KR20110012809A - Method for preserving tricholoma matsutake safely and effectively throughout long period of time - Google Patents
Method for preserving tricholoma matsutake safely and effectively throughout long period of time Download PDFInfo
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- KR20110012809A KR20110012809A KR1020090070682A KR20090070682A KR20110012809A KR 20110012809 A KR20110012809 A KR 20110012809A KR 1020090070682 A KR1020090070682 A KR 1020090070682A KR 20090070682 A KR20090070682 A KR 20090070682A KR 20110012809 A KR20110012809 A KR 20110012809A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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Abstract
Description
본 발명은 송이버섯을 장기간 안전하고 유효하게 보존하는 방법에 관한 것으로서, 더욱 구체적으로 송이버섯을 세척 후 동결건조하고, 진공포장하는 단계를 포함하는 송이버섯을 장기간 안전하고 유효하게 보존하는 방법 및 상기 방법에 의해 제조된 송이버섯을 함유하는 식품에 관한 것이다.The present invention relates to a method for preserving pine mushrooms for a long time safely and effectively, and more particularly to a method for preserving pine mushrooms for a long time safely and effectively, comprising the step of lyophilizing and vacuum packaging the pine mushrooms The present invention relates to a food product containing the pine mushroom prepared by the method.
송이버섯(Tricholoma matsutake)은 소나무와 잡목이 같이 서식하는 장소에서 나는 고급 천연식품으로 그 맛과 향이 대단히 좋다.Matsutake Mushroom ( Tricholoma) matsutake ) is a high-quality natural food from pine and mixed plants . It tastes and tastes great.
정상적으로 자란 송이버섯은 산지에서 채취한 때에는 수분함량이 약 70-80%를 차지하고 있으며 빛깔은 누런색 내지 연한 베이지색을 띄우고 있다. 크기는 대략 그 길이가 5-10cm 정도이며, 그 향기가 독특하고 대단히 송이냄새가 진하다. 그러나, 버섯은 시간이 지남에 따라 그 향과 신선도가 급격히 떨어지며 색깔도 검정색으로 변색되며 겉이 파괴되고 부서진다. 산지에서 채취한 후 약 8시간 정도가 지나면 검은색으로 변질되며 원래의 향의 약 2/3가 감소되고 신선도도 약 1/3~2/3으로 떨어지고 약 24시간이 지나면 약 20% 정도만이 남게 된다. 정상적인 송이버섯을 채취한 경우에도 수확 직후부터 맛과 향의 소실뿐만 아니라 수분증산, 색택변화 등의 선도저하와 높은 품온 상승으로 결로(땀맺힘 현상), 짓무름 등의 형태적 변화가 일어나게 되며 결국에는 노화, 위조 및 미생물에 의한 부패 등으로 상품성을 소실하게 된다.Normally grown pine mushrooms contain about 70-80% of water when picked up from the mountains, and the color is yellowish to light beige. Its size is about 5-10cm in length, its fragrance is unique and its smell is very strong. However, over time, mushrooms lose their fragrance and freshness rapidly, discolor and turn black, and the surface is destroyed and broken. After about 8 hours of harvesting in the mountains, it turns black, about 2/3 of the original fragrance is reduced, its freshness drops to about 1/3 to 2/3, and after about 24 hours, only about 20% is left. do. Even after harvesting normal pine mushrooms, morphological changes such as condensation (swept sweat) and sourness occur not only after loss of taste and aroma, but also due to lowering of moisture evaporation and color change and high temperature rise. It loses its merchandise due to aging, forgery and corruption by microorganisms.
이러한 왕성한 생리작용으로 인하여 1일 동안의 채취 단계에서도 송이버섯은 중량감소율이 15-20% 정도로 매우 높게 발생하고 있으며 갓과 줄기부위의 갈변현상과 향기소실, 결로현상 등 기호적인 품질저하는 물론 운반 중 취급 부주의에 의한 조직파손 등으로 인하여 상당한 농가소득의 손실을 초래하고 있다.Due to this vigorous physiological activity, the matsutake mushroom has a very high weight loss rate of 15-20% even during the one-day harvesting phase, and it carries a symbolic deterioration such as browning, fragrance loss and dew condensation on the stem and stem. Due to careless handling of the organization, damages to the farms result in substantial loss of farm income.
