KR930001377B1 - Method of increasing freshness of mushroom - Google Patents
Method of increasing freshness of mushroom Download PDFInfo
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- KR930001377B1 KR930001377B1 KR1019900007328A KR900007328A KR930001377B1 KR 930001377 B1 KR930001377 B1 KR 930001377B1 KR 1019900007328 A KR1019900007328 A KR 1019900007328A KR 900007328 A KR900007328 A KR 900007328A KR 930001377 B1 KR930001377 B1 KR 930001377B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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Abstract
Description
제1도는 감마선 조사에 의한 저장중(9±1℃, 80±7% RH) 양송이의 숙도지연 효과(지표 1, 수확직후 양송이 : 지표 3-4, 상품가치상실)Figure 1 shows the effects of maturity delay on the cultivated mushrooms (9 ± 1 ℃, 80 ± 7% RH) during storage by gamma-irradiation (
제2도는 양송이를 수확후 10℃, 상대습도 80±7%에 저장하였을시 무처리 기구는 변패되었으나 2-3kGy감마선 조사 버섯은 양호하게 17일 이상 상품가치를 유지할 수 있음.In Figure 2, when the mushrooms were harvested at 10 ° C and relative humidity of 80 ± 7% after harvesting, the untreated apparatus was deformed, but the 2-3kGy gamma-irradiated mushrooms could maintain good value for more than 17 days.
제3도는 감마선 조사된 양송이의 저장중(9±1℃, 80±7% RH) 관능적 품질(평점 5, 매우좋다 : 4, 좋다 : 3, 양호하다 : 2, 나쁘다 : 1, 매우나쁘다)3 shows sensory quality (
본 발명은 냉온 처리법인 감마선 조사와 특수한 포장법을 이용하여 생 양송이 버섯의 숙도와 노후를 지연시킴으로써 위생적이며 신선한 상태로 생버섯을 장기간 보존함을 목적으로 한 것이다.The present invention aims to preserve raw mushrooms in a hygienic and fresh state for a long time by retarding ripening and aging of fresh mushrooms using gamma-irradiation and special packaging methods, which are cold and hot.
양송이는 자연송이와는 달리 인공적으로 종균의 접종에 의해 재배되며, 대부분 신선한 상태로 소비되거나 양송이 통조림, 건조제품 등으로 가공되기도 한다.Unlike natural clusters, mushrooms are cultivated by inoculation of seed spawns, and are mostly consumed fresh or processed into canned or dried products.
신선버섯은 생산의 계절성과 수용공급의 불균형으로 가격 변동이 심하고, 특히 쉽게 변질되는 식품이므로 신선도를 장기간 유지하는 것을 상품의 부가가치를 크게 향상시키는 방법이 된다. 지금까지는 이상과 같은 장기보관을 위하여 10℃ 이하의 저온저장, 화학약품처리, 가스포장 등이 연구되었으나 효과가 기대에 미치지 못한 실정이며, 현재 국내에서는 상온 유통방법을 주로 이용하고 있다. 그러나 양송이 버섯은 수확후 상온에서 보관할 경우 상품가치가 2-3일을 넘기지 못하며, 저온냉장의 경우에도 제품의 색깔이 변화되고 갓과 줄기가 자라는 등 일주일 이상 상품적 가치를 유지하기란 매우 어려운 실정이다.Fresh mushrooms are a food price that fluctuates due to seasonality of production and unbalanced supply and demand, and is especially a food that is easily deteriorated. Until now, low-temperature storage below 10 ℃, chemical treatment, gas packing, etc. have been studied for long-term storage as above. However, the effect has not been expected. Currently, the domestic temperature distribution method is mainly used. However, when mushrooms are harvested at room temperature after harvesting, the value of their products does not exceed 2-3 days, and even in low-temperature refrigeration, it is very difficult to maintain product value for more than a week, such as the color of the product changes and the growth of fresh and stemy stems. to be.
따라서, 본 발명자들은 양송이의 보다 안전한 저장법 개발의 필요성을 인식하고 과일, 곡물, 육류, 건조식품 등 여러가지 식품의 저장성 향상에 성공적으로 활용되고 있는 감마선을 양송이 버섯의 신선도 연장연구에 에용하게 되었다. 식품에 대한 방사선 조사분야는 50여년간 세계적으로 연구되었고, 방사선 조사식품의 건전성도 미국 FDA, 세계보건기구 등 관련 보건당국에 의해 인간이 식용하여도 안전하다고 공식 발표됨에 따라 국내에서도 보건사회부에서 감자, 양파, 버섯, 마늘등 신선식품('87)과 건조 향신료('88)에 대해 10KGY 이하의 감마선 조사를 허가한 바 있다.Therefore, the present inventors recognized the necessity of developing a safer storage method of mushrooms, and used gamma rays, which have been successfully used to improve the shelf life of various foods such as fruits, grains, meats, and dried foods, to study the freshness of mushrooms. The field of radiation irradiation for food has been studied worldwide for over 50 years, and the health of radiation foods has been officially announced to be safe for human consumption by relevant health authorities such as the US FDA and the World Health Organization. Gamma-irradiation of less than 10KGY has been approved for fresh foods ('87) and dried spices ('88) such as onions, mushrooms and garlic.
