KR20220062840A - Method for Preparing Mushroom Spread Saouce - Google Patents

Abstract

The present invention relates to a method in which dried shiitake mushrooms are immersed in salt water, and dried and roasted at high temperatures, and then pulverized to prepare mushroom powder, and the mushroom powder is mixed with walnuts, almonds, parmesan cheese, garlic powder, pepper olive oil, sunflower oil, honey, and the like, to prepare spread sauce. Mushroom spread sauce according to the present invention has the advantage of maintaining physical properties without being hardened even when stored at low temperatures such as in a refrigerator, while maximizing the flavor of mushrooms, and allowing a consumer to easily apply the same to various types of food to eat the same.

Description

Method for Preparing Mushroom Spread Saouce

The present invention relates to a method for producing a mushroom spread sauce, and more particularly, to a mushroom powder by immersing dried shiitake mushrooms in salt water, roasting them at a high temperature, and grinding them to prepare a mushroom powder, and the mushroom powder and walnuts, almonds, and Parmesan cheese , It relates to a method of making a spread sauce by mixing garlic powder, pepper olive oil, sunflower oil, honey, and the like.

Recently, the food sauce market has grown steadily in size according to modern consumption trends such as convenience needs and the growth of the convenience food market, and has grown by 7.2% from 294.9 billion won in 2015 to 316.1 billion won in 2017. ' has the highest proportion (Ministry of Agriculture, Food and Rural Affairs, '2018 Processed Food Segmentation Market Status, Sauce Market Edition').

Mushrooms, on the other hand, have soft tissues like shiitake, enoki mushrooms, and shiitake mushrooms, and are classified as edible foods due to their excellent taste and flavor, and medicinal mushrooms with firm flesh and excellent pharmacological effects, such as Sanghwang mushroom and Reishi mushroom. Mushrooms commonly used as edible foods usually have a moisture content of about 85 to 90%, and these mushrooms have a high moisture content and are easily oxidized and deteriorated. Some mushrooms are dried to lower moisture content to improve storage properties, but most mushrooms are refrigerated and distributed, resulting in an increase in distribution costs and lower added value.

In general, mushrooms have satisfactory food value in both nutritional and functional aspects. In addition to low-molecular sugars that are difficult to absorb and use, fluorinated polysaccharides such as β-glucan, heteroglucan, and chitin are the main components, so it can be said that it is a considerably lower calorie material than the calculated value by food analysis. Therefore, it is also spotlighted as a food for preventing or improving obesity, which is the biggest cause of adult diseases. As the nutritional value and medicinal value of mushrooms are gradually revealed, various methods have been studied to make it easier for many people to consume mushrooms. It was developed and is currently being marketed.

Among the methods of processing mushrooms into food, a drying process of drying at a temperature of 60°C for 24 hours to a moisture content of about 4%, a process of crushing the dried mushrooms into 120-150 mesh using a grinding roller, and vacuuming mushroom powder A method of manufacturing mushroom powder through a packaging process of packaging or packaging in an airtight container (Korean Patent Publication No. 2006-0129714), a process of immersing mushrooms in a sauce in a state blocked from sunlight; a process of withdrawing the mushrooms immersed in the sauce from the sauce and drying them in a drying room without sunlight until the sauce liquid does not flow from the surface of the mushrooms; There is a mushroom processing method (Korean Patent Registration No. 748,216), etc., characterized in that after the dried mushrooms are withdrawn from the drying room until the sauce stops flowing, then vacuum freeze-dried and packaged. There is almost no manufacturing method, and research on this is insufficient at present.

Accordingly, the present inventors have made diligent efforts to develop a method for consumers to consume mushrooms more easily and conveniently. As a result, the mushrooms are immersed in brine, dried in hot air, then pulverized, and olive oil and sunflower oil are added to prepare a spread sauce. In this case, it was confirmed that a spread sauce that does not harden when stored at a low temperature while maximally retaining the aroma and flavor of mushrooms can be prepared, and the present invention has been completed.

It is an object of the present invention to provide a method for preparing a mushroom spread sauce that is not cured at a low temperature while preserving the flavor of mushrooms.

