelly, which is mixed with blanch sterilized shiitake mushrooms with acorn starch powder, and to the shiitake-containing acorn jelly prepared thereby.

Acorn (acorn) is a generic name for the oak (Fagaceae) plant fruit that grows in the mountains of Korea, has a variety of shapes, such as spherical, ovoid, oval, and the size is also varied. Acorns contain a lot of carbohydrates and fats, so in Korea, acorn jelly has been made and eaten since ancient times.

Acorn Jelly is a traditional food of Korean people. It is a favorite food that can make jelly using acorn starch and enjoy its unique aroma, taste, and unique texture. According to Heo Jun's consent, people who are full of hungry and who see the stool immediately after eating There are records that acorn jelly is effective for people who urinate frequently and for those who swell frequently.

In particular, tannin contained in acorn jelly is known to make diarrhea and intestine stronger. Recently, acorn jelly is low in calories, rich in moisture, and gives a sense of satiety and digestion. It is not only increasing in popularity as a health diet food for preventing obesity, but also acting to release harmful substances such as heavy metals accumulated in the body, and is effective in fatigue recovery and hangover.

In addition, the jelly contains a lot of vitamins and minerals as well as dietary fiber, which is good for fatigue and digestion, and the calories of rice is 300 밥 while the calorie of 100g of acorn jelly is only 45㎉, which can be useful as a low-calorie diet food. However, it is difficult to eat when picked up with chopsticks or forks, which is difficult to eat, and due to the unique taste due to tannin, the preferred class is limited. Therefore, in the art, not only adolescents but also elderly people are required to develop acorn jelly with excellent taste and taste that can be ingested without a large rejection reaction.

Shiitake mushroom (Lentinus edodes) is an edible mushroom belonging to the pine family and occurs mainly in the dead wood of hardwoods such as oak trees in Southeast Asia in the wild. It is grown mainly in.

In Dong-gam Bogam and Herbal Wood, shiitake mushrooms are said to `` strongen qi and not feel hunger, helping to improve winds and blood circulation. '' In particular, the unique flavor of shiitake mushrooms is higher than that of other mushrooms. Guanylic acid is known to be good for people with high blood pressure and heart disease because it lowers cholesterol levels.

Currently, cultivation of shiitake mushrooms in Korea is carried out by inoculating seedlings with 15-20 years old sol, which is a tree in which acorns, a raw material of acorn jelly, are opened, and both pine mushrooms and acorn jelly are brown. Seems to be an impact.

If you look at the traditional method of making acorn jelly, acorns are soaked in water, peeled off, and then milled on a millstone and squeezed in cotton sack, then immersed in sediment, discarded, and then poured again with fresh water and boiled. Smooth the top and pour cold water over a low heat to cool and soften the jelly.

Recently, in the art, efforts have been made to develop functional acorn jelly by adding various beneficial ingredients to such acorn jelly. For example, Korean Patent Registration No. 10-0637021 (October 16, 2006) describes acorn jelly which can relieve mental and physical fatigue by mixing and adding various herbal extracts during a conventional acorn jelly manufacturing process. However, this has a problem that not only the physical properties of the brittle jelly are improved but also the palatability is low.

In addition, the Republic of Korea Patent Publication No. 2004-0019799 (2004.03.06) is a method of manufacturing acorn jelly in which two kinds of acorn powder, dried shiitake mushrooms, sweet pumpkin, chestnuts are mixed into a dilute gel state, which is the last step in the manufacturing process of the jelly. Although a method of slicing dried shiitake mushrooms has been disclosed, the cut dried shiitake mushrooms did not mix well with the jelly and still did not solve the problem of preference.

Accordingly, the present inventors continue to study to prepare acorn jelly containing shiitake mushrooms with excellent taste and preservation, while keeping the taste and aroma of shiitake mushrooms, but not easily broken. By mixing with the acorn starch powder, it is possible to prepare a shiitake mushroom-containing acorn jelly that significantly improves not only the taste but also the preservation while maintaining the taste and aroma of the shiitake mushroom, thus completing the present invention.

An object of the present invention is to provide a method for producing shiitake mushroom-containing acorn jelly having excellent taste and preservation while having all the efficacy of shiitake mushrooms and acorns without being easily broken.

