WO2018101515A1 - Method for manufacturing mushroom fritters - Google Patents

Method for manufacturing mushroom fritters Download PDF

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Publication number
WO2018101515A1
WO2018101515A1 PCT/KR2016/014070 KR2016014070W WO2018101515A1 WO 2018101515 A1 WO2018101515 A1 WO 2018101515A1 KR 2016014070 W KR2016014070 W KR 2016014070W WO 2018101515 A1 WO2018101515 A1 WO 2018101515A1
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Prior art keywords
parts
weight
mushrooms
herbal
mushroom
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PCT/KR2016/014070
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French (fr)
Korean (ko)
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정희권
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정희권
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Application filed by 정희권 filed Critical 정희권
Priority to KR1020177001816A priority Critical patent/KR101810509B1/en
Priority to PCT/KR2016/014070 priority patent/WO2018101515A1/en
Publication of WO2018101515A1 publication Critical patent/WO2018101515A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/14—Mouthfeel improving agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

Definitions

  • Korean Patent Laid-Open Publication No. 10-2006-0059366 discloses a technique relating to a method for producing mushroom patties, meatballs, and gas (burgers) mainly composed of birds, oysters, and mushrooms.
  • the edible mushrooms can be cooked in a general frying manner to make mushroom fritters, but as mentioned in the prior art, because the surface of the mushrooms is slippery, there is a problem that the dough or the batter does not stick well.
  • the present invention is to solve the problem of the conventional mushroom frying, frying clothes do not stick to the mushrooms well when cooking after frying clothes are separated from the mushrooms and thereby solve the problem that can not properly feel the unique taste and aroma of the mushrooms
  • the object of the present invention is to provide a method for producing mushroom fritters in which the active ingredient of herbal ingredients is soaked.
  • the herbal coating agent is another feature of the mushroom frying method according to the present invention that put the herbal material containing coupe pongee, cedar mugwort and lotus leaf in a predetermined water.
  • Method for producing mushroom fried according to the present invention basically the first step of washing the edible mushroom; A second step of coating the prepared herbal coating on the washed mushroom; A third step of coating a frying cloth on the mushroom coated with the herbal coating agent; And a fourth step of frying the fried cloth-coated mushrooms in oil.
  • the edible mushroom may be any one of shiitake mushrooms, oyster mushrooms, enoki mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, and mushrooms, but is not limited thereto.
  • the washed mushrooms can be drained by putting them in a container, such as a basket, which can be ventilated and drained out of water, or by wrapping them in cotton cloth or kitchen towels forcibly absorbing the moisture.
  • a container such as a basket
  • the degree of legs to obtain the hot water extract it is preferable to bridge so that the amount of water is reduced by 15 to 20%. This is because if too much sol, the yield of the herbal coating agent to be used is lowered, and if too little sol, the herbal ingredients are sufficiently mixed and the hot water extraction of the active ingredient is not properly performed.
  • the herbal ingredients may be added in addition to a variety other than Cu Chimpong, cedar mugwort and lotus leaf, but with respect to 100 parts by weight of Cu Chipon mulberry 180 to 200 parts by weight, Astragalus 130 to 150 parts by weight, 80 to 100 parts by weight of the oak tree, 60 turmeric ⁇ 80 parts by weight, rowan 40-60 parts by weight, hwangchil wood 40-60 parts by weight, lotus leaf 40-60 parts by weight, hut trees 40-60 parts by weight, 20-40 parts by weight, elm 20-40 parts by weight, Angelica 10-30 parts by weight, tofu 10-30 parts by weight, licorice 10-30 parts by weight, Schisandra chinensis 10-30 parts by weight, golden 5-15 parts by weight and bellflower 5-15 parts by weight is preferably added.
  • the content of each material is selected at the end of many experiments in order to properly achieve the object of the present invention, it is difficult to expect the effect of the present invention outside the content range.
  • the Cu Chippong refers to the leaves and stems of Cudrania tricuspidata, the leaves of Cucucipon contain as much as 50 times the active ingredient compared to ordinary mulberry leaves and green tea. According to Yeongbobogam, plant herb, etc., it has the effect of nourishing and tonic, and has great effect on physical weakness, weakness, tone, insomnia, and decreased vision. These active ingredients have anti-cancer effects, and work to improve the texture of the meat. According to Korea Patent Registration No. 10-1406863, when the dried Cuccinia tree is cut to 50 mm or less to obtain an extract by a conventional extraction method, it is a refractory fibrous raw material, as flour (binder) in wheat flour such as wheat flour. It is known that it can be used.
  • flour binder
  • Artemisia capillaris Thunb. Is a perennial herb native to Korea belonging to the genus Apothecary (Compositae), and has been used for the treatment of hepatitis, jaundice, and fatty liver since ancient times, and has a scoparone and capillarisin effect. (couillaris), chlorogenic acid and p-hydroxyacetophenone, and coumarin, such as esculetin and scopoletin, which have an effect on erectile dysfunction It is known to contain a derivative.
  • the Astragalus (Astragalus membranaceus Fisch. Bunge.) Uses the root, the extract of the root is known to have the effect of sedating, continuously lowering arterial pressure, acting on the vessel wall to widen and lower the blood vessel.
  • the kalopanax pictus Thunb.Nakai is a perennial deciduous arboreous tree with a broad leaf, which is a deciduous tree, which uses stems. It is known to have an effect on bruises and sprains, rheumatism.
  • the turmeric refers to the root of the perennial herb of the monocotyledonous plant Ginger, called turmeric, is known to be effective in liver disease and anti-diabetic.
  • the Hwangchil tree (Dendropanax morbifera Lev.) Is an evergreen tree of the dicotyledon plant hawthorn arboraceae, also called yellow lacquer tree and golden tree.
  • the main component of the yellow lacquer is sesquiterpene, which contains water, gum, alcohols, esters, and the like.
  • the stem is used here, and the sap extracted from the bark of Hwangchil is said to have been used only by the royal family because of its amazing pharmacological action and gentle odor.It is said to be used only in the royal family, improving blood circulation (cholesterol, blood pressure), antioxidants (anti-aging), and liver function. It has been reported to be effective in many diseases such as improvement (hangover, fatigue recovery, detoxification), immunity enhancement, regeneration, antimicrobial antimicrobial effect, cancer cell proliferation effect.
  • the lotus leaf is a leaf of the lotus (Nelumbo nucifera), which is a perennial plant of the genus Amanaceae, mainly in the dried form, called the lower lobe ( ⁇ ), and it has a taste and writing property, diarrhea, headache, dizziness, bleeding, and postpartum Used for treatment, enuresis, detoxification.
  • Ingredients include analgesic, sedative roemerine, nuciferin, armepavine, n-nornuciferin, pronuciferin, dn- Methyl coclaurine (d-nmethylcoclaurine), liriodenine (liriodenine), tartaric acid, citric acid, malic acid, succinic acid, tannin and the like is contained.
