KR20190059441A - The manufacturing method of mushroom tea - Google Patents

Abstract

The present invention relates to a method of preparing mushroom teas and, more specifically, to a method of preparing mushroom teas which emit the aroma and taste of ginger by adding a ginger flavor to mushrooms. According to the present invention, by including the aroma of ginger in the mushrooms, the dried mushrooms alone can be utilized as well as can be used as a tea in which the aroma characteristic to mushrooms is suppressed, so as to be enjoyed by consumers who are averse to the aroma and taste characteristic to mushrooms. The mushroom teas prepared according to the present invention has the effect of strengthening the consumer′s stomach and causing the consumer to sweat due to a concentrate extracted from ginger, which is a herb stem plant with poignant taste and aroma and having excellent effects of alleviating pain and eliminating inflammations, and antibacterial and detoxifying actions. Accordingly, the mushroom teas have improved taste and aroma and a higher nutritional value as compared to when mushrooms alone are used. Further, the mushroom teas prepared by the method of the present invention, when drunk, can recreate the shape characteristic to mushrooms and thus can exhibit aesthetically appealing effects.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mushroom tea,

The present invention relates to a method for producing a mushroom tea, and more particularly, to a method for producing a mushroom tea by adding ginger flavor to mushroom to cause the flavor and taste of ginger to be dispersed.

It is said that the mushroom is similar to the monkey head in Chinese mushrooms. From summer to autumn, it grows on the stem of broad-leaved trees such as oak and oak trees. Mushroom gods are about 5 to 20 cm in diameter, mostly in the shape of a ball or egg, with hairs on the top and numerous needles on the side and bottom. The needle is 1 to 5 cm long and 1 mm thick. When cut vertically, the upper part is a porous flesh and the lower part is a bunch of needles. It is initially white but later becomes yellow or pale ocher, and the tissue is soft. On the surface of the needles, an embryonic layer develops, resulting in an almost ball-shaped hole. Hole is 5.5 ~ 7.5 ㎛ in length and 5 ~ 6.5 ㎛ in width with fine protuberance and white pattern is white.

It is a sponge-like material when dried as a wood-rot fungus, and it is sucked in water, artificial cultivation using sawdust as an edible mushroom, and distributed in Korea, Japan, and China.

Accordingly, in the present invention, ginger flavor is added to the inside of the mushroom to suppress the incense unique to the mushroom, so that the consumer can easily drink it.

Immunization and anti-inflammatory activity of mulberry leaf mushroom mycelia prepared by using solid-state culture - Kim, HJ, JH, Shin, JH, Kim, DK, and KWU - Journal of the Korean Society of Food Science and Nutrition, 2011

It is an object of the present invention to provide a method for producing a mushroom tea which contains ginger flavor inside the mushroom and can be easily consumed by a car.

According to an exemplary aspect of the present invention,

(A) immersing the mushroom in a ginger solution;

(B) semi-drying the immersed mushroom and then crushing the mushroom into three seasons;

(C) kneading the ground mushroom;

(D) cooling and drying the roasted mushroom; And

(E) pulverizing the dried mushroom,

Wherein the mushroom is at least one selected from the group consisting of Mushroom mushroom, Mushroom mushroom, Ganoderma mushroom, Mushroom mushroom, Shiitake mushroom and Cordyceps mushroom.

The method may further include mixing (A-1) the medicament with the mushroom immersed in the ginger solution, between the step (A) and the step (B)

The medicament is preferably licorice or dermis, or a mixture thereof.

The step (A) is preferably carried out at a temperature of 11 to 26 ° C for 8 to 10 hours.

The step (B) is preferably semi-dried at a temperature of 60 to 70 ° C for 1 to 100 minutes to have a water content of 30 to 50% by weight.

The coarsely pulverizing step (B) is pulverized to a size of 2 to 4.5 mm,

The pulverization in the step (E) is preferably carried out at a size of 1.5 to 2.5 mm.

The step (D)

(D-a) a preliminary smoldering step of smoothing the mushroom in a rotary oven; And

(Db), and a chrysanthemum phase in which the mushroom is mixed with the mushroom.

