KR20210085292A - Songo mushroom jung-gwa and maunfacturing method thereof - Google Patents

Abstract

The present invention relates to honeyed Songo mushrooms and a manufacturing method thereof. According to the present invention, a method for manufacturing honeyed Songo mushrooms comprises: a first step of preparing Songo mushrooms and a sugar solution; a second step of blanching the prepared Songo mushrooms in water and removing the water; a third step of putting the dried Songo mushrooms in the sugar solution; and a fourth step of drying the honeyed Songo mushrooms. Accordingly, the honeyed Songo mushrooms can store and maintain nutritional values and unique functionality of Songo mushrooms for a long time and can be easily and conveniently consumed anytime and anywhere. In addition, various foods using the honeyed Songo mushroom are developed, thereby leading market expansion by pioneering a stable market for Songo mushroom-growing farms and increasing consumption of Songo mushrooms.

Description

Mushroom tablets and their manufacturing method {SONGO MUSHROOM JUNG-GWA AND MAUNFACTURING METHOD THEREOF}

The present invention relates to oyster mushroom tablets and a method for preparing the same.

The rapid economic growth since the 1970s has brought about social and cultural changes throughout the country, such as an improvement in the level of national income, an increase in free time, and an increase in women's entry into society. The level of leisure activities has improved. In addition, as the desire to improve the quality of life increases, consumers' interest in 'health' has increased, and the demand for health food consumption is also increasing. Health food refers to a food manufactured and processed using raw materials or ingredients useful for the human body, and the representative raw material for health functional food is mushrooms.

The most representative edible mushroom is the shiitake mushroom, which is easy to cultivate and has a rich flavor, and is known to have a positive effect on the body as it contains various minerals and vitamins. In addition, shiitake mushrooms can be harvested year-round, making them the most produced mushroom in each region of Korea, such as Gyeongsang-do, Jeolla-do, and Chungcheong-do.

Although it contains a large amount of useful ingredients for the human body, shiitake mushrooms have a low storage capacity and are limited in the form of simple cooking of raw or dried shiitake mushrooms. Therefore, the intake rate of useful ingredients of shiitake mushrooms is low, and the range of use of shiitake mushrooms is low. There is a problem in that the producers of shiitake mushrooms are also not able to expand their consumption. Mushroom consumption in Korea is mostly used for vegetables, stir-frying, soup, etc., and even though shiitake mushrooms have high nutritional value, consumption is inevitably limited unless specific methods of consumption and use are presented.

In order to increase the consumption of shiitake mushrooms, it is necessary to develop processed foods that can be consumed by various age groups and to present high value-added products using the functionality of shiitake mushrooms. In addition, it is necessary to develop various processing methods and processed foods to use shiitake mushrooms, which are rich in nutrients such as various minerals and vitamins, as food, and to expand the scope of use. In addition, as the palatability of shiitake mushrooms is the mainstream among middle-aged people after their 40s, there is a need to develop a convenient food type product that anyone can easily consume by lowering the palatability of mushrooms to their 20s.

On the other hand, shiitake mushrooms are divided into Hwago (Baekhwago, Heukhwago), Donggo, Hyanggo, and Hyangsin according to the quality. this says a lot Among Hwago, Baekhwago refers to the highest grade shiitake mushroom, and it is a paper shiitake mushroom that has been improved and developed. Mushrooms have a meaty taste and rich aroma, which is similar to pine mushrooms. Recently, the number of growers is increasing.

Jeonggwa, which has been passed down since ancient times, is a type of traditional Korean fruit called Jeon-gwa. It is made by blanching vegetables, such as roots, fruits, and stems, or simmering them in honey for a long time. The taste and texture of jeonggwa is sweet and chewy, and it is mainly manufactured using hard ingredients such as ginseng, ginger, bellflower, and carrots. It is mainly used for banquets, ceremonies, and ancestral rites in the royal court, and has been transmitted as a favorite food of the royal family and nobles, and is recognized as a luxury food. The manufacturing process is complicated and time consuming, so the development of various products is rather insignificant, and it is not meeting the expectations of consumers.

Republic of Korea Patent Registration No. 10-0629064 (published on September 26, 2006)

In order to solve the above problems, an object of the present invention is to provide a tablet using shiitake mushrooms and a method for manufacturing the same.

