KR20170129371A - Method for Manufacturing a Recipe by using Salt Containing of Lentinula Edodes GNA0 - Google Patents
Method for Manufacturing a Recipe by using Salt Containing of Lentinula Edodes GNA0 Download PDFInfo
- Publication number
- KR20170129371A KR20170129371A KR1020160059970A KR20160059970A KR20170129371A KR 20170129371 A KR20170129371 A KR 20170129371A KR 1020160059970 A KR1020160059970 A KR 1020160059970A KR 20160059970 A KR20160059970 A KR 20160059970A KR 20170129371 A KR20170129371 A KR 20170129371A
- Authority
- KR
- South Korea
- Prior art keywords
- mushroom
- powder
- lyophilized
- mixed
- salt
- Prior art date
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- 235000001715 Lentinula edodes Nutrition 0.000 title abstract description 6
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
본 발명은 이슬송이버섯을 이용한 레시피 제조방법에 관한 것으로 특히, 열수추출물의 활성이 가장 높은 이슬송이버섯의 조성물이 함유된 레시피를 제조함으로써, 이를 활용한 다양한 건강기능식품개발에도 적용 가능하도록 한 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a recipe using dyspine mushroom, and more particularly, to a method for manufacturing a recipe containing a composition of dyspine mushroom having the highest activity of a hot-water extract, The present invention relates to a method for manufacturing a recipe using pine mushroom-containing salt.
일반적으로, 버섯은 탄수화물, 단백질, 무기질, 비타민 등 다양한 영양성분을 함유하고 있으며, 맛과 향이 우수하여 예로부터 식용으로 널리 이용되어 왔다.In general, mushrooms contain various nutrients such as carbohydrates, proteins, minerals, and vitamins, and have been widely used for edible purposes because of their excellent taste and flavor.
또한, 다양한 버섯들의 항산화 및 항암, 항당뇨, 항고혈압 등의 생리활성 효과가 입증되어 건강기능식품의 소재로 이용되고 있어 생산과 소비가 날로 증가하고 있는 추세이다.In addition, various mushrooms have been proved to have antioxidant, anti-cancer, anti-diabetic, antihypertensive and other physiological activity effects, and are being used as materials for health functional foods, and production and consumption are increasing.
우리나라에서 식용으로 이용되고 있는 대표적인 버섯류는 표고, 느타리, 양송이, 송이버섯 등이 있으며, 1965년부터 농가소득 향상을 위한 장려 정책으로 널리 행해진 인공재배의 기술 덕분에 계절에 구애받지 않고 이용할 수 있게 되었다.The most popular mushroom species used in Korea are mushroom, oyster mushroom, mushroom, and mushroom. Since 1965, the artificial cultivation technique has been widely used as an incentive policy for improving the income of farmers, .
표고버섯(Lentinula edodes)은 담자균류 주름버섯목 느타리과에 속하는 버섯으로 특유한 향과 맛을 가지고 있어 소비자의 선호도가 높다. 재배농가는 물론 재배면적 생산량이 매년 증가하고 있어 고소득 작목으로 자리 잡고 있으며, 표고버섯의 약리 효과가 밝혀지면서 수요 또한 증가했다. 그러나 표고버섯을 비롯한 버섯은 수분 함량이 높고 조직이 연하여 수확 후 빠른 시일 내에 색이 변하고 물러지기 쉽다. 이에 따라 수확 후 판매하기까지 유통기간이 짧아 문제점들이 발생되고 있다. 이러한 문제점을 해결하기 위한 방안으로 상품의 변질을 최소화하기 위한 연구가 지속적으로 이루어지고 있으며, 우량균주를 선발하여 우량계통을 재배함으로써 신품종을 개발하고자 하는 연구가 널리 행해지고 있다.Lentinula edodes is a mushroom belonging to the family Aspergillus spp., And has a distinctive flavor and taste, so consumers' preference is high. Growing area of cultivated area as well as cultivated farmer is increasing every year, and it is becoming a high-income crop, and the demand for shiitake mushrooms has increased due to the pharmacological effect. However, mushrooms, including shiitake mushrooms, are high in moisture content and tender, and tend to change color quickly after harvest. As a result, the period of distribution until harvest is short and problems are occurring. In order to solve these problems, researches for minimizing alteration of products have been continuously carried out, and researches for developing new varieties have been widely carried out by selecting excellent strains and cultivating a good lineage.
이슬송이버섯(Lentinula edodes GNA01)은 중국 복건성 삼명진연구소 L26과 경원9015를 모균주로 하여 교배된 신품종 표고버섯이다. 이슬송이버섯의 특징은 표고버섯과 달리 갓과 자루가 구별되어 있지 않고 공처럼 둥글둥글하고 골프공 크기의 구형을 띠고 있으며, 자연산 송이버섯의 식감 및 향을 갖으며 표고버섯 고유의 향뿐만 아니라 달콤한 맛을 가지고 있다. 저장기간이 일반 표고버섯보다 길며, 불량한 환경에서도 재배가 가능하여 상품성이 뛰어나다. 또한 가식률이 높고 육질이 단단하여 2013년 국제특허(10-1035898) 등록 당시부터 한국농수산식품유통공사가 일본을 방문해 시장 적합성 시험을 실시 결과 연간 1만~2만 톤의 수요와, 1kg당 800엔으로 수출 효자작물인 파프리카 전체 수출액(연간 약 90억엔)의 1.7배로 수출 유망작물로 주목받아 왔다. 이슬송이버섯의 영양 성분 및 효능을 살펴보면, 대표적인 성분은 에리타데닌(Eritadenine)이라는 성분인데 표고버섯은 15mg인 반면, 이슬송이버섯은 37mg으로 2배 이상이다. 에리타데닌은 팽이버섯이나 맛버섯, 양송이에는 함유량이 극히 적지만 표고버섯에 특히 많은 성분이다. 표고버섯은 예로부터 불로장생 식품으로 유명했는데 유효성분인 에리타데닌이 콜레스테롤의 대사를 촉진하여 체외로 배출하는 작용이 있어서 동맥경화 예방에 큰 식품으로 잘 알려져 있다. 이런 표고버섯보다도 2배 이상 많은 에라타데닌을 함유하고 있는 버섯이 바로 이슬송이버섯이다. 에리타데닌은 뇌경색과 심근경색의 주범으로 콜레스테롤과 마찬가지로 나쁜 영향을 미치는 호모시스테인 제거에도 효과가 있다고 밝혀지면서 동맥경화를 예방하는 새로운 영양소로서 주목받고 있다.Lentinula edodes GNA01 is a new variety of shiitake mushroom which has been crossed with L26 of the Samjungjin Research Institute in Fujian, China and 9015 of Kyeongwon 9015. Unlike shiitake mushrooms, the mushrooms are not distinguishable from fresh mushrooms. They are spherical round ball-like spherical balls of golf ball size. They have the texture and flavor of wild matsutake mushroom, I have a taste. The storage period is longer than that of ordinary shiitake mushroom, and it is possible to cultivate even in poor environment, and it is excellent in commerciality. Since the registration of the international patent (10-1035898) in 2013, the Korea Food and Drug Administration visited Japan and conducted a market compatibility test. As a result, the demand for 10,000 ~ 20,000 tons per year and 800 It has attracted attention as an export promising crop with 1.7 times of total exports of paprika (about 9 billion yen per year), which is an exported crop. The nutritional composition and efficacy of the mushroom are as follows: Eritadenine is a typical ingredient, which is 15 mg of mushroom, whereas mushroom of the mushroom is twice as much as 37 mg. Eritadenine has a very low content in the top mushroom, mushroom and mushroom, but it is especially rich in mushroom. Shiitake mushrooms have long been known for their unhealthy foods, and erytadenin, an active ingredient, is known to be a great food for preventing arteriosclerosis by promoting the metabolism of cholesterol and discharging it to the outside of the body. This mushroom contains eratadenine more than twice as much as this shiitake mushroom. Eritadenin is the main culprit of myocardial infarction and stroke, and has been shown to be effective in the elimination of homocysteine, which has the same effect as cholesterol, and has been attracting attention as a new nutrient to prevent arteriosclerosis.
한국식품영양과학회지(Journal of the Korean Society of Food Science and Nutrition, 44(10), 1484~1491(2015)에 의하면, 에리타데닌(Eritadenine)의 주목할 효능은 혈중 콜레스테롤 감소와 혈류 개선, 동맥경화 예방, 고혈압 개선 및 암 예방 등을 꼽을 수 있고 특히, 콜레스테롤 억제와 혈압을 낮춰주는 성분이 이슬송이버섯에 많이 포함되어 있다고 한다. 또한, 이슬송이버섯은 표고버섯에 비해 항산화 활성은 낮게 나타났으나 항산화 작용 및 유해산소 예방 등에 탁월한 효과가 있는 베타카로틴(β-carotene) 및 비타민 D 함량은 표고버섯보다 높은 것으로 확인되었다고 한다. 이에 따라 항산화 활성을 높일 수 있는 방안에 대해 추후 연구가 이루어진다면 더욱 훌륭한 식품소재가 될 것으로 판단된다고 하였다.According to the Korean Journal of Food Science and Nutrition, 44 (10), 1484 ~ 1491 (2015), the notable efficacy of eritadenine is reduced blood cholesterol and blood flow, Prevention, prevention of hypertension, and prevention of cancer. Especially, it is said that cholesterol suppression and blood pressure lowering component are included in the mushroom, and the antioxidant activity of the mushroom is lower than that of the mushroom Antioxidant activity and prevention of harmful oxygen, β-carotene and vitamin D content were found to be higher than that of shiitake mushroom. Therefore, if further studies on the improvement of antioxidant activity are carried out, And it is thought that it will become a food material.
그러나 혈액을 맑게 해주는 혈관 청소부 역할을 하는 이슬송이버섯관련 연구가 전무하고 널리 알려져 있지도 않아 인지도가 떨어지며 그 수요가 아직은 부족한 실정이다. However, there is no research on the mushroom which plays a role of vascular cleaner that cleans blood, and it is not widely known, and its recognition is low, and the demand is not enough yet.
따라서, 본 발명에서는 상기 문제점을 해소하기 위한 일환으로 이슬송이버섯의 항산화, 항유전독성 및 항염증 활성 분석과 측정을 통해 얻은 결과를 기반으로 이슬송이버섯 함유 소금을 이용한 레시피 제조방법을 제안한다.Therefore, in order to solve the above problem, the present invention proposes a method for preparing a recipe using the salt containing mulberry as a base, based on the results obtained through analysis and measurement of antioxidant, antioxidant, and anti-inflammatory activity of the mushroom.