Another object of the present invention is to provide a shiitake mushroom-containing acorn jelly prepared by the above production method.

In order to achieve the above object, in the present invention

(1) washed the shiitake mushroom, cut it into 0.1-5mm size, and then added 8 to 12 times the weight of water based on the weight of the shiitake mushroom for 10 to 30 minutes at 80 to 120 ℃ and the shiitake Obtaining a mushroom extract;

(2) 1.5 to 2.5 times the weight of the acorn starch powder based on the weight of shiitake mushrooms and the blanching sterilized shiitake mushrooms in step (1) into a luxury pot, and the shiitake mushrooms in the step (1) Mixing the shiitake mushroom extract, which is obtained together with 8 to 12 times the weight, based on the weight of the acorn starch powder;

(3) adding 2 to 4% by weight of salt to the mixture obtained in step (2) based on the weight of the acorn starch powder, followed by mixing to form a gel with continuous stirring; And

(4) step of cooling the gel obtained in the step (3) in a mold to water for 10 to 20 minutes at 25 to 30 ℃

It provides a method for producing shiitake mushroom-containing acorn jelly, comprising a.

In order to achieve the above another object, the present invention provides a shiitake mushroom-containing acorn jelly prepared by the manufacturing method.

The acorn jelly containing shiitake mushrooms prepared according to the present invention is not easily broken and is excellent in nutrition while maintaining the taste and aroma of shiitake mushrooms, and the preservation is greatly improved by using a sterilized shiitake mushroom which has been blanched. It is well mixed and the food preference is remarkably high, which can be usefully used as a health food.

The technical terms and scientific terms used in the present invention can be construed as meaning ordinary meanings understood by those of ordinary skill in the art without departing from the scope of the present invention.

Shiitake mushroom-containing acorn jelly of the present invention can be prepared according to the following production method.

First, the shiitake mushrooms are washed, cut to a size of 0.1 to 5 mm, and then 8 to 12 times, preferably 10 times the weight of water, based on the weight of the shiitake mushroom, is added to 80 to 120 ° C., preferably 100 ° C. Blanch sterilize for 10-30 minutes at Subsequently, 1.5 to 2.5 times the weight of the shiitake mushroom, preferably 2 times the weight of the acorn starch powder and the blanched sterilized shiitake mushrooms are placed in a luxury cooker and obtained when the shiitake mushrooms are blanched together. Shiitake mushroom extract is added in an amount of 8 to 12 times, preferably 10 times by weight based on the weight of the acorn starch powder and mixed. At this time, water may be used instead of shiitake extract.

Subsequently, 2-4% by weight of salt, preferably 3% by weight, based on the weight of the acorn starch powder was added and mixed and the stirring was continued to form a gel. Shiitake mushroom-containing acorn jelly can be prepared by water cooling at 30 ° C for 10 to 20 minutes.

As for shiitake mushroom used in the present invention, it is more preferable to use shiitake mushrooms produced from oak trees in terms of miscibility with acorn jelly. In addition, the shiitake mushroom used in the present invention may be a raw shiitake mushroom, dried shiitake mushroom or lyophilized shiitake mushroom. This can be adjusted according to the seasonal production of shiitake mushrooms.

Shiitake mushroom-containing acorn jelly prepared according to the present invention is not only broken, but also maintains the fresh flavor and flavor of shiitake mushrooms as well as being very nutritious and increases the miscibility with acorn jelly through the blanching sterilization process of shiitake mushrooms. The palatability and preservation degree were remarkably improved.

In addition, the shiitake mushroom-containing acorn jelly of the present invention has been enhanced by the addition of nutrients such as protein, vitamins, minerals in the existing acorn jelly and has the advantage that the shiitake mushroom has various effects. The shiitake mushroom-containing acorn jelly of the present invention can be usefully used as a healthy diet food in accordance with consumer preferences.

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are only for illustrating the present invention and the scope of the present invention is not limited thereto.