송이버섯은 가을철 한때에 생산되는 것이며 약 10일 이내에만 버섯 고유의 진미와 향기를 갖게 되며 10일이 경과하면 머리가 우산처럼 퍼져서 진미와 향기를 잃게되고 식용에 적합하지 못할 정도로 변질이 빨리 일어난다. 때문에 변질되기 전에 저장하여야 하지만 마땅한 저장방법이 없는 실정이며 냉장고의 냉동실에 저장하면 냉동실에는 습도가 없기 때문에 버섯이 시들어버려서 장기간 원상태의 보전이 불가능한 것이다. 송이버섯은 이와 같이 그 저장방법이 개발되지 않았기 때문에 송이버섯은 짧은 기간 동안만 값을 제대로 받을 수 있는 계절적인 상품이기 때문에 가격의 변동이 다른 상품에 비하여 대단히 크며, 그 출하시기를 조금만 놓쳐도 그 가격이 급격히 하락하는 문제점이 있다. 그렇기 때문에 송이버섯의 향과 신선도가 떨어지지 않고 오랫동안 보존할 수 있는 방법에 대하여 오랫동안 연구되어 왔으나 아직까지 만족할만한 송이버섯의 장기보존방법은 개발되지 못하였다.Pine mushrooms are produced at one time in autumn, and have a unique delicacy and fragrance only within about 10 days. After 10 days, the head spreads like an umbrella and loses delicacy and fragrance, and deterioration occurs so quickly that it is not suitable for edible use. Because it should be stored before deterioration, but there is no proper storage method and when stored in the freezer of the refrigerator because the humidity in the freezer because the mushrooms wither the long-term preservation of the original state is impossible. Since pine mushrooms have not been developed in this way, pine mushrooms are seasonal commodities that can be properly valued for a short period of time, so the price fluctuations are much higher than other products, and even if you miss the shipment, There is a problem that this sharp decline. Therefore, the long-term research on the method of preserving pine mushrooms for a long time without sacrificing the aroma and freshness of pine mushrooms has been studied. However, no satisfactory long-term preservation method of pine mushrooms has been developed.
이러한 문제점을 해결하기 위해서, 한국특허공개 제1998-67901호에는 신축성 이 있고 물 및 공기를 통과시키지 않는 합성수지 재질로 제작된 봉투에 송이버섯을 넣고 내부의 공기를 탈기시켜서 송이버섯과 공기의 접촉을 차단한 후 밀봉하여 10 내지 -40℃의 온도에서 보관하는 방법이 개시되어 있다.In order to solve this problem, Korean Patent Laid-Open Publication No. 1998-67901 puts pine mushrooms in a bag made of a synthetic resin that has elasticity and does not allow water and air to pass through, and degassing the air to prevent contact between the pine mushrooms and the air. A method of sealing and sealing at a temperature of from 10 to -40 ° C is disclosed.
한국특허공개 제1986-17호에는 방사선 조사방법을 이용하여 송이버섯의 생장을 억제한 상태로 저온에서 장기간 저장할 수 있는 방법을 기재하고 있다. 그러나, 식품에 방사선을 조사하는 것에 대해 소비자의 심리적 반감이 생길 수 있고, 방사선 조사장비를 구비하여 운전하여야 하므로 운전상 문제가 발생할 위험이 있다.Korean Patent Publication No. 1986-17 discloses a method of long-term storage at low temperature while suppressing the growth of matsutake mushrooms using a radiation irradiation method. However, there may be a psychological disapproval of the consumer to irradiate the radiation to food, and there is a risk of driving problems because it must be operated with a radiation irradiation equipment.
한국특허공개 제2000-9386호에 송이버섯의 채취 후 그 운반과정에서 송이버섯의 왕성한 호흡작용으로 인한 중량 감소 내지는 송이버섯의 고유한 향기의 감소, 색택의 변화 등 품질의 저하를 방지하기 위한 송이저장용기를 개시하고 있다.In Korean Patent Publication No. 2000-9386, pine mushrooms are collected to prevent the degradation of quality such as weight loss due to vigorous respiration of pine mushrooms or reduction of the unique scent and color change of pine mushrooms. The storage container is disclosed.
한국특허등록 제249261호에는 버섯건조제품과 그 제조방법이 개시되어 있다.Korean Patent Registration No. 249261 discloses a mushroom dried product and a method of manufacturing the same.
상기와 같은 종래기술은 대부분 단기간 동안 저장하는 방법이고 일시적으로 송이버섯의 생장활동을 억제하는 것에 불과하므로, 송이버섯을 수개월 내지 수년에 걸쳐서 화학적, 물리적 특성의 변화를 최소화한 장기저장방법이 필요하다.The prior art as described above is mostly a method of storing for a short period of time and only to temporarily suppress the growth activity of the pine mushroom, there is a need for a long-term storage method of minimizing changes in chemical and physical properties of the pine mushroom over the months and years .