상기와 같은 관점에서 안출된 본 발명의 목적은, 표고버섯보다 베타카로틴(β-carotene) 및 비타민 D 함량이 높은 이슬송이버섯에 대한 항산화와 항유전독성, 항염증 활성 분석을 통해 열수추출물의 활성이 가장 높은 이슬송이버섯의 조성물이 함유된 전혀 새로운 레시피를 제조함으로써, 이를 활용한 다양한 건강기능식품개발에 적용 가능하도록 한 이슬송이버섯 함유 소금을 이용한 레시피 제조방법을 제공하는데 있다.It is an object of the present invention, which is conceived from the above-mentioned viewpoints, to provide a method for the production of the active ingredient of hot-water extract through antioxidation, antioxidant and anti-inflammatory activity analysis of Beta-carotene and vitamin D- The present invention also provides a method for producing a recipe using a salt containing the mushroom of the present invention, which can be applied to the development of various health functional foods utilizing the novel recipe containing the highest composition of the mushroom.
상기와 같은 목적을 달성하기 위해 본 발명의 특징은, 이슬송이버섯을 0.2mm 두께로 절단시켜 건조수율이 32.6%가 되도록 동결건조 시키며, 상기 동결 건조된 이슬송이버섯을 45㎛ 이하 미립자 크기로 분쇄시킨 분말 5g를 물 100mL와 혼합하여 121℃에서 15분간 수증기(Water Vapor)로 열수추출한 후 약한 불에서 가열하여 50mL의 양으로 농축시키고, 상기 농축된 이슬송이버섯의 열수추출물(혹은 이슬송이버섯 조성물)을 천일염 100g과 혼합하여 100℃에서 건조시킨 후 20Mesh의 채반을 사용하여 소금 입자를 균일화시킨 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 있어서, 상기 제조방법은 시중에서 구입한 밀가루(박력분) 190g를 채(체)치고, 계란 200g는 가볍게 풀어주며 버터 200g를 계량하여 녹이는 제1 단계와; 상기 녹인 버터 200g과 설탕 200g, 이슬송이버섯 조성물 함유 소금 1g, 상기 풀어준 계란 200g, 베이킹파우더 4g, 레몬껍질 2g, 상기 박력분 190g, 45㎛ 이하 미립자 크기의 이슬송이버섯 분말 10g 순으로 재료를 배합시켜 반죽하는 제2 단계와; 상기 제2 단계의 반죽을 일정한 중량(g)으로 분할하여 원하는 모양으로 성형한 후, 35~38℃의 빵 틀이나 철판에 알맞게 나열하여 팬닝(Panning)하는 제3 단계와; 상기 팬닝 후, 오븐온도 윗불 170℃, 아랫불 160℃에서 20분간 구어서 마들렌을 제조하는 제4 단계가 포함되는 것을 특징으로 한다.In order to achieve the above object, the present invention is characterized in that the dyspineous mushroom is cut to a thickness of 0.2 mm to be freeze-dried so that the drying yield is 32.6%, and the lyophilized dyspine mushroom is pulverized 5 g of the resulting powder was mixed with 100 ml of water, and the mixture was heated at 121 캜 for 15 minutes by hot water vortexing and then heated in a weak fire to concentrate the mixture in an amount of 50 ml. The hot-water extract of the concentrated dyspine mushroom ) Was mixed with 100 g of sodium chloride and dried at 100 ° C., and then the salt particles were homogenized using a 20 M sesh jar. In this method, 190 g of wheat flour 200 g of the egg is lightly loosened, and 200 g of butter is weighed and melted. 200 g of the melted butter, 200 g of sugar, 1 g of the salt containing the pine mushroom composition, 200 g of the loosened egg, 4 g of the baking powder, 2 g of the lemon peel, 190 g of the above powder, and 10 g of the mushroom powder having a particle size of 45 μm or less A second step of kneading; Dividing the dough of the second step into a predetermined weight (g), shaping the dough into a desired shape, and then arranging and panning the bread or iron plate of 35 to 38 DEG C suitably; And a fourth step of preparing Madeleine by pouring the oven temperature at 170 ° C and the lower temperature of 160 ° C for 20 minutes after the panning.
본 발명의 또 다른 실시 예에 따르면, 이슬송이버섯을 0.2mm 두께로 절단시켜 건조수율이 32.6%가 되도록 동결건조 시키며, 상기 동결 건조된 이슬송이버섯을 45㎛ 이하 미립자 크기로 분쇄시킨 분말 5g를 물 100mL와 혼합하여 121℃에서 15분간 수증기(Water Vapor)로 열수추출한 후 약한 불에서 가열하여 50mL의 양으로 농축시키고, 상기 농축된 이슬송이버섯의 열수추출물(혹은 이슬송이버섯 조성물)을 천일염 100g과 혼합하여 100℃에서 건조시킨 후 20Mesh의 채반을 사용하여 소금 입자를 균일화시킨 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 있어서, 상기 제조방법은 구입한 밀가루(박력분) 190g를 채(체)치고, 계란 60g는 가볍게 풀어주며 버터 140g를 계량하여 크림화 시키는 제1 단계와; 상기 밀가루 190g과 이슬송이버섯 조성물 함유 소금 2g, 바닐라향 2g, 버터 140g, 상기 풀어준 계란 60g, 설탕 100g, 45㎛ 이하 미립자 크기의 이슬송이버섯 분말 10g 순으로 재료를 배합시켜 반죽하는 제2 단계와; 상기 제2 단계의 반죽을 별모양 깍지를 끼운 짤 주머니에 담는 제3 단계와; 상기 제3 단계의 짤 주머니에 담긴 반죽을 쿠키 팬에 모양을 내어 180℃에서 예열한 후 오븐에서 15분간 구어서 버터쿠키를 제조하는 제4 단계가 포함되는 것을 특징으로 한다.According to another embodiment of the present invention, 5 g of the powder obtained by lyophilizing the dyspineous mushroom is cut to a thickness of 0.2 mm to obtain a dry yield of 32.6%, and the lyophilized dyspine mushroom is pulverized to a particle size of 45 μm or less Mixed with 100 ml of water, and extracted with water vapor at 121 ° C for 15 minutes. Then, the mixture was heated in a weak fire to be concentrated to an amount of 50 ml, and the concentrated hot water extract of dewusum mushroom (or dyspineous mushroom composition) , Dried at 100 ° C and then equilibrated with salt particles using a 20-Mesh jar. In this method, 190 g of purchased flour (powder) was smeared A first step of lightly loosening 60 g of eggs and weighing 140 g of butter to cream; A second step of kneading 190 g of the above flour, 2 g of the salt containing the dumpling mushroom composition, 2 g of vanilla flavor, 140 g of butter, 60 g of the above-mentioned frozen eggs, 100 g of sugar, and 10 g of mushroom powder having a particle size of 45 μm or less Wow; A third step of putting the dough of the second step into a sachet holding a star-shaped pod; And a fourth step of preparing a buttery cookie by heating the kneaded bag of the third step in a cookie pan at 180 DEG C for 15 minutes in an oven.
본 발명의 또 다른 실시 예에 따르면, 이슬송이버섯을 0.2mm 두께로 절단시켜 건조수율이 32.6%가 되도록 동결건조 시키며, 상기 동결 건조된 이슬송이버섯을 45㎛ 이하 미립자 크기로 분쇄시킨 분말 5g를 물 100mL와 혼합하여 121℃에서 15분간 수증기(Water Vapor)로 열수추출한 후 약한 불에서 가열하여 50mL의 양으로 농축시키고, 상기 농축된 이슬송이버섯의 열수추출물(혹은 이슬송이버섯 조성물)을 천일염 100g과 혼합하여 100℃에서 건조시킨 후 20Mesh의 채반을 사용하여 소금 입자를 균일화시킨 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 있어서, 상기 제조방법은 시중에서 구한 두부 300g를 칼 면(등)으로 부드럽게 밀어 으깬 후 면 보에 넣고 물기를 꼭 짜는 제1 단계와; 시중에서 구입한 박력분 130g과 베이킹파우더 1/2 작은 술을 함께 체에 내린 후, 상기 물기를 짠 두부와 이슬송이버섯 조성물 함유 소금 1/2 작은 술, 설탕 20g, 통깨 1큰 술, 검은깨 1큰 술, 올리브유 1큰 술 및 이슬송이버섯 분말 12g 재료를 배합시켜 반죽하는 제2 단계와; 상기 제2 단계의 반죽을 비닐이나 랩을 씌워 실온(25℃)에서 30분간 휴지시키는 제3 단계와; 상기 제3 단계의 휴지된 반죽을 조금씩 뗀 후 막대모양으로 얇게 성형 반죽하는 제4 단계와; 상기 제4 단계의 성형시킨 반죽을 220℃로 예열(Panning)된 오븐 팬 위에 올리고 10분간 구어서 두부과자를 제조하는 제5 단계가 포함되는 것을 특징으로 한다.According to another embodiment of the present invention, 5 g of the powder obtained by lyophilizing the dyspineous mushroom is cut to a thickness of 0.2 mm to obtain a dry yield of 32.6%, and the lyophilized dyspine mushroom is pulverized to a particle size of 45 μm or less Mixed with 100 ml of water, and extracted with water vapor at 121 ° C for 15 minutes. Then, the mixture was heated in a weak fire to be concentrated to an amount of 50 ml, and the concentrated hot water extract of dewusum mushroom (or dyspineous mushroom composition) And dried at 100 ° C, and then the salt particles are homogenized using a 20-Mesh tray. In this method, 300 g of a tofu obtained in the market is softened with a knife (or the like) After crushing, it is put into the cotton fabric and weaves the water. 130 g of powder purchased from the market and 1/2 teaspoon of baking powder were sieved together. Then, the above-mentioned tofu and doispine mushroom composition containing 1/2 teaspoon of salt, sugar 20 g,
본 발명의 또 다른 실시 예에 따르면, 이슬송이버섯을 0.2mm 두께로 절단시켜 건조수율이 32.6%가 되도록 동결건조 시키며, 상기 동결 건조된 이슬송이버섯을 45㎛ 이하 미립자 크기로 분쇄시킨 분말 5g를 물 100mL와 혼합하여 121℃에서 15분간 수증기(Water Vapor)로 열수추출한 후 약한 불에서 가열하여 50mL의 양으로 농축시키고, 상기 농축된 이슬송이버섯의 열수추출물(혹은 이슬송이버섯 조성물)을 천일염 100g과 혼합하여 100℃에서 건조시킨 후 20Mesh의 채반을 사용하여 소금 입자를 균일화시킨 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 있어서, 상기 제조방법은 시중에서 구입한 한천분말 5g에 물 135g를 투입하여 10분 동안 방치시키는 제1 단계와; 상기 제1 단계의 10분이 경과하면 가스레인지의 강한 불에서 한천 물이 끓을 때 까지 휘저어주는 제2 단계와; 상기 제2 단계에서 한천 물이 끓으면 가스레인지의 불을 끄고 붉은 앙금을 상기 끓은 한천 물에 넣고 휘저어주는 제3 단계와; 상기 제3 단계와 동시에 이슬송이버섯 분말 5g를 넣고 휘저어준 후 가스레인지의 강한 불로 2분 동안 휘저으면서 다시 끓여주는 제4 단계와; 상기 제4 단계의 과정에서 끓이고 난 후 양갱이 틀에 쏟아 부어 양갱이가 다 굳으면 상기 제4 단계의 틀을 제거하여 양갱이를 제조하는 제5 단계가 포함되는 것을 특징으로 한다.According to another embodiment of the present invention, 5 g of the powder obtained by lyophilizing the dyspineous mushroom is cut to a thickness of 0.2 mm to obtain a dry yield of 32.6%, and the lyophilized dyspine mushroom is pulverized to a particle size of 45 μm or less Mixed with 100 ml of water, and extracted with water vapor at 121 ° C for 15 minutes. Then, the mixture was heated in a weak fire to be concentrated to an amount of 50 ml, and the concentrated hot water extract of dewusum mushroom (or dyspineous mushroom composition) And dried at 100 ° C., and then the salt particles were homogenized using a 20 M sesh jar. In the preparation method, 5 g of commercially available agar powder was added to 135 g of water, Leaving for 10 minutes; A second step of stirring the agar until the agar is boiled in a strong fire of the gas range when 10 minutes of the first step has elapsed; In the second step, when the agar-water is boiled, the third step is to turn off the flame of the gas range and stir the red sediment into the boiling agar-agar water and stir it. 5 g of dyspine mushroom powder is added and stirred at the same time as the third step, and the mixture is stirred and boiled for 2 minutes with a strong fire of the gas range. And a fifth step of boiling in the fourth step and pouring the pellets into a pellet mill to remove the pellet from the fourth stage to produce the pellet.