  • lotus leaf has antioxidant properties, confirmed the effect of lowering lipids, antimicrobial effect on some food poisoning bacteria is known, and it is known that it regulates the content of cholesterol and neutral lipids in serum, promotes lipid metabolism, and inhibits fat cell growth. have.
  • the hawthorn tree (Hovenia dulcis Thunb) is a deciduous broad-leaved arborescent tree of the sea buckthorn family, as sesame tree, sesame tree, earth ( ⁇ ⁇ ), baekseok wood, white wheat ( ⁇ ⁇ ), Hyunpori ( ⁇ ⁇ ⁇ ), etc. It is called.
  • the leaves and stems of the barn tree used here are known to have excellent efficacy in removing poisoning and protecting liver function.
  • Eleutherococcus senticosus is a deciduous shrub of the family Elmaceae, which is classified into a number of tinnitus such as Acanthopanax senticosus. Long, thin spines appear densely throughout the tree, and palm-shaped leaf leaves run alternately.
  • the stem used here is known to be effective in neuralgia, arthritis, high blood pressure, nervous breakdown, diabetes and the like.
  • the elm tree (Ulmus davidiana var. Japonica) is a deciduous broad-leaved arboreous tree of the elderaceae in the elderaceae. Elm has long been known to be effective for boils and swelling and has recently been reported for its antioxidant, nitrite-removing and antibacterial effects on dental caries. In Dongbogam, elm is known to be flat, tasty, non-toxic, and soft, making urine well-perceived, eliminating intestinal and stomach fever, and effective in enteritis, relieving swollen and insomnia.
  • Angelica gigas Nakai is a perennial herb of the apiaceae family, and the root is used to dry the sun. Its main ingredients include vergatten, isopimfinelli, essential oils, nicotinic acid, and vitamin B. Blood pressure lowering, diuretic, cerebral sedation, training and excitement and paralysis. It also helps the synthesis of proteins and the creation of uterine tissue, increases the absorption of glucose, and activates metabolism, regenerating bone marrow to help hematopoiesis.
  • the larvae (Eucommia ulmoides Oliver) is a deciduous arborescent of the larvae of the family Cedaraceae.
  • the bark is peeled off and dried in the sun, and the rubber in the bark is gutta percha, rich in organic acids, chlorogenic acids, vitamin C, and alkaloids.
  • the licorice (Glycyrrhiza uralensis Fischer: ⁇ ⁇ ) is a perennial herb of legumes, cut roots, trim the stems and use it in the sun. Main components are glycyrrhizin, glabraic acid, flavonoids, and triphene saponins.
  • the glycyrrhizin is a 2-glucuronic acid glycoside of glycyrrhizin acid, which is a sweetener component of licorice, and saponin, glycyrrhizin, and the like detoxify.
  • glycyrrhetinic acid component of licorice plays a role similar to corticosteroids, and glycyrrhizin has anti-inflammatory action.
  • Licorice water extract has anabolic sedation against the stomach, which was studied by the flavonoid component of licorice.
  • the Schisandra chinensis is a fruit of the perennial tree Schizandra chinensis Baillon. It is dried in the sun and then dried again in the shade.
  • the main ingredients are organic acid (lemonic acid 10-13%, malic acid 7-10%, wine acid 0.8%), sugar 1.5%, tannin, anthocyanin pigment, pectin, essential oils, lignan compound also contains a large amount, and when used in food To get rid of feeling.
  • organic acid lemonic acid 10-13%, malic acid 7-10%, wine acid 0.8%)
  • sugar 1.5% a large amount
  • tannin anthocyanin pigment
  • pectin anthocyanin pigment
  • pectin essential oils
  • lignan compound also contains a large amount, and when used in food To get rid of feeling.
  • There is a long-lasting excitatory effect on the central nervous system enhances reflex excitability, and has a good effect on the cardiovascular system.
  • healthy people also have better labor motility, resulting in
  • the golden (Scutellaria baicalensis Georgi) is a perennial herb belonging to the Lamiaceae family, also called rotted grass, and here the root is the herbal name Golden (Scutellariae Radix). Its main effects are anti-inflammatory, anti-inflammatory, anti-cancer, antihistamine, liver function, anti-hyperlipidemia and anti-anxiety effects on inflammation, respiratory infections and digestive infections.
  • the main ingredients of gold are baicalein, baicalin, wogonin, wogonin, norwogonin, oroxylin A, -sitosterol and mosloflavone Etc. are known. Oroxylin A is known to have many biological activities such as anticancer effect, antimicrobial effect, and cognition enhancement.
  • the herbal ingredients are dried conditions that are used as herbal medicine, that is, stems, roots, bark, root bark, shells, etc., the moisture content is 11-15%, leaves 12-13%, fruit such as Schisandra chinensis 10-25% Can follow.
  • Herbal coating agent obtained by the method as described above is aged for 24 hours while maintaining the 80 ⁇ 90 °C through a mechanical aging device, it is preferable to refrigerated at 0 ⁇ 5 °C.
  • the method of coating on the washed mushroom with a herbal coating prepared in this way can be carried out by dividing by a method of spraying and locking using a predetermined equipment.
  • the amount of the herbal coating agent can be adjusted to maintain the inherent aroma of mushrooms such as pine mushrooms.
  • the frying cloth may use a common frying powder, but in consideration of the attachment, taste, crispy texture of the frying cloth, it is preferable to use a mixture of glutinous rice flour, corn flour, bread flour and rice flour.
  • the fried clothes may be made of a material containing 300 to 100 parts by weight of glutinous rice, 140 to 160 parts by weight of corn flour, 240 to 260 parts by weight of bread powder, 260 to 280 parts by weight of rice powder and 25 to 35 parts by weight of eggs. have.
  • the content range of each of the ingredients is well attached to the fry clothes, it is determined under the conditions that can maximize the taste and crispy texture after frying.
  • the fried cloth is made of 1kg of powder (dough) mixed with 300g of glutinous rice, 150g of corn flour, 250g of breadcrumbs, 270g of rice flour and 30g of eggs, and directly attached to a 1kg mushroom coated with a herbal coating method, by rolling. You can wear a batter on your back.
  • the frying cloth When the frying cloth is coated, it is preferable that the frying cloth is coated tightly on the herbal coating agent on the mushroom surface (particularly, if it is fresh). This prevents the batter from being better separated from the mushrooms after frying.
  • the oil may be a general cooking oil, may be soybean oil, corn seed oil or sunflower seed oil.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The present invention relates to a method for manufacturing mushroom fritters comprising a step of coating an herbal medicine coating agent before applying batter, so that the batter does not easily separate from mushrooms during consumption after cooking, thereby allowing full appreciation of the unique flavor and scent of mushrooms, maintaining the crunchy texture of fritters for a long time without sogginess due to a coating layer of the herbal medicine coating agent, and effectively manufacturing mushroom fritters infused with active ingredients in the herbal medicine coating agent.

