KR20240013917A - Manufacturing method of high-quality edible mushrooms containing saponins. - Google Patents

Abstract

The present invention relates to a method for producing high-quality edible mushrooms containing saponin. In particular, in manufacturing a medium for mushroom cultivation, a culture medium is prepared by adding Deodeok by-products, and the edible mushrooms grown thereon are dried to produce a saponin-enriched Deodeok extract and By maturing and drying a mixture of mushroom extracts, we aim to produce high-quality processed edible mushroom products that contain a high concentration of saponin and enhance competitiveness by improving various nutrients.

Description

{Manufacturing method of high-quality edible mushrooms containing saponins.}

The present invention relates to a method for producing high-quality edible mushrooms containing saponin.

In general, edible mushrooms are processed using simple methods such as simply cutting and drying, pulverizing the dried ones into powder, or salting, so the competitiveness of processed edible mushroom products is weak.

Similar prior art includes a mushroom processing method (10-1999-0054964).

The goal of the present invention is to develop and produce high-quality processed mushroom products that complement the weak competitiveness of processed mushroom products that are generally produced by simple drying of edible mushrooms at mushroom farms.

The present invention relates to a method for producing high-quality edible mushrooms containing saponin. More preferably as a means of solving the problem,

(1) Drying and pulverizing Deodeok roots, Deodeok bark, Deodeok sprouts and leaves to a moisture content of less than 15%; (2) drying and pulverizing stevia roots, stevia stems, and leaves to a moisture content of less than 15%; (3) preparing sawdust and rice bran for substrate by drying them to a moisture content of less than 15%; (4) mixing 60 to 80 parts by weight of sawdust for medium, 10 to 15 parts by weight of rice bran, 5 to 15 parts by weight of Deodeok by-product, and 2 to 10 parts by weight of stevia; (5) adding a diluted solution of microorganisms for fermentation to the medium mixture of (5) above to prepare the moisture content to 60-80%; (6) fermenting the medium material of (5) above at 30 to 45°C for 2 to 6 days to obtain the medium material; (7) sterilizing the medium material of (6) above and maturing it at 8 to 25°C for 5 to 14 days; (8) manufacturing a medium for mushroom cultivation by molding the matured medium material of (7) above; (9) inoculating edible mushroom spawn into a mushroom cultivation medium, germination, and cultivation; (10) cutting and drying the produced edible mushrooms; (11) Adding 10 to 50 g of dried edible mushrooms per 1 kg of water, heating at 90°C for 3 hours, then cooling and filtering; (12) Grinding dried Deodeok roots, adding 30 to 100 g of Deodeok powder per 1 kg of water, heating at 100°C for 2 hours, then cooling and filtering;

(13) mixing the edible mushroom extract of (11) and the deodeok extract of (12) at a weight ratio of 3:7; (14) The dried edible mushrooms of (10) are added to the mixture of (13) above, aged for 24 hours, and then dried to a moisture content of less than 15% to be commercialized.

The processed edible mushroom product produced by the method for manufacturing high-quality edible mushrooms containing saponin of the present invention has no unpleasant mushroom-specific odor, has improved flavor, contains a large amount of saponin components, and is a high-quality processed edible mushroom with improved various nutritional components. As the product is used as a raw material for various foods, its marketability is maximized.

Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. Examples of the present invention are provided to more completely explain the present invention to those with average knowledge in the art.

In order to achieve the above technical problem, the manufacturing method of the present invention is a means of solving the problem of the present invention, including the steps of (1) drying and pulverizing Deodeok roots, Deodeok bark, Deodeok shoots and leaves to a moisture content of less than 15%; (2) drying and pulverizing stevia roots, stevia stems, and leaves to a moisture content of less than 15%; (3) preparing sawdust and rice bran for substrate by drying them to a moisture content of less than 15%; (4) mixing 60 to 80 parts by weight of sawdust for medium, 10 to 15 parts by weight of rice bran, 5 to 15 parts by weight of Deodeok by-product, and 2 to 10 parts by weight of stevia; (5) adding a diluted solution of microorganisms for fermentation to the medium mixture of (5) above to prepare the moisture content to 60-80%; (6) fermenting the medium material of (5) above at 30 to 45°C for 2 to 6 days to obtain the medium material; (7) sterilizing the medium material of (6) above and maturing it at 8 to 25°C for 5 to 14 days; (8) manufacturing a medium for mushroom cultivation by molding the matured medium material of (7) above; (9) inoculating edible mushroom spawn into a mushroom cultivation medium, germination, and cultivation; (10) cutting and drying the produced edible mushrooms; (11) Adding 10 to 50 g of dried edible mushrooms per 1 kg of water, heating at 90°C for 3 hours, then cooling and filtering; (12) Grinding dried Deodeok roots, adding 30 to 100 g of Deodeok powder per 1 kg of water, heating at 100°C for 2 hours, then cooling and filtering;