송이의 향기 성분은 산지 간에 총량과 구성비에서 큰 차이를 나타내며, 송이의 선호도와 품질을 결정하는 가장 확실한 근거는 향기임을 알 수 있다. 따라서, 송이버섯의 천연향기 성분을 유지하거나 또는 높인 저장방법이 필요하다.The fragrance component of the clusters shows a big difference in total amount and composition ratio between the regions, and the most obvious basis for determining the preference and quality of the clusters is fragrance. Therefore, there is a need for a storage method that maintains or enhances the natural flavor component of Matsutake mushrooms.
또한, 송이버섯의 영양학적 및 물성학적 특성 변화를 최소화하고, 송이버섯 향을 유지하기 위한 방법을 제공하여, 송이버섯의 식품소재 활용도 및 상품성을 높이는 송이버섯 가공방법 및 상기 방법으로 제조된 송이버섯을 포함하는 식품을 개 발할 필요가 있다.In addition, by providing a method for minimizing the nutritional and physical properties of the matsutake mushroom, and maintaining the matsutake aroma, the matsutake mushroom processing method and the matsutake mushroom prepared by the above method to increase the utilization and commerciality of the matsutake mushroom It is necessary to develop a food containing.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 송이버섯을 장기간 안전하고 유효성 있게 보존하던 방법을 연구하던 중, 송이버섯을 세척 후 특정 조건에서 동결건조하고 특정 방법으로 진공포장함으로써 상기 목적을 달성할 수 있음을 밝힘으로써 본 발명을 완성하게 되었다.The present invention has been made in accordance with the above requirements, while studying the method of preserving matsutake mushrooms safely and effectively for a long time, after washing the matsutake mushrooms under specific conditions and lyophilized and vacuum packaging by a specific method to achieve the above object The present invention has been completed by revealing that it can be done.
상기 과제를 해결하기 위해, 본 발명은 송이버섯을 세척 후 동결건조하고, 진공포장하는 단계를 포함하는 송이버섯을 장기간 안전하고 유효하게 보존하는 방법을 제공한다.In order to solve the above problems, the present invention provides a method for preserving matsutake mushrooms safely and effectively for a long time, including lyophilizing the matsutake mushrooms and vacuum packaging.
또한, 본 발명은 상기 방법에 의해 제조된 송이버섯을 함유하는 식품을 제공한다.In addition, the present invention provides a food containing the mushrooms produced by the above method.
본 발명에 따르면, 송이버섯을 장기간 안전하고 유효성 있게 보존할 수 있으므로, 소비자들에게 보다 좋은 제품을 공급하는 것이 가능하다. 또한, 본 발명은 장기간 동안 영양학적 및 물성학적 특성의 변화가 최소화되고 향이 높은 송이버섯을 제공하여 송이버섯의 식품소재 활용도 증대 및 고부가가치를 제공할 수 있다는 장점이 있다.According to the present invention, since the mushrooms can be safely and effectively stored for a long time, it is possible to supply better products to consumers. In addition, the present invention has the advantage of minimizing changes in nutritional and physical properties for a long time and providing a highly scented pine mushroom to increase the utilization of food materials and provide high added value of the pine mushroom.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,
송이버섯을 세척 후 동결건조하는 단계; 및Lyophilizing after washing the pine mushroom; And
상기 동결건조된 송이버섯을 진공포장하는 단계를 포함하는 송이버섯을 장기간 안전하고 유효하게 보존하는 방법을 제공한다.Provided is a method for safely and effectively preserving matsutake mushrooms including vacuum packaging the lyophilized matsutake mushrooms.
본 발명의 일 구현예에 따른 방법에서, 상기 동결건조는 -40℃의 온도까지 내린 후 진공압을 10~80 mTorr로 유지시키면서 온도를 30℃까지 올리면서 72~96시간 수행할 수 있으며, 바람직하게는 -40℃의 온도에서 진공압을 40 mTorr로 유지시키면서 온도를 서서히 30℃까지 올리면서 96시간 수행할 수 있다.In the method according to an embodiment of the present invention, the freeze-drying may be carried out for 72 to 96 hours while raising the temperature to 30 ℃ while maintaining the vacuum pressure to 10 ~ 80 mTorr after dropping to a temperature of -40 ℃ Preferably it can be carried out for 96 hours while gradually increasing the temperature to 30 ℃ while maintaining a vacuum pressure of 40 mTorr at a temperature of -40 ℃.