The method for preparing oyster mushroom tablets according to the present invention includes a first step of preparing shiitake mushrooms and sugar pickle; a second step of blanching the prepared shiitake mushrooms in water and then removing the water; a third step of putting the dried shiitake mushrooms in the sugar pickling solution; and a fourth step of drying the dried shiitake mushrooms.

The method for manufacturing shiitake mushroom tablets according to the present invention is based on 100 parts by weight of the whole shiitake mushroom tablets, and 15 to 15 shiitake mushrooms in a sugar pickling solution containing 5 to 15 parts by weight of honey, 5 to 15 parts by weight of organic sugar, and 50 to 70 parts by weight of water. 25 parts by weight can be soaked.

The oyster mushroom tablet according to the present invention can be prepared according to the above manufacturing method.

The food according to the present invention may be prepared including oyster mushroom tablets.

The present invention has a richer taste and aroma than the existing shiitake mushrooms, and can be easily prepared by using the improved oyster mushroom similar to the matsutake mushroom.

The prepared oyster mushroom tablets can be preserved for a long time while maintaining their nutritional value and unique functionality, and can be easily and conveniently consumed anytime, anywhere.

In addition, by developing oyster mushroom tablets and various foods using shiitake mushroom tablets, it is possible to open a stable market for oyster mushroom growers and promote market expansion by promoting shiitake mushroom consumption.

1 is a flowchart illustrating a method for manufacturing oyster mushroom tablets according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The present inventors measure the physicochemical properties and antioxidant activity of shiitake mushrooms to find out their utility as a food material, and to develop jeonggwa, a pickled sugar type food that can be preserved and eaten for a long time while maintaining the unique nutritional components using this, The present invention was completed by manufacturing a new type of convenient food for shiitake mushrooms that exhibits nutritional value and unique functionality of

The present invention provides a method for preparing oyster mushroom tablets.

The method for manufacturing oyster mushroom tablets according to the present invention includes a first step of preparing shiitake mushrooms and a sugar pickle solution, a second step of blanching the prepared shiitake mushrooms in water and then removing the water, and adding the dehydrated shiitake mushrooms to the sugar. It may include a third step of soaking the soaked shiitake mushrooms and a fourth step of drying the soaked shiitake mushrooms.

In the method for preparing shiitake mushroom tablets according to the present invention, the first step of preparing the shiitake mushrooms and sugar pickled solution may be performed by preparing and preparing shiitake mushrooms and sugar pickled solution of a certain size.

The shiitake mushroom has an average length and an average diameter of the mushroom cap of 4 to 6 cm, preferably 5 cm, and an average weight of 40 to 60 g, preferably 50 g. can When oyster mushrooms having a size within the above range are drizzled in a later step, oyster mushroom tablets having excellent taste and aroma can be prepared by blanching evenly.

The sugar pickling liquid may include one or more sugar sources selected from the group consisting of honey, sugar, and organic raw sugar and water, and may further include grain syrup, citron syrup, and the like, but is not limited thereto. The sugar pickle solution may be prepared by mixing the sugar source and water.

The sugar pickling liquid may include honey and organic raw sugar as the sugar source, and in this case, the honey, organic raw sugar and water may be included in a weight ratio of 1: 1: 6.

Alternatively, the sugar pickling liquid may include all of the honey, sugar, and organic raw sugar, wherein the honey, sugar, organic raw sugar and water have a weight ratio of 1: (0.1 to 1): (0.1 to 1): 6 , preferably 1: (0.1 to 0.5): (0.5 to 1): may be included in a weight ratio of 6.

Alternatively, it can be prepared by separating the cap and the pillar of the shiitake mushroom. Since the cap and the pillar have different characteristics, taking this into consideration, an appropriate sugar pickling solution is prepared and drizzled, thereby making Jeonggwa taking advantage of the characteristics of the cap and pillar of the shiitake mushroom.

According to an experimental example of the present invention, according to the added amount of the sugar or organic raw sugar, characteristics such as sugar content, pH, color, etc. of the mushroom cap or stem of the shiitake mushroom may vary, and the preference may also vary, so taking this into consideration, an appropriate amount of It would be desirable to add sugar or organic raw sugar.

The sugar pickle solution may further include a hot water extract of shiitake mushrooms. The hot water extract from shiitake mushrooms may be extracted with water at 50 to 80° C., preferably at 60 to 70° C. for 1 to 3 hours, preferably for 2 hours. The hot water extract of shiitake mushroom extracted by the above method has a high polyphenol content and a relatively high sweetness component, so it can be a useful component for manufacturing the shiitake mushroom tablet. It is not limited thereto, and may further include various herbal extract ingredients including health functional ingredients.