INDUSTRIAL APPLICABILITY As described above, the mushroom tea manufacturing method according to the present invention has the following effects.

The present invention can be used not only as a dry mushroom itself but also as a tea which suppresses the incense unique to mushrooms by containing ginger flavor in mushrooms, and consumers who are reluctant to flavor and taste unique to mushrooms can easily drink have. It is a powerful herbal stem plant with a taste and aroma, which is effective for the dryness of the ginger extract concentrate by the ginger extract concentrate. Since it is excellent in pain relief, inflammation removal, antibacterial and detoxification, And shows a synergistic effect on the taste and aroma of mushroom tea.

In addition, the mushroom tea produced by the above-described method can exhibit an aesthetically excellent effect because it can realize the unique shape of the mushroom when it is consumed.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1A is a diagram illustrating a method of manufacturing a mushroom tea containing ginger flavor according to an embodiment of the present invention.
FIG. 1B illustrates a method of manufacturing a mushroom tea containing ginger flavor according to another embodiment of the present invention.

Hereinafter, various aspects and various embodiments of the present invention will be described in more detail.

According to an aspect of the present invention,

(A) immersing the mushroom in a ginger solution;

(B) semi-drying the immersed mushroom and then crushing the mushroom into three seasons;

(C) kneading the ground mushroom;

(D) cooling and drying the roasted mushroom; And

(E) pulverizing the dried mushroom,

Wherein the mushroom is at least one selected from the group consisting of Mushroom mushroom, Mushroom mushroom, Ganoderma mushroom, Mushroom mushroom, Shiitake mushroom and Cordyceps mushroom.

More preferably, the preparation method further comprises a step (A-1) between the step (A) and the step (B), further mixing the medicinal substance with the mushroom immersed in the ginger solution.

In the step (A), the mushroom is immersed in the ginger solution so that the ginger flavor can be contained in the inside of the mushroom.

More specifically, it is preferable to immerse the mushroom in a ginger solution at a temperature of 11 to 26 캜 for 8 to 10 hours. If the mushroom is out of the range, the ginger flavor does not penetrate the mushroom or the flavor of the mushroom is significantly reduced Which is undesirable.

It is preferable that 10 to 30 parts by weight of ginger be mixed with 75 parts by weight of the mushroom. If the content is outside the above range, ginger flavor may not be sufficiently contained, which is not preferable.

The mushroom is at least one selected from the group consisting of Mushroom mushroom, Mushroom mushroom, Ganoderma mushroom, Mushroom mushroom, Shiitake mushroom, and Cordyceps mushroom, and is preferably Mushroom mushroom.

It is preferable that the ginger solution is a mixture of 30 to 40 wt% of ginger and 60 to 70 wt% of water. If the ginger solution is out of the above range, the water content of the ginger is excessively increased and the total moisture content may be significantly improved, which is not preferable .

More preferably, the ginger solution is a ginger extract solution. The ginger extract solution is a concentrated solution obtained by extracting ginger with hot water. When the ginger extract was used as the ginger solution, it was confirmed that the preservative effect was improved about twice as much as that of the ginger and water mixture.

The step (A-1) is a step of further adding a medicament to the mushroom to immerse the mushroom. The medicament is preferably licorice or dermis, or a mixture thereof, more preferably a dermis, even more preferably a mixture of licorice and dermis.

The dermis is dried to a moisture content of 0.1 to 5% or less, and more preferably 0.5 to 3 cm in size.

When the mushroom is immersed alone in the ginger solution, the ginger flavor is too strong. Therefore, when the ginger or dermis is additionally added, the ginger flavor is partially weakened to provide a tea with an aftertaste.

Preferably, the dermis is added in an amount of 1 to 10 parts by weight based on 75 parts by weight of the mushroom. If the dermis is out of the range, the flavor may be deteriorated.

The step (B) is a step of semi-drying the immersed mushroom and then pulverizing the mushroom.