본 발명의 또 다른 실시 예에 따르면, 이슬송이버섯을 0.2mm 두께로 절단시켜 건조수율이 32.6%가 되도록 동결건조 시키며, 상기 동결 건조된 이슬송이버섯을 45㎛ 이하 미립자 크기로 분쇄시킨 분말 5g를 물 100mL와 혼합하여 121℃에서 15분간 수증기(Water Vapor)로 열수추출한 후 약한 불에서 가열하여 50mL의 양으로 농축시키고, 상기 농축된 이슬송이버섯의 열수추출물(혹은 이슬송이버섯 조성물)을 천일염 100g과 혼합하여 100℃에서 건조시킨 후 20Mesh의 채반을 사용하여 소금 입자를 균일화시킨 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 있어서, 상기 제조방법은 시중에서 구한 계란 100g를 깨어서 용기에 담아 휘핑(Whipping)하다가 설탕 30g과 이슬송이버섯 조성물 함유 소금 1/5t를 넣고 섞는 제1 단계와; 우유 100ml에 버터 30g를 넣고 중탕 불로 가열해서 상기 우유와 버터를 함께 녹여주는 제2 단계와; 상기 제1 단계 및 상기 제2 단계의 혼합된 재료를 서로 배합시켜 잘 섞어주는 제3 단계와; 시중에서 구한 박력분 무게를 계량한 후 체에 걸러진 150g을 베이킹파우더 1/2t, 이슬송이버섯 분말 7.5g를 넣어 골고루 섞는 제4 단계와; 상기 제4 단계의 혼합 재료에 상기 제3 단계의 배합된 재료를 넣고 살살 섞어서 와플 재료를 만드는 제5 단계와; 상기 제5 단계의 와플 재료를 냉장고에서 30분간 휴지시키는 제6 단계와; 상기 제6 단계의 휴지된 와플 재료를 포도씨유로 가볍게 기름칠한 팬의 80%정도 채워 와플 기계로 150℃에서 2분간 구어서 와플을 제조하는 제7 단계가 포함되는 것을 특징으로 한다.According to another embodiment of the present invention, 5 g of the powder obtained by lyophilizing the dyspineous mushroom is cut to a thickness of 0.2 mm to obtain a dry yield of 32.6%, and the lyophilized dyspine mushroom is pulverized to a particle size of 45 μm or less Mixed with 100 ml of water, and extracted with water vapor at 121 ° C for 15 minutes. Then, the mixture was heated in a weak fire to be concentrated to an amount of 50 ml, and the concentrated hot water extract of dewusum mushroom (or dyspineous mushroom composition) And dried at 100 ° C and then equilibrated with salt particles using a 20 M sesh tray. In the above method, 100 g of a commercially available egg was wiped, ), And mixing 30 g of sugar with 1 / 5t of salt containing the mushroom composition of dysentery mucilage and mixing the mixture; 30 g of butter is added to 100 ml of milk and the mixture is heated with hot water to melt the milk and butter together; A third step of mixing and mixing the mixed materials of the first step and the second step with each other; The fourth step is to mix 150g of the squeezed powder with 1 / 2t of baking powder and 7.5g of the powder of mushroom powder. A fifth step of putting the compounded material of the third step into the mixed material of the fourth step and mixing them gently to form a waffle material; A sixth step of resting the waffle material in the fifth step in the refrigerator for 30 minutes; And a seventh step of filling the resting waffle material of the sixth step with about 80% of the grape seed oil and lightly greased pan and then sprinkling the waffle material at 150 DEG C for 2 minutes using a waffle machine.
본 발명의 이슬송이버섯 함유 소금을 이용한 레시피 제조방법은 다음과 같은 효과가 있다.The method for producing a recipe using the salt containing mushroom of the present invention has the following effects.
이슬송이버섯은 콜레스테롤 억제와 혈압을 낮춰주는 에리타데닌(Eritadenine) 성분이 표고버섯보다 2배 이상 많이 포함되어 있고, 특히 항산화 작용 및 유해산소 예방 등에 탁월한 효과가 있는 베타카로틴(β-carotene) 및 비타민 D 함량이 표고버섯보다 높기 때문에 이를 동결건조 및 열수추출 시킨 조성물과 천일염이 혼합된 전혀 새로운 레시피 제조방법을 제공함으로써, 이를 활용한 다양한 건강기능식품개발은 물론 요식업체나 가정 내에서 누구나 쉽게 건강식품을 가공 제조가 가능하여 국민건강증진에도 기여할 수 있는 독특한 효과가 있다.Echinacea mushrooms contain more than twice as much eritadenine as cholesterol lowering and blood pressure lowering than shiitake mushrooms. Beta-carotene and β-carotene, which have excellent antioxidative and toxic effects, Since the vitamin D content is higher than that of shiitake mushrooms, it provides a completely new recipe preparation method in which a composition prepared by freeze-drying and hot-water extraction is mixed with a sun salt, There is a unique effect that can contribute to the improvement of the national health by enabling processing and manufacturing of food.
도 1은 본 발명의 실시 예에 따른 이슬송이버섯 조성물을 이용한 소금 제조방법에 대한 전체 플로워 챠트
도 2는 본 발명의 실시 예에 따른 이슬송이버섯 조성물을 이용한 소금 제조방법에 대한 이슬송이버섯의 총 폴리페놀 함량을 나타낸 그래프
도 3은 본 발명의 실시 예에 따른 이슬송이버섯 조성물을 이용한 소금 제조방법에 대한 이슬송이버섯의 총 플라보노이드 함량을 나타낸 그래프
도 4는 본 발명의 실시 예에 따른 이슬송이버섯 조성물을 이용한 소금 제조방법에 대한 이슬송이버섯의 ORAC 활성을 나타낸 그래프
도 5는 본 발명의 실시 예에 따른 이슬송이버섯 조성물을 이용한 소금 제조방법에 대한 이슬송이버섯 함유 소금의 총 폴리페놀함량을 나타낸 그래프
도 6은 본 발명의 실시 예에 따른 이슬송이버섯 조성물을 이용한 소금 제조방법에 대한 이슬송이버섯 함유 소금의 ORAC 활성을 나타낸 그래프
도 7은 본 발명의 바람직한 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 대한 제1 실시 예(마들렌 제조)에 대한 플로워 챠트
도 8은 본 발명의 바람직한 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 대한 제2 실시 예(버터쿠키 제조)에 대한 플로워 챠트
도 9는 본 발명의 바람직한 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 대한 제3 실시 예(두부과자 제조)에 대한 플로워 챠트
도 10은 본 발명의 바람직한 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 대한 제4 실시 예(양갱이 제조)에 대한 플로워 챠트
도 11은 본 발명의 바람직한 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 대한 제5 실시 예(와플 제조)에 대한 플로워 챠트BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for producing a salt using a mushroom composition according to an embodiment of the present invention;
FIG. 2 is a graph showing the total polyphenol content of Drosophilus mushroom on the method of producing salt using the dsuphine mushroom composition according to an embodiment of the present invention
FIG. 3 is a graph showing the total flavonoid content of Dyspruis mushroom on the method for producing salt using the dyspineous mushroom composition according to an embodiment of the present invention
FIG. 4 is a graph showing the ORAC activity of Drosophila mushroom on the method of producing salt using the mushroom composition according to the present invention
FIG. 5 is a graph showing the total polyphenol content of the salt containing mushroom of Drosophila mucilus on the method of producing salt using the mushroom composition according to the present invention
FIG. 6 is a graph showing the ORAC activity of the salt containing the mulberry of Drosophila mucilus on the method for producing salt using the mushroom composition according to the present invention
7 is a flow chart for a first embodiment (manufactured by Madeleine) of a method for manufacturing a recipe using a salt containing mushroom of the present invention according to a preferred embodiment of the present invention
8 is a flow chart for a second embodiment (butter cookie manufacturing) of a method for producing a recipe using a salt containing moss-containing mushroom according to a preferred embodiment of the present invention
FIG. 9 is a flow chart of a third embodiment (manufacture of tofu cookies) of a method of manufacturing a recipe using a salt containing moss-containing mushroom according to a preferred embodiment of the present invention
FIG. 10 is a flow chart for a fourth embodiment of the method for manufacturing a recipe using the salt containing mulberry of the present invention (manufactured by Yamagishi) according to a preferred embodiment of the present invention
FIG. 11 is a flow chart for a fifth embodiment (manufacture of a waffle) of a method for manufacturing a recipe using a salt containing mulberry of the present invention according to a preferred embodiment of the present invention
이하, 본 발명의 바람직한 실시 예를 첨부된 도면들을 참조하여 상세히 설명한다. 우선 각 도면의 구성요소들에 참조부호를 부가함에 있어서, 동일한 구성요소들에 대해서는 비록 다른 도면상에 표시되더라도 가능한 한 동일한 부호를 가지도록 하고 있음에 유의해야 하며 비록 종래기술과 동일한 부호가 표시되더라도 종래기술은 그 자체로 해석하여야 한다. 또한, 본 발명을 설명함에 있어서, 관련된 공지 구성 또는 기능에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명은 생략한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, like reference numerals refer to like elements throughout. Although the same reference numerals are used in the different drawings, the same reference numerals are used throughout the drawings. The prior art should be interpreted by itself. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
도 1을 참조하여, 본 발명의 실시 예에 따른 이슬송이버섯 조성물을 이용한 소금 제조방법은 다음과 같다.1, a method of producing salt using the mushroom composition according to an embodiment of the present invention is as follows.
