KR20170113785A - Manufacturing Method of Baked Mushroom Cookies - Google Patents
Manufacturing Method of Baked Mushroom Cookies Download PDFInfo
- Publication number
- KR20170113785A KR20170113785A KR1020160035899A KR20160035899A KR20170113785A KR 20170113785 A KR20170113785 A KR 20170113785A KR 1020160035899 A KR1020160035899 A KR 1020160035899A KR 20160035899 A KR20160035899 A KR 20160035899A KR 20170113785 A KR20170113785 A KR 20170113785A
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- South Korea
- Prior art keywords
- mushroom
- salt
- cookies
- manufacturing
- mushrooms
- Prior art date
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 70
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000014510 cooky Nutrition 0.000 title abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000003291 Armoracia rusticana Species 0.000 claims abstract 2
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract 2
- 210000004185 liver Anatomy 0.000 claims abstract 2
- 235000013599 spices Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 241000233866 Fungi Species 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 claims description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims 2
- 240000001307 Myosotis scorpioides Species 0.000 claims 1
- 241000287462 Phalacrocorax carbo Species 0.000 claims 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims 1
- 240000001462 Pleurotus ostreatus Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 244000163122 Curcuma domestica Species 0.000 abstract description 4
- 235000003392 Curcuma domestica Nutrition 0.000 abstract description 4
- 235000003373 curcuma longa Nutrition 0.000 abstract description 4
- 235000013976 turmeric Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000001035 drying Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- 244000195452 Wasabia japonica Species 0.000 description 3
- 235000000760 Wasabia japonica Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241001313710 Dictyophora indusiata Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- 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
-
- 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
- A23G2200/14—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 fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
Abstract
To make mushroom cookies, 3% salt · 5% sugar water was prepared by removing some moisture from the mushroom, adding 5% horseradish or turmeric to add salinity, taste and aroma, and spreading mushrooms over high pressure and high temperature again Method of manufacturing baked crispy mushroom cookies A method of manufacturing a mushroom cookie characterized in that the liver is dried to a moisture content of 50% by weight or less, and then the mixture is sliced into 3% salt and 5% sugar water and baked at a high pressure and a high temperature .
Description
The present invention relates to a method of producing cookies using mushrooms, which is not a method of producing confectionery or frying oil by adding only a part of the existing mushroom powder, but rather compressing the mushroom itself at high pressure so as to have a soft, The present invention relates to a method for producing a mushroom cookie rich in taste and aroma by using various natural spices as a method for producing a mushroom cookie.
The mushroom is a fungus belonging to the domesticated fungi, and is the only fruiting body that can be eaten as a food. It is widely used as a food material as well as a food material because it has a wide variety of flavor and aroma, and its pharmacological effect is high. When it is used as a food material, it is mainly consumed in the form of herbs in water or in a soup or soup. It is mainly extracted with water to drink.
Nutritional characteristics of mushrooms are very low in calories, rich in dietary fiber, various nutrients and proteins are superior to ordinary plants, and are very beneficial to the health of modern people. However, compared with the nutritional value of these foods, mushrooms are currently consuming less than healthy foods because of their simple processing and ingestion methods. Currently, our mushrooms are processed and used as a main seasoning in our diet, but seasonings are difficult to be used on a daily basis. In order to facilitate the consumption of mushrooms, they have been processed and sold as hot water products. However, At present, it is not a good processing method, so it is long gone now.
However, in order to make the consumption of mushrooms more convenient and delicious in foreign countries, various products such as chocolate have been developed, but they have not been widely popularized yet.
It is an object of the present invention to manufacture cookies using mushrooms, and to the production of various mushroom cookies according to kinds of mushrooms and spices.
Although mushrooms are excellent in taste and flavor, most of the mushrooms are too hard to eat in order to consume the whole at the time of drying. However, depending on the type of mushroom, it is difficult to maintain a soft texture of the mushroom which is too dense after drying. This is because the mushroom is smoothly processed However, due to the thickness of the mushroom, it is difficult to control the smooth texture sufficiently.
However, in order to maintain a smoother texture of the dried tissue of the mushroom, the thickness of the mushroom is made to be as thin as possible by squeezing it with pressure rather than the expansion process, and at the same time, the method of baking the mushroom is more crispy and soft It can be ingested.
In addition, it is difficult to tastes various flavors in the puffing process. In the process of squeezing and baking, it is possible to prepare various products because flavor and fragrance can be easily added according to age preference.
According to an aspect of the present invention, there is provided a method for producing a mushroom cookie comprising: preparing a mushroom cookie according to an embodiment of the present invention; And adding spice during the mushroom cookie manufacturing process.