More preferably, the semi-drying is performed at a temperature of 60 to 70 ° C for 1 to 100 minutes to semi-dry, and the moisture content of the semi-dried mushroom is 30 to 50% . More preferably, the moisture content is 35 to 45% by weight. In order to reach the moisture content range, it is more preferable that the water content of the mushroom reaches the above range by adding juice or water as necessary and mixing them.

The semi-dried mushroom may be coarsely pulverized to a size of 2 to 4.5 mm when the moisture content is pulverized to 30 to 50% by weight. This is because if the moisture content of the semi-dried mushroom is in the range of 30 to 50% by weight, the mushroom can be pulverized, because the mushroom may cause aggregation due to the moisture contained therein. That is, due to this aggregation phenomenon, the mushroom is coarsely crushed to a size of 2 to 4.5 mm, and the crushed mushroom remains in its reduced size, and when the mushroom is disturbed by the car, If it is inflated, it can realize a mushroom shape similar to a circular shape. Therefore, if the size of the crude mushroom is less than 2 mm, the shape of the mushroom can not be realized. If it exceeds 4.5 mm, the particle size becomes too large, Which is undesirable.

Therefore, in the step (B), the mushroom is semi-dried at a temperature of 60 to 70 ° C for 1 to 100 minutes so as to have a water content of 30 to 50% by weight, and then crushed to a size of 2 to 4.5 mm. When you drink, you can realize the unique shape of the mushroom. If any of the above conditions is not satisfied, the mushroom shape can not be realized.

The semi-dried mushroom can be easily pulverized, and since the fine pulverizer is not capable of pulverizing the mushroom containing the above-mentioned moisture content, , Which is undesirable.

The step (C) is a step of kneading the ground mushroom through the step (B).

(C-a) a step of pickling the mushroom in a spinning pot; And

And (C-b) a second stage of mushrooming the mushroom.

At this time, it is preferable that the roughing is performed at a temperature of 80 to 100 ° C for 15 to 20 minutes, and the churning is performed at a temperature of 150 to 180 ° C for 5 to 8 minutes. If at least one of the temperature and time conditions of the beef tongue and chaebol can not be met, the flavor of the mushroom tea may be rapidly deteriorated.

The step (D) is a step of cooling and drying the fried mushroom through the step (C).

More specifically, it is preferred that the cooling is to room temperature, and after the cooling step, it is more preferable to move for 1 to 5 minutes at a temperature of 140 to 160 DEG C in a confined space. The incense, flavor, and flavor of the mushroom tea can be further improved through the above-mentioned inclinations.

The drying is preferably carried out at a temperature of 60 to 70 DEG C for 20 to 30 hours so that the total moisture content is less than 10 wt%.

The step (E) is a step of pulverizing the dried mushroom through the step (D).

It is preferable that the pulverization is carried out by pulverizing into a size of 1.5 to 2.5 mm and packed in a teabag, which is intended for making into a tea bag. If it is out of the above range, there is a fear that the amount of impurities increases or there is not enough concern It is not preferable.

Hereinafter, the present invention will be described in more detail with reference to Examples and the like, but the scope and content of the present invention can not be construed to be limited or limited by the following Examples. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the present invention as set forth in the following claims. It is natural that it belongs to the claims.

In addition, the experimental results presented below only show representative experimental results of the embodiments and the comparative examples, and the respective effects of various embodiments of the present invention which are not explicitly described below will be specifically described in the corresponding part.

Example  1: Root with ginger flavor Ass Mushroom tea  Produce

75 parts by weight of undiluted Norfolk mushroom was immersed in a ginger solution (25 parts by weight of ginger + 46 parts by weight of water) at a temperature of 20 DEG C for 9 hours, then semi-dried at 65 DEG C for 25 minutes (moisture content: 35 to 45% by weight). Then, the dried mushroom was pulverized to a size of 2 to 4.5 mm by using a three-seperator, and then it was put into a tumbling pot, and was thoroughly kneaded at a temperature of 90 ° C. for 18 minutes. After cooling, the pot was cooled to room temperature, and the pot was sealed. Then, the pot was heated at 150 ° C for 3 minutes. Then, the mixture was pulverized to a size of 1.5-2.5 mm and then sealed in a tea bag to produce a ginger flavored mushroom tea.