In the method for manufacturing oyster mushroom tablets according to the present invention, the second step of removing the water after blanching the prepared shiitake mushrooms in water is soaking the shiitake mushrooms prepared in the first step in 90 to 100 ° C water for 5 to 15 seconds, Preferably after blanching for 8 seconds, it can be carried out by removing the water for 30 minutes. By blanching the shiitake mushroom at a high temperature for a short time, Jeonggwa can be prepared by taking advantage of its unique texture.

In the method for preparing oyster mushroom tablets according to the present invention, the third step of blanching the dried shiitake mushrooms by putting them in the sugar pickled solution is to put the dried shiitake mushrooms into the sugar pickled solution and heated at 80 to 100° C. for 10 minutes. After simmering for 30 minutes, it can be carried out by further soaking at room temperature for 30 minutes to 2 hours. The third step of acupuncture may be repeated two or more times.

In the method for producing oyster mushroom tablets according to the present invention, the fourth step of drying the pickled shiitake mushrooms may be performed by drying the pickled shiitake mushrooms at 50 to 70° C., preferably at 60° C. for 10 to 15 hours. have.

The present invention is based on 100 parts by weight of the whole shiitake mushroom tablet, honey 5 to 15 parts by weight, preferably 10 parts by weight, sugar 0.1 to 10 parts by weight, preferably 0.1 to 5 parts by weight, 2 to 10 parts by weight per organic source , preferably 5 to 10 parts by weight and 50 to 70 parts by weight of water, preferably 15 to 25 parts by weight, preferably 20 parts by weight of shiitake mushrooms in a dipping solution containing 60 parts by weight, and a method for preparing a shiitake mushroom tablet to provide.

Alternatively, 5 to 15 parts by weight of honey, preferably 10 parts by weight, 5 to 15 parts by weight, preferably 10 parts by weight, and 50 to 70 parts by weight of water, per 100 parts by weight of the shiitake mushroom tablet and total, preferably 10 parts by weight, per organic source Preferably, 15 to 25 parts by weight of shiitake mushrooms, preferably 20 parts by weight, are immersed in a dipping solution containing 60 parts by weight to provide a oyster mushroom tablet and a manufacturing method.

The sugar pickling liquid may further contain 5 to 15 parts by weight of hot water extract from shiitake mushrooms, and corresponding features may be substituted for the above-mentioned parts.

After putting the shiitake mushrooms in the sugar pickling solution and simmering at 80 to 100° C. for 10 to 30 minutes, the oysters can be further soaked for 30 minutes to 2 hours at room temperature, which can be repeated two or more times. The dried shiitake mushrooms can be dried at 50 to 70° C., preferably at 60° C. for 10 to 15 hours to prepare oyster mushroom tablets.

The present invention provides a shiitake mushroom tablet prepared according to the above-mentioned method for preparing shiitake mushroom tablet. The shiitake mushroom tablets may have a sugar content of 5 to 15 Brix, and may contain a high polyphenol content. In addition, the oyster mushroom tablets can maintain the unique flavor and taste of shiitake mushrooms.

In addition, the present invention provides a food prepared including the oyster mushroom tablet prepared by the above method. The shiitake mushroom tablets may be prepared and ingested by being included in food in various forms, for example, the food may be confectionery, cookies, bread or rice cakes, but is not limited thereto. The shiitake mushroom may be included as a garnish or internal stuffing of the food, but is not limited thereto.

Hereinafter, to help the understanding of the present invention, examples will be described in detail. However, the following examples are merely illustrative of the contents of the present invention, and the scope of the present invention is not limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

<Preparation Example 1> Ingredients for oyster mushroom tablets

The pine mushrooms used in this experiment were grown in Gwangmyeong Nongsan in Gyeongju, Gyeongsangbuk-do. The average height was 5cm, the diameter of the cap was 5cm, and the weight was 50g, and honey, white sugar, organic raw sugar, and purified water were used as ingredients for making oyster mushroom tablets.

<Example 1> Preparation of oyster mushroom tablets

The oyster mushroom tablets were prepared under different conditions for pickling. The manufacturing process of shiitake mushrooms established conditions such as size, drying temperature and time, and sugar pickling time through several preliminary experiments. (organic farming raw sugar) was prepared by mixing according to the ratio. The conditions are shown in Table 1.

