KR20240034526A - Method of manufacturing Olanda gangjeong containing Grifola Frondosa powder - Google Patents

Abstract

According to the present invention, finely pulverizing dried maitake mushrooms; A maitake mushroom mixture kneading step of adding lukewarm water of 50 to 60° C. to the mixture containing the pulverized maitake mushroom powder and sufficiently kneading it with a kneader; Adding the maitake mushroom mixture batter to rice syrup, stirring and heating to form a rice syrup mixture in which rice syrup and maitake mushroom mixture batter are mixed; Stopping heating, adding oranda grains to the rice syrup mixture and mixing by stirring; Step of forming Oranda Gangjeong, which is a well-mixed mixture of rice syrup and Oranda grains, into a plate shape; A cooling step of cooling the formed Oranda Gangjeong; Cutting the cooled Oranda Gangjeong with a cutter; Packaging the cut gangjeong; A method for manufacturing Oranda Gangjeong using maitake mushrooms is provided, comprising the step of maturing the packaged Gangjeong in a low-temperature refrigerator.

Description

{Method of manufacturing Olanda gangjeong containing Grifola Frondosa powder}

The present invention relates to a method of manufacturing food using maitake mushrooms, and more specifically, to a method of manufacturing dried maitake mushrooms in the form of Oranda Gangjeong, a food with increased palatability so that anyone can consume it without burden.

Maitake mushrooms are known to be effective in preventing liver damage caused by liver toxins and anti-cancer and diabetes.

The liver, an important organ of the human body, is a relatively large organ that accounts for approximately 5% of the human body, and is an important organ that produces and stores substances essential for detoxification of metabolism and maintenance of life. Xenobiotics are either inactivated and excreted through liver metabolism or metabolized into highly active substances, causing toxicity, and this is known to depend on the liver's metabolic ability.

Meanwhile, substances that cause hepatotoxicity include carbon tetrachloride, chloroform, ethanol, and bromobenzene. Carbon tetrachloride, a representative liver toxin, is a substance that causes cell destruction through chemical reactions, deteriorates the function of the endoplasmic reticulum and causes fat accumulation. It is known to cause cell necrosis. Accordingly, research has been conducted on natural plants that can protect against liver damage caused by the above toxic substances.

Mushrooms, one of these natural plants, are higher fungi that form fruiting bodies among the basidiomycetes and ascomycetes. They contain abundant nutrients, have a unique aroma and taste, and are widely used for edible and medicinal purposes, making them one of the functional foods that have recently been in the spotlight. Mushrooms are not only rich in nutrients such as carbohydrates, proteins, vitamins and minerals, but the extracts of their fruiting bodies and mycelium have been found to be effective in improving the constitution and preventing and treating various diseases, so their use as health foods and medicines is increasing significantly. . Among them, some research has been reported on the anticancer activity of mushrooms, and many studies are in progress.

In addition to these anti-cancer effects, mushrooms have been reported to have pharmacological effects and efficacy in various fields such as antioxidant effects, anti-tumor activities, anti-allergy effects, blood pressure lowering effects, anti-bacterial effects, anti-viral effects, platelet aggregation inhibition effects, and immune-boosting effects. , In oriental medicine, mushrooms are used not only as medicine but also as a material for medicines.

Among these mushrooms, Maitake mushroom ( Grifola Frondosa (Dicks.) SFGray) is a mushroom belonging to the Asteraceae family and is a white wood-rotting fungus that grows in clusters near the roots of oak and ash trees in the fall. , distributed in East Asia, Europe, and North America. These maitake mushrooms branch off into numerous branches from the blunt stem, forming a rather thick, shoe-knife-shaped small cap on top. The size of the cap is 2-5 cm, the thickness is 2-4 mm, and the overall size is 15-30 cm. The surface is initially black, but later becomes light black-brown, with imperfect round patterns on it, and the tissue is soft and white. The base of the stem is thick and splits into several branches at the very top, forming a coral shape. The structure is hard and solid, but easily broken. These maitake mushrooms are a type of edible basidiomycete and have a good aroma and taste, so they are treated as premium mushrooms along with pine mushrooms in Japan.

Maitake mushrooms have a good taste and can be cooked and eaten in stir-fries or stews, but after drying for preservation, they have traditionally been consumed by steeping them in tea. However, in order to increase intake, developing various types of food so that anyone can enjoy it according to their taste will be a way to fully utilize the benefits of maitake mushrooms.