Example 1 Preparation of Shiitake-Containing Acorn Jelly

(Step 1) Blanching sterilization of shiitake mushrooms

50 g of shiitake mushrooms produced from oak are cut into 0.1 mm to 5 mm in size, and then 500 g of water is added (stake mushroom: weight ratio of water = 1: 10) and then blanched and sterilized by blanching sterilization at 100 ° C. for 10 to 30 minutes. Shiitake mushroom and shiitake mushroom extract were obtained. Table 1 shows the weight ratio of shiitake mushrooms and water in the preparation of 1Kg of acorn jelly.

Raw material name Weight (g) Weight ratio (%) Shiitake mushrooms 50 9.1 water 500 90.9 gun 550 100.0

(Step 2) Acorn jelly containing shiitake mushrooms

100 g of acorn starch powder and 3 g of salt were added to 1000 g of shiitake mushrooms that were bleached and sterilized in step 1, and then heated until sufficient gelatinization of the acorn powder. When the acorn starch began to clump like grass, stir for about 5 minutes until it is fully cooked. If a lot of air bubbles on the surface was moistened for 2 to 3 minutes and then fired up again and stirred for about 3 minutes. This was poured into a constant container to form a finished acorn jelly (see FIG. 1A). Table 2 shows the weight ratio of the acorn starch powder and shiitake mushroom extract and salt.

Raw material name Weight (g) Weight ratio (%) Acorn powder 100 9.1 Shiitake Mushroom Extract 1000 90.6 Salt 3 0.3 gun 1103 100

Example  2

Shiitake mushroom-containing acorn jelly was prepared in the same manner as in Example 1, but was prepared using 1000 g of pure water instead of the shiitake mushroom extract obtained after the blanching sterilization of the shiitake mushroom used in step 2.

Example 3

Shiitake mushroom-containing acorn jelly was prepared in the same manner as in Example 1, but was prepared using lyophilized shiitake mushroom at -18 ° C instead of raw shiitake mushroom.

Comparative Example 1

A shiitake mushroom-containing acorn jelly was prepared in the same manner as in Example 1, but was prepared by using the shredded shiitake mushrooms in the same weight ratio without performing the blanching sterilization process of the shiitake mushrooms performed in step 1.

Comparative example  2

In the same manner as in Example 1, but instead of the blanched sterilized shiitake mushrooms, the sliced carrots were not mixed with the same weight ratio to prepare acorn jelly (see FIG. 1C).

Comparative Example 3

Commercial acorn jelly was purchased and used as a comparative group (see FIG. 1B).

Sensory evaluation

Acorn jelly prepared according to Examples 1 to 3 and Comparative Examples 1 to 3 of the present invention is very good in color, aroma, texture, taste, and total score of 30 agents trained on the difference in the functionality of the jelly (7 Points), good (6 points), slightly good (5 points), moderate (4 points), slightly bad (3 points), and bad (2 points or less). The results are shown in Table 3 below.

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 color 6.07 5.38 5.95 5.10 4.03 5.00 incense 6.06 4.62 5.58 4.25 4.58 4.17 Organization 5.59 4.63 5.07 4.00 4.80 4.92 flavor 6.27 5.15 5.84 5.00 4.60 4.75 Total score 6.00 4.95 5.61 4.58 4.50 4.71 Sum 29.99 24.73 28.05 22.92 22.51 23.55

As shown in Table 3, the acorn jelly containing shiitake mushrooms prepared in Examples 1, 2, and 3 was observed to be excellent in color, aroma, texture, and taste in comparison with Comparative Examples 1, 2, and 3. In particular, the shiitake mushroom-containing acorn jelly of the present invention was found to be excellent in terms of flavor and taste.

Test Example: Examination of Preservation of Jelly (Microbiological Characteristics)

Acorn jelly containing shiitake mushrooms prepared according to the present invention was taken to examine the microbiological changes according to the storage period of the jelly. These tests were analyzed by storage period according to the method described in Food Code [General Test Method 10, 8. Microbiological Test Method, 2) Bacterial Count (2) Dry Film Method]. Specifically, the acorn jelly containing the blanched sterilized shiitake mushroom prepared according to Example 1 of the present invention, and the acorn jelly containing the shiitake mushroom which was not subjected to the blanching sterilization process prepared according to Comparative Example 1, respectively, at room temperature. The total bacterial counts in the mucous membranes were stored for 28 days at 25 ° C and 35 ° C. The results are shown in Table 4 and accompanying FIG. 3 (acorn jelly prepared in Example 1) and FIG. 4 (acorn jelly prepared in Comparative Example 1), respectively. At this time, a commercially available jelly was used as a control.