MS means 100% white sugar, MS75 means 75% white sugar and 25% organic sugar, MS50 means 50% white sugar and 50% organic sugar, MS25 means 25% white sugar and 75% organic sugar, and MS0 means 100% organic sugar.

The shiitake mushrooms were cut into quarters and blanched in boiling water for 8 seconds, then drained for 30 minutes, put in a sugar pickle solution, simmered for 10 minutes, and then soaked for 1 hour. The boiled mushrooms were dried at 60°C for 13 hours (food dryer; OCP-M600S) and then used in the experiment.

<Experimental Example 1> Analysis of shiitake mushroom extract

1. Preparation of shiitake mushroom hot water extract

The shiitake mushrooms were cut into 1×1 cm pieces, distilled water 10 times that of the shiitake mushrooms was added, and the extraction temperature (50°C, 60°C, 70°C, 80°C, 90°C) was changed, and the extraction process was repeated 3 times under reflux cooling for 2 hours . After filtering the extracted extract with filter paper (Whatman filter paper No. 1, GE Healthcare, Buckinghamshire, UK), pH, sugar content, and color were measured, and some extracts were extracted with a vacuum concentrator (EYELA Rotary vacuum evaporator NN series, Tokyo Rikakikai Co.). , Tokyo, Japan), concentrated under reduced pressure and freeze-dried, and then each was used for measurement of antioxidant activity.

2. Analysis method

1) Measurement of pH, sugar content and color of shiitake mushroom extract

The pH and sugar content of the shiitake mushroom extract extracted by temperature were measured using a pH meter (Thermo Electron Corp., Beverly, MA, USA) and a refractometer (H196801, HANNA Instrument, Woonsocket, RI, USA) after cooling the extract to room temperature. measured. Chromaticity measurement was repeated three times using a colorimeter (Chroma meter CR 400, Minolta, Tokyo, Japan) filled in a petri-dish having a height of 20 mm and a diameter of 90 mm. At this time, the brightness (Lightness), redness (Redness), and yellowness (Yellowness) of the hunter values were measured three times, and the average value and standard deviation were shown. The L, a, and b values of the standard white plate used at this time were 94.27, 0.05, and 1.75, respectively.

2) Measurement of physiological activity of shiitake mushroom extract

To prepare a sample solution for measuring physiological activity, a sample was prepared by taking a part of a freeze-dried sample extracted by extraction temperature and dissolving it in distilled water to a concentration of 0.1, 1, 10, 100 mg/mL.

i) Determination of total polyphenol content

The total polyphenol content was measured according to the method of Singleton et al. (1999). Mix 1,000 μL of 1N Folin-Ciocalteu reagent with 200 μL of the sample solution, leave it for 3 minutes at room temperature, mix 800 μL of 10% Na ₂ CO _{3 , and} leave it at room temperature for 1 hour. , Tecan Austria, Grodig, Austria) were measured. The total polyphenol content was measured using gallic acid (Sigma Chemical Co.) as a standard material.

ii) Measurement of reducing power

The reducing power was measured by modifying the method of Oyaizu (1986). After adding 250 μL of 200 mM sodium phosphate buffer (pH 6.6) to 250 μL of the sample solution, add 250 μL of 1% potassium ferricyanide solution, mix thoroughly, and react at 50° C. for 20 minutes, followed by 10% trichloroacetic acid (trichloroacetic acid) 250 μL was added and centrifuged at 3000 rpm for 10 minutes. 500 μL of distilled water and _{100 μL of FeCl 3} (1 mg/mL) were added to 500 μL of the supernatant, mixed, and the absorbance was measured at 700 nm. Ascorbic acid was used for the control group, and the reducing power was calculated as in Equation 1 below.

[Equation 1]

Reducing power (Abs) = Absorbance of sample addition - Absorbance of blank test

iii) DPPH radical scavenging activity measurement

DPPH radical scavenging activity was measured according to the method of Blois MS (1958). After adding 2,000 μL of 0.2 mM DPPH solution to 500 μL of the sample solution, and then standing at room temperature for 30 minutes, absorbance was measured at 517 nm to calculate the activity by the following Equation 2 below. In addition, ascorbic acid (Sigma, St. Louis, MO, USA) was used as a positive control for relative activity comparison.