Mushrooms suitable for the production of mushroom cookies are selectively harvested to produce the mushroom cookies. Suitable mushrooms are squeezed and thin enough when baked at high temperature and have no sense of texture when consumed. Particularly, shiitake mushrooms are thick and dry when they are dry. Removing the hard mushroom stage; A step of slicing a bulky mushroom such as a bamboo mushroom; The selected mushrooms include drying the water to less than 50%.
Drying the mushroom cookie to 50% by weight or less of moisture, adding the spice to the spice solution by immersing the spice in the spice solution for 1 hour or more; Drying the spice after re-drying the moisture to 50 wt% or less; Followed by squeezing and baking at a high temperature.
The pressure to press and squeeze at the above temperature may vary depending on the size of the mushroom, but if the moisture content is 50% by weight, it is flattened at a temperature of 150 to 200 ° C under a pressure of 1 kg / cm 2 for 10 to 20 minutes, .
As described above, the mushroom cookies according to the present invention can produce mushroom cookies having various degrees of preference according to the kinds of the spices to be added and the combination of the spices to be mixed.
In addition, the mushroom cookies according to the present invention can be used as new materials and products because they are processed at a low production period in price due to the characteristics of agricultural products having a large change in surplus production time and price of mushrooms.
Further, the mushroom cookies according to the present invention are very useful as diet foods and snacks because they are rich in fiber and have a very low calorie.
Figure 1 is a processing step of a mushroom to produce a mushroom cookie.
2 is a method for producing mushroom cookies according to the present invention.
Fig. 3 is a photograph of a mushroom cookie prepared according to the present invention and a naturally dried mushroom fruiting body.
Hereinafter, the spice blend of mushroom cooked according to the present invention is as follows.
<Examples of Mushroom Cookie Manufacturing Example>
1. 100 g of mushroom, spice [3% salt, sugar water (containing 5% of wasabi)]
2. 100 g of mushroom, spice [3% salt, 3% sugar content (contains 3% of wasabi)]
3. 100 g of mushroom, spice [2% salt, 5% sugar content (contains 3% of wasabi)]
4. 100 g of mushroom, spice [3% salt, sugar content (containing 5% of turmeric)]
5. 100 g of mushroom, spice [3% salt, 3% sugar content (turmeric 3%)]
6. 100 g of mushroom, spice [2% salt, 5% sugar content (3% of turmeric)]
<Sensory evaluation of mushroom cookie>
The mushroom cookies according to the mushroom cookie examples were prepared and subjected to sensory evaluation with the items in Table 1.
The results of sensory evaluation show that the saltiness and the content of sugar content vary with the combination of salinity, sugar content and spice, but they are suitable for consumption as a mushroom cookie if the taste of the spice can be known. Particularly, since the pretreatment is carried out in the state of containing 50% by weight of water, the total concentration of salt and sugar water is 1/2.
Claims (4)
The liver is mixed with various spices such as 5% horseradish or 5% sulfuric acid as a 3% salt and sugar content to add flavor.
The production method in which the mushroom is spread widely under the conditions of high pressure and high temperature at a high pressure of 1 kg / cm 2 and a temperature of 150 to 200 ° C.
The mushroom is an edible mushroom that spreads widely without breaking the high-pressure structure such as shiitake mushroom, oyster mushroom, Chinese caterpillar fungus, and cormorant mushroom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160035899A KR20170113785A (en) | 2016-03-25 | 2016-03-25 | Manufacturing Method of Baked Mushroom Cookies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160035899A KR20170113785A (en) | 2016-03-25 | 2016-03-25 | Manufacturing Method of Baked Mushroom Cookies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170113785A true KR20170113785A (en) | 2017-10-13 |
Family
ID=60139716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160035899A KR20170113785A (en) | 2016-03-25 | 2016-03-25 | Manufacturing Method of Baked Mushroom Cookies |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170113785A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220030764A (en) | 2020-09-03 | 2022-03-11 | 엘지전자 주식회사 | Motor for laundry apparatus and driving device for laundry apparatus |
| KR20220041658A (en) | 2020-09-25 | 2022-04-01 | 엘지전자 주식회사 | Motor for laundry apparatus and driving device for laundry apparatus |
-
2016
- 2016-03-25 KR KR1020160035899A patent/KR20170113785A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220030764A (en) | 2020-09-03 | 2022-03-11 | 엘지전자 주식회사 | Motor for laundry apparatus and driving device for laundry apparatus |
| KR20220041658A (en) | 2020-09-25 | 2022-04-01 | 엘지전자 주식회사 | Motor for laundry apparatus and driving device for laundry apparatus |
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