However, the ginger was dried in a hot-air dryer at a temperature of 48 캜 so that the water content was 40 wt% or less.

Example  2: Root with ginger flavor Ass Mushroom tea  Manufacturing (with dermis)

Uncooked pine mushroom was immersed in ginger solution at a temperature of 20 DEG C for 9 hours, and then 5 parts by weight of a dermis was added thereto and mixed. Then, semi-drying (moisture content: 35 to 45% by weight) was carried out at a temperature of 65 ° C for 25 minutes, and the mixture was pulverized to a size of 2 to 4.5 mm using a three- Min., After which they were re-kneaded for 6 minutes at a temperature of 165 ° C, cooled to room temperature, sealed in a frying pan, and then heated for 3 minutes at a temperature of 150 ° C. Then, the mixture was pulverized to a size of 1.5-2.5 mm and then sealed in a tea bag to produce a ginger flavored mushroom tea.

Example  3: Root with ginger flavor Ass Mushroom tea  Manufacturing (with licorice + dermis)

Uncooked pine mushroom was immersed in the ginger solution at a temperature of 20 ° C for 9 hours, and then 3 parts by weight of dermis and 3 parts by weight of licorice were added and mixed. Then, semi-drying (moisture content: 35 to 45% by weight) was carried out at a temperature of 65 캜 for 25 minutes, and the mixture was coarse crushed to a size of 2 to 4.5 mm by using three seasons. Min., After which they were re-kneaded for 6 minutes at a temperature of 165 ° C, cooled to room temperature, sealed in a frying pan, and then heated for 3 minutes at a temperature of 150 ° C. Then, the mixture was pulverized to a size of 1.5-2.5 mm and then sealed in a tea bag to produce a ginger flavored mushroom tea.

Example  4: Root with ginger flavor Ass Mushroom tea  Manufacturing (with licorice + dermis)

Uncooked pine mushroom was immersed in the ginger solution at a temperature of 20 ° C for 9 hours, and then 3 parts by weight of dermis and 3 parts by weight of licorice were added and mixed. Then, it was semi-dried (moisture content: 55% by weight) at a temperature of 65 캜 for 25 minutes, then pulverized to a size of 2 to 4.5 mm using three seasons, After shaking, the mixture was kneaded for 6 minutes at a temperature of 165 ° C, cooled to room temperature, sealed in a frying pan and heated at 150 ° C for 3 minutes. Then, the mixture was pulverized to a size of 1.5-2.5 mm and then sealed in a tea bag to produce a ginger flavored mushroom tea.

Example  5: Root soup with ginger flavor Deng Mushroom tea  Manufacturing (with licorice + dermis)

Uncooked pine mushroom was immersed in the ginger solution at a temperature of 20 ° C for 9 hours, and then 3 parts by weight of dermis and 3 parts by weight of licorice were added and mixed. Then, it was dried (moisture content: 20 wt%) at a temperature of 65 캜 for 120 minutes, and then pulverized to a size of 2 to 4.5 mm using a three-seater. After stirring for 6 minutes at a temperature of 165 ° C, the pot was cooled to room temperature, and the pot was sealed. The pot was then heated at 150 ° C for 3 minutes. Then, the mixture was pulverized to a size of 1.5-2.5 mm and then sealed in a tea bag to produce a ginger flavored mushroom tea.

Comparative Example  1: Ass Mushroom tea  Produce

Uncooked pine mushroom was dried (moisture content: 35 to 45% by weight) at a temperature of 65 ° C for 25 minutes, and then ground in a tumbling pot at 90 ° C for 18 minutes and then cooled to a temperature of 165 ° C After chilling for 6 minutes, the kettle was cooled to room temperature and the kettle was closed. The kettle was heated at 150 ° C for 3 minutes. And ground to a size of 1.5-2.5 mm and then sealed in a tea bag to prepare a mushroom tea.

Experimental Example  1: Sensory evaluation

In order to evaluate the sensory evaluation of the mushroom tea of Examples 1 to 5 and Comparative Example 1, 30 males and females aged 30 to 55 years were subjected to flavor, taste and visual evaluation, and the results are shown in Table 1 Respectively.