[Equation 2]

DPPH radical scavenging activity (%) = (1-(A/B)) × 100

A: Absorbance of sample solution addition group

B: No addition of sample solution

3. Analysis Results

Hot water extraction temperatures for shiitake mushrooms are 50℃, 60℃, 70℃, 80℃, and 90℃, and the extraction solution according to each temperature is used to measure sugar content, measure pH, measure color, measure total polyphenol content, measure reducing power, measure DPPH radical scavenging ability. was carried out. Table 2 below shows the sugar content measurement results and the chromaticity measurement results.

The sugar content of the shiitake mushroom extract at different temperatures was 1.33 at 50, 60, and 70°C, the highest, and the lowest at 90°C. It was confirmed that there was a significant difference in the sugar content of the hot water extract according to the temperature. That is, it was found that at a temperature of 80°C or higher, other components than the sweet component of the shiitake mushroom were extracted.

As a result of pH measurement, the highest at 80℃ was 6.62, and the lowest at 50℃ was 6.53. It was confirmed that there was a significant difference in the pH values according to each temperature. As the temperature increased, it was confirmed that the pH concentration increased.

As a result of chromaticity measurement, 50℃ showed the highest brightness with 54.23, 60℃ showed 52.90, 70℃ showed 50.95, and 80℃ and 90℃ showed the lowest with 49.68. Like the brightness, 50℃ showed the highest value of 0.70, and 80℃ showed the lowest with 0.36. As for the yellowness, 90 ℃ showed the highest at 8.87, and the lowest confirmed value was 6.71 at 60 ℃. Therefore, it was confirmed that there was a significant difference in brightness, redness, and yellowness according to temperature.

The measurement results of the total polyphenol content of the hot water extract according to the temperature are shown in Table 3 below.

At an extraction temperature of 50°C, the total polyphenol content was found to be the highest at 925.17, and the lowest value confirmed was 547.33 at 70°C. It was confirmed that the difference in the total polyphenol content value according to the temperature was significant. The measured value of reducing power of the shiitake mushroom extract according to temperature was 0.81 at 70°C, the highest, and the lowest value was 0.71 at 90°C. It was confirmed that there was a significant difference in the reducing power of the shiitake mushroom extract according to the temperature.

The results of measuring the DPPH radical scavenging ability of the shiitake mushroom extract according to the temperature are shown in Table 4 below.

At a concentration of 10 mg/mL, the measured value of radical scavenging ability was found to be the highest at 50 °C at 68.24, and the lowest at 90 °C at 60.83. There was no statistically significant difference in the measured values of radical scavenging activity at 10 mg/mL concentration of shiitake mushroom extract according to temperature.

At a concentration of 1 mg/mL, the measured value of radical scavenging ability was 15.06 at 50°C, the highest, and the lowest at 90°C, at 6.70. It was confirmed that the difference in the measured value of radical scavenging ability at 1mg/mL concentration at 50℃ and 90℃ was about 2 times different, which indicates that there was no significant difference in the measured value of radical scavenging ability at 1mg/mL concentration of shiitake mushroom extract according to the extraction temperature. it has been confirmed that there is

At a concentration of 0.1 mg/mL, the measured radical scavenging ability was the highest at 5.39 at 50°C and the lowest at 70°C at 0.89, but there was no statistically significant difference. Therefore, it was found that the radical scavenging ability of the shiitake mushroom extract by extraction temperature generally decreased as the temperature increased.

<Experimental Example 2> Analysis of quality characteristics and sensory testing of oyster mushrooms according to the amount of added sugar

1. Analysis method

For the physical properties of oyster mushroom tablets, pH, sugar content, color and hardness were measured, and finally, sensory tests were performed.

To measure the pH of shiitake mushroom tablets, 5 g of finely chopped shiitake mushroom tablets were put in 45 mL of distilled water, mixed with a vortex (Scientific Inductries, Bohemia, New York, USA), and left overnight at room temperature. After whatman No. 1 The liquid filtered with filter paper was measured with a pH meter (Thermo Electron Corp., Milfofd, MA, USA). To measure sugar content, 1 g of chopped shiitake mushroom tablets were put in 9 mL of distilled water, mixed with vortex (Scientific Inductries, Bohemia, New York, USA), left overnight at room temperature, and whatman No. 1 The liquid filtered with filter paper was measured with a saccharometer (N-1 hand refractometer, Atago Co. LTD, Japan).

