KR20160080223A - Method for producing Flammulina velutipes seasoning food and Flammulina velutipes seasoning food produced by the same method - Google Patents

Abstract

The present invention relates to a method for manufacturing a Flammulina velutipes seasoned food having an improved flavor compared with an existing seasoned food, and to a Flammulina velutipes seasoned food manufactured by the method. The method of the present invention comprises the steps of: (a) putting cut Flammulina velutipes in a hot-air dryer to dry the Flammulina velutipes at 90-95°C for 6-7 hours; (b) pulverizing the Flammulina velutipes dried in step (a) into a powder; and (c) adding the Flammulina velutipes powder prepared in step (b) to a seasoned food.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing seasoning food of top mushroom and seasoning food of Flammulina velutipes produced by the above method,

The present invention relates to a process for producing a mushroom of the present invention, comprising the steps of: (a) placing the cut mushroom in a hot air dryer and drying at 90 to 95 ° C for 6 to 7 hours; (b) pulverizing the dried mushroom of step (a) to prepare a mushroom powder; And (c) adding the powdered mushroom powder prepared in the step (b) to the seasoned food. The method for producing the mushroom seasoned food and the seasoned mushroom seasoned food product produced by the method will be.

Mushrooms ( Agaricales ) The mushroom ( Flammulina velutipes ) belonging to Tricholomataceae has a unique taste, aroma and texture and is widely used in soups, stews, pots, and soups. The top mushroom is also known as winter mushroom, because the fruiting body of the mushroom occurs at a low temperature of 4 ~ 12 ℃ and in the natural state it occurs in the stem and stump of broad - leaved trees in the winter between April and April. The umbrella is 2-10 cm long, and at first it becomes semi-spherical to flat. Faint yellowish brown color indicates viscidity when wet. The wrinkles on the back are slightly rough, white or pale yellow. The bag is 2 ~ 10 cm thick yellowish brown or dark brown and purple is white. Topium mushroom is called "Enokidake" in Japan. It is a low temperature mushroom and is cultivated widely in Asia, especially in Asia.

Nutritionally, it is a good source of essential amino acids, dietary fiber, vitamins and minerals. It also contains a large amount of vitamins B1, B2, niacin, folic acid and ergosterol. The saccharides are mainly sugar alcohol such as trehalose, mannitol and arabitol, and monocarboxylic polysaccharides, which are specific to mushrooms, are known as anti-cancer ingredients. In addition, the content of taurine, which shows physiological functions such as prevention of arteriosclerosis and anti-gallstones, is higher than other mushrooms. This mushroom is a promising mushroom as a high - income item for farmers' mushroom cultivation, which has been established as a cultivated farming type by establishing the cultivation law at the Institute of Agricultural Science and Technology, RDA. Commercially available top mushrooms are produced by cultivation of bacteria. Tree planting is similar to wild species, but its production is low, and it is mainly marketed as a cultivar. Cultivated by the cultivation method, the bean sprouts are not open, but the bag is long, white or creamy. The top mushroom consists of 89.7 g of water, 2.7 g of protein, 0.5 g of lipid, 5.4 g of saccharide, 0.9 g of fiber, 80 mg of phosphorus, 360 mg of potassium, 0.31 mg of vitamin B1, 0.22 mg of B2 and 8.1 mg of niacin.

However, in recent years, the mushroom has various useful functions. The mushroom has low storage stability and it is generally consumed by cooking with the other mushrooms. In the conventional mushroom powder products, mushroom, Most of the powdered mushrooms are powdered, and there are no processed foods using powdered mushrooms.

Korean Patent No. 0451618 discloses a method for preparing seasoning foods based on soybean protein, and Korean Patent No. 1031320 discloses a powdered seasoning food for instant rice cakes. However, since the preparation of the topping mushroom seasoning food of the present invention Method.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a seasoning food containing a top mushroom powder, which is optimized for drying, pulverization and addition amount of top mushroom, And the degree of preference is improved.

In order to solve the above-described problems, the present invention provides a method of producing a mushroom, comprising the steps of: (a) placing the cut mushroom in a hot-air drier and drying at 90 to 95 ° C for 6 to 7 hours; (b) pulverizing the dried mushroom of step (a) to prepare a mushroom powder; And (c) adding the topical mushroom powder prepared in the step (b) to the seasoned food. The present invention also provides a method for producing the top mushroom seasoned food.

The present invention also provides a top mushroom seasoned food prepared by the above method.

The top mushroom powder added to the seasoned food of the present invention has an advantage of excellent dissolving power in water without impairing the nutritional efficiency and flavor of the mushroom. In addition, the seasoning food containing the mushroom powder of the present invention can be effectively used as a seasoning food which can improve the taste of the food by improving the taste and flavor while controlling the taste and the taste of the food.

Fig. 1 shows a process for producing the mushroom powder of the present invention.
2 is a photograph of a top mushroom powder prepared by the method of the present invention.

In order to achieve the object of the present invention,

(a) placing the cut mushroom in a hot-air dryer and drying at 90 to 95 ° C for 6 to 7 hours;

(b) pulverizing the dried mushroom of step (a) to prepare a mushroom powder; And

and (c) adding the topical mushroom powder prepared in the step (b) to the seasoned food. The present invention also provides a method for producing the top mushroom seasoned food.