In order to achieve the above object, the present invention provides a method for preparing a mushroom spread sauce containing mushroom powder comprising the steps of:

(a) heating and roasting mushrooms, adding 0.01 to 2% brine 2 to 10 times the weight of mushrooms, immersing them for 1 to 24 hours, and drying them with hot air at 40 to 60 ° C;

(b) roasting and pulverizing the hot air dried mushrooms; and

(c) preparing a mushroom spread sauce by adding olive oil and sunflower oil to 1 to 10% by weight of crushed mushroom powder in a ratio of 1:4 to 3:2.

The mushroom spread sauce according to the present invention has the advantages of maximizing the flavor of mushrooms, not hardening even when stored at a low temperature such as a refrigerator, maintaining physical properties, and allowing consumers to conveniently apply it to various types of food. .

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is those well known and commonly used in the art.

In the present invention, it was attempted to develop a method to increase mushroom consumption. Dried shiitake mushrooms were immersed in 0.5% brine 5 times the weight of mushrooms at 45°C for 12 hours, dried in hot air at 50°C, and baked at 160°C for 15 minutes. After grinding, mushroom powder was prepared, and a spread sauce was prepared by mixing the mushroom powder with walnuts, almonds, Parmesan cheese, garlic powder, pepper olive oil, sunflower oil, honey, etc. It was confirmed that it has a high degree of acceptance in taste, etc., and can prevent hardening when stored at a low temperature while retaining the mushroom and fragrant aroma in the sensory test.

Accordingly, the present invention relates to a method for preparing a mushroom spread sauce containing mushroom powder comprising the steps of:

(a) heating and roasting mushrooms, adding 0.01 to 2% brine 2 to 10 times the weight of mushrooms, immersing them for 1 to 24 hours, and drying them with hot air at 40 to 60 ° C;

(b) roasting and pulverizing the hot air dried mushrooms; and

(c) preparing a mushroom spread sauce by adding olive oil and sunflower oil to 1 to 10% by weight of crushed mushroom powder in a ratio of 1:4 to 3:2.

In the present invention, in the step (c), it may be characterized by further adding a material selected from the group consisting of walnuts, almonds, Parmesan cheese, garlic powder and pepper.

In the present invention, as the mushroom, shiitake mushroom, incense mushroom, truffle, oyster mushroom, yellow oyster mushroom, large oyster mushroom, wood ear mushroom, oyster mushroom, shiitake mushroom, baengnyeong mushroom, etc. may be used.

Preferably, the mushroom of the present invention is preferably shiitake.

In the present invention, the melting of step (b) may be characterized in that it is carried out at 160 ~ 190 ℃.

In the present invention, the composition of the mushroom spread sauce is walnuts 2-20%, almonds 2-20%, parmesan cheese 1-15%, garlic powder 0.1-5%, pepper 0.1-5%, olive oil 5-50%, Sunflower oil 5-40%, honey 0.5-10%, and mushroom powder 1-10% are preferable, more preferably walnut 5-15%, almond 5-15%, parmesan cheese 2-10%, garlic powder 0.5 ~3%, pepper 0.5~3%, olive oil 15~40%, sunflower oil 10~30%, honey 1~10%, and mushroom powder 2~8% is preferable.

In one aspect of the present invention, Mushrooms containing walnuts 12.8%, almonds 12.8%, Parmesan cheese 9.9%, garlic powder 2%, pepper 1%, olive oil 29.7%, sunflower oil 20.5%, honey 6.3% and mushroom powder 5% In the case of the spread sauce, it was confirmed that it was excellent in flavor and taste.

Example

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1: Selection of Mushroom Items for Making Spread Sauce

Using shiitake, oyster mushroom, and oyster mushroom grown and harvested at a farm in Gwangju, Gyeonggi-do, walnut 12.8%, almond 12.8%, parmesan cheese 9.9%, garlic powder 2%, pepper 1%, olive oil 29.7%, sunflower oil A spread sauce was prepared by adding 20.5%, honey 6.3%, and mushroom powder 5%, and 15 panelists composed of men and women in their 20s and 50s evaluated their preferences.