Description

버섯튀김의 제조방법How to prepare mushroom fried
본 발명은 버섯튀김의 제조방법에 관한 것으로, 더욱 상세하게는 한방 코팅제의 사용으로 버섯 튀김옷의 부착력을 높여 버섯의 향과 맛을 유지하며 한방 재료의 유효성분이 배어있는 버섯튀김의 제조방법에 관한 것이다.The present invention relates to a method for producing mushroom fritters, and more particularly, to a method for preparing mushroom fritters by increasing the adhesion of mushroom frying cloth by using an herbal coating agent to maintain the flavor and taste of the mushrooms and in which the active ingredients of the herbal ingredients are soaked. .
표고, 느타리, 팽이버섯 등 식용 버섯은 예로부터 다양한 식 재료로 사용되어 왔다.Edible mushrooms such as shiitake, oyster, and enoki mushroom have been used for various food ingredients since ancient times.
한국 공개특허 제10-2006-0059366호에서는 새송이, 느타리, 양송이 버섯을 주원료로 한 버섯 패티, 완자, 가스(버거) 제조방법에 관한 기술이 게시되어 있다.Korean Patent Laid-Open Publication No. 10-2006-0059366 discloses a technique relating to a method for producing mushroom patties, meatballs, and gas (burgers) mainly composed of birds, oysters, and mushrooms.
상기 선행기술에서는 새송이, 느타리, 양송이 버섯을 세절하여 일정 비율로 혼합하고 양파 등 부재료를 섞어 반죽물로 만든 다음, 패티용 원형틀 등 각 성형 틀에서 압축 성형하여 반제품으로 만든 후 튀김가루를 도포하여 완성한다.In the above prior art, chopped mushrooms, oysters, mushrooms and mushrooms are cut in small proportions, mixed with ingredients such as onions, and then made into a dough, and then compression molded in each mold such as a round mold for patty to make semi-finished products and then applying fried flour. Complete
상기 기술에 의하면, 버섯의 고유한 맛과 향을 낼 수 없는 문제점이 있다.According to the above technique, there is a problem that can not produce the unique flavor and aroma of the mushroom.
식용 버섯을 일반 튀김 방식으로 요리하여 버섯튀김을 만들 수 있으나, 상기 선행기술에서 언급하고 있는 바와 같이, 버섯 표면이 미끄럽기 때문에 반죽이나 튀김옷이 잘 붙지 않는 문제점이 있다.The edible mushrooms can be cooked in a general frying manner to make mushroom fritters, but as mentioned in the prior art, because the surface of the mushrooms is slippery, there is a problem that the dough or the batter does not stick well.
본 발명은 종래 버섯튀김의 문제점을 해결하기 위한 것으로, 튀김옷이 버섯에 잘 붙지 않아 요리 후 식용시 튀김옷이 버섯에서 분리되는 문제점과 이로 인해 버섯의 고유한 맛과 향을 제대로 느낄 수 없는 문제점을 해결하고, 한방 재료의 유효성분이 배어있는 버섯튀김의 제조방법을 제공하는 것을 그 목적으로 한다.The present invention is to solve the problem of the conventional mushroom frying, frying clothes do not stick to the mushrooms well when cooking after frying clothes are separated from the mushrooms and thereby solve the problem that can not properly feel the unique taste and aroma of the mushrooms The object of the present invention is to provide a method for producing mushroom fritters in which the active ingredient of herbal ingredients is soaked.
상기 목적을 달성하기 위하여, 본 발명에 의한 버섯튀김의 제조방법은 식용 버섯을 세척하는 제 1 단계; 상기 세척된 버섯에 준비된 한방 코팅제를 입히는 제 2 단계; 상기 한방 코팅제를 입힌 버섯에 튀김옷을 입히는 제 3 단계; 및 상기 튀김옷을 입힌 버섯을 기름에 튀기는 제 4 단계를 포함하여 구성된 것을 특징으로 한다.In order to achieve the above object, the production method of mushroom frying according to the present invention comprises a first step of washing the edible mushroom; A second step of coating the prepared herbal coating on the washed mushroom; A third step of coating a frying cloth on the mushroom coated with the herbal coating agent; And a fourth step of frying the fried cloth-coated mushrooms in oil.
상기 제 2 단계는 상기 세척된 버섯을 물기를 뺀 다음 상기 한방 코팅제가 5℃인 상태에서 1시간 반 내지 2시간 반 동안 잠겨두어 상기 한방 코팅제의 유효성분이 상기 세척된 버섯에 스며들도록 코팅하는 것을 본 발명에 의한 버섯튀김 제조방법의 다른 특징으로 한다.In the second step, the washed mushrooms are drained and then locked for 1 hour and a half to 2 and a half hours while the herbal coating is at 5 ° C., so that the active ingredient of the herbal coating is coated into the washed mushroom. Another feature of the mushroom frying method according to the invention.
상기 한방 코팅제는 소정의 물에 꾸찌뽕, 사철쑥 및 연잎이 포함된 한방 재료를 넣고 다린 것을 본 발명에 의한 버섯튀김 제조방법의 다른 특징으로 한다.The herbal coating agent is another feature of the mushroom frying method according to the present invention that put the herbal material containing coupe pongee, cedar mugwort and lotus leaf in a predetermined water.
상기 한방 코팅제는 상기 물의 양이 15~20% 줄어들도록 다린 것이고, 상기 한방 재료는 꾸찌뽕 100중량부에 대하여, 사철쑥 180~200중량부, 황기 130~150중량부, 엄나무 80~100중량부, 울금 60~80중량부, 마가목 40~60중량부, 황칠나무 40~60중량부, 연잎 40~60중량부, 헛개나무 40~60중량부, 가시오가피 20~40중량부, 느릅나무 20~40중량부, 당귀 10~30중량부, 두충 10~30중량부, 감초 10~30중량부, 오미자 10~30중량부, 황금 5~15중량부 및 도라지 5~15중량부가 첨가된 것을 본 발명에 의한 버섯튀김 제조방법의 다른 특징으로 한다.The herbal coating agent is to reduce the amount of water is reduced by 15 to 20%, the herbal material with respect to 100 parts by weight of coupe ponchi, 180 to 200 parts by weight of cedar mugwort, 130 to 150 parts by weight, 80 to 100 parts by weight of oak, 60-80 parts by weight of turmeric, 40-60 parts by weight of rowan, 40-60 parts by weight of yellow lacquer tree, 40-60 parts by weight of lotus leaf, 40-60 parts by weight of hawthorn, 20-40 parts by weight of elm tree, 20-40 parts of elm According to the present invention, parts, 10-30 parts by weight, 10 to 30 parts by weight of worms, 10 to 30 parts by weight of licorice, 10 to 30 parts by weight of Schizandra chinensis, 5 to 15 parts by weight of gold and 5 to 15 parts by weight of bellflower were added. Another feature of the mushroom frying method.