먼저, 시중에서 구입된 이슬송이버섯을 정제수에 세척하여 수분을 제거한다. 수분이 제거된 이슬송이버섯을 0.2mm 두께로 절단시켜 건조수율이 32.6%가 되도록 동결건조기(Freeze Dryer)를 사용하여 동결건조 시키는 제1 단계(S100)를 갖는다.First, the mushroom purchased from the market is washed in purified water to remove moisture. And a first step (S100) of cutting the dewaxed mushroom with a thickness of 0.2 mm and lyophilization using a freeze dryer so that the drying yield is 32.6%.
여기서, 상기 동결건조(Freeze Dry)란 건조의 한 종류로 물질을 동결시키고, 수증기(Water Vapor)의 부분압을 낮춤으로써 얼음을 직접 증기로 만드는 승화에 의해 얻어진다. 부분압을 낮춘다는 것은 물의 3중점 이하로 압력(6 mbar or 4.6 Torr)을 낮춘다는 것을 의미하며, 낮은 압력 하에서 얼음의 형태를 가지는 수분은 열에너지를 공급함으로써 액체로 변하는 것이 아니라 Water Vapor로 직접 승화한다. 승화된 얼음 결정체들은 공간을 남기기 때문에, 건조된 물질은 무수히 많은 틈을 포함하고 있어서, 수분흡수가 용이하여 재 수화(Re-hydration) 시 완전하게 Resolution되는 장점이 있다.Freeze drying is a type of drying which is obtained by sublimation of material by freezing the material and reducing the partial pressure of the water vapor (vapor) to make the ice directly vaporized. Lowering the partial pressure means lowering the pressure below the triple point of water (6 mbar or 4.6 Torr), and the water with ice form under low pressure is sublimated directly into the water vapor instead of being converted into liquid by supplying thermal energy . Since the sublimed ice crystals leave a space, the dried material contains a large number of gaps, so that it is easy to absorb moisture, which is advantageous in that it completely resolves upon re-hydration.
따라서, 본 발명의 실시 예에서는 시중에서 구입된 이슬송이버섯을 0.2mm 두께로 절단시킨 후, 동결건조기(Freeze Dryer)를 사용하여 건조수율이 32.6%가 되도록 동결건조 시키는 이유이다.Therefore, in the embodiment of the present invention, it is the reason that the dyspineous mushroom purchased in the market is cut to a thickness of 0.2 mm and freeze-dried using a freeze dryer so that the drying yield is 32.6%.
또한, 도 1을 참조하여, 상기 동결 건조된 이슬송이버섯을 분쇄기를 사용하여 45㎛ 이하 미립자 크기로 분말시키는 제2 단계(S200)를 갖는다.Also, referring to FIG. 1, there is a second step (S200) of pulverizing the lyophilized dried mushroom with a particle size of 45 mu m or less using a pulverizer.
여기서, 상기 동결 건조된 이슬송이버섯을 45㎛ 이하의 미립자 크기로 분말시키는 것은, 후술되는 단계의 강한 불에서 시작하여 약한 불로 가열할 경우 수증기(Water Vapor)에 의한 열수추출 시 이슬송이버섯의 유효성분이 충분히 추출되도록 하기 위함이다.Herein, the above-mentioned freeze-dried Lycopersiconia mushroom (Lycopersicon esculentum) is powdered at a particle size of 45 μm or less, starting from a strong fire of the step described below. When heated to a low temperature, the efficacy of the water- Min so that it is extracted sufficiently.
또한, 도 1을 참조하여, 상기 미립자 크기로 분말시킨 분말 5g를 물 100mL와 혼합한 다음 121℃에서 15분간 수증기(Water Vapor)로 열수추출한 후 약한 불에서 가열하여 50mL의 양으로 농축시키는 제3 단계(S300)를 갖는다.Referring to FIG. 1, 5 g of the powder having the fine particle size was mixed with 100 mL of water, followed by hot water extraction at 121 ° C for 15 minutes by water vapor, followed by heating in a weak fire to concentrate the mixture in an amount of 50 mL. Step S300.
여기서, 상기 열수추출이란 물을 용매로 사용하여 강한불로 시작하여 물이 끓으면 약한 불로 낮추어 물의 양이 절반정도 졸아들게 하는 방법으로 이슬송이버섯의 유효성분인 에리타데닌(Eritadenine), 베타카로틴(β-carotene) 및 비타민 D 함량 등을 추출하여 농축시킨다. 이때 농축된 이슬송이버섯의 열수추출물(혹은 이슬송이버섯 함량 조성물)은 에탄올에 침전시켜 불용성 불순물을 제거할 수도 있다.Here, the hot water extraction is a method in which water is used as a solvent to start a strong fire, and when the water boils, the water is lowered to a low temperature and the amount of water is reduced to about half. As a result, eritadenine, betacarotin β-carotene) and vitamin D content are extracted and concentrated. At this time, the hot-water extract (or the dysprosium mushroom content composition) of concentrated mushroom may be precipitated in ethanol to remove insoluble impurities.
또한, 본 발명의 실시 예에 따르면, 상기 동결 건조된 이슬송이버섯 분말 5g은, 상기 시중에서 구입된 이슬송이버섯의 원재료의 15.35g에 해당되는 것을 특징으로 한다.According to an embodiment of the present invention, 5 g of the lyophilized dewaxed mushroom powder corresponds to 15.35 g of the raw material of the mushroom purchased from the market.
또한, 본 발명의 다른 실시 예에 따르면, 상기 제3 단계는, 에탄올과 메탄올, 아세톤 용매 각각의 100mL 중에서 어느 하나가 선택되어 상기 동결 건조된 분말 5g와 혼합된 후 72시간 동안 증기로 열수추출 되는 것을 특징으로 한다.According to another embodiment of the present invention, in the third step, any one of 100 mL of each of ethanol, methanol and acetone solvent is selected and mixed with 5 g of the lyophilized powder, followed by hydrothermal extraction with steam for 72 hours .
이러한 특징들은, 후술되는 에탄올과 메탄올, 아세톤, 열수추출 방법을 통해 추출된 조성물의 분석 자료를 활용한 다양한 건강기능식품개발 등에 유효하게 적용하기 위함이다.These characteristics are intended to be effectively applied to the development of a variety of health functional foods utilizing analytical data of ethanol, methanol, acetone, and a composition extracted through a hot water extraction method described later.
또한, 도 1을 참조하여, 상기 농축된 이슬송이버섯의 열수추출물(혹은 이슬송이버섯 함량 조성물)을 천일염 100g과 혼합한 후, 이를 건조기를 사용하여 100℃에서 상기 이슬송이버섯 조성물을 건조시키는 제4 단계(S400)를 실시한다.Also, referring to FIG. 1, the concentrated hot water extract (or the dyspineous mushroom content composition) of the dicotyledonous mushroom was mixed with 100 g of sodium chloride, and the mixture was dried at 100 ° C to dry the dicotyledonous mushroom composition Step S400 is performed.
여기서, 상기 이슬송이버섯 조성물을 건조시키는 것은, 상기 이슬송이버섯 유효성분 함유 조성물이 천일염을 살짝 녹이면서 코팅시킴은 물론, 코팅되고 난 후에는 수분이 포함된 조성물로 인해 소금이 더 이상 녹는 것을 방지하기 위함이다.Here, the drying of the mushroom composition of the present invention can be performed not only by coating the mushroom mushroom effective ingredient-containing composition while dissolving the salt of the mushroom, but also by preventing the composition from further melting due to the composition containing water .
마지막으로, 도 1을 참조하여, 상기 건조된 조성물을 20Mesh의 채반을 사용하여 소금 입자를 균일화시키는 제5 단계(S500)가 포함된다.Finally, referring to FIG. 1, a fifth step (S500) of uniformizing the salt particles using the dried composition of 20 Mesh is included.
여기서 상기 소금 입자를 20Mesh의 채반을 사용하여 균일화시키는 것은, 상기 언급된 이슬송이버섯에 대한 유효성분의 균일화를 통해 이슬송이버섯 함유 소금 제품의 차별화를 도모하고, 이슬송이버섯 함유 소금의 염도조절 및 이를 활용한 다양한 건강기능식품개발 등에 유효하게 적용하기 위함이다.Here, the above-mentioned salt particles are homogenized using a 20-Mesh harvesting tank to differentiate the salt-containing mushroom-containing salt product by homogenizing the active ingredients of the mushroom described above, and to control the salinity of the mushroom- And to apply it to the development of various health functional foods utilizing the same.
다음은, 도 2 내지 도 4를 참조하여, 본 발명의 이슬송이버섯 조성물을 이용한 소금 제조방법에 따른 에탄올, 메탄올, 아세톤, 열수추출 방법에 의해 추출된 이슬송이버섯 함유 조성물에 대한 항산화 활성(총 폴리페놀 함량, 총 플라보노이드 함량, DPPH 라디칼 소거능, ORAC value, 총 항산화능, 세포 내 ROS 저해능)에 대한 분석 및 측정 내용을 상세하게 설명한다.Next, referring to FIG. 2 to FIG. 4, the antioxidative activity (total amount) of the moss-containing mushroom-containing composition extracted by ethanol, methanol, acetone and hot water extraction method according to the salt production method using the mushroom composition of the present invention Polyphenol content, total flavonoid content, DPPH radical scavenging ability, ORAC value, total antioxidant ability, intracellular ROS inhibition).
도 2 및 도 3을 참조하면, 본 발명의 실시 예에 따른 이슬송이버섯의 총 폴리페놀(Total Polyphenol) 함량은 아세톤, 에탄올, 메탄올, 열수추출물 순으로 높았으며(도 2 참조), 총 플라보노이드(Total Flavonoid) 함량은 아세톤, 메탄올, 에탄올, 열수추출물 순으로 높았다(도 3 참조).2 and 3, the total polyphenol content of the mushroom of the present invention was higher in the order of acetone, ethanol, methanol and hot water extract (see FIG. 2), and total flavonoids Total Flavonoid content was higher in the order of acetone, methanol, ethanol and hot water extract (see FIG. 3).
