KR930004453B1 - Process for preservation of mushrooms - Google Patents

Abstract

A songi mushroom, Armillaria edodes, is preserved for a long period by (a) putting songi mushroom into the air-tight and water- proof bag, (b) removing the inner gas of the bag under vacuum, (c) adding water into the air-removed bag, and (d) quick- freezing it to obtain the final product. The quick-freezed songi mushroom in the bag preserves at 0 deg.C or less for a long period.

Description

Long-term preservation method of pine mushroom and long-term preserved pine mushroom

1 is a schematic diagram of matsutake mushrooms,

2 is a schematic diagram of an envelope for sealing matsutake mushrooms,

3 is a schematic diagram of enveloped matsutake mushrooms,

4 is a state in which the envelope is covered with matsutake mushrooms, and the air in the envelope is degassed and sealed.

5 and 6 are schematic views of the cap and the body of the container for matsutake mushrooms,

7 is a state in which an envelope is put in a container and degassed matsutake mushrooms are filled with water.

FIG. 8 is a state diagram in which the container of FIG. 7 is frozen and frozen.

The present invention relates to a long-term preservation method of pine mushroom and a long-term preserved pine mushroom. Matsutake mushroom is a high-quality natural food from pine and mixed plants. However, after about 8 hours after picking in the mountains, these matsutakes turn black (the producers say they are “sweat”), and about two-thirds of the original flavor is reduced and the freshness is reduced. After about 24 to 2/3 dropping to about 1 / 3-2 / 3, only about 20% of the fragrance and freshness remain.

The pine mushrooms are harvested by the harvesters and stored in the temporary storage room for a few days or 20 days, and then exported to Japan. Therefore, the mushrooms are not properly priced by exporting the pine mushrooms after their fragrance and freshness have decreased. The image of Korean clusters is becoming less and less popular in Japan.

Moreover, since pine mushrooms have not been developed in this way, the mushrooms are seasonal products that can be properly paid only for a short time, so the price fluctuations are much larger than other products, and the price is very small. There is a problem that falls rapidly. For this reason, the method of preserving pine mushrooms for a long time without losing the flavor and freshness of pine mushrooms has been studied for a long time, but satisfactory anti-preservation methods of pine mushrooms have not been developed.

Normally grown pine mushrooms contain about 70-80% of water when picked up from the mountains, and the color is yellowish. Its size is about 5-10cm long and its fragrance is unique and very dark. In the place where there is a lot of sunlight and few leaves, the pine mushroom has about 40-50% moisture content. If you slice the pine mushroom along the grain, the inside of the body is white. Over time, the pine mushroom loses its fragrance and freshness rapidly, discolors in black, destroys and breaks down the texture. In fact, the pine mushrooms exported to Japan have been exported with a significant decrease in their aroma and freshness. Some exporters have either dehumidified or stored with preservatives to prevent deterioration of matsutake mushrooms, but they do not have a natural taste and are not commercially viable due to their commodity value.

The present inventors have actually collected pine mushrooms, and have studied for a long time about the long-term storage method and the processing method thereof. As a result of long research, the present invention has been completed by developing a storage method in which the flavor and freshness of the original pine mushroom are maintained almost even after long-term storage.

Therefore, an object of the present invention is to provide a long-term preservation method of pine mushrooms that can maintain the scent and freshness almost intact even if the pine mushrooms are preserved for a long time.

It is another object of the present invention to provide a matsutake mushroom that is long-term preserved by the method of the present invention. Next, the present invention will be described in detail with the accompanying drawings.

1 is a schematic view of Matsutake mushroom, where 1 is the body of Matsutake mushroom, 2 is ghost and 3 is gad. 2 is a bag for matsutake mushrooms. The bag may be of any material that does not pass through the water. For example, vinyl sheets, soft PVC sheets, polypropylene sheets, polyester sheets, soft vertical sheet sheets, and other soft and water impermeable materials can be used.

3 is a schematic diagram wrapped with matsutake mushrooms.

FIG. 4 is a state diagram in which the mushrooms are put in a bag and the air inside the bag is degassed and sealed to prevent air or water from penetrating into the bag. In the degassing method, the air inside the bag may be degassed by depressurizing the pressure or may be degassed by applying pressure to the outside of the bag. After degassing, seal again to prevent air or water from seeping into the bag. 5 represents a sealed seam. The sealing method may be bonded by ultrasonic instantaneous bonding, hot melt bonding, or an adhesive which is incompatible with water. Such bonding methods are well known.

When the mushrooms are put in a bag and the inside of the bag is degassed and sealed, the outer shape is the same as the pine mushroom, and the bag is in close contact with the mushrooms, and there is no gap. In this way, if the air is removed from the pine mushrooms, of course, aerobic bacteria do not grow.

5 and 6 are containers 9 and caps 6 of the sealed mushrooms of FIG. 4. The inner bottom of the container has a dish-shaped pedestal 10 to prevent the matsutake from coming into direct contact with the inner wall of the container. Moreover, the upper inner wall of the cap 6 is attached via the elastic body 7 of the press-shaped push stand 8 of a dish shape. The containers and caps may use vinyl, PVC, polyester, nylon resins and other common high molecular materials, glass containers or magnetic containers or metal containers. If possible, manufacturing containers made of transparent plastics can increase the value of goods by allowing consumers to see the inner mushrooms. Pedestal 10 or presser 8 can be made of the same material as the container. The elastic material 7 may be made of ordinary springs, rubber materials or soft plastic elastic materials. As well as the spring material, it is possible to use the usual spiral or leaf spring, and the shape can be in various forms.

In the drawings of the present invention, only one spring form is illustrated, but all ordinary elastic materials may be used. In this way, the inside of the container (9) is placed on the pedestal (10) to stand the matsutake mushroom cap 6 and the matsutake mushroom is fixed by the presser. This fix the matsutake mushroom and fill the water through the hole (11) perforated in the container or cap. 7 is a state diagram filled with water. 12 represents water. Fill with water and freeze by rapid freezing to about -10 ℃ to -50 ℃. 8th degreeC is a frozen state figure. Where 13 represents ice. When the frozen mushrooms are stored at a temperature below 0 ° C, the scent and freshness of the pine mushrooms do not fall even if they are preserved for more than one year.

EXAMPLE

The mushrooms collected from the mountain area are dusted and dusted and put in a bag, and the air inside the bag is degassed under reduced pressure, and the inlet of the bag is heated and welded to seal it. It is then placed on the base of the container, covered with a cap, filled with water inside the container and rapidly frozen at -30 ° C. The prepared mushrooms for long-term preservation were stored at -5 ° C for 5 months. When thawed after preservation, the pine mushrooms were restored to the same level as when they were originally harvested. The scent and freshness of the pine mushrooms were maintained at about 95%, and the texture of the pine mushrooms was almost the same as the original samples. By preserving this way, pine mushrooms can be shipped fresh all year round, so they can receive a high price, which can greatly contribute to the income of farmers.

Claims (2)

Put the mushrooms in a bag that does not allow water and air to pass through, degas the air inside the bag, seal it, put it so that it does not touch the inner wall of the container, fill the container with water, and rapidly freeze it to store it at a temperature below 0 ℃. Long-term preservation method of Matsutake mushroom. Matsutake mushrooms are put in a bag that does not pass water and air, and the air inside the bag is degassed and sealed. The mushrooms are filled so that they do not touch the inner wall of the container and filled with water, followed by rapid freezing.

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