상기 한방 코팅제는 다린 후 80~90℃를 유지하며 24시간 숙성시킨 다음 0~5℃로 보관된 것을 본 발명에 의한 버섯튀김 제조방법의 다른 특징으로 한다.The herbal coating agent after aging for 24 hours to maintain 80 ~ 90 ℃ after daring is another feature of the method of manufacturing mushroom fried according to the invention that was stored at 0 ~ 5 ℃.
상기 튀김옷은 찹쌀가루 300중량부에 대하여, 옥수수가루 140~160중량부, 빵가루 240~260중량부, 쌀가루 260~280중량부 및 계란 25~35중량부가 포함된 재료로 만들어진 것을 본 발명에 의한 버섯튀김 제조방법의 다른 특징으로 한다.The fried clothes are made of a material containing 300 to 100 parts by weight of glutinous rice, corn powder 140 to 160 parts by weight, bread powder 240 to 260 parts by weight, rice powder 260 to 280 parts by weight and eggs 25 to 35 parts by weight Another feature of the method of manufacturing fried.
본 발명은 식용 버섯을 튀김에 있어서, 튀김옷을 입히기 전에 한방 코팅제를 입히는 단계를 거치게 함으로써, 튀김옷이 요리 후 식용시에도 버섯에서 잘 분리되지 않게 되고, 이로 인해 버섯의 고유한 맛과 향을 제대로 느낄 수 있으며, 한방 코팅제에 의한 코팅막으로 눅눅해짐이 없이 오랫동안 튀김으로서의 바삭한 식감을 유지할 수 있고, 한방 코팅제의 유효성분이 배어있는 버섯튀김을 제조할 수 있는 효과가 있다.In the present invention, in frying edible mushrooms, the step of applying a herbal coating before coating the fry clothes, so that the fry clothes are not separated from the mushrooms well even after cooking, thereby properly feeling the unique taste and aroma of the mushrooms It is possible to maintain the crispy texture as a frying for a long time without becoming wet with a coating film by the herbal coating, there is an effect that can be produced mushroom fried frying the active ingredient of the herbal coating.
이하, 본 발명의 바람직한 실시 예에 대하여 설명한다.Hereinafter, preferred embodiments of the present invention will be described.
본 발명에 의한 버섯튀김의 제조방법은, 기본적으로 식용 버섯을 세척하는 제 1 단계; 상기 세척된 버섯에 준비된 한방 코팅제를 입히는 제 2 단계; 상기 한방 코팅제를 입힌 버섯에 튀김옷을 입히는 제 3 단계; 및 상기 튀김옷을 입힌 버섯을 기름에 튀기는 제 4 단계를 포함하여 구성된다.Method for producing mushroom fried according to the present invention, basically the first step of washing the edible mushroom; A second step of coating the prepared herbal coating on the washed mushroom; A third step of coating a frying cloth on the mushroom coated with the herbal coating agent; And a fourth step of frying the fried cloth-coated mushrooms in oil.
이하, 각 단계별로 상술한다.Hereinafter, each step is explained in full detail.
먼저, 식용 버섯을 깨끗하게 세척한다(제 1 단계).First, edible mushrooms are washed clean (step 1).
상기 식용 버섯은 표고버섯, 느타리버섯, 팽이버섯, 양송이버섯, 새송이버섯, 송이버섯, 능이버섯 및 싸리버섯 중 어느 하나일 수 있으나, 이에 국한되지 않는다.The edible mushroom may be any one of shiitake mushrooms, oyster mushrooms, enoki mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, and mushrooms, but is not limited thereto.
생버섯이 바람직하나 말린 버섯은 물에 충분히 불린 후 흐르는 찬물에 깨끗하게 세척하여 준비한다. 이때, 표고버섯, 양송이버섯, 새송이버섯, 송이버섯 등 버섯의 갓이나 줄기가 큰 것은 버섯의 결을 따라 복수 개 세절하여 준비한다.Raw mushrooms are preferred, but dried mushrooms are prepared by soaking them in water and washing them in cold running water. At this time, mushrooms such as shiitake mushroom, mushroom mushroom, matsutake mushroom, matsutake mushrooms are prepared by cutting a plurality of mushrooms or stems along the texture of the mushrooms.
다음, 상기 세척된 버섯에 물기를 뺀 다음 준비된 한방 코팅제를 입힌다(제 2 단계). 물기를 뺄 때에는 세척된 버섯을 바구니 등 통풍과 물 빠짐이 가능한 용기에 넣고 1시간 정도 기다리거나 면포(광목)나 키친타월로 싸서 물기를 강제 흡수시켜 뺄 수도 있다.Next, drained the washed mushrooms and then coated with the prepared herbal coating (second step). When draining, the washed mushrooms can be drained by putting them in a container, such as a basket, which can be ventilated and drained out of water, or by wrapping them in cotton cloth or kitchen towels forcibly absorbing the moisture.
상기 한방 코팅제는 소정의 물에 꾸찌뽕, 사철쑥 및 연잎이 포함된 한방 재료를 넣고 다린 것이 바람직하다. 이는 소정의 물에 꾸찌뽕, 사철쑥 및 연잎이 포함된 한방 재료를 넣고 다린 열수 추출물을 상기 한방 코팅제로 할 경우, 튀기는 과정에 기름이 튀지 않아 화상을 방지할 수 있을 뿐만 아니라 다른 한방 재료의 조합보다도 튀긴 후 튀김옷과 버섯의 결착력을 높일 수 있고, 버섯튀김이 눅눅해지지 않아 오랫동안 바삭한 식감을 유지할 수 있기 때문이다. 상기 한방 코팅제가 튀김옷과 버섯의 결착력을 높이는 원인은 후술하는 꾸찌뽕의 특성에서 암시되는 바와 같이, 꾸찌뽕 등이 포함된 한방 재료를 다리는 과정에서 꾸찌뽕의 잎과 줄기에서 튀김옷 재료와 잘 결착되는 난분쇄성 섬유질 원료가 나오기 때문인 것으로 추측된다.The herbal coating agent is preferably put in a predetermined water and put the herbal material containing the Cu Chipon, cedar mugwort and lotus leaf. This is because if you put the herbal ingredients containing Cutzipong, cephalopod and lotus leaf in the predetermined water and use the dried hydrothermal extract as the herbal coating agent, the oil does not fry during the frying process to prevent burns as well as the combination of other herbal ingredients. After frying, it can increase the binding force between the fry clothes and the mushrooms, and the deep fried mushrooms can keep the texture crispy for a long time. Cause of the herbal coating agent to increase the binding power of the fried clothes and mushrooms, as implied in the characteristics of the coupe champon to be described later, in the process of bridging the herbal ingredients, including coupe champon and the binding of the fry clothes with the fry material It is guessed that it is because the hardly-crushing fibrous raw material which comes out comes out.