The chromaticity measurement of the shiitake mushroom was repeated three times using a colorimeter (Chroma meter CR 400, Minolta, Tokyo, Japan) for the cap and column part. At this time, the brightness (Lightness), redness (Redness), and yellowness (Yellowness) of the hunter value were repeatedly measured three times, and the average value and standard deviation were shown. The L, a, and b values of the standard white plate used at this time were 94.27, 0.05, and 1.75, respectively.

To measure the hardness of shiitake mushroom caps and stems, samples were cut into 2×4×1 cm and repeated three times using a texture analyzer (QTS Texture Analyzer, Brookfield viscometers, UK), and the average value was expressed.

For the sensory test of shiitake mushrooms according to the amount of added sugar, the evaluation was conducted on 30 people (14 males, 16 females) who were repeatedly trained to recognize the sensory elements of pickled oyster mushrooms. It was made to be indicated on the score reflecting the degree of preference for shiitake mushrooms. A total of 6 samples were cut into about 2×2 cm in size and placed in a white polyethylene disposable plate and provided with bottled water. After evaluation of each sample, the mouth was rinsed with bottled water and the next sample was evaluated. For the sensory test of shiitake mushrooms according to the added sugar content, the appearance, smell, taste, texture, and overall preference were scored 9 points (1 = very disliked, 5 = neither disliked, 9 = very good) using a scoring method based on a preference scale. and evaluated.

2. Analysis Results

The pH, sugar content, color, and hardness of the prepared oyster mushroom tablets according to the sugar pickling conditions were measured. Table 5 below shows the measurement results of sugar content and pH of oyster mushroom tablets according to the sugar pickling conditions.

According to the sugar pickling conditions, the highest sugar content of shiitake mushrooms was found to be 9.73 MS, and the lowest values were found to be MS50 and MS0 of 8.53. It was confirmed that the difference in sugar content according to sugar acupuncture conditions was significant.

As for the pH, MS0 was found to be 6.01, and M was found to be the lowest at 5.15. The difference in pH according to sugar acupuncture conditions was found to be significant, and it was confirmed that the pH was highest when the ratio of raw sugar was 100%.

The color of the oyster mushroom was confirmed by separating the mushroom cap and the pillar part. The results are shown in Table 6 below.

It was found that there were significant differences in brightness, redness, and yellowness of the cap part of the shiitake mushroom according to the conditions of pickling. The brightness of each part of oyster mushroom was found to be the highest in M (34.19) and the lowest in MS50 (30.24). In the case of redness, MS75 was found to be the highest with 0.96. As for yellowness, MS75 showed the highest value of 0.63, and MS0 showed the lowest value of 0.30. The redness and yellowness of the cap part of shiitake mushroom tablets were found to be the highest when the sugar content was 75%, and the lowest values were shown when the sugar content was absent. It was found that there were significant differences in brightness, redness, and yellowness of shiitake mushrooms according to the conditions of simmering.

As for the brightness of the chromaticity of the column part of the shiitake mushroom, M value was the highest with 41.59, and for redness, M showed the highest value with 5.35, and MS25 showed the lowest with 1.47. As for the yellowness measurement value, M showed the highest at 7.36 and MS0 showed the lowest at 2.42. Brightness is related to the type of sugar and water content to the extent that it indicates brightness or transparency, and it is thought to be due to the content of sugar and water.

The hardness of the oyster mushroom was confirmed by separating the mushroom cap and the pillar. The results are shown in Table 7 below.

As for the hardness of the cap of shiitake mushroom, MS showed the highest value at 1433.00, and MS25 showed the lowest value at 673.67. It was confirmed that the higher the sugar ratio among the sugar pickling conditions, the higher the hardness. When the sugar ratio was low and the raw sugar ratio was high, the hardness was low. The hardness of the shiitake mushroom column part was generally much higher than that of the mushroom cap part. Contrary to the cap part, it was confirmed that the hardness of MS0 containing 100% raw sugar was the highest, and the value of MS50 was the lowest.

From the above results, it was found that the higher the content of organic raw sugar, the softer the texture. In particular, the part of the cap was more affected by this than the part of the pillar, which is thought to be related to the absorption rate of sugar. It was found that there was no difference in the hardness of the pillar part for each dangchim condition, which is thought to be because the pillar part has a hard characteristic compared to the soft hat. Therefore, it is thought that it is necessary to understand the characteristics of the mushroom part and to adjust the conditions for shiitake when manufacturing oyster mushroom tablets.