여기서, 상기 폴리페놀(Polyphenol)은 항산화 물질(Antioxidant)의 하나로 건강유지와 노화방지, 질병 예방 효과가 있다고 알려져 있다. 항산화 물질은 몸 안의 활성산소를 해가 없는 물질로 바꿔 산화를 방지하는 물질이다. 활성산소는 체내 물질대사 과정에서 생성되는 산소화합물로서 반응성이 강해 DNA나 세포를 손상하고 그로 인해 노화 촉진이나 암, 동맥경화와 같은 질병을 유발하는 해로운 측면이 있는 반면, 적당히 있으면 세포의 성장과 분화를 도우며 세균이나 바이러스를 죽이는 역할을 하기도 한다. 폴리페놀의 종류로는 타닌(Tannin)이나 카테킨(Catechin), 플라보노이드(Flavonoid), 레스베라트롤(Resveratrol), 이소플라본(Isoflavones 등이 있다. 또한, 상기 플라보노이드(Flavonoid)는 항암, 항산화활성, 항염, 항 알러지, 항균, 항바이러스, 혈전형성억제, 혈액순환 촉진, 항 돌연변이, 효소저해작용, 협심증, 고혈압예방, 콜라겐 분해 억제, 면역증진, 해독작용, 피로회복 촉진, 간 기능 강화, 살충효과, 당뇨, 고혈압치료제 등의 기능성을 가지고 있다.The polyphenol is known as an antioxidant and has health preservation, anti-aging and disease prevention effects. Antioxidants are substances that convert active oxygen in the body into harmless substances to prevent oxidation. Active oxygen is an oxygen compound produced in the metabolism of the body, which is harmful because it is highly reactive and damages DNA or cells, thereby causing diseases such as aging promotion, cancer and atherosclerosis. On the other hand, Helping to kill germs and viruses. Examples of polyphenols include tannins, catechins, flavonoids, resveratrol, isoflavones, etc. Flavonoids have anticancer, antioxidative, anti-inflammatory, anti-inflammatory, anti-inflammatory, It can be used for allergy, antimicrobial, antiviral, thrombogenic inhibition, blood circulation promotion, antimutagenesis, enzyme inhibition, angina pectoris, prevention of hypertension, collagen degradation inhibition, immunity enhancement, detoxification, fatigue recovery, And hypertension treatment.
이와 같이, 본 발명의 실시 예에 따른 동결건조 된 이슬송이버섯의 기능성 성분에 대한 함량(총 폴리페놀 함량 및 총 플라보노이드 함량)은, 수증기를 사용한 열수추출물에서 매우 높아 이슬송이버섯을 상복할 경우 우리 몸에 그만큼 유익함을 알 수 있다.Thus, the content (total polyphenol content and total flavonoid content) of the lyophilized dyspineous mushroom according to the embodiment of the present invention is very high in the hot water extract using water vapor, It can be seen that the body is so beneficial.
표 1을 참조하여, 본 발명의 실시 예에 따른 이슬송이버섯에 대한 DPPH 라디칼 소거능{IC50(mg/mL)}은, 에탄올 46.6± 16.0, 메탄올 588.7± 50.9, 아세톤 39.2± 0.6 , 열수 21.7± 1.1인 것을 특징으로 한다.Referring to Table 1, the DPPH radical scavenging ability (IC 50 (mg / mL)) of the mushroom of the present invention was 46.6 ± 16.0 for ethanol, 588.7 ± 50.9 for methanol, 39.2 ± 0.6 for acetone , And the number of columns is 21.7 ± 1.1.
여기서, 상기 DPPH(1,1-diphenyl-2-picrylhydrazyl) 라디칼 소거법은, 항산화 활성 능력을 측정할 수 있는 실험을 말하며, 그 실험에 사용되는 시약의 이름을 DPPH(1,1-diphenyl-2-picrylhydrazyl)라 하고, DPPH가 높다는 것은 그만큼 항산화 활성이 크다는 것을 의미한다. DPPH는 비교적 안정한 DPPH 라디칼이 수소공여체의 수소기와 결합하여 환원됨으로써, 짙은 자색의 시약이 노란색으로 탈색되는 원리를 이용하여 항산화물질의 수소공여능 정도를 알아보는 측정법으로, 주로 Pheonlic 구조와 Aromatic amine 화합물에서 많이 사용된다.Here, the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging method is an experiment capable of measuring the antioxidant activity ability. The name of the reagent used in the experiment is DPPH (1,1-diphenyl- picrylhydrazyl), and a high DPPH means that the antioxidant activity is high. DPPH is a method of measuring the hydrogen donating ability of an antioxidant using the principle that a relatively stable DPPH radical is reduced by binding with a hydrogen group of a hydrogen donor to thereby decolorize the deep purple reagent in yellow. It is widely used.
따라서, 본 발명의 실시 예에 따른 상기 DPPH 라디칼 소거능(IC50)은 메탄올, 에탄올, 아세톤, 열수추출물 순으로 높았음을 확인할 수 있었다.Therefore, it was confirmed that the DPPH radical scavenging activity (IC 50 ) according to the present invention was higher in the order of methanol, ethanol, acetone, and hot water extract.
도 4를 참조하여, 본 발명의 실시 예에 따른 이슬송이버섯의 50 ㎍/mL 농도에서의 ORAC 활성{TE}은, 에탄올 3.7± 0.1, 메탄올 4.3± 0.0, 아세톤 2.5± 0.1, 열수 7.3± 0.2인 것을 특징으로 한다. 4, the ORAC activity {TE} at a concentration of 50 μg / mL of the mushroom of the present invention was 3.7 ± 0.1 for ethanol, 4.3 ± 0.0 for methanol, 2.5 ± 0.1 for acetone, 7.3 ± 0.2 .
여기서, 상기 이슬송이버섯의 ORAC 활성{TE}은, Peroxyl 라디칼 소거능을 분석하는 것으로 2004년 항산화 작용의 표준화를 위한 세계학술대회에서 선정된 방법 중 하나로서 Hydroxyl기나 Peroxyl기와 같이 짧은 시간 존재하는 라디칼에 대한 항산화 반응을 검정하는 방법이다.Here, the ORAC activity {TE} of the mushroom of Dysprys mushroom was analyzed by analyzing the peroxyl radical scavenging ability. As one of the methods selected in 2004 for the standardization of antioxidation activity in 2004, the ORAC activity {TE} To determine the antioxidant response.
따라서, 본 발명의 살시 예에 따른 상기 ORAC 활성{TE}은 아세톤, 에탄올, 메탄올, 열수추출물 순으로 높았음을 확인할 수 있었다.Therefore, it was confirmed that the ORAC activity {TE} according to the present invention was higher in the order of acetone, ethanol, methanol and hot water extract.
표 2를 참조하여, 본 발명의 실시 예에 따른 이슬송이버섯의 총항산화능{IC50(mg/mL)}은, 에탄올 84.6± 0.6, 메탄올 38.4± 0.4, 열수 20.9± 0.4인 것을 특징으로 한다.The total antioxidant ability (IC 50 (mg / mL)) of the mushroom of the present invention is 84.6 ± 0.6 for ethanol, 38.4 ± 0.4 for methanol and 20.9 ± 0.4 for methanol according to the embodiment of the present invention .
상기 이슬송이버섯의 총항산화능{IC50(mg/mL)}은, 총항산화능 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonate) 양이온(ABTS+)에 대한 항산화제의 활성을 측정하여 특정 물질의 총 유리기 포집 항산화능을 측정하는 방법이다.The dew TAS {IC 50 (mg / mL) } of Matsutake mushrooms, by measuring TAS 2,2-azinobis (3-ethylbenzothiazoline- 6-sulfonate) antioxidant activity of the cation (ABTS +) This method measures the total free radical scavenging antioxidant capacity of a specific substance.
따라서, 본 발명의 실시 예에 따른 상기 총항산화능(IC50)은 에탄올, 메탄올, 열수추출물 순으로 높았음을 확인할 수 있었다.Accordingly, it was confirmed that the total antioxidant ability (IC 50 ) according to the present invention was higher in the order of ethanol, methanol and hot water extract.
표 3을 참조하여, 본 발명의 실시 예에 따른 상기 이슬송이버섯의 Nitric oxide(NO) 저해활성{IC50(μg/mL)}은, 에탄올 1456.4± 37.2, 메탄올 772.2± 35.6, 아세톤 735.5± 62.3, 열수 542.8± 8.6인 것을 특징으로 한다.The nitric oxide (NO) inhibitory activity {IC 50 (μg / mL)} of the dicotyledonous mushroom according to the present invention was 1456.4 ± 37.2, methanol 772.2 ± 35.6, acetone 735.5 ± 62.3 , And the number of hydrothermal crystals is 542.8 ± 8.6.
상기 이슬송이버섯의 Nitric oxide(NO) 저해활성{IC50(μg/mL)}은, 이슬송이버섯의 항염증 활성을 측정하기 위한 것이다. Nitric oxide(NO)의 생성 저해활성은 LPS 처리에 의해 활성화되고 신경소교세포에서 생성되어 배양액 중으로 유리된 NO의 농도를 NO2 -의 형태로 Griess 시약을 이용하여 정량하는 방법으로 과도한 발생 시 만성염증을 일으키는 NO의 생성 저해활성을 분석함으로써 물질의 항염증 활성을 분석하는 방법이다.The nitric oxide (NO) inhibitory activity {IC 50 (μg / mL)} of the above mushroom is for measuring the anti-inflammatory activity of Drosophila mushroom. The inhibitory activity of nitric oxide (NO) is activated by LPS treatment and is produced in neurogenic cells. The concentration of NO liberated in the culture medium is quantified by using Griess reagent in the form of NO 2 - By analyzing the activity of inhibiting the formation of NO, which causes nitric oxide.
따라서, 본 발명의 실시 예에 따른 Nitric oxide(NO) 저해활성(IC50)은 열수추출물에서 가장 높았음을 확인할 수 있었다.Therefore, it was confirmed that the nitric oxide (NO) inhibitory activity (IC 50 ) according to the present invention was the highest in the hot water extract.
그리고, 도 5 및 도 6을 참조하여, 본 발명의 이슬송이버섯 조성물을 이용한 소금 제조방법에 따른 이슬송이버섯의 항산화활성 분석에 대하여 상세하게 설명한다.5 and 6, the analysis of the antioxidative activity of Drosophila mushroom according to the method for producing salt using the mushroom composition of the present invention will be described in detail.
