KR20160126315A

KR20160126315A - Shiitake mushroom tea containing yuzu flavor and Manufacturing method thereof

Info

Publication number: KR20160126315A
Application number: KR1020150057232A
Authority: KR
Inventors: 전재직
Original assignee: 전재직
Priority date: 2015-04-23
Filing date: 2015-04-23
Publication date: 2016-11-02

Abstract

The present invention relates to a shiitake mushroom tea containing citron flavor and a method for producing the same, and more particularly, to a shiitake mushroom tea containing citron flavor and allowing citron scent to be added to the mushroom to produce a citron flavor and a method for producing the same.
A method for producing a mushroom tea containing citron aroma according to the present invention comprises: preparing a mushroom; An immersion step of immersing the mushroom in a citron powder solution; And drying the shiitake mushroom immersed in the citrus fruit solution.

Description

TECHNICAL FIELD The present invention relates to a shiitake mushroom tea containing citron flavor and a method for producing the same,

The present invention relates to a shiitake mushroom tea containing citron flavor and a method for producing the same, and more particularly, to a shiitake mushroom tea containing citron flavor and allowing citron scent to be added to the mushroom to produce a citron flavor and a method for producing the same.

Shiitake mushroom is a mushroom belonging to Mushroom Mushroom Mushroom Mushroom. It is made of fruiting bodies with mycelium and reproductive organs as spawning organs. It has white and clean wrinkles on its back and has a special flavor and rich taste. to be.

Shiitake mushrooms contain not only proteins, fats and carbohydrates, but also minerals such as calcium, potassium, phosphorus, selenium and iron, vitamins such as B1 and B2, and dietary fiber.

It is also known that ergosterol, which is provitamin D, erithadenine, which is effective for blood pressure lowering and diabetes, carbohydrate, fat and protein metabolism, and niacin, which is involved in cell respiration and glucose degradation It was also used as a medicinal material in addition to edible because of its physiologically active substance.

However, as described above, the mushroom containing a large amount of the active ingredient and the physiologically active substance is only harvested at the time when the mushrooms of spring and autumn are collected, and thus the harvesting period is limited. Although artificial cultivation is possible, Since it is not able to reach natural products and corruption proceeds quickly, it should be taken as soon as possible after collection and appropriate processing for long-term storage.

As a typical method of processing mushrooms, salting, freezing, drying, and bottling can be mentioned. Since salting, freezing, and bottling processes must be increased, the loss of useful components of mushrooms, .

However, the longer the storage period of dried mushroom is, the more volatile flavor is volatilized and the original flavor gradually disappears. Also, the range of use is very limited because it is a dried product.

Korean Patent Laid-Open Publication No. 10-2012-0057927 discloses a technique in which shiitake mushrooms are manufactured by car so as to preserve the flavor of shiitake mushrooms for a long time.

However, depending on the consumer, there is a case in which a strong incense or taste unique to shiitake is reluctant, and another type of shiitake tea is required.

Korean Patent No. 10-0885406 Korean Patent Publication No. 10-2012-0057927

The present invention solves the above-mentioned problems. The present invention can be utilized not only as a mushroom itself by containing citron fragrance in mushroom, but also as a tea which suppresses the incense specific to mushroom, and addition of vitamins of citron The present invention provides a mushroom tea containing citron flavor which can be ingested and a method for producing the same.

In order to accomplish the above object, the present invention provides a method for preparing a mushroom tea containing citron aroma, comprising the steps of: preparing mushroom; An immersion step of immersing the mushroom in a citron powder solution; And drying the shiitake mushroom immersed in the citrus fruit solution.

In the preparing step, the shiitake mushroom is cut into thin slices and prepared.

In the immersion step, the mushroom is immersed in the citron powder at a temperature of 15 to 22 ° C for 20 to 26 hours.

The citron powder is composed of 30 to 50 wt% of citron powder and 50 to 70 wt% of water.

In the drying step, it is dried at 40 to 50 ° C for 40 to 50 hours.

And roasting the shiitake after the drying step.

In the roasting step, the shiitake is baked at a higher temperature for a shorter time in the drying step.

In the roasting step, it is preferable to bake at 170 to 190 ° C for 12 to 18 minutes.

In the roasting step, the shiitake mushroom is rotated while the shiitake mushroom is baked.

Further comprising a cooling step of cooling the shiitake mushroom after the roasting step, wherein the roasting step and the cooling step are repeated at least three times.

In order to achieve the above object, the mushroom tea containing citron scent of the present invention is characterized in that the citron mushroom contains citron flavor due to citron powder.

As described above, the mushroom tea containing citron aroma of the present invention and the method for producing the same have the following effects.

It can be used not only as a mushroom itself but also as a tea which suppresses the unique flavor of shiitake mushroom, and consumers who are reluctant to smell of shiitake mushrooms can easily drink tea by adding citron fragrance to shiitake mushrooms.

In addition, since the vitamin components are dissolved in the tea by the citron powder, they are nutritionally superior to the case of using the mushroom alone, and the destruction of the nutrients can be greatly reduced because the low temperature drying is performed in the drying step.

1 is a flowchart of a process for producing a mushroom tea containing citron aroma according to an embodiment of the present invention,
Fig. 2 is a photograph of a typical mushroom shiitake mushroom and a mushroom tea containing citron flavor according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart of a process for producing a mushroom tea containing citron aroma according to an embodiment of the present invention. FIG.