KR 10-2022-0067414 A KR 10-2019-0078148 A KR 10-0809076 B1

The present invention was made in response to the above-mentioned need, by converting maitake mushrooms, which are known to be effective in preventing liver damage caused by liver toxins and promoting health such as anti-cancer, into the form of Gangjeong, a food that everyone likes and can easily consume. The purpose is to enable people to consume more maitake mushrooms, a food, in more diverse forms.

The method for manufacturing Oranda Gangjeong according to the present invention to solve the above problems is,

Finely pulverizing dried maitake mushrooms;

A maitake mushroom mixture kneading step of adding lukewarm water of 50 to 60° C. to the mixture containing the pulverized maitake mushroom powder and sufficiently kneading it with a kneader;

Adding the maitake mushroom mixture batter to rice syrup, stirring and heating to form a rice syrup mixture in which rice syrup and maitake mushroom mixture batter are mixed;

Stopping heating, adding oranda grains to the rice syrup mixture and mixing by stirring;

Step of forming Oranda Gangjeong, which is a well-mixed mixture of rice syrup and Oranda grains, into a plate shape;

A cooling step of cooling the formed Oranda Gangjeong;

Cutting the cooled Oranda Gangjeong with a cutter;

Packaging the cut gangjeong; and

It is characterized by comprising the step of maturing the packaged Gangjeong in a low-temperature refrigerator.

Through the production of Oranda Gangjeong using Maitake mushrooms of the present invention, Maitake mushrooms, which are effective in preventing liver damage caused by liver toxins and anti-cancer, can be consumed as a food in the form of Oranda Gangjeong, which many people like. There is.

In particular, according to the present invention, it is possible to produce Oranda Gangjeong with high preference because it contains maitake mushroom powder and has a higher flavor and crispy texture compared to existing Oranda Gangjeong, and the Oranda Gangjeong manufactured by the method according to the present invention can be stored. You can enjoy a crispy texture for a long time without it becoming soggy during cooking.

Figure 1 is a flow chart sequentially showing the manufacturing method of Oranda gangjeong using maitake mushrooms according to the present invention.

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

Figure 1 is a flowchart sequentially showing the manufacturing method of Oranda gangjeong using maitake mushrooms according to the present invention, which is explained with reference to Figure 1.

In the method for producing Oranda gangjeong according to the present invention, dried maitake mushrooms are first prepared, and the dried maitake mushrooms are finely ground (S1).

Next, knead the mixture containing the pulverized maitake mushroom powder (S2)

In this step, the mixture containing the maitake mushroom powder is mixed with lukewarm water at 50 to 60°C, and sufficiently kneaded with a kneader. At this time, if cold water is used, the dough does not work well, and the dried maitake mushroom powder in lukewarm water expands and extracts some of the active ingredients.

At this time, the flavor and texture can be improved by mixing other ingredients in addition to maitake mushroom powder in the mixture. The mixing ratio is, for example, 45 to 50% by weight of wheat flour, 5 to 10% by weight of maitake mushroom powder, 25 to 35% by weight of sugar, 4 to 10% by weight of eggs, and 0.1 to 1% of salt, based on the entire maitake mushroom mixture mixed with water. Mix well, then add lukewarm water and knead. At this time, edible purified water can be used. If you use maitake mushroom extract water, not only can you add more flavor of maitake mushrooms, but you can also use beta-glucan, an active ingredient contained in maitake mushrooms, without harming the texture. The content can be increased.

In the case of the maitake mushroom powder, if it is less than 5% by weight, the amount of the active ingredient is small and the effect of addition is reduced, and if it exceeds 10% by weight, the texture becomes rough, which is not desirable.

Meanwhile, among the ingredients added, wheat flour complements the somewhat rough texture of maitake mushroom powder and improves the stickiness of grain syrup, giving it a crispy texture. In particular, it works to improve the problem of Oranda Gangjeong becoming soggy during storage. It is preferable to use soft flour as the flour. If flour is used less than the above range, the effect of improving the rough texture is small, and if flour is used more than the above range, the sweetness is lowered and palatability is reduced.

Sugar, eggs, and salt adjust the sweetness and saltiness and help improve the flavor. In particular, sugar compensates for the decrease in sweetness of grain syrup by adding flour and maitake mushroom powder.

To explain the dough process as an example, first, add 500g of maitake mushroom powder, 1.8kg of sugar, 450g of eggs, and 15g of salt to 3kg of flour and mix well. Then, add 1000cc of purified water little by little and mix, then mix in an automatic kneader. Put it in and knead in the 1st level. When it gets sticky, move it to the 2nd level and knead it more until it is completely mixed.

The maitake mushroom mixture batter is mixed with rice syrup in the next process, and it is desirable to go through a maturation step before mixing it with rice syrup.