이슬송이버섯 함유 소금 에탄올추출물의 총 폴레페놀함량 분석결과 이슬송이 첨가에 의해 총 폴리페놀함량이 증가하였음을 확인할 수 있었다(p<0.001).The total polyphenol contents of the ethanol extracts of the mushroom - containing salt of mungbean showed that the total polyphenol content was increased by the addition of dyspnea (p <0.001).
이슬송이버섯 함유 소금 에탄올추출물의 ORAC 활성 분석결과 이슬송이버섯의 첨가에 의해 ORAC 활성이 증가하였음을 확인할 수 있었다(p<0.01, p<0.001).Analysis of ORAC activity of ethanol extracts of mushroom containing salt of mushroom showed that ORAC activity was increased by addition of mushroom (p <0.01, p <0.001).
따라서, 본 발명의 실시 예에 따른 이슬송이버섯 조성물을 이용한 소금은, 콜레스테롤 억제와 혈압을 낮춰주는 에리타데닌 성분이 표고버섯보다 2배 이상 많이 포함되어 있고, 특히 항산화 작용 및 유해산소 예방 등에 탁월한 효과가 있는 베타카로틴(β-carotene) 및 비타민 D 함량이 표고버섯보다 높기 때문에, 이를 동결건조 및 수증기로 열수추출시킨 조성물과 천일염을 배합시켜 전혀 새로운 소금을 제조하여 총 폴리페놀 함량과 ORAC 활성 등을 분석한 결과 이들의 함량과 활성 등이 증가하였음을 확인할 수 있었다. 따라서, 이를 활용한 다양한 건강기능식품개발은 물론 요식업체 및 가정 내에서의 다양한 식품조리에 따른 염장제로 사용이 가능하다.Therefore, the salt using the mushroom composition according to the present invention contains more than twice as much erythadenine component as cholesterol lowering and blood pressure lowering than shiitake mushroom, and is particularly excellent in antioxidant activity and prevention of harmful oxygen Since β-carotene and vitamin D contents are higher than those of shiitake mushroom, it is prepared by freeze-drying and hot water extraction of water vapor and salt-forming salt to prepare a completely new salt, and the total polyphenol content and ORAC activity The results showed that the contents and activities of these were increased. Therefore, it can be used as a salting agent according to a variety of food preparation in the catering company and the home as well as the development of various health functional food utilizing it.
이하, 본 발명의 바람직한 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피(마들렌, 버터쿠키, 두부과자, 양갱이, 와플) 제조방법에 대하여 상세하게 설명한다.Hereinafter, a method for manufacturing a recipe (madeleine, butter cookie, tofu cookie, yellow raisin, waffle) using the salt containing moss-containing mushroom according to a preferred embodiment of the present invention will be described in detail.
본 발명의 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법은 전술한 이슬송이버섯 조성물(열수추출물)을 이용한 소금 제조방법에서 상세하게 설명한 바와 같이, 이슬송이버섯을 0.2mm 두께로 절단시켜 건조수율이 32.6%가 되도록 동결건조 시키며, 상기 동결 건조된 이슬송이버섯을 45㎛ 이하 미립자 크기로 분쇄시킨 분말 5g를 물 100mL와 혼합하여 121℃에서 15분간 수증기(Water Vapor)로 열수추출한 후 약한 불에서 가열하여 50mL의 양으로 농축시키고, 상기 농축된 이슬송이버섯의 열수추출물(혹은 이슬송이버섯 조성물)을 천일염 100g과 혼합하여 100℃에서 건조시킨 후 20Mesh의 채반을 사용하여 소금 입자를 균일화시킨 이슬송이버섯 함유 소금을 이용하여 다양한 레시피(마들렌, 버터쿠키, 두부과자, 양갱이, 와플)를 제조하는 방법에 그 특징이 있다.As described in detail in the above-described method for producing salt using the mushroom composition (hot water extract), the mushroom of Dyspruy mushroom was cut into a thickness of 0.2 mm Dried and lyophilized to give a dry yield of 32.6%. 5 g of the lyophilized powder of the mushroom of the present invention was pulverized to a particle size of 45 mu m or less, mixed with 100 mL of water, subjected to hot water extraction at 121 DEG C for 15 minutes by water vapor, The mixture was heated in a fire and concentrated to an amount of 50 mL. The hot-water extract (or dyspineous mushroom composition) of the concentrated dyspineous mushroom was mixed with 100 g of sodium chloride, dried at 100 ° C, and the salt particles were homogenized using a 20- A method for producing a variety of recipes (madelein, butter cookies, tofu cookies, yogurts, waffles) using the salt containing mushroom There.
(1) 제1 실시 예 : 마들렌 제조(1) First Embodiment: Manufacture of Madeleine
본 발명의 바람직한 실시 예에 따른 ‘마들렌’제조 시 각 재료의 배합을 <표 4>에 나타내었다.Table 4 shows the mixing ratio of each material in the production of 'Madeleine' according to the preferred embodiment of the present invention.
본 발명의 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 있어‘마들렌’제조방법은 도 7을 참조하여 다음과 같다.The method of manufacturing 'Madeleine' in the method of manufacturing recipe using salt containing mushroom of the present invention is as follows with reference to FIG.
먼저, 시중에서 구입한 밀가루(박력분) 190g를 채(체)치고, 계란 200g는 가볍게 풀어주며 버터 200g를 계량하여 녹이는 제1 단계(S101)를 갖는다.First, 190 g of wheat flour purchased in the market is squeezed, 200 g of egg is lightly loosened, and 200 g of butter is metered and melted in a first step (S101).
다음은, 상기 녹인 버터 200g과 설탕 200g, 이슬송이버섯 조성물 함유 소금 1g, 상기 풀어준 계란 200g, 베이킹파우더 4g, 레몬껍질 2g, 상기 박력분 190g, 45㎛ 이하 미립자 크기의 이슬송이버섯 분말 10g 순으로 재료를 배합시켜 반죽하는 제2 단계(S201)를 갖는다.Next, 200 g of the melted butter, 200 g of sugar, 1 g of the salt containing the dyspineous mushroom composition, 200 g of the loosened egg, 4 g of the baking powder, 2 g of the lemon peel, 190 g of the powder, and 10 g of the mushroom powder And a second step (S201) of mixing and kneading the materials.
다음은, 상기 제2 단계의 반죽을 일정한 중량(g)으로 분할하여 원하는 모양으로 성형한 후, 35~38℃의 빵 틀이나 철판에 알맞게 나열하여 팬닝(Panning)하는 제3 단계(S301)를 갖는다.Next, the dough of the second step is divided into a predetermined weight (g) and formed into a desired shape, and then a third step (S301) is performed in which the dough is appropriately arranged in a pan or steel plate at 35 to 38 DEG C and panned .
마지막으로, 상기 팬닝 후, 오븐온도 윗불 170℃, 아랫불 160℃에서 20분간 구어서 마들렌을 제조하는 제4 단계(S401)가 포함된다.Finally, a fourth step (S401) of preparing Madeleine by pouring the oven temperature at 170 DEG C and the lower temperature of 160 DEG C for 20 minutes after the panning is included.
(2) 제2 실시 예 : 버터쿠키 제조(2) Example 2: Production of butter cookie
본 발명의 바람직한 실시 예에 따른 ‘버터쿠키’ 제조 시 각 재료의 배합을 <표 5>에 나타내었다.Table 5 shows the composition of each material when preparing the butter cookies according to the preferred embodiment of the present invention.
본 발명의 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 있어‘버터쿠키’제조방법은 도 8을 참조하여 다음과 같다.A method of manufacturing a 'butter cookie' in a method of manufacturing a recipe using a salt containing mushroom according to an embodiment of the present invention will be described with reference to FIG.
먼저, 시중에서 구입한 밀가루(박력분) 190g를 채(체)치고, 계란 60g는 가볍게 풀어주며 버터 140g를 계량하여 크림화 시키는 제1 단계(S102)를 갖는다.First, 190 g of wheat flour purchased in the market is squeezed, and 60 g of the egg is lightly loosened, and 140 g of butter is metered and creamed in a first step (S102).
다음은, 상기 밀가루 190g과 이슬송이버섯 조성물 함유 소금 2g, 바닐라향 2g, 버터 140g, 상기 풀어준 계란 60g, 설탕 100g, 45㎛ 이하 미립자 크기의 이슬송이버섯 분말 10g 순으로 재료를 배합시켜 반죽하는 제2 단계(S202)를 갖는다.Next, 190 g of the flour, 2 g of the salt containing the dicotyledonous mushroom composition, 2 g of vanilla flavor, 140 g of butter, 60 g of the loosened egg, 100 g of sugar, and 10 g of the mushroom powder having a particle size of 45 μm or less are kneaded And a second step S202.
다음은, 상기 제2 단계의 반죽을 별모양 깍지를 끼운 짤 주머니에 담는 제3 단계(S302)를 갖는다.Next, the third step (S302) of putting the dough in the second step into a sachet holding a star-shaped pod is carried out.
그리고, 상기 제3 단계의 짤 주머니에 담긴 반죽을 쿠키 팬에 모양을 내어 180℃에서 예열한 후 오븐에서 15분간 구어서 버터쿠키를 제조하는 제4 단계(S402)가 포함된다.The fourth step (S402) of preparing the buttery cookies by preheating the dough contained in the milk bag of the third stage in a cookie pan at 180 DEG C for 15 minutes in an oven.
(3) 제3 실시 예 : 두부과자 제조(3) Example 3: Production of tofu cake
본 발명의 바람직한 실시 예에 따른 ‘두부과자’ 제조 시 각 재료의 배합을 <표 6>에 나타내었다.Table 6 shows the composition of each material in the manufacture of the 'tofu cake' according to the preferred embodiment of the present invention.
본 발명의 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 있어‘두부과자’제조방법은 도 9를 참조하여 다음과 같다.The method of manufacturing the recipe using the salt containing mushroom of the present invention according to the embodiment of the present invention will be described with reference to FIG.
먼저, 시중에서 구한 두부 300g를 칼 면(등)으로 부드럽게 밀어 으깬 후 면 보에 넣고 물기를 꼭 짜는 제1 단계(S103)를 갖는다.First, there is a first step (S103) in which 300 g of a tofu obtained in the market is gently pushed with a knife (or the like), and then crushed into a cotton yarn and kneaded with water.
다음은, 시중에서 구입한 박력분 130g과 베이킹파우더 1/2 작은 술을 함께 체에 내린 후, 상기 물기를 짠 두부와 이슬송이버섯 조성물 함유 소금 1/2 작은 술, 설탕 20g, 통깨 1큰 술, 검은깨 1큰 술, 올리브유 1큰 술 및 이슬송이버섯 분말 12g 재료를 배합시켜 반죽하는 제2 단계(S203)를 갖는다.(오래치대면 딱딱해지므로 주의가 요구된다.)Next, 130 g of powder purchased from the market and 1/2 teaspoon of baking powder were put into a sieve, and then 1/2 teaspoon of the salt containing the above-mentioned water and mushroom composition, 20 g of sugar, 1 teaspoon of sesame, A second step (S203) in which 12 g of black sesame seeds, 1 tbsp of olive oil, and 12 g of dyspine mushroom powder are kneaded and kneaded (S203).