상기 열수 추출물을 얻기 위해 다리는 정도는, 상기 물의 양이 15~20% 줄어들도록 다리는 것이 바람직하다. 이는 너무 많이 졸이면, 사용할 한방 코팅제의 수율이 떨어지고, 너무 적게 졸이면 한방 재료가 충분히 섞이며 유효성분의 열수 추출이 제대로 되지 않는 문제가 있기 때문이다.The degree of legs to obtain the hot water extract, it is preferable to bridge so that the amount of water is reduced by 15 to 20%. This is because if too much sol, the yield of the herbal coating agent to be used is lowered, and if too little sol, the herbal ingredients are sufficiently mixed and the hot water extraction of the active ingredient is not properly performed.
구체적인 예로, 물 100리터에 한방 재료 1kg을 넣고 2시간 반 정도 끓인 후 한방 재료를 건져낸 물의 양이 80~85리터가 되도록 다릴 수 있다.As a specific example, one kilogram of herbal ingredients is put in 100 liters of water and boiled for two and a half hours, and then the amount of water taken out from the herbal ingredients is 80-85 liters.
상기 한방 재료는 꾸찌뽕, 사철쑥 및 연잎 외에 다양하게 더 첨가될 수 있으나, 꾸찌뽕 100중량부에 대하여, 사철쑥 180~200중량부, 황기 130~150중량부, 엄나무 80~100중량부, 울금 60~80중량부, 마가목 40~60중량부, 황칠나무 40~60중량부, 연잎 40~60중량부, 헛개나무 40~60중량부, 가시오가피 20~40중량부, 느릅나무 20~40중량부, 당귀 10~30중량부, 두충 10~30중량부, 감초 10~30중량부, 오미자 10~30중량부, 황금 5~15중량부 및 도라지 5~15중량부가 첨가된 것이 바람직하다. 상기 각 재료의 함량은 본 발명의 목적을 적절히 달성하기 위해 많은 실험 끝에 선정된 것이어서, 상기 함량 범위를 벗어나면, 본 발명의 효과를 기대하기 어렵다.The herbal ingredients may be added in addition to a variety other than Cu Chimpong, cedar mugwort and lotus leaf, but with respect to 100 parts by weight of Cu Chipon mulberry 180 to 200 parts by weight, Astragalus 130 to 150 parts by weight, 80 to 100 parts by weight of the oak tree, 60 turmeric ~ 80 parts by weight, rowan 40-60 parts by weight, hwangchil wood 40-60 parts by weight, lotus leaf 40-60 parts by weight, hut trees 40-60 parts by weight, 20-40 parts by weight, elm 20-40 parts by weight, Angelica 10-30 parts by weight, tofu 10-30 parts by weight, licorice 10-30 parts by weight, Schisandra chinensis 10-30 parts by weight, golden 5-15 parts by weight and bellflower 5-15 parts by weight is preferably added. The content of each material is selected at the end of many experiments in order to properly achieve the object of the present invention, it is difficult to expect the effect of the present invention outside the content range.
상기 꾸찌뽕은 꾸지뽕나무(Cudrania tricuspidata)의 잎과 줄기를 말하는데, 꾸찌뽕의 잎은 일반 뽕잎 및 녹차에 비해 많게는 50배 정도의 유효성분이 함유되어 있다. 예로부터 동의보감, 식물본초 등에 따르면 자양, 강장의 효능이 있고 신체허약증, 정력감퇴, 음위, 불면증, 시력감퇴 등에 효과가 크다고 한다. 이러한 유효성분들은 항암효과를 가지며, 연육작용을 하여 식감을 좋게 해준다. 한국 등록특허 제10-1406863호에 의하면, 건조된 꾸찌뽕 나무를 50mm이하로 절단하여 통상의 추출방법으로 추출물을 얻을 경우, 난분쇄성 섬유질 원료로, 밀가루 등 소맥분에 점결제(결착제)로 사용될 수 있음이 알려져 있다.The Cu Chippong refers to the leaves and stems of Cudrania tricuspidata, the leaves of Cucucipon contain as much as 50 times the active ingredient compared to ordinary mulberry leaves and green tea. According to Yeongbobogam, plant herb, etc., it has the effect of nourishing and tonic, and has great effect on physical weakness, weakness, tone, insomnia, and decreased vision. These active ingredients have anti-cancer effects, and work to improve the texture of the meat. According to Korea Patent Registration No. 10-1406863, when the dried Cuccinia tree is cut to 50 mm or less to obtain an extract by a conventional extraction method, it is a refractory fibrous raw material, as flour (binder) in wheat flour such as wheat flour. It is known that it can be used.
상기 사철쑥(Artemisia capillaris Thunb.)은 국화과(Compositae)에 속하는 한국에서 자생하는 다년생 초본으로서, 예로부터 간염, 황달, 및 지방간 치료에 사용되어 왔으며, 이담효과를 나타내는 스코파론(scoparone), 캐필라리신(capillarisin), 클로로제닌산(chlorogenic acid) 및 p-하이드록시아세토페논(p-hydroxyacetophenone)이 있으며, 발기부전에 효과가 있다는 에스쿨레틴(esculetin) 및 스코폴레틴(scopoletin)과 같은 쿠마린(coumarin) 유도체를 함유하고 있는 것으로 알려져 있다.Artemisia capillaris Thunb. Is a perennial herb native to Korea belonging to the genus Apothecary (Compositae), and has been used for the treatment of hepatitis, jaundice, and fatty liver since ancient times, and has a scoparone and capillarisin effect. (couillaris), chlorogenic acid and p-hydroxyacetophenone, and coumarin, such as esculetin and scopoletin, which have an effect on erectile dysfunction It is known to contain a derivative.
상기 황기(Astragalus membranaceus Fisch. Bunge.)는 뿌리를 사용하는데, 그 뿌리의 추출액은 진정작용, 동맥압을 지속적으로 내리는 작용을 하며, 혈관벽에 작용하여 혈관을 넓히고 낮추는 효과가 있음이 알려져 있다.The Astragalus (Astragalus membranaceus Fisch. Bunge.) Uses the root, the extract of the root is known to have the effect of sedating, continuously lowering arterial pressure, acting on the vessel wall to widen and lower the blood vessel.
상기 엄나무(Kalopanax pictus Thunb. Nakai)는 오갈피나무과로 넓은 잎을 지니는 다년성 낙엽교목으로, 여기서는 줄기를 사용하는데, 이는 예로부터 민간에서는 해동 피를 삶은 물로 단술이나 술을 빚어 마시면 신경통과 요통에 효과를 보고 타박상이나 삔 데, 류머티즘에 효과가 있다고 알려져 있다.The kalopanax pictus Thunb.Nakai is a perennial deciduous arboreous tree with a broad leaf, which is a deciduous tree, which uses stems. It is known to have an effect on bruises and sprains, rheumatism.