The term " seasoned food " as used herein means a substance used for imparting a flavor and aroma unique to a food.

In the method for producing the mushroom seasoned food of the present invention, drying in the step (a) is preferably carried out at 95 ° C for 6.5 hours. Under the above conditions, the dried top mushroom promoted the caramelization, and the flavor and aroma of the top mushroom was improved due to the taste and aroma of the baked mushroom, and the dried top mushroom could be dried with the unique odor removed. However, when the drying temperature and time exceed the above range, the surface of the mushroom becomes carbonized, becomes a mucilage material, and becomes hard and becomes hard. Therefore, when the drying temperature and time are less than the above range, And there is a problem that the flavor is reduced because the baked taste does not survive well.

In addition, in the method for producing the top mushroom seasoned food of the present invention, it is preferable that the powdering in the step (b) is pulverized into a size of 14 to 16 mesh to be pulverized. And fiber can be further increased, and the water solubility of the powder is improved by further improving the water solubility of the powder. However, when the powdering condition is out of the above range, there is a problem that the powder is aggregated or the nutritional component of the mushroom is lost during the powdering process and the solubility in water is decreased.

The method for producing the top mushroom seasoned food of the present invention more specifically includes

(a) placing the mushroom cut into a size of 0.1 to 1 cm into a hot-air dryer and drying at 90 to 95 ° C for 6 to 7 hours;

(b) pulverizing the dried mushroom of the step (a) to a size of 14 to 16 mesh to prepare a mushroom powder; And

(c) adding 5 to 40% of the top mushroom powder prepared in the step (b) to the seasoning food by weight,

More specifically,

(a) placing the top mushroom cut into a size of 1 cm into a hot air dryer and drying at 95 ° C for 6.5 hours;

(b) pulverizing the dried mushroom of the step (a) to a size of 14 to 16 mesh to prepare a mushroom powder; And

(c) adding 15 to 30% of the top mushroom powder prepared in the step (b) to the seasoning food in relation to the weight of the seasoning food.

In the method of manufacturing the top mushroom seasoned food of the present invention, when the seasoning food is prepared by adding the top mushroom powder under the condition of the step (c), the taste and flavor of the seasoning food and the top mushroom powder are well- And can provide seasoned food suited to the taste of consumers.

The present invention also provides a top mushroom seasoned food prepared by the above method. The seasoning food may be, but is not limited to, dipping base, seasoning salt or powder seasoning.

In the case of the seasoned food of the present invention, when the seasoning food is a salt-based food, it is preferable that the salt, the sugar, the garlic powder, the onion powder, the black pepper powder, the parsley flake, the basil hall, the rosemary powder, the corn starch, the oleoresin paprika and the top mushroom powder When the seasoning food is seasoning salt, it may be prepared by mixing salt, mushroom powder, black pepper powder, acetyladipic acid, starch, oregano powder, garlic powder and onion powder, In case of a seasoning, it may be prepared by mixing a top mushroom powder, a salt, a garlic powder, a beef powder, an onion powder, a rice powder, a green onion extract, a broth extract powder, a bean sprouts powder, a black pepper powder and maltodextrin.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Production Example 1: Preparation of powdery mushroom powder

(a) The root of the mushroom which was stored at 0 ~ 10 ℃ was removed and cut to a size of 1 cm or less. The cut mushroom was cut into a hot-air dryer and dried at 95 DEG C for 6.5 hours.

(b) The dried top mushroom of step (a) was pulverized into 14 to 16 mesh by pulverizing, powdered, and packed in PE plastic.

Production Example 2: Meat-resistant material containing powder of mushroom powder

The compounding ratio of the meat and poultice containing the mushroom powder of Preparation Example 1 is shown in Table 1 below. The prepared meat and poultice is a powder used for barbecue pork. It is used to catch meat and give a rich flavor. How to use, put about 1 to 2 tablespoons of meat 500 g, put on the surface of meat, then cook for 2 ~ 3 hours in the refrigerator after aging.

Mixing ratio of powdered mushroom powder material weight% Purified salt 30.00 Jungbang 18.00 Garlic powder 8.00 Onion powder 8.00 Black pepper powder 8.00 Parsley Flake 1.60 Basil Hall 1.20 Rosemary powder 1.20 Corn starch 3.20 Oleoresin paprika 0.80 Top mushroom powder 20.00

Preparation Example 3: Seasoning salt containing powder of mushroom powder

The formulation ratio of the seasoning salt containing the mushroom powder of Preparation Example 1 is shown in Table 2 below. The seasoning salt of the present invention harmonizes the herb flavor and the baked flavor of the mushroom powder to reduce the catch of meat while adjusting the liver of the food. How to use the prepared seasoning salt is used to sprinkle a small amount of meat on the bamboo shoot or the meat.