다음은, 상기 제2 단계의 반죽에 비닐이나 랩을 씌워 실온(25℃)에서 30분간 휴지시키는 제3 단계(S303)를 갖는다.(여름철은 냉장고에서 휴지시킨다.)Next, the third stage (S303) in which the dough of the second stage is covered with vinyl or a wrap and the dough is allowed to stand at room temperature (25 DEG C) for 30 minutes (in summer, it is stopped in the refrigerator).
다음은, 상기 제3 단계의 휴지된 반죽을 조금씩 뗀 후 막대모양으로 얇게 성형 반죽하는 제4 단계(S403)를 갖는다.The next step is a fourth step (S403) of kneading the dough that has been dipped in the third step little by little and kneading the dough into a rod shape.
그리고, 상기 제4 단계의 성형시킨 반죽을 220℃로 예열(Panning)된 오븐 팬 위에 올리고 10분간 구어서 두부과자를 제조하는 제5 단계(S503)가 포함된다.The fifth step (S503) of preparing the tofu cake by raising the dough formed in the fourth step on an oven pan panned at 220 DEG C for 10 minutes is included.
(4) 제4 실시 예 : 양갱(이) 제조(4) Fourth Embodiment: Production of Yanggang (a)
본 발명의 바람직한 실시 예에 따른 ‘양갱(이)’ 제조 시 각 재료의 배합을 <표 7>에 나타내었다.Table 7 shows the blending of each material in the production of 'Yang yang (a)' according to a preferred embodiment of the present invention.
본 발명의 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 있어‘양갱(이)’제조방법은 도 10을 참조하여 다음과 같다.The method of manufacturing the recipe using the salt containing mushroom of the present invention according to the embodiment of the present invention will be described with reference to FIG.
먼저, 시중에서 구입한 한천분말 5g에 물 135g를 투입하여 10분 동안 방치시키는 제1 단계(S104)를 갖는다.First, 135 g of water is put into 5 g of agar powder purchased in the market, and the first step (S104) is left for 10 minutes.
다음은, 상기 제1 단계의 10분이 경과하면 가스레인지의 강한 불에서 한천 물이 끓을 때 까지 휘저어주는 제2 단계(S204)를 갖는다.Next, when 10 minutes have elapsed from the first step, a second step (S204) of stirring the agar until the agar is boiled from a strong fire of the gas range.
다음은, 상기 제2 단계에서 한천 물이 끓으면 가스레인지의 불을 끄고 붉은 앙금을 상기 끓은 한천 물에 넣고 휘저어주는 제3 단계(S304)를 갖는다.Next, in the second step, when the agar water boils, it has a third step (S304) in which the gas range is turned off and a red sediment is put into the boiling agar agar and stirred.
다음은, 상기 제3 단계와 동시에 이슬송이버섯 분말 5g를 넣고 휘저어준 후 가스레인지의 강한 불로 2분 동안 휘저으면서 다시 끓여주는 제4 단계(S404)를 갖는다.Next, at the same time as the third step, 5 g of dyspine mushroom powder is added and stirred, and the fourth step (S404) in which the mixture is stirred and boiled for 2 minutes with strong flame of the gas range.
그리고, 상기 제4 단계의 과정에서 끓이고 난 후 양갱이 틀에 쏟아 부어 양갱이가 다 굳으면 상기 제4 단계의 틀을 제거하여 양갱이를 제조하는 제5 단계(S504)가 포함된다.In addition, a fifth step (S504) of preparing the yellow grains by removing the frame of the fourth step when the yellow grains are hardened by pouring into the yellow grapefruit after boiling in the process of the fourth step is included.
(5) 제5 실시 예 : 와플 제조(5) Fifth Embodiment: Waffle Manufacturing
본 발명의 바람직한 실시 예에 따른 ‘와플’ 제조 시 각 재료의 배합을 <표 8>에 나타내었다.≪ tb > < TABLE > Id = Table 8 Columns = 2 < tb >
본 발명의 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법에 있어‘와플’제조방법은 도 11을 참조하여 다음과 같다.A method of manufacturing a 'waffle' in a method of manufacturing a recipe using the salt containing mushroom of the present invention will be described with reference to FIG.
먼저, 시중에서 구입한 계란 100g를 깨어서 용기에 담아 휘핑(Whipping)하다가 설탕 30g과 이슬송이버섯 조성물 함유 소금 1/5t를 넣고 섞는 제1 단계(S105)를 갖는다.First, 100 g of a commercially purchased egg is wiped and whipped in a container, and then the first step (S105) of adding 30 g of sugar and 1 / 5t of salt containing the mossy mushroom composition and mixing.
다음은, 시중에서 구입한 우유 100ml에 버터 30g를 넣고 중탕 불로 가열해서 상기 우유와 버터를 함께 녹여주는 제2 단계(S205)를 갖는다.Next, a second step (S205) of adding 30 g of butter to 100 ml of milk purchased on the market and melting the milk and butter together by heating with a hot water bath.
다음은, 상기 제1 단계 및 상기 제2 단계의 혼합된 재료를 서로 배합시켜 잘 섞어주는 제3 단계(S305)를 갖는다.Next, a third step (S305) of mixing the mixed materials of the first step and the second step with each other and mixing them well is provided.
다음은, 시중에서 구한 박력분 무게를 계량한 후 체에 걸러진 150g을 베이킹파우더 1/2t, 이슬송이버섯 분말 7.5g를 넣어 골고루 섞는 제4 단계(S405)를 갖는다.The next step is to measure the weight of the powder obtained in the market, and then there is a fourth step (S405) in which 150 g of the sieved powder is mixed with 1 / 2t of baking powder and 7.5 g of the powder of mossy mushroom powder.
다음은, 상기 제4 단계의 혼합 재료에 상기 제3 단계의 배합된 재료를 넣고 살살 섞어서 와플 재료를 만드는 제5 단계(S505)를 갖는다.The next step is a fifth step (S505) of putting the compounded material of the third step into the mixed material of the fourth step and gently mixing them to prepare a waffle material.
다음은, 상기 제5 단계의 와플 재료를 냉장고에서 30분간 휴지시키는 제6 단계(S605)를 갖는다.Next, there is a sixth step (S605) of suspending the waffle material of the fifth step in the refrigerator for 30 minutes.
마지막으로, 상기 제6 단계의 휴지된 와플 재료를 포도씨유로 가볍게 기름칠한 팬의 80%정도 채워 와플 기계로 150℃에서 2분간 구어서 와플을 제조하는 제7 단계(S705)가 포함된다.Finally, a seventh step (S705) of filling the resting waffle material of the sixth step with about 80% of the grape seed oil and lightly greased pan and spooning the waffle material at 150 DEG C for 2 minutes is included.
이와 같이, 본 발명의 실시 예에 따른 이슬송이버섯 함유 소금을 이용한 레시피 제조방법은, 이슬송이버섯에 포함된 에리타데닌은 콜레스테롤 억제와 혈압을 낮춰주는 기능성 성분이 표고버섯보다 2배 이상 많이 포함되어 있고, 특히 항산화 작용 및 유해산소 예방 등에 탁월한 효과가 있는 베타카로틴(β-carotene) 및 비타민 D 함량이 표고버섯보다 높은 이슬송이버섯을 동결건조 및 열수추출 시킨 조성물과 천일염이 혼합된 전혀 새로운 소금을 제조하고, 상기 제조된 소금을 이용하여 다양한 레시피를 제조하는 방법을 제안함으로써, 향후, 이를 활용한 다양한 건강기능식품개발은 물론 요식업체나 가정 내에서 누구나 쉽게 건강식품을 가공 제조가 가능하여 국민건강증진에도 크게 기여할 수 있는 독특한 특징이 있다.As described above, in the method for producing a recipe using the salt containing mushroom of the present invention, the erythadenine contained in the mushroom of the present invention contains more than two times the functional ingredient which suppresses cholesterol and lowers blood pressure than mushroom (Β-carotene), which has excellent effects on antioxidant activity and prevention of harmful oxygen, and a composition in which vitamin D content is higher than that of shiitake mushrooms by lyophilization and hot water extraction, and a completely new salt And a method of manufacturing various recipes using the prepared salt, it is possible to develop a variety of health functional food utilizing it in the future, and it is possible to easily manufacture and manufacture health food for anyone in a restaurant or a home, There is a unique feature that can contribute greatly to health promotion.
이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서 본 발명에 개시된 실시 예는 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시 예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리 범위에 포함되는 것으로 해석되어야 할 것이다.The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.
Claims (5)
상기 제조방법은 시중에서 구입한 밀가루(박력분) 190g를 채(체)치고, 계란 200g는 가볍게 풀어주며 버터 200g를 계량하여 녹이는 제1 단계와;
상기 녹인 버터 200g과 설탕 200g, 이슬송이버섯 조성물 함유 소금 1g, 상기 풀어준 계란 200g, 베이킹파우더 4g, 레몬껍질 2g, 상기 박력분 190g, 45㎛ 이하 미립자 크기의 이슬송이버섯 분말 10g 순으로 재료를 배합시켜 반죽하는 제2 단계와;
상기 제2 단계의 반죽을 일정한 중량(g)으로 분할하여 원하는 모양으로 성형한 후, 35~38℃의 빵 틀이나 철판에 알맞게 나열하여 팬닝(Panning)하는 제3 단계와;
상기 팬닝 후, 오븐온도 윗불 170℃, 아랫불 160℃에서 20분간 구어서 마들렌을 제조하는 제4 단계가 포함되는 것을 특징으로 하는 이슬송이버섯 함유 소금을 이용한 레시피 제조방법.
The lyophilized mushroom was cut to a thickness of 0.2 mm and lyophilized to give a dry yield of 32.6%. The lyophilized dicotyledonous mushroom was ground to a particle size of 45 mu m or less and 5 g of the powder was mixed with 100 mL of water. The mixture was heated in a weak fire to be concentrated in an amount of 50 mL, and the concentrated hot water extract (or dyspineous mushroom composition) of the dsuisin mushroom was mixed with 100 g of sodium chloride, dried at 100 ° C., A method for producing a recipe using a salt containing mushroom of the present invention, comprising the steps of:
In the above-mentioned manufacturing method, 190 g of commercially available wheat flour (powder) is squeezed, 200 g of egg is lightly loosened, 200 g of butter is weighed and melted,
200 g of the melted butter, 200 g of sugar, 1 g of the salt containing the pine mushroom composition, 200 g of the loosened egg, 4 g of the baking powder, 2 g of the lemon peel, 190 g of the above powder, and 10 g of the mushroom powder having a particle size of 45 μm or less A second step of kneading;
Dividing the dough of the second step into a predetermined weight (g), shaping the dough into a desired shape, and then arranging and panning the bread or iron plate of 35 to 38 DEG C suitably;
And a fourth step of preparing madelein by pouring the oven temperature up to 170 ° C and the lower temperature of 160 ° C for 20 minutes after the panning, thereby producing a recipe using the salt containing dessous mushroom salt.