However, the evaluation criteria are as follows: 5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, 1 point: very bad, and visual evaluation confirms the visual appearance of the shape of the mushroom The scores were measured and the mean values were calculated and shown in Table 1 below.

division flavor color incense zest Visual evaluation Example 1 4.1 4.2 4.0 3.8 4.2 Example 2 4.1 4.0 4.2 4.0 4.2 Example 3 4.2 4.1 4.6 4.1 4.4 Example 4 4.2 4.1 4.6 3.8 3.1 Example 5 3.9 4.1 3.8 3.4 2.8 Comparative Example 1 2.1 3.6 2.8 2.4 2.3

As shown in Table 1, it can be seen that Comparative Example 1 shows significantly lower values in all aspects of taste, color, flavor, flavor, and overall preference than Examples 1 to 3.

On the other hand, in the case of Examples 4 and 5 in which the moisture content was less than 30% by weight or more than 50% by weight, it was difficult to confirm the shape peculiar to the mushroom, It can be confirmed that the taste, flavor, and flavor are lowered together with remarkable deterioration.

Further, the fragrance intensity was measured after elapsing (1 day, 2 days, 7 days, and 30 days) from the time when the ginger flavored mushroom tea of Examples 1 to 3 containing the ginger flavor was prepared in the following Table 2 , And the results are shown.

division Elapsed time 1 day 2 days 7 days 30 days Example 1 4.0 4.0 3.7 2.9 Example 2 4.2 4.0 3.8 3.1 Example 3 4.6 4.5 4.5 4.4

As shown in Table 2, in the case of Examples 1 and 2, the intensity of the fragrance was reduced by about 20 to 30% from the point in time when 30 days had elapsed. However, in the case of Example 3, Is less than about 5%, and the fragrance is maintained well after a long period of time.

Therefore, the present invention can be used not only as a dried mushroom tea itself by containing ginger flavor in mushrooms but also as a tea which suppresses the incense unique to mushrooms, You can drink. It is a powerful herbal stem plant with a taste and aroma, which is effective for the dryness of the ginger extract concentrate by the ginger extract concentrate. Since it is excellent in pain relief, inflammation removal, antibacterial and detoxification, And shows a synergistic effect on the taste and aroma of mushroom tea.

In addition, the mushroom tea produced by the above-described method can exhibit an aesthetically excellent effect because it can realize the unique shape of the mushroom when it is consumed.

S10: Immersion step
S20: Additional mixing steps
S30: drying step
S40:
S50: cooling step

Claims (6)

(A) immersing the mushroom in a ginger solution;
(B) semi-drying the immersed mushroom and then crushing the mushroom into three seasons;
(C) kneading the ground mushroom;
(D) cooling and drying the roasted mushroom; And
(E) pulverizing the dried mushroom,
Wherein the mushroom is at least one selected from the group consisting of Mushroom mushroom, Mushroom mushroom, Ganoderma mushroom, Mushroom mushroom, Shiitake mushroom and Cordyceps mushroom.
The method according to claim 1,
Wherein the step (A) is carried out at a temperature of 11 to 26 캜 for 8 to 10 hours.
The method according to claim 1,
The method may further include mixing (A-1) the medicament with the mushroom immersed in the ginger solution, between the step (A) and the step (B)
Wherein said medicament is licorice or dermis, or a mixture thereof.
The method according to claim 1,
Wherein the step (B) is semi-dry at a temperature of 60 to 70 ° C for 1 to 100 minutes to obtain a moisture content of 30 to 50% by weight.
The method according to claim 1,
The coarsely pulverizing step (B) is pulverized to a size of 2 to 4.5 mm,
Wherein the pulverization in the step (E) is performed in a size of 1.5 to 2.5 mm.
The method according to claim 1,
The step (D)
(Da) a step of pickling the mushroom in a rotary pot first; And
(Db) a second stage of the chrysanthemum shaking step, wherein the chrysanthemum shake step is performed in a second stage.

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