KR20150084379A - Manufacturing method of mushroom cracker - Google Patents
Manufacturing method of mushroom cracker Download PDFInfo
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- KR20150084379A KR20150084379A KR1020140004335A KR20140004335A KR20150084379A KR 20150084379 A KR20150084379 A KR 20150084379A KR 1020140004335 A KR1020140004335 A KR 1020140004335A KR 20140004335 A KR20140004335 A KR 20140004335A KR 20150084379 A KR20150084379 A KR 20150084379A
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Images
Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/0082—Moulding or shaping of cellular or expanded articles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 버섯과자의 제조방법에 관한 것으로, 보다 구체적으로는 버섯을 유탕처리 또는 다른 원료와 혼합 없이 고압의 처리공정만으로 폼(foam) 형태로 표고버섯을 이용한 과자를 제조하여 바삭한 식감으로 일반 과자와 같이 섭취가 가능하면서도 버섯의 향을 가지고 있는 과자를 제조하는 기술로서 표고버섯은 햇볕을 포함한 자외선 활용 건조로 표고버섯의 에르고스테롤이 비타민 D로 전환되어 섭취 시 뼈 건강에 도움을 주게 되는데 단순 건조 시에는 딱딱하고 질긴 섬유질로 인하여 바로 섭취하기가 어렵다. 그러나 고압의 공정으로 폼으로 가공 시에는 이에 부담 없이 저작이 쉬워 남녀노소의 간식으로도 식이가 가능한뼈 건강에 도움이 되는 버섯과자의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method of manufacturing mushroom confectionery, and more particularly, to a method of manufacturing a mushroom confectionery product by preparing a confectionery using mushroom in the form of foam in a high- Is a technique to produce confectionery that can be consumed as well as mushroom. Shiitake mushroom is converted to vitamin D by the use of ultraviolet light including sunlight, so that the ergosterol of mushroom is converted to vitamin D, It is hard to take it immediately because of hard and tough fiber. However, when a high-pressure process is applied to a foam, it is easy to make a mushroom so that it can be eaten as a snack for both men and women.
버섯은 각종 영양소와 식이섬유가 풍부하고 칼로리가 낮아 고혈압, 당뇨, 비만 등 대사성 질환으로 고통 받는 현대인에게 매우 적합한 식품이다. 그러나 버섯의 섭취는 일상적으로 생활화되지 않아서 음식의 반찬이나 명절 등 제한된 섭취를 하고 있다. Mushrooms are rich in various nutrients and dietary fiber, and have a low calorie value, making them very suitable for modern people suffering from metabolic diseases such as hypertension, diabetes and obesity. However, the consumption of mushrooms is not routinely life-consuming, so they are eating limited amounts of foods such as side dishes and holidays.
한국에서는 상용화된 버섯의 종류가 많지 않으나 주변의 일본, 중국은 다양한 종류의 버섯들이 상용화되어 소비되고 있다. 일반적으로 유통되는 버섯은 느타리, 표고버섯, 큰느타리, 팽이, 양송이가 주로 식용되는 버섯이고 계절에 따라 송이, 능이, 싸리 등 자연산 버섯류가 애용되고 있으며, 약용버섯으로는 상황버섯, 영지버섯, 동충하초 등이 잘 알려져 있다. In Korea, there are not many kinds of commercial mushrooms, but around Japan and China, various types of mushrooms are being commercialized and consumed. In general, mushrooms distributed are generally mushrooms which are mainly edible, such as oysters, shiitake mushrooms, large oysters, tops, and mushrooms, and natural mushrooms such as mushrooms, mung bean, Are well known.
표고버섯은 식용이면서도 혈압강하에도 좋아 성인들에게 매우 좋은 식품이지만 최근에는 표고버섯을 이용한 개별인정으로 간 건강과 면역기능 증진에도 기능성이 검증되어 더욱 현대인에게 유익한 식품이며, 유럽과 일본에서는 다양한 식품의 소재로 활용하고 있다. Shiitake mushrooms are good food for adults because they are good for blood pressure drop even though they are edible. Recently, however, they have been proved to be functional even in promoting liver health and immune function by individual recognition using shiitake mushrooms. It is utilized as material.