Symbol map for each mushroom item item Exterior incense taste Comprehensive symbol map Mushroom free 5.4±1.8 5.7±1.5 5.7±1.2 5.5±1.2 Oyster mushroom 6.1±1.8 5.8±2.6 6.1±2.5 6.3±2.1 elevation 5.5±1.8 6.1±1.6 6.9±1.3 6.5±1.1 big oyster mushroom 7.3±1.5 6.4±2.1 5.7±1.7 6.1±1.8

※ 9-level scale method: 9 (very good) to 1 (very bad)

As a result, as shown in Table 1, among spread sauces using oyster mushrooms, shiitake mushrooms, and shiitake mushrooms, it was confirmed that the spread sauce using shiitake mushrooms had a significantly higher degree of preference for flavor and flavor. was used to prepare a spread sauce.

Example 2: Measurement of acceptability for mushroom pretreatment method

The difference in appearance, flavor, and taste according to the difference in the pre-treatment method of mushrooms used for mushroom spread sauce was confirmed through a preference survey (Preference panel: 15 men and women in their 20s and 50s).

The pre-treatment method of mushrooms was performed by any one of blanching, roasting after drying, soaking and drying, and each pretreatment method is shown below.

Blanching: Blanch in water at 70℃ for 10 minutes

Roast after drying: Roast at 160℃ for 15 minutes after drying with hot air at 50℃

Soaking and drying: Soak dried mushrooms in 0.5% brine at 45℃ for 18 hours and then dry

Soaking and roasting after drying: Soak dried mushrooms in 0.5% salt water at 45°C for 18 hours, then dry, and roast at 160°C for 15 minutes.

Symbol diagram for each mushroom pretreatment method item Exterior incense taste Comprehensive symbol map blanch 4.7±2.1 5.0±1.5 5.7±1.8 5.4±1.4 dry after drying 5.4±1.8 5.4±1.6 5.6±1.4 5.4±1.5 soaking and drying 6.0±1.8 6.0±1.7 5.8±1.3 6.0±1.5 Soaked after soaking and drying 5.9±2.0 5.9±1.3 6.2±1.3 6.2±1.0

※ 9-level scale method: 9 (very good) to 1 (very bad)

As a result, as shown in Table 2, it was confirmed that the spread sauce prepared from shiitake that was pre-processed after soaking and drying shiitake mushrooms had a high degree of acceptance.

Example 3: Confirmation of characteristics of shiitake dried after soaking

The characteristics of shiitake mushrooms using the conditions selected in Example 2 were confirmed, and the results are shown in Table 3, and differences in characteristics according to soaking time were also confirmed.

As a result, it was confirmed that the preference and characteristics were good when called for 12 hours.

Characteristics of shiitake dried after soaking and source preference soaking time Yield ^♩
(g/g) pH salinity
(%) sugar content
(°Brix) solid content
(%) color difference L a b 0 hours One 6.2 1.0 0.9 0.9 88.1 1.5 27.0 6 hours 0.94 5.8 1.3 1.5 1.0 76.9 8.1 49.4 12 hours 0.93 5.6 1.5 1.8 1.4 73.2 10.7 54.5 18 hours 0.92 5.4 1.5 1.7 1.4 70.1 13.3 59.4

After soaking, the dried mushrooms were extracted and analyzed for 3 hours, ^♩ Weight after treatment (g) / Weight before treatment (g)

Example 4: Setting the appropriate amount of soaked mushroom solution

In calling shiitake mushrooms, the change in characteristics of shiitake mushrooms according to the amount of water used for immersion was confirmed.

As a result, as shown in Table 4, it was confirmed that when 5 times the amount of water was used with respect to the weight of the shiitake mushrooms, it was excellent in salinity or color difference of the solid content ratio. It was confirmed that the extraction yield and processing yield were the best when

Setting the appropriate amount of the mushroom soaking solution Mushroom Soaked Liquid ^♩ transference number
(g/g) pH salinity
(%) sugar content
(°Brix) solid content
(%) color difference L a b 5 times 0.98 5.4 1.3 1.7 1.5 69.9 14.0 61.0 6 times 0.94 5.5 1.2 1.7 1.4 71.0 13.5 58.7 7 times 0.87 5.5 1.2 1.6 1.4 71.8 12.1 55.7 8 times 0.84 5.6 1.2 1.6 1.3 74.7 10.5 52.9

^♩ Water (ml) added as a multiple of the dry shiitake weight (g)

Example 5: Setting the conditions for roasting mushrooms

The optimum roasting temperature was confirmed by changing the temperature in the process of roasting the soaked shiitake mushrooms at a high temperature.