(13) mixing the edible mushroom extract of (11) and the deodeok extract of (12) at a weight ratio of 3:7; (14) The dried edible mushrooms of (10) are added to the mixture of (13) above, aged for 24 hours, and then dried to a moisture content of less than 15% to be commercialized.

Example

Shiitake mushrooms were dried and prepared using the above manufacturing method.

Comparative example

Shiitake mushrooms were cut and dried to prepare.

Shiitake mushrooms processed according to Examples and Comparative Examples were consumed as is and evaluated in the following manner. The evaluation method was to have 30 men and women in their 30s to 50s taste the results and then evaluate their satisfaction.

A preference test was conducted using a 5-point scale for taste, aroma, texture, and preference, and the sensory test items were evaluated (very bad: 1 point, slightly bad: 2 points, average: 3 points, slightly good: 4 points, very good: 5 points) was evaluated.

< Tasting evaluation table of shiitake mushrooms > division taste incense texture preference Example 4.3 4.7 4.2 4.4 Comparative example 3.2 3.5 4.0 3.4

<Comparison table of rough ponin components of shiitake mushrooms> division per mg/1g Example 238 Comparative example 0

<Comparison table of nutritional components of shiitake mushrooms> division Per 100g of edible parts moisture
(%) protein
(%) province
(%) ash
(%) carbohydrate
(%) Example 10.2 18.9 2.4 4.7 63.8 Comparative example 10.6 18.1 3.1 4.5 63.7

Looking at Table 1, you can see that the aroma, taste, texture, and preference have greatly improved.

And if you look at Table 2, you can see that it contains a large amount of roughasponin, and if you look at Table 3, you can see that the nutritional components have improved.

Claims (2)

(1) Drying and pulverizing Deodeok roots, Deodeok bark, Deodeok sprouts and leaves to a moisture content of less than 15%;
(2) drying and pulverizing stevia roots, stevia stems, and leaves to a moisture content of less than 15%;
(3) preparing sawdust and rice bran for substrate by drying them to a moisture content of less than 15%;
(4) mixing 60 to 80 parts by weight of sawdust for medium, 10 to 15 parts by weight of rice bran, 5 to 15 parts by weight of Deodeok by-product, and 2 to 10 parts by weight of stevia;
(5) adding a diluted solution of microorganisms for fermentation to the medium mixture of (5) above to prepare the moisture content to 60-80%;
(6) fermenting the medium material of (5) above at 30 to 45°C for 2 to 6 days to obtain the medium material;
(7) sterilizing the medium material of (6) above and maturing it at 8 to 25°C for 5 to 14 days;
(8) manufacturing a medium for mushroom cultivation by molding the matured medium material of (7) above;
(9) inoculating edible mushroom spawn into a mushroom cultivation medium, germination, and cultivation;
(10) cutting and drying the produced edible mushrooms;
(11) Adding 10 to 50 g of dried edible mushrooms per 1 kg of water, heating at 90°C for 3 hours, then cooling and filtering;
(12) Grinding dried Deodeok roots, adding 30 to 100 g of Deodeok powder per 1 kg of water, heating at 100°C for 2 hours, then cooling and filtering;
(13) mixing the edible mushroom extract of (11) and the deodeok extract of (12) at a weight ratio of 3:7;
(14) Adding the dried edible mushrooms of (10) to the mixture of (13) above, maturing them for 24 hours, and then drying them to a moisture content of 15% or less to commercialize them; a high-quality edible product containing saponin, characterized in that it includes Mushroom manufacturing method.
Processed edible mushroom products produced according to the manufacturing method in paragraph 1.