특히 표고버섯은 비타민 D의 전구물질인 에르고스테롤이 햇빛 건조과정에서 비타민 D로 전환되어 한국인에게 가장 부족한 식이섬유와 뼈 건강에 좋은 비타민 D가 풍부함이 매우 장점이다.Especially, shiitake mushrooms are highly beneficial because they are converted to vitamin D in sunlight drying process, which is the precursor of vitamin D, and vitamin D, which is the most deficient dietary fiber and good for bone health.
그러나 다른 버섯류와 마찬가지로 대부분 버섯은 볶음이나 다른 음식에 제한적으로 사용하며 주재료서는 일반적인 식탁에서는 쉽게 접할 수 없는 단점이 있으나 명절에는 꼭 필요로 하는 식재료로서 그 중요성은 예로부터 잘 알려져 있다. However, as with other mushrooms, most mushrooms are limited to fried or other foods, and main ingredients are not easily accessible at the table. However, its importance as a foodstuff is essential for the holidays.
건강에는 좋으나 일상적으로 섭취하기 어려운 식품인 버섯, 건조하면 조직이 목질과 같이 딱딱해져서 물에 불려서 사용해야 하는 등, 이러한 단점을 보완하기 위하여 얇은 조각으로 가공된 표고버섯을 고압으로 폼(foam) 형태로 조직을 부드럽게 하여 일반 과자와 같은 식품으로 가공한다면 언제 어디 쉽게 섭취가 가능하다.In order to compensate for these shortcomings, mushrooms, which are foods that are good for health but are difficult to ingest on a daily basis, have to be hardened and hardened like woody materials when dried. In order to compensate for these drawbacks, It is possible to ingest easily when and where you want to soften tissues and process them into foods such as ordinary sweets.
따라서 표고버섯을 상시적으로 쉽게 접할 수 있게 가공하며, 표고버섯의 장점인 뼈 건강에 좋은 성분을 극대화 시킨다면 섭취가 더욱 편리하고 중요한 식품이 될 수 있을 것이다.
Therefore, processing the mushrooms to make them easily accessible at all times, and maximizing the components that are good for bone health, which is the advantage of shiitake mushrooms, will make food more convenient and important.
본 발명의 목적은 상술한 바와 같은 문제점을 해결하기 위해 이루어진 것으로서, 오랫동안 식용으로 상용되어온 표고버섯을 대상으로 표고버섯은 자외선이 있는 햇볕에 건조 시 에르고스테롤이 비타민 D로 전환되는 활성을 최대한 활용하여 뼈 건강에 좋은 표고버섯을 생산하는 제조방법을 제공하는 것이다. DISCLOSURE OF THE INVENTION An object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a mushroom which has been used for a long time as an edible mushroom and maximally utilizes the activity of converting ergosterol to vitamin D upon drying in the sun with ultraviolet rays And to provide a manufacturing method of producing shiitake which is good for bone health.
본 발명의 다른 목적은 건강에는 좋으나 일상적으로 섭취가 어려운 표고버섯을 얇은 조각으로 가공한 뒤 폼(foam) 형태의 바삭한 표고버섯 과자를 만들어 상시적으로 섭취가 용이하게 하는 표고버섯 과자의 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a method of manufacturing a mushroom confectionery which is made into a thin piece of shiitake which is good for health but is difficult to be taken on a daily basis, and then forms a foamy crispy mushroom confectionary, .
상기 목적을 달성하기 위해 본 발명에 따른 버섯과자의 제조방법은 버섯을 과자의 크기로 슬라이스하여 절편하는 단계; 슬라이스된 버섯을 수분 10%이하로 건조시키는 단계; 및 건조된 버섯 절편은 기름을 전혀 사용하지 않는 비유탕 방법으로서 고압을 이용하여 단시간에 튀기는 단계를 포함하는 것을 특징으로 한다.
According to another aspect of the present invention, there is provided a method of manufacturing a mushroom confectionery product, comprising: slicing and cutting a mushroom into a confectionery size; Drying sliced mushrooms to less than 10% moisture; And the dried mushroom slice is characterized by comprising a step of frying in a short time using high pressure as a non-oiling method without using oil at all.
상기 튀기는 단계에서, 고압조건은 3∼4kg/㎠a이며, 시간은 10∼15분인 것을 특징으로 한다.
In the frying step, the high pressure condition is 3 to 4 kg / cm 2 a and the time is 10 to 15 minutes.
