KR20220122142A - Method for manufacturing mushroom meat using oyster mushroom and mushroom meat manufactured by the manufacturing method - Google Patents

Abstract

The present invention relates to a mushroom meat manufacturing method using oyster mushrooms and mushroom meat produced by the manufacturing method. The mushroom meat manufacturing method comprises: a step of cultivating mushrooms to a diameter of 11 to 50 mm and a length of 101 to 400 mm, and then forming a mushroom lump only by simple compression without cutting; a compression step of compressing the molding to 50 to 5 % of the initial volume; a step of adding a binder to the mushroom mycelium powder after the compression step; a step of cultivating the molded mushroom compress for 7 days in excess of 48 hours; a step of having the mushroom mass absorb the meat extract to make mushroom meat that feels the same texture and taste as meat; a step of mixing a rice bran extract, a bran extract, a defatted soybean meal extract, soy sauce, a salmon meat extract, an yeast extract, and a chlorella extract to increase the protein content and to manufacture mushroom meat with higher protein content than meat.

Description

Method for manufacturing mushroom meat using oyster mushroom and mushroom meat manufactured by the manufacturing method }

The present invention relates to a method for producing mushroom meat using mushrooms, and more particularly, to a method for producing mushroom meat using oyster mushrooms and mushroom meat prepared by the method.

Oyster mushroom is the most consumed mushroom in Korea. It contains rethionine, which gives it a unique flavor. It is suitable for savory soup dishes. It is low in calories and is rich in fiber and water, so it is an excellent low-calorie food to prevent obesity. It contains 18.4㎍ per 100g, which is 8 times more than carrots and 12 times more than onions.

By slowing the absorption of glucose after a meal, it is known to suppress the rise in blood sugar and save insulin, and consequently to prevent obesity. It helps with body growth. Oyster mushrooms are also soft in texture and similar in texture to chicken, so people on a diet can use them as a substitute for meat in salads by lightly washing them or blanching them in boiling water to squeeze out the water and tear them into grains.

However, the use of oyster mushrooms has been limited because most of them are torn or sliced and used for stews, seasonings, and grilling with meat.

On the other hand, meat such as beef, pork, chicken, and duck has been loved most widely by consumers for its high protein and taste. It resulted in very bad results for the society, and the social loss caused by it also became an astronomical number.

As an alternative to this, soybean meat has been developed as plant-based meat, and the market is rapidly growing. However

The texture felt from meat is still insufficient, forming a market that is too small to be compared with the market for meat consumption.

Oyster mushrooms have the most similar texture to meat among natural products, and are grown without pesticides during the cultivation process. Above all, its sponge-like absorbency is much better than that of king oyster mushroom or shiitake, so it absorbs the juices and seasonings when grilled with meat, so that it is difficult to distinguish the taste and texture from meat cooked together.

When molded into oyster mushrooms to absorb the ingredients of the meat and the seasonings are absorbed, the high protein and saturated fats are removed to make mushroom meat that is nutritionally excellent and good for blood circulation.

In a prior patent, the present inventor announced "a method for preparing mushroom meat meat using oyster mushrooms" as Invention Patent 10-1965836. The key content is to make the contact between the mushrooms as close as possible and to widen the contact area by slicing the oyster mushroom and compressing it to induce the formation of a mushroom mass through the entanglement of the military body between the tissues and mold it into mushroom meat. did

However, in mass production, this method takes a lot of time other than the process of slicing (細切), which increases the production cost. Also, the meat texture of the oyster mushroom was slightly reduced due to the shredding.

In order to solve the problems of the prior art as described above, an object of the present invention is to provide a method for producing mushroom meat that maximizes the meat quality of mushrooms and greatly saves working process time.

In addition, an object of the present invention is to provide a mushroom processed product, specifically, mushroom meat prepared by the above manufacturing method.

In order to achieve the above object, the present invention provides a method for producing a processed mushroom meat product. More specifically, the present invention provides a method for producing oyster mushroom meat.

Hereinafter, the present invention will be described in more detail.

In the present invention, a method for manufacturing mushroom meat was devised in an innovatively improved method, not in a minced method. In the case of oyster mushrooms, when the fruiting bodies are young, that is, in the case of oyster mushrooms, there is no property of agglomeration or bonding with each other, whereas in the case of a fruiting body grown as large as the face of a male adult, even after a few hours, the fruiting bodies in contact with the surrounding mushrooms do not combine with each other. It has been found that when the product is removed, a part of the fruiting body falls off and the value of the product is greatly reduced. This phenomenon is very helpful in order to shape mushrooms into lumps and process them into mushroom meat.

The new improved method is to increase the adhesion between tissues by compressing the oyster mushroom as large as possible after cultivating the oyster mushroom as large as possible, and by culturing the mycelium between the tissues to form a bond between the mushroom fruiting bodies and to form a mushroom mass to complete the mushroom meat.