As shown in FIG. 1, the preparation method of the mushroom tea containing the citron aroma of the present invention comprises a preparation step (S1), an immersion step (S2), a drying step (S3), a roasting step (S4) And a cooling step S5.

The preparation step (S1) is a step of preparing raw shiitake mushrooms, and slicing the shiitake mushrooms to prepare them.

As described above, by slicing the above mushroom slices, the citron powder can be well penetrated into the mushroom as described later, and when the mushroom is drunk by tea, the mushroom and the citron component can be better prepared.

At this time, it is preferable that the mushroom is an organic product.

The immersion step (S2) is a step of immersing the prepared mushroom in a citric acid powder solution.

In the immersion step (S2), the mushroom is immersed in the citron powder at about 15 to 22 DEG C for about 20 to 26 hours.

In the immersion step (S2), the mushroom is immersed in the citron powder solution at 22 DEG C or lower because microbes may be formed in the process of immersion at 22 DEG C or higher.

By the immersion step (S2), the citron powder is permeated into the inside of the shiitake mushroom.

The citron powder is prepared by mixing 30 to 50 wt% of citron powder and 50 to 70 wt% of water.

In the drying step (S3), the shiitake mushroom immersed in the citrus fruit solution is taken out and dried by the immersion step (S2).

In the drying step (S3), drying is performed at a temperature of about 40 to 50 DEG C for about 40 to 50 hours.

If the mushroom is dried at an excessively high temperature in the drying step (S3), the affected mushroom of the mushroom may be destroyed. Preferably, the mushroom is dried at a suitable temperature for a long period of time.

The roasting step S4 is a step of baking the shiitake mushroom which has been dried by the drying step S3.

In the roasting step S4, the shiitake is baked at a higher temperature for a shorter time in the drying step S3.

Preferably, the roasting step S4 is performed at a temperature of 170 to 190 DEG C for 12 to 18 minutes.

In the roasting step (S4), the shiitake mushroom is wholly and uniformly whirled by rotating the shiitake mushroom using a roaster.

By the above-mentioned roasting step (S4), the moisture remaining in the mushroom can be completely removed, and a fresh taste can be generated.

The cooling step S5 is a step of cooling the shiitake mushroom heated by the roasting step S4, and it is preferable that the shiitake mushroom is naturally cooled or rapidly cooled, but is allowed to naturally cool and dry.

After the cooling step (S5), the roasting step (S4) is performed again, and the roasting step (S4) and the cooling step (S5) are repeated at least three times.

By performing the cooling step (S5) after the roasting step (S4) as described above, the mushroom can be changed to tea by preventing the mushroom from burning at a high temperature.

Since the above-described citron powder is permeated into the mushroom produced by such a manufacturing method, the fresh smell of citron is coated on the mushroom to inhibit a powerful smell unique to mushroom, .

The shiitake mushroom produced by the above-described production method can be used as a food or a car in a sliced state, and can be used as a car by crushing in powder form.

FIG. 2 (a) is a photograph of a common dry mushroom, and FIG. 2 (b) is a photograph of mushroom containing citron flavor according to an embodiment of the present invention.

As shown in FIG. 2, the shiitake mushroom of the present invention contains citron powder, and thus it can be confirmed that it has a darker color than common mushroom.

When the finished mushroom of the present invention is put in water for drinking, the strong fragrance of mushroom is suppressed by the refreshing fragrance of citron fragrance, which is dissipated to the outside while the water is melted together with the mushroom flavor and citron flavor, Consumers who are reluctant to use incense can easily drink by car.

In addition, since the vitamin components are dissolved in tea by the citron powder, they are nutritionally superior to those used when they are used alone, and since they are dried at low temperature in the drying step (S3), the destruction of nutritional components have.

The shiitake-containing mushroom tea of the present invention and its production method are not limited to the above-described embodiments, and can be variously modified within the scope of the technical idea of the present invention.

S1: preparing, S2: immersing, S3: drying, S4: roasting, S5: cooling.

Claims

Preparing the shiitake mushroom and preparing it;
An immersion step of immersing the mushroom in a citron powder solution;
And drying the shiitake mushroom immersed in the citrus fruit solution. The method of manufacturing a shiitake mushroom tea containing citrus scent according to claim 1,

The method according to claim 1,
Wherein the preparing step comprises preparing the sliced mushroom by thinly cutting the mushroom.

The method according to claim 1,
In the immersion step, the shiitake is immersed in the citron powder at a temperature of 15 to 22 ° C for 20 to 26 hours,
Wherein the citron powder is a mixture of 30 to 50 wt% of citron powder and 50 to 70 wt% of water.

The method according to claim 1,
Wherein the drying step is carried out at a temperature of 40 to 50 DEG C for 40 to 50 hours.

The method according to claim 1 or 4,
And a roasting step of baking the shiitake mushroom after the drying step.

The method of claim 5,
Wherein the roasting step comprises baking the mushroom for a shorter time at a higher temperature in the drying step.

The method of claim 6,
Wherein the baking is carried out at a temperature of 170 to 190 DEG C for 12 to 18 minutes in the roasting step.

The method of claim 5,
Wherein the shiitake is roasted while rotating the shiitake in the roasting step.

The method of claim 5,
Further comprising a cooling step of cooling the mushroom after the roasting step,
Wherein the roasting step and the cooling step are repeated at least three times.

Shiitake mushroom tea containing citron aroma, characterized by containing citron scent by citron powder in the inside of shiitake mushrooms.