As shown in Table 4, the acorn jelly containing the blanched sterilized shiitake mushroom prepared in the present invention at room temperature and 25 ℃ storage group 1.00 LogCFU / g which is the total bacterial count value in day 0 samples during the storage period of 16 to 20 days There was little change in, and increased from 1.73 to 1.75 LogCFU / g value at 24 days storage group at 35 ℃. On the other hand, in the case of acorn jelly containing unbleached shiitake mushroom prepared in Comparative Example 1, the total bacterial count value of 1.12 to 1.76 LogCFU / g was shown from the 12th day of storage at room temperature and 25 ° C storage group, and in the 35 ° C storage group. From the 8th day of storage, the total bacterial count increased significantly from 1.12 to 3.00 LogCFU / g. When the storage period is calculated by applying a safety factor of 0.7 according to the KFDA notification (2007-66), the shiitake mushroom-containing acorn jelly prepared according to Example 1 of the present invention can be distributed at room temperature for more than 14 days. In comparison, the acorn jelly prepared in Comparative Example 1 was analyzed to be room temperature distribution for up to 8 days.

Thus, the acorn jelly containing the blanched sterilized shiitake mushroom of the present invention is not only excellent in taste, aroma, etc., but also significantly improved in preservation compared to the acorn jelly containing the unbleached sterilized shiitake mushroom. have.

The acorn jelly containing shiitake mushrooms of the present invention has been enhanced by the addition of protein, vitamins, minerals, etc. to the existing acorn jelly not only improved nutritionally, but also by using a shiitake mushroom softened by blanching sterilization It does not break easily and greatly improves its preservation and blends well with acorn jelly to increase food preference and can be usefully used as a health food.

Figure 1a is a photograph of shiitake mushroom-containing acorn jelly prepared in Example 1 of the present invention.

Figure 1b is a photograph of a conventional commercial acorn jelly.

Figure 1c is a photograph of the carrot acorn jelly prepared in 2 in comparison.

Figure 2 is a schematic diagram showing the manufacturing process of shiitake mushroom-containing acorn jelly of the present invention.

Figure 3 is a chart showing the total number of bacteria according to the storage period of the acorn jelly containing the blanched sterilized shiitake mushroom prepared in Example 1 of the present invention.

Figure 4 is a chart showing the total number of bacteria according to the storage period of the acorn jelly containing the unbranched shiitake mushroom prepared in 1 in comparison.

Claims (5)

(1) washed the shiitake mushroom, cut it into 0.1-5mm size, and then added 8 to 12 times the weight of water based on the weight of the shiitake mushroom for 10 to 30 minutes at 80 to 120 ℃ and the shiitake Obtaining a mushroom extract; (2) 1.5 to 2.5 times the weight of the acorn starch powder based on the weight of shiitake mushrooms and the blanching sterilized shiitake mushrooms in step (1) into a luxury pot, and the shiitake mushrooms in the step (1) Mixing the shiitake mushroom extract, which is obtained together with 8 to 12 times the weight, based on the weight of the acorn starch powder; (3) adding 2 to 4% by weight of salt to the mixture obtained in step (2) based on the weight of the acorn starch powder, followed by mixing to form a gel with continuous stirring; And (4) step of cooling the gel obtained in the step (3) in a mold to water for 10 to 20 minutes at 25 to 30 ℃ Method for producing shiitake mushroom-containing acorn jelly, comprising a. The method of claim 1, Method for producing a shiitake mushroom added in step (2), characterized in that the use of water instead of the shiitake mushroom extract obtained when the blanching sterilization. The method of claim 1, A method for producing shiitake mushrooms, which is produced from oak. The method of claim 1, Shiitake mushroom is a raw shiitake mushroom, dried shiitake mushroom or lyophilized shiitake mushroom. Shiitake-containing acorn jelly prepared by the manufacturing method according to any one of claims 1 to 4.

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