Seasoning salt containing powder of mushroom powder material weight% Purified salt 51.00 Top mushroom powder 15.00 Black pepper powder 20.00 Acetyladipic acid is added to starch 10.00 Oregano powder 2.00 Garlic powder 1.00 Onion powder 1.00

Production Example 4: Powdery seasoning containing powder of mushroom powder

The mixing ratio of powdery mushroom powder-containing powdered seasoning of Preparation Example 1 is shown in Table 3 below. The powdery seasoning of the present invention can be used in soups, hot springs and stew, and further improves the richness of the stew. To use powdered seasoning, add 1 to 2 spoonfuls of small spoon to potatoes or hot springs.

Mixing ratio of powdery seasoning containing powder of mushroom powder material weight% Top mushroom powder 27.98 Purified salt 15.00 Garlic powder 9.00 Beef powder 8.00 Onion powder 9.00 Rice differential 2.00 Greens Extract 1.00 Bark extract powder 2.00 Bean sprouts powder 1.00 Black pepper powder 0.02 Maltodextrin 25.00

Example 1: Sensory evaluation of top mushroom powder according to drying conditions

The top mushroom powder (Comparative Example 1) prepared by the method of Preparation Example 1 and the method of Preparation Example 1, which was prepared by drying the step (a) at 80 ° C for 9 hours, (Comparative Example 2) and commercially available mushroom powder (Comparative Example 3) prepared by the method of Example 1, and drying of the step (a) at 100 ° C for 5 hours (Comparative Example 3) The results are shown in Table 4 below.

The sensory test items were evaluated for color, flavor, taste, and overall acceptability. The scores were recorded on a 5-point scale using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory evaluation of top mushroom powder according to drying conditions Powder type color incense flavor Overall likelihood Production Example 1 4.4 ± 0.2 3.8 ± 0.3 4.6 ± 0.1 4.3 ± 0.2 Comparative Example 1 3.4 ± 0.1 3.6 ± 0.1 3.6 ± 0.4 3.4 ± 0.1 Comparative Example 2 3.5 ± 0.1 3.7 ± 0.2 4.0 ± 0.1 3.8 ± 0.2 Comparative Example 3 3.5 ± 0.1 3.5 ± 0.1 3.5 ± 0.1 3.5 ± 0.1

As a result, as can be seen from Table 4, it was confirmed that the top mushroom powder produced by the method of Production Example 1 of the present invention showed the highest score in terms of color, flavor and taste in comparison with the mushroom powder of the comparative examples I could. In addition, the top mushroom powder produced by the method of Production Example 1 showed a high preference even in the overall preference, and the top mushroom powder dried under the condition of the present invention was improved in color due to the caramelization in the drying process, The flavor was improved and the highest preference was shown. However, in the case of the mushroom powder of Comparative Example 1, the odor peculiar to the mushroom remained, and the mushroom powder of Comparative Example 2 was carbonized, and in the case of the commercially available mushroom powder (Comparative Example 3) There was no taste or smell and there were many opinions that the taste was flat.

Example 2: Determination of water solubility index of powdery mushroom powder according to powdering conditions

The top mushroom powder prepared by the method of Preparation Example 1 and the top mushroom powder (Comparative Example 4) prepared by the method of Preparation Example 1 and powdered in the size of 8 to 10 mesh (Comparative Example 4) The water solubility index test was carried out to measure the solubility of the mushroom powder (Comparative Example 5) prepared by the method of Preparation Example 1 and powdered in the step (b) to a size of 20 to 22 mesh.

The water solubility index was determined by adding 30 mL of distilled water to 1 g of the powder sample using the AACC method, stirring the mixture in a constant temperature water bath at 100 ° C for 30 minutes, and then centrifuging at 3,000 rpm for 30 minutes in a centrifuge. The supernatant was dried in a hot air dryer at 100 ° C for 2 hours and applied to the following equation.

Water solubility index (WS,%) = [(dry supernatant weight / dry sample weight) x 100]

Determination of water solubility index of powdery mushroom powder according to pulverization condition Powder type Water Solubility Index (%) Production Example 1 35 Comparative Example 4 26 Comparative Example 5 38

As a result, as can be seen from Table 5, it was confirmed that the water solubility index increases with finer pulverization. However, the powders powdered in the size of 20 ~ 22 mesh are clustering at room temperature and powdered at 14 ~ 16 mesh size is most suitable for commercialization.

Claims (4)

(a) placing the cut mushroom in a hot-air dryer and drying at 90 to 95 ° C for 6 to 7 hours;
(b) pulverizing the dried mushroom of step (a) to prepare a mushroom powder; And
and (c) adding the topical mushroom powder prepared in the step (b) to the seasoned food. The method according to claim 1,
(a) placing the mushroom cut into a size of 0.1 to 1 cm into a hot-air dryer and drying at 90 to 95 ° C for 6 to 7 hours;
(b) pulverizing the dried mushroom of the step (a) to a size of 14 to 16 mesh to prepare a mushroom powder; And
(c) adding 5 to 40% of the top mushroom powder prepared in the step (b) to the seasoning food in relation to the weight of the seasoning food. A seasoned top mushroom food produced by the method of claim 1 or 2. [4] The seasoned top mushroom food according to claim 3, wherein the seasoning food is a dyestuff, seasoning or seasoning.

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