상기 고압조건은 3.5 kg/㎠a(포화증기온도 138℃)이며, 시간은 10분인 것을 특징으로 한다.
The high pressure condition is 3.5 kg / cm2a (saturated steam temperature: 138 DEG C), and the time is 10 minutes.
상기 버섯과자의 제조과정에서 감미료는 0.1∼5 중량부를 첨가하는 것을 특징으로 한다.
The sweetener is added in an amount of 0.1 to 5 parts by weight in the production of the mushroom confectionery.
상술한 바와 같이, 본 발명에 따른 표고버섯 과자는 단순 건조한 표고버섯 슬라이스는 질긴 식감으로 씹기가 불편하지만 고압에서 튀긴 표고버섯 과자는 부드러우면서도 표고버섯 향이 살아있어 과자처럼 섭취할 있다. As described above, the shiitake mushroom slice according to the present invention is a simple dry mushroom slice, but it is inconvenient for chewing due to its tough texture. However, at high pressure, fried shiitake mushroom confectionery is smooth and has a mushroom flavor.
특히, 제조과정 상에서 전혀 기름을 사용하지 하지 않고 제조하여 일반 산폐를 예방할 수 있어 포장용기의 선택이 다양하다. Particularly, since no oil is used at all during the manufacturing process, general shrapnel can be prevented, and the selection of packaging containers is various.
또한, 본 발명에 따른 표고버섯 과자는 단백질 함량이 18%에 달하며, 섬유질이 풍부하면서도 칼로리가 매우 낮아서 현대인의 건강에 매우 유익하며, 표고버섯에 다량 함유되어 있는 다당체는 면역 및 간기능에 좋은 기능성을 가지고 있다. In addition, the shiitake mushroom according to the present invention has a protein content of 18%, rich in fiber, and very low in calories, which is very beneficial to the health of modern people. Polysaccharide, which is abundant in mushrooms, Lt; / RTI >
또한, 본 발명에 따른 표고버섯 과자는 일상적으로 섭취하기 어려운 버섯을 손쉽게 접할 수 있어 버섯의 이용에 새로운 시장을 형성할 수 있으며, 대량생산시기에 제조시기를 조절하면 버섯의 가격을 조절할 수 있으므로 생산자와 소비자 모두에게 경제적으로 도움이 될 수 있다. The shiitake mushroom according to the present invention can form a new market for the use of mushroom because it can be easily contacted with the mushroom which is difficult to be consumed on a daily basis and the price of the mushroom can be controlled by adjusting the production period at the time of mass production, Can be economically beneficial to both consumers and consumers.
또한, 표고버섯뿐만 아니라 다양한 버섯을 특징에 맡게 가공한다면 국민 건강에도 크게 기여할 수 있다.
In addition, if processed not only shiitake mushrooms but also various mushrooms, it can contribute greatly to the public health.
도 1은 본 발명에 따른 표고버섯 과자 제조공정에 대한 도면을 나타낸 것이다.1 is a view showing a process for manufacturing a shiitake mushroom confectionery according to the present invention.
이하, 첨부된 도면을 참조하여 본발명에 따른 버섯과자의 제조방법에 대하여 상세히 설명한다.Hereinafter, a method for producing mushroom confectionery according to the present invention will be described in detail with reference to the accompanying drawings.
또, 본 발명에서 표고버섯을 고압에서 튀기는 조건이 매우 중요한데 튀기는 버섯 형태는 기호에 따라 조절할 수 있는데 일반적으로 슬라이스형 칩 형태나 주사위 모양의 큐브형태로 다양할 수 있으며, 표면적에 따라 향기를 유지하거나 바삭함을 더할 수 있다. 그러나 어떤 형태이든지 고압으로 튀길 때에 가장 중요한 것은 압력과 시간을 특징으로 한다.In addition, in the present invention, it is very important to fry the shiitake at high pressure. The shiitake mushroom shape can be adjusted according to the taste. In general, it can be varied in the form of a sliced chip or a dice-shaped cube. Crisp can be added. But the most important thing in any form of high-pressure frying is characterized by pressure and time.