동결건조는 식품가공, 제약 등에 광범위하게 사용되는 건조방법으로서 건조에 의한 수축현상이나 형태의 변화가 거의 없고, 천연의 조직구조가 파괴되지 않고, 다공질 상태로 건조되어 가수시 2~3 분이면 원형상태로 복원가능하며, 천연의 색상이나 향, 단백질, 비타민 등의 영양가 변화가 없고, 저온에서 건조되므로 고유의 풍미나 식감의 손상이 없으며, 수분함량이 5% 이하로 건조되어 보존성이 우수하고 가벼워 운반이 편리하다는 등, 품질의 열화현상을 최소화할 수 있으며 제품의 질감, 향기 및 성분의 변화가 적고 건조식품의 재수화가 빨라 많이 사용되고 있다. 본 기술분야의 전문가에게 알려진 통상의 동결건조방법은 모두 본 발명에 적용가능하다.Freeze-drying is a drying method widely used in food processing, pharmaceutical, etc., and there is little shrinkage phenomenon or change in form due to drying, and the natural tissue structure is not destroyed. It can be restored to its state, and there is no change in nutritional value such as natural color, fragrance, protein, vitamin, etc., and it is dried at low temperature, so there is no damage of inherent flavor or texture, and moisture content is dried to 5% or less, which is excellent in preservation and lightness. It is easy to transport, minimizing the deterioration of the quality, and the change of the texture, aroma and ingredients of the product is small and the rehydration of dry food is used a lot. All common lyophilization methods known to those skilled in the art are applicable to the present invention.
본 발명의 송이버섯의 보존 방법에서, 상기 진공포장은 진공포장용 비닐에 미리 OHP 필름과 같은 투명하고 단단한 필름을 넣어두고, 상기 필름을 기준으로 필름의 한쪽에는 동결건조된 송이버섯을 넣고, 필름의 다른 한쪽에는 동결건조된 송이버섯 쪽을 향하도록 배치된 소나무숲 배경이 인쇄된 종이 1장 및 동결건조된 송 이버섯과 반대 방향을 향하도록 배치된 친환경 인증서가 인쇄된 종이 1장을 넣어 수행할 수 있다. 다시 말하면, 필름의 한쪽에는 동결건조된 송이버섯이 있고, 필름의 다른 한쪽에는 2장의 인쇄된 종이가 들어 있는데, 인쇄된 종이 2장 중 소나무숲 배경이 인쇄된 종이 1장은 OHP 필름 바로 옆에 위치하며, 소나무숲 배경이 인쇄된 면이 OHP 필름 쪽을 향하도록 배치되므로, 송이버섯 진공포장 후 앞에서 보면 소나무숲 배경 안에 송이버섯이 위치하게 된다. 인쇄된 종이 2장 중 친환경 인증서가 인쇄된 종이 1장은 소나무숲 배경이 인쇄된 종이와 진공포장용 비닐 사이에 위치하며, 친환경 인증서가 인쇄된 면이 OHP 필름과 반대 방향을 향하도록 배치되므로, 송이버섯 진공포장 후 뒤로 돌려서 보면 친환경 인증서를 볼 수 있게 된다. 따라서, 배치 관계를 정리하면, 동결건조된 송이버섯, OHP 필름, 소나무숲 배경이 인쇄된 종이 1장 및 친환경 인증서가 인쇄된 종이 1장이 순서대로 배치되는 것이다.In the method of preserving the pine mushroom of the present invention, the vacuum packaging is put in a transparent and hard film such as OHP film in advance in the vacuum packaging vinyl, and put the lyophilized pine mushroom on one side of the film based on the film, On the other side, one piece of paper with pine forest background placed facing the lyophilized pine mushroom and one piece of paper with eco-friendly certificate placed facing away from the lyophilized pine mushroom will be placed. Can be. In other words, one side of the film contains lyophilized pine mushrooms, and the other side of the film contains two printed papers, one of the two printed papers with the pine forest background printed next to the OHP film. And, the pine forest background is placed so that the printed side is toward the OHP film, so the pine mushroom background is located in the pine forest background when viewed from the front after vacuum packaging. One of the two printed papers, with the eco-certificate printed on it, is placed between the pine forest background printed paper and the vacuum packaging vinyl, and the side printed with the eco-friendly certificate is placed facing away from the transparencies. If you turn it back after vacuum packing, you can see the eco-friendly certificate. Therefore, if the arrangement relationship is summarized, the lyophilized pine mushroom, OHP film, one piece of paper printed with pine forest background, and one piece of paper printed with eco-friendly certificate are arranged in this order.