상기 제조방법은 구입한 밀가루(박력분) 190g를 채(체)치고, 계란 60g는 가볍게 풀어주며 버터 140g를 계량하여 크림화 시키는 제1 단계와;
상기 밀가루 190g과 이슬송이버섯 조성물 함유 소금 2g, 바닐라향 2g, 버터 140g, 상기 풀어준 계란 60g, 설탕 100g, 45㎛ 이하 미립자 크기의 이슬송이버섯 분말 10g 순으로 재료를 배합시켜 반죽하는 제2 단계와;
상기 제2 단계의 반죽을 별모양 깍지를 끼운 짤 주머니에 담는 제3 단계와;
상기 제3 단계의 짤 주머니에 담긴 반죽을 쿠키 팬에 모양을 내어 180℃에서 예열한 후 오븐에서 15분간 구어서 버터쿠키를 제조하는 제4 단계가 포함되는 것을 특징으로 하는 이슬송이버섯 함유 소금을 이용한 레시피 제조방법.
The lyophilized mushroom was cut to a thickness of 0.2 mm and lyophilized to give a dry yield of 32.6%. The lyophilized dicotyledonous mushroom was ground to a particle size of 45 mu m or less and 5 g of the powder was mixed with 100 mL of water. The mixture was heated in a weak fire to be concentrated in an amount of 50 mL, and the concentrated hot water extract (or dyspineous mushroom composition) of the dsuisin mushroom was mixed with 100 g of sodium chloride, dried at 100 ° C., A method for producing a recipe using a salt containing mushroom of the present invention, comprising the steps of:
In the above manufacturing method, 190 g of purchased flour (powder) is squeezed, 60 g of egg is lightly loosened, 140 g of butter is weighed to form a cream;
A second step of kneading 190 g of the above flour, 2 g of the salt containing the dumpling mushroom composition, 2 g of vanilla flavor, 140 g of butter, 60 g of the above-mentioned frozen eggs, 100 g of sugar, and 10 g of mushroom powder having a particle size of 45 μm or less Wow;
A third step of putting the dough of the second step into a sachet holding a star-shaped pod;
And a fourth step of preparing butter cookies in a cookie pan by pre-heating at 180 ° C for 15 minutes in an oven after the dough contained in the milk bag of the third step is shaped into a cookie pan. Method of manufacturing recipe using.
상기 제조방법은 시중에서 구한 두부 300g를 칼 면(등)으로 부드럽게 밀어 으깬 후 면 보에 넣고 물기를 꼭 짜는 제1 단계와;
시중에서 구입한 박력분 130g과 베이킹파우더 1/2 작은 술을 함께 체에 내린 후, 상기 물기를 짠 두부와 이슬송이버섯 조성물 함유 소금 1/2 작은 술, 설탕 20g, 통깨 1큰 술, 검은깨 1큰 술, 올리브유 1큰 술 및 이슬송이버섯 분말 12g 재료를 배합시켜 반죽하는 제2 단계와;
상기 제2 단계의 반죽을 비닐이나 랩을 씌워 실온(25℃)에서 30분간 휴지시키는 제3 단계와;
상기 제3 단계의 휴지된 반죽을 조금씩 뗀 후 막대모양으로 얇게 성형 반죽하는 제4 단계와;
상기 제4 단계의 성형시킨 반죽을 220℃로 예열(Panning)된 오븐 팬 위에 올리고 10분간 구어서 두부과자를 제조하는 제5 단계가 포함되는 것을 특징으로 하는 이슬송이버섯 함유 소금을 이용한 레시피 제조방법.
The lyophilized mushroom was cut to a thickness of 0.2 mm and lyophilized to give a dry yield of 32.6%. The lyophilized dicotyledonous mushroom was ground to a particle size of 45 mu m or less and 5 g of the powder was mixed with 100 mL of water. The mixture was heated in a weak fire to be concentrated in an amount of 50 mL, and the concentrated hot water extract (or dyspineous mushroom composition) of the dsuisin mushroom was mixed with 100 g of sodium chloride, dried at 100 ° C., A method for producing a recipe using a salt containing mushroom of the present invention, comprising the steps of:
In the above-mentioned manufacturing method, 300 g of a tofu obtained in the market is gently pushed with a knife (or the like) and then crushed;
130 g of powder purchased from the market and 1/2 teaspoon of baking powder were sieved together. Then, the above-mentioned tofu and doispine mushroom composition containing 1/2 teaspoon of salt, sugar 20 g, sesame 1 teaspoon, black sesame 1 A second step of blending and kneading 12 g of a liquor, 1 tbsp of olive oil, and 12 g of dyspine mushroom powder;
A third step of putting the dough of the second step in a plastic or wrapped state at room temperature (25 DEG C) for 30 minutes;
A fourth step of gradually kneading the dormant dough in the third step and kneading the dough in a thin rod shape;
And a fifth step of raising the dough formed in the fourth step on an oven pan panned at 220 DEG C for 10 minutes to prepare a tofu cookie. .
상기 제조방법은 시중에서 구입한 한천분말 5g에 물 135g를 투입하여 10분 동안 방치시키는 제1 단계와;
상기 제1 단계의 10분이 경과하면 가스레인지의 강한 불에서 한천 물이 끓을 때 까지 휘저어주는 제2 단계와;
상기 제2 단계에서 한천 물이 끓으면 가스레인지의 불을 끄고 붉은 앙금을 상기 끓은 한천 물에 넣고 휘저어주는 제3 단계와;
상기 제3 단계와 동시에 이슬송이버섯 분말 5g를 넣고 휘저어준 후 가스레인지의 강한 불로 2분 동안 휘저으면서 다시 끓여주는 제4 단계와;
상기 제4 단계의 과정에서 끓이고 난 후 양갱이 틀에 쏟아 부어 양갱이가 다 굳으면 상기 제4 단계의 틀을 제거하여 양갱이를 제조하는 제5 단계가 포함되는 것을 특징으로 하는 이슬송이버섯 함유 소금을 이용한 레시피 제조방법.
The lyophilized mushroom was cut to a thickness of 0.2 mm and lyophilized to give a dry yield of 32.6%. The lyophilized dicotyledonous mushroom was ground to a particle size of 45 mu m or less and 5 g of the powder was mixed with 100 mL of water. The mixture was heated in a weak fire to be concentrated in an amount of 50 mL, and the concentrated hot water extract (or dyspineous mushroom composition) of the dsuisin mushroom was mixed with 100 g of sodium chloride, dried at 100 ° C., A method for producing a recipe using a salt containing mushroom of the present invention, comprising the steps of:
In the preparation method, 135 g of water is put into 5 g of agar powder purchased in the market and left for 10 minutes;
A second step of stirring the agar until the agar is boiled in a strong fire of the gas range when 10 minutes of the first step has elapsed;
In the second step, when the agar-water is boiled, the third step is to turn off the flame of the gas range and stir the red sediment into the boiling agar-agar water and stir it.
5 g of dyspine mushroom powder is added and stirred at the same time as the third step, and the mixture is stirred and boiled for 2 minutes with a strong fire of the gas range.
And a fifth step of removing the mold of the fourth step when the oyster is hardened by pouring it into the oyster mold after boiling in the process of the fourth step and then producing the oysters by using the salt containing dyspineous mushroom Recipe making method.
상기 제조방법은 시중에서 구한 계란 100g를 깨어서 용기에 담아 휘핑(Whipping)하다가 설탕 30g과 이슬송이버섯 조성물 함유 소금 1/5t를 넣고 섞는 제1 단계와;
우유 100ml에 버터 30g를 넣고 중탕 불로 가열해서 상기 우유와 버터를 함께 녹여주는 제2 단계와;
상기 제1 단계 및 상기 제2 단계의 혼합된 재료를 서로 배합시켜 잘 섞어주는 제3 단계와;
시중에서 구한 박력분 무게를 계량한 후 체에 걸러진 150g을 베이킹파우더 1/2t, 이슬송이버섯 분말 7.5g를 넣어 골고루 섞는 제4 단계와;
상기 제4 단계의 혼합 재료에 상기 제3 단계의 배합된 재료를 넣고 살살 섞어서 와플 재료를 만드는 제5 단계와;
상기 제5 단계의 와플 재료를 냉장고에서 30분간 휴지시키는 제6 단계와;
상기 제6 단계의 휴지된 와플 재료를 포도씨유로 가볍게 기름칠한 팬의 80%정도 채워 와플 기계로 150℃에서 2분간 구어서 와플을 제조하는 제7 단계가 포함되는 것을 특징으로 하는 이슬송이버섯 함유 소금을 이용한 레시피 제조방법.The lyophilized mushroom was cut to a thickness of 0.2 mm and lyophilized to give a dry yield of 32.6%. The lyophilized dicotyledonous mushroom was ground to a particle size of 45 mu m or less and 5 g of the powder was mixed with 100 mL of water. The mixture was heated in a weak fire to be concentrated in an amount of 50 mL, and the concentrated hot water extract (or dyspineous mushroom composition) of the dsuisin mushroom was mixed with 100 g of sodium chloride, dried at 100 ° C., A method for producing a recipe using a salt containing mushroom of the present invention, comprising the steps of:
In the above-described preparation method, 100 g of a commercially available egg is wiped and put into a container and whipped, and then, 30 g of sugar and 1 / 5t of salt containing the mushroom composition are added and mixed;
30 g of butter is added to 100 ml of milk and the mixture is heated with hot water to melt the milk and butter together;
A third step of mixing and mixing the mixed materials of the first step and the second step with each other;
The fourth step is to mix 150g of the squeezed powder with 1 / 2t of baking powder and 7.5g of the powder of mushroom powder.
A fifth step of putting the compounded material of the third step into the mixed material of the fourth step and mixing them gently to form a waffle material;
A sixth step of resting the waffle material in the fifth step in the refrigerator for 30 minutes;
And a seventh step of filling the resting waffle material of the sixth step with about 80% of the grape seed oil and lightly greased pan and sprinkling the waffle material at 150 DEG C for 2 minutes to prepare a waffle. .
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