또한, 상기 표고버섯 과자는 소비자의 기호에 따라 단맛을 내는 설탕이나 스테비오 같은 감미료를 첨가할 수 도 있지만 일체의 첨가물이 들어가지 않은 무첨가 로서도 표고버섯 향이 살아있어 과자로서의 충분히 섭취할 수 있다. In addition, the shiitake mushroom confectionery may add sweetness such as sugar or stevia, which imparts sweetness according to the taste of the consumer, but even if it does not contain any additives, the mushroom flavor is alive.
본 발명은 본 발명의 상기 및 그 밖의 목적과 새로운 특징은 본 명세서의 기술 및 첨부 도면에 의해 더욱 명확하게 될 것이다.The above and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.
먼저, 본 발명의 개념에 대해 설명한다. 본 발명은 음식에 사용하는 표고버섯을 일상적으로 손쉽게 섭취할 수 있는 과자로 개발할 것으로서 표고버섯은 맛과 건강에 매우 유익하지만 요리과정을 통해서만 섭취할 수 있었다. 특히 건조한 표고버섯은 매우 딱딱하고 질기기 때문에 그대로 섭취하는 것은 이를 상하게 할 수 있으므로 생표고버섯과 다르게 요리과정 전단계에서 물에 충분히 불리어 사용하는데 이 과정이 번거롭고 식감도 다소 생표고버섯보다 떨어지는 단점이 있다. 그러나 표고버섯은 특유의 향이 풍부하고 건강에 좋아 천연조미료로서 다양하게 사용되고 있다. First, the concept of the present invention will be described. The present invention is to be developed as a snack that can be easily ingested daily for shiitake mushrooms used for food, and shiitake mushrooms are very beneficial to taste and health, but they can only be ingested through a cooking process. In particular, dried shiitake mushrooms are very hard and they are very hard to eat, so they can hurt them. Therefore, unlike fresh mushrooms, they use plenty of water before the cooking process. This process is troublesome and the texture is somewhat less than that of mushrooms. However, shiitake mushrooms are rich in unique fragrances, and they are used in various ways as natural seasoning for health.
따라서 일상적인 섭취가 가능하게 하는 과자형태로 개발하려른 것으로서 식재료의 개념에서 하나의 완성된 식품으로 개발하여 상시적으로 섭취할 수 있는 장점이 있다. 그러나 이전에 개발된 가공법은 유탕으로 기름을 사용하고 소금을 첨가함으로서 입맛에는 당기는 식감은 확보했으나 현대인의 건강의식에는 미치치 못하며 버섯 특유의 기능성을 감소시킨 다는 점에서 시장에 안착하지 못하고 사라지게 되었다. 따라서 본 표고버섯 과자는 건강에 유익하게 가공하기 위해 기름과 소금을 전혀 사용하지 않고 고압으로서 짧은 시간에 튀기는 과정으로 식감과 향을 가지고 있는 100% 표고버섯 과자를 개발하기 위해서 반복적으로 고압조건과 시간의 조절을 통하여 충분히 표고버섯의 영양 및 기능성분을 유지하면서도 바삭하고 담백한 건강식품을 개발할 것으로서 건조과정에서 비타민 D가 강화되어 뼈건강에 도움이 되며, 상시적으로 섭취가 가능한 과자로 개발함으로서 남녀노소 누구나 섭취하며 건강에 도움이 되는 웰빙과자 제조방법을 마련한 것이다. Therefore, it is intended to develop in the form of cookies which enable daily ingestion, and there is an advantage that it can be developed as a finished food from the concept of food ingredients and can be taken at any time. However, the previously developed processing method has used the oil as a hot water and added salt to secure the mouthfeel of the mouth, but it does not fit the health consciousness of modern people and reduces the functionality of the mushroom. Therefore, this shiitake mushroom cookie is a process of frying in a short time as high pressure without using oil and salt at all for beneficial health, and it is necessary to repeatedly produce high-pressure condition and time It is necessary to develop crispy, light and healthy food while keeping nutrition and functional components of shiitake mushroom sufficiently. By improving vitamin D in the drying process, it helps bone health and develops into a cake that can be consumed at all times. It is a way to manufacture well-being cookies that everyone can consume and that is healthy.
본 발명에 따른 표고버섯 과자는 식감이 매우 바삭하고 부드러워 어린이와 고령층의 어르신들도 이에 부담 없이 섭취가 가능하고 성인들도 칼로리에 대한 부담 없이 섭취가 가능한 제품이다. The shiitake mushroom sweets according to the present invention are very crispy and soft and can be ingested by the elderly of children and elderly people, and adults can eat without any burden on calories.