상기 울금(Curcuma longa Linne)은 강황이라고 불리는 외떡잎식물 생각목 생강과의 한해살이풀의 덩이 뿌리를 말하는데, 간질환 및 항당뇨 등에 효과가 있는 것으로 알려져 있다.The turmeric (Curcuma longa Linne) refers to the root of the perennial herb of the monocotyledonous plant Ginger, called turmeric, is known to be effective in liver disease and anti-diabetic.
상기 마가목(Sorbus commixta Hedl.)은 장미목 장미과의 낙엽소교목으로 마이목으로도 불리며, 여기서는 줄기를 사용하는데, 마가목의 수피는 마아피(馬牙皮)또는 정공피라고 하여 신장을 보호하는 약재로 귀하게 쓰여 왔고, 기관지염, 류마티스 관절염, 중풍, 위염 및 골통에 사용되었다.The rowan tree (Sorbus commixta Hedl.) Is a deciduous arborescent tree of the rosacea rosaceae, also called mai-mok, and here the stem is used, and the bark of the rowan is a medicinal herb that protects the kidneys by being called horsetail or hole-blood. It has been used for bronchitis, rheumatoid arthritis, stroke, gastritis and bone pain.
상기 황칠나무(Dendropanax morbifera Lev.)는 쌍떡잎식물 산형화목 두릅나무과의 상록교목으로, 노란옻나무, 황금나무라고도 불린다. 황칠의 주성분은 세쓰키테르펜(Sesquiterpene)으로서 물, 검(gum), 알콜, 에스테르 등을 함유하고 있다. 여기서는 줄기를 사용하는데, 황칠나무 수피에서 추출한 수액인 황칠은 놀라운 약리작용과 은은한 안식향을 풍기기 때문에 귀중한 물질로 왕실에서만 사용했다고 전해지고, 이는 혈행 개선(콜레스테롤, 혈압), 항산화(노화방지), 간기능 개선(숙취, 피로회복, 해독), 면역력 증진, 재생, 항균항미생물 효능, 암세포 증식 억제 효능 등 많은 질환에 효과가 있다고 보고되고 있다.The Hwangchil tree (Dendropanax morbifera Lev.) Is an evergreen tree of the dicotyledon plant hawthorn arboraceae, also called yellow lacquer tree and golden tree. The main component of the yellow lacquer is sesquiterpene, which contains water, gum, alcohols, esters, and the like. The stem is used here, and the sap extracted from the bark of Hwangchil is said to have been used only by the royal family because of its amazing pharmacological action and gentle odor.It is said to be used only in the royal family, improving blood circulation (cholesterol, blood pressure), antioxidants (anti-aging), and liver function. It has been reported to be effective in many diseases such as improvement (hangover, fatigue recovery, detoxification), immunity enhancement, regeneration, antimicrobial antimicrobial effect, cancer cell proliferation effect.
상기 연잎은 미나리아재비목 수련과의 여러해살이 수초인 연(Nelumbo nucifera)의 잎으로, 주로 건조된 형태로 하엽(荷葉)이라 하여 맛이 쓰고 성질은 유하며 설사, 두통, 어지럼증, 토혈, 산후 어혈치료, 야뇨증, 해독작용에 쓰인다. 성분으로는 진통작용, 진정작용이 있는 로메린(roemerine), 누시페린(nuciferin), 아르메파빈(armepavine), n-노르누시페린(n-nornuciferin), 프로누시페린(pronuciferine), d-n-메틸코클라우린(d-nmethylcoclaurine), 리리오데닌(liriodenine), 주석산, 구연산, 사과산, 호박산, 탄닌 등이 함유되어 있다. 또한, 연잎에는 항산화물질이 있으며, 지질저하효과를 확인하였으며, 일부 식중독 균에 대한 항균효과도 알려졌고, 혈청의 콜레스테롤 및 중성지질의 함량을 조절하고 지질 대사를 촉진하고, 지방세포증식 억제효과도 있다고 알려져 있다.The lotus leaf is a leaf of the lotus (Nelumbo nucifera), which is a perennial plant of the genus Amanaceae, mainly in the dried form, called the lower lobe (荷葉), and it has a taste and writing property, diarrhea, headache, dizziness, bleeding, and postpartum Used for treatment, enuresis, detoxification. Ingredients include analgesic, sedative roemerine, nuciferin, armepavine, n-nornuciferin, pronuciferin, dn- Methyl coclaurine (d-nmethylcoclaurine), liriodenine (liriodenine), tartaric acid, citric acid, malic acid, succinic acid, tannin and the like is contained. In addition, lotus leaf has antioxidant properties, confirmed the effect of lowering lipids, antimicrobial effect on some food poisoning bacteria is known, and it is known that it regulates the content of cholesterol and neutral lipids in serum, promotes lipid metabolism, and inhibits fat cell growth. have.
상기 헛개나무(Hovenia dulcis Thunb)는 갈매나무과의 낙엽활엽교목으로 호깨나무, 허리깨나무, 지구(枳俱), 백석목(白石木), 목밀(木蜜), 현포리(玄圃梨) 등으로도 불린다. 여기서 사용되는 헛개나무의 잎, 줄기에는 주독(酒毒) 제거 및 간기능 보호에 효능이 뛰어난 것으로 알려져 있다.The hawthorn tree (Hovenia dulcis Thunb) is a deciduous broad-leaved arborescent tree of the sea buckthorn family, as sesame tree, sesame tree, earth (枳 俱), baekseok wood, white wheat (木 蜜), Hyunpori (玄 圃 梨), etc. It is called. The leaves and stems of the barn tree used here are known to have excellent efficacy in removing poisoning and protecting liver function.
상기 가시오가피(Eleutherococcus senticosus)는 Acanthopanax senticosus 등 다수의 이명으로 분류되는, 두릅나무과의 낙엽 관목으로, 가시오갈피라고 하기도 한다. 나무 전체에 가늘고 긴 가시가 빽빽하게 나고, 손바닥 모양으로 생긴 겹잎이 어긋나게 달린다. 여기서 사용되는 줄기에는 신경통, 관절염, 고혈압, 신경쇠약, 당뇨 등에 효능이 있는 것으로 알려져 있다.The Eleutherococcus senticosus is a deciduous shrub of the family Elmaceae, which is classified into a number of tinnitus such as Acanthopanax senticosus. Long, thin spines appear densely throughout the tree, and palm-shaped leaf leaves run alternately. The stem used here is known to be effective in neuralgia, arthritis, high blood pressure, nervous breakdown, diabetes and the like.