Oyster mushrooms are called meat oysters when grown on willow stumps, logs, or willow sawdust media. If these mushroom fruit bodies are molded like square ham, spam ham or fish cakes and the preservation is extended from 15 days to more than 100 days, it will be a very convenient food material for all customers who consume oyster mushrooms, and furthermore, it will be used as a ready-to-eat food.

Hereinafter, the present invention will be described in detail.

The present invention is a mushroom compression step; forming step; It relates to a method for producing mushroom meat, characterized in that it comprises a dipping step.

In the compression step, mushrooms are grown to a diameter of 11 mm to 50 mm and a length of 101 mm to 400 mm, and then superimposed in a forming mold with a thickness of 5 mm to 200 mm, and then using a hydraulic press less than 50% to 5% of the initial volume. Remove moisture as much as possible by compressing it to become The compressed mushroom fruiting body preferably has a moisture content of 60 to 70% through physical moisture removal and cold air drying.

In the molding step, the temperature is molded within a temperature range of 0°C to 40°C. The molding period is suitable for the step of culturing for more than 48 hours for 7 days, preferably 72 hours to 96 hours.

In the immersion step, the molded product is immersed in maltodextrin, glucose, beef extract powder, or the like, and immersed at room temperature for 2-3 days or preferably heated at 100°C for 1 hour and 30 minutes.

The types of immersion solution include ISP (Isolated Soybean Protein) with high protein content, rice bran and bran extracts, soy sauce, tender meat extract, yeast extract, and chlorella extract.

The present invention relates to mushroom meat prepared by the above method.

According to the manufacturing method of the present invention, when mass-producing oyster mushrooms at a farmhouse, the size and weight of oyster mushrooms are 2 to 5 times larger than that of the existing fruiting body, and the harvest time is remarkably shortened. Usually, when a mushroom grower harvests 50 kg of oyster mushrooms, selects them, packs them by grade, and sells them at auction in the agricultural and marine products wholesale market, it takes about 8 hours to work. In contrast, the working time of the farmhouse for the production of mushroom meat, which is the product of the present invention, is sufficient for 2 hours based on 50 kg.

In addition, in the case of mushroom meat, the relative moisture content is greatly reduced due to the absorption of high-protein extracts. do.

Mushroom meat is seasoned and heat-treated, so it can be used as a ready-to-eat food.

1 is an exemplary view for explaining the mushroom meat manufacturing process according to the present invention.
2 is a photograph of a mushroom meat base of A4 paper size as a molding that can be produced like fish cakes or ham as manufactured from oyster mushrooms according to an embodiment of the present invention.
3 is a picture of a mushroom meat base immersed in seasoning and dried, before commercialization and packaging.

Hereinafter, preparation examples and examples are provided to more specifically describe the present invention. However, the following preparation examples and examples are only presented to help the understanding of the present invention. It may be modified in various other forms, and the scope of the present invention is not limited to the following examples.

Example 1

A preferred example of the present invention will be described in detail with reference to the accompanying drawings.

As shown in the accompanying Figure 1, it was performed by a method including a step of compressing the oyster mushroom, a molding step, and a immersion step.

The compression of oyster mushrooms was performed using a hydraulic press. The volume of the mushroom was compressed so that it was 30% of the initial volume, and at this time, the water contained in the mushroom was discharged to the outside.

The compressed oyster mushroom was aged while maintaining the temperature in a cold air dryer. At this time, the moisture content was reduced from 85% to 70% of the previous stage, maintaining the conditions in which the general mushroom mycelium was most actively cultured. That is, preferably, the mycelium was cultured through sufficient oxygen supply within a temperature range of 20 to 25°C.

Compressed mushroom meat base can be stored for a long time by immersing it in beef extract powder, skim soybean powder, or low sweet sugar.

Claims (2)

(1) forming a mushroom mass only by simple compression without mincing after cultivating the mushrooms to a diameter of 11 mm to 50 mm and a length of 101 mm to 400 mm;
(2) a compression step of compressing the molding molded in the molding step to be less than 50% to 5% of the initial volume;
(3) a binding step of adding mushroom mycelium powder as a binder to the compression molding compressed in the compression step;
(4) a culturing step of culturing the mushroom compress bound in the binding step for 48 hours to 7 days;
(5) an extract absorption step of absorbing the meat extract into the mushroom mass cultured in the culturing step to produce mushroom meat having the same texture and taste as meat; and
(6) mixing the mushroom meat prepared in the extract absorption step with rice bran extract, bran extract, defatted soybean meal extract, soy sauce, tender meat extract, yeast extract, and chlorella extract to increase the protein content to increase the protein content; including; How to make mushroom meat. The mushroom meat produced by the method of claim 1.

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