또, 본 발명에 따른 표고버섯의 다당체는 면역기능 향상과 간기능에 도움이 되는 성분으로서 충분한 기능성이 확보되어 다양한 건강기능식품의 소재로 개발되어 있어 식품으로서도 안전성이 충분히 높은 것을 특징으로 한다. In addition, the polysaccharide of the present invention is characterized by having sufficiently high safety as a food because it has been developed as a material for various health functional foods because sufficient functionality is secured as a component for improving immune function and liver function.
또한, 본 발명에 따른 표고버섯 과자는 오로지 고압의 조건에서만 가공함으로 식품 가공과정에서 들어가는 일체의 다른 원료를 사용하지 않고 건강에 유익하고 적합하게 제조되는 단계를 포함하는 것을 특징으로 한다.Further, the shiitake mushroom according to the present invention is characterized in that it is processed only under a high pressure condition, and is produced in a healthful and suitable manner without using any other raw material to enter the food processing process.
본 발명에 사용되는 표고버섯은 국내뿐 아니라 세계적으로 제약 없이 사용되는 식재료로서 한국인의 입맛과 세계인의 입맛에 적합한 소재이다.
The shiitake mushroom used in the present invention is a food material which is used without limitation in the world as well as in the world, and is suitable for the taste of Korean people and taste of the world.
이하, 본 발명의 구성을 도면에 따라서 설명한다.Hereinafter, the configuration of the present invention will be described with reference to the drawings.
먼저, 표고버섯 과자 제조과정에 대해 설명한다.First, the process of manufacturing the shiitake mushroom cookies will be described.
도 1은 본 발명에 따른 표고버섯 과자 제조과정에 대한 과정으로 버섯의 재배에서 건조, 가공까지의 과정이다.FIG. 1 is a process for manufacturing a shiitake mushroom according to the present invention, and is a process from cultivation to drying and processing of mushroom.
상술한 바와 같은 본 발명에 따른 표고버섯 과자 제조과정의 결과는 도 1에 나타내었다.The results of the above-described manufacturing process of the mushroom confectionery according to the present invention are shown in FIG.
이상 본 발명자에 의해서 이루어진 발명을 상기와 같이 표고버섯을 이용한 과자제조 방법에 대한 것으로서, 본 발명은 상기에 한정되는 것은 아니고 그 요지를 이탈하지 않는 범위에서 건강에 유익한 첨가제를 사용하여 여러 가지로 변경 가능한 것은 물론이다.
The invention made by the inventor of the present invention relates to a method for manufacturing a confectionery using a mushroom as described above, and the present invention is not limited to the above-described embodiment, and various changes Of course it is possible.
Claims (4)
슬라이스된 표고버섯을 수분 10%이하로 건조시키는 단계; 및
건조된 표고버섯 절편은 기름을 전혀 사용하지 않는 비유탕 방법으로서 고압을 이용하여 단시간에 튀기는 단계를 포함하는 것을 특징으로 하는 버섯과자의 제조방법.Slicing and cutting the shiitake mushroom into the size of a cake;
Drying the sliced mushroom to a moisture of 10% or less; And
Wherein the dried shiitake slice comprises a step of frying in a short time using high pressure as a non-oiling method without using oil at all.
고압조건은 3∼4kg/㎠a이며, 시간은 10∼15분인 것을 특징으로 하는 버섯과자의 제조방법.2. The method of claim 1, wherein, in the splashing step,
Wherein the high pressure condition is 3 to 4 kg / cm 2 a and the time is 10 to 15 minutes.
상기 고압조건은 3.5 kg/㎠a(포화증기온도 138℃)이며, 시간은 10분인 것을 특징으로 하는 버섯과자의 제조방법.3. The method of claim 2,
Wherein the high pressure condition is 3.5 kg / cm2a (saturated steam temperature is 138 DEG C) and the time is 10 minutes.
상기 버섯과자의 제조과정에서 감미료는 0.1∼5 중량부를 첨가하는 것을 특징으로 하는 버섯과자의 제조방법.
The method according to claim 1,
Wherein the sweetener is added in an amount of 0.1 to 5 parts by weight in the production of the mushroom confectionery.
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