상기와 같이 진공포장하는 목적은 송이버섯의 포장에 미려함을 더하고 소비자 신뢰도를 올려 상품성을 높이기 위한 것이다. 또한, 동결건조된 송이버섯과 인쇄된 종이들 사이에 OHP 필름을 배치시킴으로써 송이버섯과 종이가 직접적으로 접촉하는 것을 막아 위생을 더욱 철저히 한 것이다.The purpose of vacuum packaging as described above is to increase the merchandise by adding beauty to the packaging of the mushrooms and increase consumer confidence. In addition, by placing the OHP film between the lyophilized pine mushroom and the printed paper to prevent direct contact between the pine mushroom and the paper to further hygiene.
본 발명은 또한, 상기 송이버섯의 보존 방법에 의해 보존 또는 제조된 송이버섯을 함유하는 식품을 제공한다. 상기 식품은 건강을 위해 식용하는 것을 주목적으로 한다.The present invention also provides a food containing matsutake preserved or prepared by the above-mentioned matsutake preservation method. The food is intended to be edible for health.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발 명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the present invention, the content of the present invention is not limited to the following examples.
실시예Example
실시예Example 1: 본 발명의 방법을 이용한 동결건조된 송이버섯 1: Lyophilized Matsutake Mushroom Using Method of the Present Invention 의of 제조 Produce
본 발명의 실시예는 국내 최고 청정 지역 중의 하나로 알려져 있고 송이버섯의 품질을 전국적으로 알아주는 충북 괴산군 청천면의 깊은 산속에서 엄격한 관리하에 채취된 송이버섯을 원료로 하여 실시되었다.The embodiment of the present invention was carried out using the raw pine mushrooms collected under strict management in the deep mountains of Cheongcheon-myeon, Goesan-gun, Chungbuk, Korea, which is known as one of the best clean areas in Korea.
송이버섯을 등급별로 선별하여 부착되어 있는 흙이 제거될 때까지 매우 섬세하고 조심스럽게 세척하고 최종적으로 흐르는 물에 매우 섬세하고 조심스럽게 세척한다. 세척한 송이버섯은 표 1과 같은 방법으로 동결건조한다. 송이버섯의 상품성을 유지하기 위해 채취에서부터 동결건조까지 최단시간 내에 이루어지도록 하였으며, 동결건조기는 채취 장소에서 1시간 정도의 거리에 있는 서원대학교 친환경 바이오 소재 및 식품 센터의 기계를 사용하였다.The pine mushrooms are sorted by grade and washed very delicately and carefully until the soil attached is removed and finally very carefully and carefully under running water. The washed mushrooms are lyophilized in the same manner as in Table 1. In order to maintain the commerciality of Matsutake mushroom, it was made in the shortest time from harvesting to freeze-drying. The freeze-drying machine used the machinery of Seowon University's eco-friendly bio material and food center which is about 1 hour away from the collection place.
표 1. 동결건조 수행시 온도 및 가동 시간Table 1. Temperature and uptime when performing lyophilization
* 상기 온도는 시료의 온도가 아니고 동결건조기 내 채반의 온도를 의미함.* The temperature means not the temperature of the sample but the temperature of the tray in the freeze dryer.
* 진공압은 40 mTorr로 설정함.* Set the vacuum pressure to 40 mTorr.
동결건조가 완료된 송이버섯은 약한 힘에 의해서도 그 형태가 매우 쉽게 부서지므로 최대한 주의를 기울이는 섬세한 작업으로 진공포장을 실시한다. 진공포장 용 필름을 송이버섯 길이보다 5~6 cm 길게 절단한 후 봉투 형태로 만들고, 여기에 OHP 필름, 동결건조된 송이버섯 쪽을 향하도록 배치된 소나무숲 배경이 인쇄된 종이 1장 및 동결건조된 송이버섯과 반대 방향을 향하도록 배치된 친환경 인증서가 인쇄된 종이 1장을 넣고, 동결건조된 송이버섯을 투입한다. 진공을 걸어 봉투 내 공기를 제거하고 열을 가해 밀봉하면 내용물이 고정화되어 움직이지 않고 파손되지 않으며 외부의 힘, 습기, 오염으로부터 보호될 수 있다.The lyophilized pine mushroom is broken very easily by weak force, so vacuum packing is carried out with delicate work that pays maximum attention. Cut the vacuum packing film 5 ~ 6 cm longer than the length of the pine mushroom and make it into an envelope form. Then, 1 sheet of paper with the pine forest background placed to face the OHP film, lyophilized pine mushroom and freeze-dried. Put one sheet of eco-certificate printed paper placed to face in the opposite direction to the pine mushrooms, and add the lyophilized pine mushrooms. Applying a vacuum to remove the air in the bag and applying heat to seal it will fix the contents, prevent them from moving, breaking and protecting them from external forces, moisture and contamination.
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