In other words, the maitake mushroom dough made in this way is placed in a container with a lid, aged at a temperature of 50 to 60 ℃ for more than 12 hours, and then goes through a ripening step (S3) in which it is refrigerated and aged at a temperature of 3 ℃. After going through this maturation step (S3), the unique taste of flour or maitake mushrooms is purified, fermentation occurs through the action of sugar and eggs, improving the flavor, and the dough becomes soft, allowing it to be naturally mixed with rice syrup in the subsequent process.

Next, a step (S4) is performed in which the maitake mushroom mixture is added to rice syrup and heated while stirring to form a rice syrup mixture.

In this step, the rice syrup and the maitake mushroom mixture are first sufficiently dissolved at a temperature of 60°C for about 1 hour and mixed well. At this time, the ratio of rice syrup and maitake mushroom mixture is about 500g of dough for 3kg of rice syrup.

The rice syrup is mixed in an amount based on the above range to provide sweetness and cohesion, and the maitake mushroom mixture batter is mixed in amounts based on the above range to provide the anti-cancer effects of maitake mushrooms and a crispy texture.

Then, the sufficiently mixed rice syrup mixture is taken in a predetermined amount, placed in a cauldron kneader, and then subjected to a heating process.

The heating process is to first heat to 40-50℃ over low heat and stir to mix well, then maintain this temperature for about 1 minute and 30 seconds to mix well, and then continue stirring to raise the temperature to 60-70℃. Raise it slowly, then increase the stirring speed and stir while maintaining this temperature for about 30 seconds.

If bubbles appear, stop heating but allow stirring to continue automatically.

Next, a step (S5) of adding oranda grains to the heated rice syrup mixture while stopping heating and stirring is performed.

In the step (S4), while the rice syrup mixture is well stirred, the prepared oranda grains are added and stirred to mix well for about 30 seconds, and then the stirring is stopped.

At this time, the mixing amount is adjusted based on the addition of 970 g of oranda grains based on 340 g of rice syrup mixture.

In the next step, the oranda grains mixed well with the rice syrup mixture mixed with the maitake mushroom mixture dough are placed in a mold and pushed evenly with a roller, etc. to form a flat plate shape (S6).

At this stage, when the rice syrup mixture and oranda grains are well mixed, the mixture is put into a mold, blown, and spread and pressed with a bat or roller to form a plate.

The Oranda Gangjeong formed into a plate goes through a cooling step (S7) of sufficiently cooling, and then goes through a step (S8) of cutting it into bite-sized pieces with a cutter.

In the cooling step, it can be cooled naturally, but by blowing air using a fan, etc. to quickly evaporate moisture and lower the temperature quickly, Oranda Gangjeong with a crispier texture can be obtained.

The cut gangjeong goes through a packaging step (S9) and then goes through a refrigerated aging step (S10). Packaging is preferably done individually, and refrigerated maturation is performed at refrigerated temperature, preferably 0.3°C, for 48 hours.

Through the refrigeration aging, the shape is stabilized and the heat and moisture accumulated in the Oranda Gangjeong are completely removed, allowing the crispy texture to be maintained for a long time.

Oranda Gangjeong, which has been refrigerated and matured, is packaged in bundles and offered for sale.

Claims (2)

Finely pulverizing dried maitake mushrooms;
A maitake mushroom mixture kneading step of adding lukewarm water at 50 to 60°C to the mixture containing the pulverized maitake mushroom powder and sufficiently kneading it with a kneader;
Adding the maitake mushroom mixture batter to rice syrup, stirring and heating to form a rice syrup mixture in which rice syrup and maitake mushroom mixture batter are mixed;
Stopping heating, adding oranda grains to the rice syrup mixture and mixing by stirring;
Step of forming Oranda Gangjeong, which is a well-mixed mixture of rice syrup and Oranda grains, into a plate shape;
A cooling step of cooling the formed Oranda Gangjeong;
Cutting the cooled Oranda Gangjeong with a cutter;
Packaging the cut gangjeong; and
A method of manufacturing Oranda Gangjeong using maitake mushrooms, comprising the step of maturing the packaged Gangjeong in a low-temperature refrigerator. The method of claim 1, wherein in the kneading step of the maitake mushroom mixture, 45 to 50% by weight of wheat flour, 5 to 10% by weight of maitake mushroom powder, 25 to 35% by weight of sugar, 4 to 10% by weight of eggs, and 0.1 to 1% by weight of salt. A method of manufacturing Oranda gangjeong using maitake mushrooms, characterized in that kneading a maitake mushroom mixture mixed at a weight ratio of.