이와 같은 배경하에서 발명자들은 감마선과 특수포장을 이용한 연구에서 생 양송이 버섯의 장기저장방법을 고안하게 된 바, 실시예를 통하여 본 발명의 내용을 상술하면 다음과 같다.Under such a background, the inventors devised a long-term storage method of fresh mushrooms in a study using gamma rays and special packaging, and the contents of the present invention will be described in detail by way of examples.
수확한 생 양송이 버섯을 특수포장 즉, 골판지상자에 양송이를 느슨하게 넣고 뚜껑을 덮은 뒤 0.04-0.06㎜의 폴리에틸렌 필름으로 걸 씌우기를 하여 코발트 -60 감마선을 2-3kGy 조사한 다음 10℃ 내외의 온도와 80±7%의 상대습도 조건에 저장하였더니 17일 이상 외관이 거의 변화되지 않고 갓과 줄기가 자라지 않은 상태로 신선도가 유지됨을 확인하였다.After harvesting the raw mushrooms, specially squeezed the mushrooms in a cardboard box, cover them with a lid, and cover them with a polyethylene film of 0.04-0.06 mm to irradiate 2-3kGy of cobalt-60 gamma rays. After storage at a relative humidity of ± 7% it was confirmed that the appearance is almost unchanged for more than 17 days and freshness was maintained without the growth of the stem and stem.
그러나 동일 조건에서 감마선을 조사하지 않은 버섯은 저장 5일 경부터 갓과 줄기가 최대로 신장되어 상품가치가 쉽게 상실됨을 알 수 있었고, (제1도, 제2도) 또한 포장법에 있어서도 일반적으로 이용되고 있는 종이박스를 사용했을 경우에는 저장 20일 후에 버섯의 중량이 50% 정도 감소되었다.However, mushrooms that were not irradiated with gamma-rays under the same conditions showed that the fresh value of stems and stems elongated from the 5th day of storage, so that the value of commodities could easily be lost (Figures 1 and 2). In the case of paper boxes being used, the weight of the mushrooms was reduced by 50% after 20 days of storage.
그리고 비닐봉지에 생 버섯을 포장하는 방법은 중량변화는 줄일 수 있으나 버섯의 호흡작용에 의한 열발생 등으로 포장 내부에 물기가 생기고 외관이 쉽게 변질되는 단점이 지적되었다.In addition, the method of packaging raw mushrooms in plastic bags can reduce the weight change, but it is pointed out that the moisture inside the package is easily changed due to the heat generated by the respiratory action of the mushrooms and the appearance is easily changed.
따라서 본 연구에서는 버섯의 생활작용에서 비롯되는 습기나 호흡열에 대한 문제점을 골판지 상자와 여기에 폴리에틸렌 필름을 걸 씌우기한 포장법을 이용으로 완전해결할 수 있어서 생 버섯의 중량변화는 물론 외관의 변질을 효과적으로 방지할 수 있었다.Therefore, in this study, problems of moisture and respiratory heat caused by mushroom life can be completely solved by using a cardboard box and a packaging method in which polyethylene film is put on it. Could.
또한 2-3kGy의 감마선은 버섯에 오염되어 있는 미생물(세균, 효모, 곰팡이, 대장균군)을 살균시키거나 생육을 쉽게 억제할 수 있어 곰팡이 등 미생물에 의한 버섯의 변질을 막을 수 있었다. 그리고 적정선량의 감마선은 저장기간중 버섯의 백색과 조직을 유지시켰으며, 버섯의 품질에 관련된 아미노산, 당, 향기성분 등에는 거의 영향을 주지 않았다. 또한 17일간 저장된 버섯의 관능시험에서도 감마선이 조사된 버섯은 비조사 버섯보다 맛이 우수하게 나타났다.(제3도)Also, 2-3kGy gamma rays can sterilize microorganisms (bacteria, yeast, mold, coliform group) contaminated with mushrooms or inhibit the growth of bacteria, which can prevent the deterioration of mushrooms caused by microorganisms such as fungi. Gamma-irradiation at the appropriate dose maintained the whiteness and texture of the mushrooms during storage, and had little effect on the amino acids, sugars, and fragrances. In addition, in the sensory test of mushrooms stored for 17 days, gamma-irradiated mushrooms showed better taste than non-irradiated mushrooms (Figure 3).
따라서 본 발명은 신선한 생 양송이 버섯을 저장중 중량감소 방지와 호흡열을 자연방출시킬 수 있는 특수 방법으로 포장하고 적정선량의 감마선을 조사하여 저장하게 되면 신선한 양송이의 상품적 가치를 유지하면서 현행 저온저장법보다 저장기간을 3배 이상 연장할 수 있는 특징이 있다Therefore, the present invention, when the fresh raw mushrooms are stored in a special way to prevent weight loss and naturally release the respiration heat during storage and to store by irradiating the gamma ray of the appropriate dose, while maintaining the merchandise value of fresh mushrooms than current cold storage method There is a characteristic that can extend the storage period more than 3 times.
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