상기 느릅나무(Ulmus davidiana var. japonica)는 쌍떡잎식물 쐐기풀목 느릅나무과의 낙엽활엽 교목으로, 여기서 사용되는 껍질을 유근피라고 한다. 느릅나무는 예로부터 종기나 종창에 효과가 있는 나무로 알려져 왔으며 최근에는 항산화 효과, 아질산염 제거능과 치과 카리에스에 대한 항세균 효과에 대한 보고가 있다. 동의보감에서 느릅나무는 성질이 평하고 맛이 달고 독이 없으며 부드러워 대소변을 잘 통하게 하고 장, 위의 사열을 없애 장염에 효과적이며 부은 것을 가라앉히고 불면증을 낫게 한다고 알려져 있다.The elm tree (Ulmus davidiana var. Japonica) is a deciduous broad-leaved arboreous tree of the elderaceae in the elderaceae. Elm has long been known to be effective for boils and swelling and has recently been reported for its antioxidant, nitrite-removing and antibacterial effects on dental caries. In Dongbogam, elm is known to be flat, tasty, non-toxic, and soft, making urine well-perceived, eliminating intestinal and stomach fever, and effective in enteritis, relieving swollen and insomnia.
상기 당귀(Angelica gigas Nakai)는 미나리과의 다년생 초본으로, 뿌리를 캐서 햇볕에 말려 사용한다. 주요 성분으로는 베르갑텐, 이소핌피넬리, 정유, 니코틴산, 비타민B 등이 있다. 혈압내림작용, 이뇨작용, 대뇌의 진정작용, 연수의 흥분과 마비작용이 있다. 또한, 단백질의 합성과 자궁조직의 신생을 도우며, 포도당의 흡수를 늘리는 등 물질대사를 활성화시키고, 골수를 재생시켜서 조혈 작용을 돕는다.Angelica gigas Nakai is a perennial herb of the apiaceae family, and the root is used to dry the sun. Its main ingredients include vergatten, isopimfinelli, essential oils, nicotinic acid, and vitamin B. Blood pressure lowering, diuretic, cerebral sedation, training and excitement and paralysis. It also helps the synthesis of proteins and the creation of uterine tissue, increases the absorption of glucose, and activates metabolism, regenerating bone marrow to help hematopoiesis.
상기 두충(Eucommia ulmoides Oliver)은 두충나무과의 두충나무로 낙엽교목이다. 여기서는 나무껍질을 벗겨 햇볕에 말려 사용하는 것으로, 껍질에 있는 고무질은 굿타페르카이며, 유기산, 클로로겐산, 비타민 C, 알칼로이드 등이 풍부하다. The larvae (Eucommia ulmoides Oliver) is a deciduous arborescent of the larvae of the family Cedaraceae. Here, the bark is peeled off and dried in the sun, and the rubber in the bark is gutta percha, rich in organic acids, chlorogenic acids, vitamin C, and alkaloids.
상기 감초(Glycyrrhiza uralensis Fischer:甘草)는 콩과의 다년생 초본으로, 뿌리를 캐서 줄기를 다듬어 씻고 햇볕에 말려 사용한다. 주성분은 글리시리진, 글라브라산, 플라보노이드, 트리펜계 사포닌 등이다. 상기 글리시리진은 글리시리진산의 2-글루쿠론산 배당체로 감초의 감미성분이며, 사포닌, 글리시리진 등은 해독 작용을 한다. 또한, 감초의 글리시레틴산 성분은 부신피질호르몬과 비슷한 역할을 하며, 글리시리진은 항염증 작용을 갖는다. 감초의 물 추출액은 위장에 대해 향근육성 진정작용이 있는데, 이는 감초의 플라보노이드 성분에 의한 것으로 연구되었다.The licorice (Glycyrrhiza uralensis Fischer: 콩 草) is a perennial herb of legumes, cut roots, trim the stems and use it in the sun. Main components are glycyrrhizin, glabraic acid, flavonoids, and triphene saponins. The glycyrrhizin is a 2-glucuronic acid glycoside of glycyrrhizin acid, which is a sweetener component of licorice, and saponin, glycyrrhizin, and the like detoxify. In addition, the glycyrrhetinic acid component of licorice plays a role similar to corticosteroids, and glycyrrhizin has anti-inflammatory action. Licorice water extract has anabolic sedation against the stomach, which was studied by the flavonoid component of licorice.
상기 오미자는 다년생 나무인 오미자나무(Schizandra chinensis Baillon.)의 열매로, 따서 햇볕에 말린 다음 다시 그늘에 말려 사용한다. 주성분으로는 유기산(레몬산 10~13%, 사과산 7~10%, 포도주산 0.8%), 당분 1.5%, 탄닌질, 안토시안색소, 팩틴, 정유가 있으며, 리그난화합물 역시 다량 함유되어 있고, 음식에 사용시 노린내를 제거하고 느끼함을 없애준다. 중추신경에 대해 오래 지속되는 흥분작용이 있으며, 반사 흥분성을 높여주며, 심장 혈관계통에 좋은 영향을 준다. 또한, 건강한 사람 역시 노동운동성이 좋아져 근육에서 힘이 늘고 육체적 피로를 덜 느끼게 된다. The Schisandra chinensis is a fruit of the perennial tree Schizandra chinensis Baillon. It is dried in the sun and then dried again in the shade. The main ingredients are organic acid (lemonic acid 10-13%, malic acid 7-10%, wine acid 0.8%), sugar 1.5%, tannin, anthocyanin pigment, pectin, essential oils, lignan compound also contains a large amount, and when used in food To get rid of feeling. There is a long-lasting excitatory effect on the central nervous system, enhances reflex excitability, and has a good effect on the cardiovascular system. In addition, healthy people also have better labor motility, resulting in increased muscle strength and less physical fatigue.
상기 황금(Scutellaria baicalensis Georgi)은 꿀풀과에 속하는 다년생 초본으로 속썩은풀이라고도 하며, 여기서는 생약명 황금(Scutellariae Radix)으로 그 뿌리를 말한다. 황금의 주요 효능은 염증, 호흡기 감염, 소화기 감염에 항균, 항염, 항암작용, 항히스타민, 간기능 보호 효과, 항고지혈증, 항불안 효과가 있다. 황금의 주요 성분으로는 바이칼레인(baicalein), 바이칼린(baicalin), 우고닌(wogonin), 노르우고닌(norwogonin), 오록실린(oroxylin) A, -시토스테롤(sitosterol), 모슬로플라본(mosloflavone) 등이 알려져 있다. 오록실린(oroxylin) A는 항암효과, 항미생물 효과, 인식강화 등 많은 생물학적 활성을 가지고 있다고 알려져 있다.The golden (Scutellaria baicalensis Georgi) is a perennial herb belonging to the Lamiaceae family, also called rotted grass, and here the root is the herbal name Golden (Scutellariae Radix). Its main effects are anti-inflammatory, anti-inflammatory, anti-cancer, antihistamine, liver function, anti-hyperlipidemia and anti-anxiety effects on inflammation, respiratory infections and digestive infections. The main ingredients of gold are baicalein, baicalin, wogonin, wogonin, norwogonin, oroxylin A, -sitosterol and mosloflavone Etc. are known. Oroxylin A is known to have many biological activities such as anticancer effect, antimicrobial effect, and cognition enhancement.