As a result, as shown in Table 5, it was confirmed that the sensory characteristics of the savory flavor of shiitake mushrooms peeled at 160 ~ 190 ℃ were the best.

Setting the roasting temperature of mushrooms item moisture
(%) salinity
(%) sugar content
(°Brix) color difference sensory characteristics L a b fragrant incense tanhyang mushroom flavor before 6.9 3.0 4.0 81.9 1.9 10.1 - - +++ 100℃ 6.3 3.0 4.0 82.6 1.9 10.4 - - +++ 130℃ 7.5 3.0 3.0 81.8 2.0 11.3 + - ++ 160℃ 7.2 3.0 3.0 80.7 2.4 13.2 +++ + ++ 190℃ 4.7 3.0 3.0 79.8 3.1 15.3 +++ ++ + 220℃ 3.1 3.0 3.0 77.7 4.0 16.9 + +++ -

Example 6: Oil mixing ratio setting to prevent hardening during low-temperature storage

In order to check the mixing ratio of olive oil and sunflower oil, which does not harden when the spread sauce is stored at a low temperature in a refrigerator, etc., the mixing ratio of olive oil and sunflower oil was changed, stored at 4° C. for more than 24 hours, and the degree of curing was checked.

As a result, as shown in Table 6, it was confirmed that curing did not occur when olive oil and sunflower oil were added at 1:4, 2:3 and 3:2.

Example 7: Confirmation of mixing ratio and preference of spread sauce

By varying the mixing ratio of the ingredients added to the spread sauce, four combinations of spread sauces were prepared as shown in Table 7, and the degree of preference for the sauces of each combination was confirmed.

Sauce mixing ratio material type combination 1 combination 2 combination 3 combination 4 almond powder 12.8 11.7 13.5 13 walnut powder 12.8 11.7 13.5 13 sunflower oil 20.5 17.9 20.6 21.6 olive oil 29.7 26.9 30.5 30 Parmesan Cheese 9.9 9.4 10.9 11.4 honey 6.3 6.3 7 3 salt - 0.5 One - pepper One 0.9 One One chopped garlic - 10.7 - - garlic powder 2 - 2 2 Red Shiitake Powder 5 4 - 5 total 100 100 100 100

As a result, as shown in Table 8, walnuts 12.8%, almonds 12.8%, parmesan cheese 9.9%, garlic powder 2%, pepper 1%, olive oil 29.7%, sunflower oil 20.5%, honey 6.3%, and mushroom powder 5% It was confirmed that the sauce of Combination 1 containing it showed the highest degree of preference in aroma and taste.

When olive oil and sunflower oil were mixed in a ratio of 3:2, the olive flavor was maintained without hardening at low temperature.

Symbolism according to source combination item Exterior incense taste Comprehensive symbol map combination 1 6.2±1.0 6.2±0.9 6.6±1.3 6.9±1.1 combination 2 6.8±1.2 6.8±0.8 5.5±1.0 5.5±1.0 combination 3 6.6±1.0 6.6±1.1 5.8±1.2 5.9±0.9 combination 4 6.4±1.0 5.8±1.2 5.6±1.0 5.6±1.3

As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, it is clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. something to do. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

A method of preparing a mushroom spread sauce containing mushroom powder comprising the steps of:
(a) heating and roasting mushrooms, adding 0.01 to 2% brine 2 to 10 times the weight of mushrooms, immersing them for 1 to 24 hours, and drying them with hot air at 40 to 60 ° C;
(b) roasting and pulverizing the hot air dried mushrooms; and
(c) preparing a mushroom spread sauce by adding olive oil and sunflower oil to 1 to 10% by weight of crushed mushroom powder in a ratio of 1:4 to 3:2.
The method according to claim 1, wherein in step (c), a material selected from the group consisting of walnuts, almonds, Parmesan cheese, garlic powder and black pepper is additionally added.
The mushroom according to claim 1, wherein the mushroom is selected from the group consisting of shiitake, shiitake mushroom, truffle, oyster mushroom, yellow oyster mushroom, large oyster mushroom, oyster mushroom, shiitake mushroom, shiitake mushroom and baeknyeong mushroom. how to do it
The method according to claim 3, wherein the mushroom is a shiitake mushroom.
The method of claim 1, wherein the removing of step (b) is performed at 160-190°C.