The sensory test evaluation results of shiitake mushrooms are shown in Table 8 below.

In terms of appearance, overall, as the amount of organic raw sugar increased, excellent acceptance was exhibited, and in particular, MS0 sample containing 100% organic raw sugar showed the highest acceptance (p<0.01). This is because the brightness, which affects the brightness and transparency, is related to the type of sugar, and the content of organic raw sugar is thought to be due to this. In addition, as the content of organic raw sugar increased in all of the items of smell, taste, texture, and overall preference, the preference was higher (p<0.01).

As a result of the evaluation of the overall sensory test, as the added sugar ratio increased, the color was softer, the taste was very sweet, and the texture tended to be stronger. On the other hand, it was evaluated that as the added ratio of organic raw sugar increased, it showed rich flavor, taste and soft texture. Accordingly, oyster mushroom jeonggwa, which was prepared only with honey and organic raw sugar without adding white sugar, showed the highest preference. In general, honey was the type of sugar when manufacturing tablets, but it is judged that it is possible to increase economic value by lowering the manufacturing cost by using organic raw sugar that is relatively inexpensive and rich in various minerals than honey.

As described above in detail a specific part of the content of the present invention, for those of ordinary skill in the art, it is clear that this specific description is only a preferred embodiment, and the scope of the present invention is not limited thereby. Do. That is, the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (15)

A first step of preparing shiitake mushrooms and sugar pickle;
a second step of blanching the prepared shiitake mushrooms in water and then removing the water;
a third step of putting the dried shiitake mushrooms in the sugar pickling solution; and
A fourth step of drying the dried oyster mushrooms; The method of claim 1,
The first step is
A method for preparing oyster mushroom tablets, characterized in that the average length of the shiitake mushrooms and the average diameter of the mushroom caps are 4 to 6 cm, and the average weight is 40 to 60 g, divided into 2 to 5 equal parts. The method of claim 1,
The first step is
A method for producing oyster mushroom tablets, characterized in that the sugar pickling solution is prepared comprising water and at least one sugar source selected from the group consisting of honey, sugar and organic raw sugar. 4. The method of claim 3,
The sugar syrup.
The method for producing oyster mushroom tablets, characterized in that the honey, organic raw sugar and water are included in a weight ratio of 1: 1: 6. 4. The method of claim 3,
The sugar syrup is
A method for producing oyster mushroom tablets, characterized in that it further comprises a hot water extract from shiitake mushrooms. 6. The method of claim 5,
The shiitake mushroom hot water extract,
A method for producing oyster mushroom tablets, characterized in that they are extracted with water at 50 to 80° C. for 1 to 3 hours. The method of claim 1,
The second step is
A method for producing oyster mushroom tablets, characterized in that the prepared shiitake mushrooms are blanched in water at 90 to 100° C. for 5 to 15 seconds. The method of claim 1,
The third step is
A method for producing oyster mushroom tablets, characterized in that the dried shiitake mushrooms are put in the sugar pickling solution, boiled at 80 to 100° C. for 10 to 30 minutes, and then further soaked for 30 minutes to 2 hours at room temperature. The method of claim 1,
The fourth step is
A method for producing oyster mushroom tablets, characterized in that the dried shiitake mushrooms are dried at 50 to 70° C. for 10 to 15 hours. With respect to 100 parts by weight of oyster mushroom tablets,
A method for preparing oyster mushroom tablets by dipping 15 to 25 parts by weight of oyster mushrooms in a sugar pickling solution containing 5 to 15 parts by weight of honey, 5 to 15 parts by weight of organic sugar, and 50 to 70 parts by weight of water. 11. The method of claim 10,
The sugar syrup is
A method for producing oyster mushroom tablets, characterized in that it further comprises 5 to 15 parts by weight of hot water extract from shiitake mushrooms. [12] A shiitake mushroom tablet prepared by the method according to any one of claims 1 to 11. 13. The method of claim 12,
The oyster mushroom jeonggwa,
A shiitake mushroom tablet, characterized in that it has a sugar content of 5 to 15 Brix. A food prepared including the oyster mushroom according to claim 12. 15. The method of claim 14,
The food is
A food, characterized in that it is a confectionery, cookie, bread or rice cake.

Images