상기 도라지(Platycodon grandiflorum)는 한의학에서는 길경(桔梗)이라고 하며, 굵은 뿌리줄기를 가지고 있는 초롱과에 속하는 다년생초로서, 배농, 거담, 기관지염, 천식 등의 호흡기계 질환에 사용되어온 약재이다. 여기에 사용되는 도라지 뿌리줄기에는 사포닌(Saponin)의 일종인 플라티코딘(Platycodin)과 플라티코디게닌(Platycodigenin)이 있어 거담작용과 진해작용을 한다. 또한, 급만성염증에 대한 항염증 작용, 항궤양 및 위액분비 억제작용, 혈관을 확장하여 혈압을 낮추는 항콜린작용, 혈당강하작용, 콜레스테롤대사 개선작용 등이 있다고 알려져 있다.The bellflower (Platycodon grandiflorum) is called Gilgyeong (桔梗) in Oriental medicine, a perennial herb belonging to the lantern family having a thick root stem, it has been used in respiratory system diseases such as drainage, expectoration, bronchitis, asthma. The bellflower roots used here are Platycodin and Platycodigenin, a kind of saponin, which act as expectorant and antitussive. In addition, it is known that anti-inflammatory action against acute inflammation, anti-ulcer and gastric juice secretion action, anticholinergic action to lower blood pressure by expanding blood vessels, lowering blood sugar, improving cholesterol metabolism.
상기 한방 재료는 한약재로 사용되는 건조 조건 즉, 줄기, 뿌리, 수피, 근피, 껍질 등은 수분 함량이 11~15%이고, 잎은 12~13%, 오미자 등 과실은 10~25% 되도록 하는 조건 등을 따를 수 있다.The herbal ingredients are dried conditions that are used as herbal medicine, that is, stems, roots, bark, root bark, shells, etc., the moisture content is 11-15%, leaves 12-13%, fruit such as Schisandra chinensis 10-25% Can follow.
상기 한방 재료의 구체적 실시 예는 상기 건조 조건에서 선택되되, 꾸찌뽕 100g, 사철쑥 190g, 황기 140g, 엄나무 90g, 울금 70g, 마가목 50g, 황칠나무 50g, 연잎 50g, 헛개나무 50g, 가시오가피 30g, 느릅나무 30, 당귀 20g, 두충 20g, 감초 20g, 오미자 20g, 황금 10g, 도라지 10g이 포함되도록 하고, 여기에 정제수 50g를 가하여 1kg으로 만들 수 있다.Specific examples of the herbal ingredients are selected in the above drying conditions, coupe champon 100g, cedar mugwort 190g, Astragalus 140g, oak 90g, turmeric 70g, rowan 50g, hwangchil 50g, lotus leaf 50g, walnut tree 50g, thorn oak 30g, elm 30, Angelica 20g, Tofu 20g, Licorice 20g, Schisandra chinensis 20g, Golden 10g, Bellflower 10g to be included, 50g purified water can be added to make 1kg.
이렇게 만들어진 한방 재료 1kg을 상술한 바와 같이 물 100리터에 넣고 2시간 반 정도 끓이며 졸인 후 한방 재료를 건져냄으로써, 한방 코팅제를 80~85리터를 얻을 수 있다.As described above, 1 kg of the herbal material prepared in 100 liters of water is boiled and boiled for 2 and a half hours, and then the herbal material is taken out to obtain 80 to 85 liters of the herbal coating agent.
상기와 같은 방법으로 얻은 한방 코팅제는 기계 숙성장치 등을 통해 80~90℃를 유지하며 24시간 숙성시킨 다음 0~5℃로 냉장 보관하는 것이 바람직하다.Herbal coating agent obtained by the method as described above is aged for 24 hours while maintaining the 80 ~ 90 ℃ through a mechanical aging device, it is preferable to refrigerated at 0 ~ 5 ℃.
이렇게 준비된 한방 코팅제로 상기 세척된 버섯에 코팅하는 방법은 소정의 장비를 이용하여 뿌리는 방식과 잠김 방식으로 나누어 실시할 수 있다. The method of coating on the washed mushroom with a herbal coating prepared in this way can be carried out by dividing by a method of spraying and locking using a predetermined equipment.
전자의 경우에는 송이버섯 등 버섯의 고유 향을 유지하기 위해 한방 코팅제의 양을 조절할 수 있는 장점이 있다. 구체적인 예로, 버섯 1kg에 한방 코팅제를 40~70g 코팅할 수 있는데, 한방 코팅제를 70g 정도로 많이 사용하면 튀김옷의 부착효과가 높아 버섯의 고유한 맛과 향을 느낄 수 있으나, 40g 정도로 낮을 때에는 그 효과가 저조하게 된다. 또한, 70g 초과할 경우에는 한방 코팅제에 의한 향이 강하게 남아 있게 되어 버섯 향을 제대로 음미하기 어려운 문제가 있다.In the former case, there is an advantage in that the amount of the herbal coating agent can be adjusted to maintain the inherent aroma of mushrooms such as pine mushrooms. As a specific example, you can coat 40 ~ 70g of the herbal coating on 1kg of mushrooms. If you use 70g of the herbal coating, you can feel the unique taste and aroma of mushrooms because of the high adhesion effect of the fry clothes, but when it is low as 40g It is low. In addition, when it exceeds 70g, the fragrance by the herbal coating agent remains strong, so there is a problem that it is difficult to properly savor the mushroom aroma.
후자의 경우에는 물기를 뺀 세척된 버섯을 한방 코팅제가 5℃인 상태에서 1시간 반 내지 2시간 반 동안 잠겨두는 것이 바람직하다. 이는 2시간 반을 초과하여 잠겨두면, 한방 코팅제에 의한 향이 버섯에 강하게 남아 버섯 향을 제대로 음미하기 어려운 문제가 있고, 그렇다고 1시간 반 미만으로 잠겨두면 한방 코팅제의 유효성분이 버섯에 충분히 배지 못할 뿐만 아니라 튀김옷의 부착효과도 떨어지는 문제가 있기 때문이다. 상기 잠겨두는 시간은 한방 코팅제의 온도에 따라 달라질 수 있으나, 5℃인 상태에서는 2시간 정도가 가장 바람직하다. In the latter case, it is preferable to leave the washed mushrooms drained for one hour and a half to two and a half while the herbal coating agent is 5 ° C. This is more than two and a half hours, the aroma caused by the herbal coating is strong in the mushrooms, there is a problem that it is difficult to savor the mushroom aroma properly, but if it is locked in less than an hour and a half, the effective ingredient of the herbal coating will not be enough to the mushroom This is because there is also a problem that the attachment effect of the fried clothes. The submerged time may vary depending on the temperature of the herbal coating, but is most preferably about 2 hours at a state of 5 ℃.
이후, 상기 한방 코팅제를 입힌 버섯에는 준비된 튀김옷을 입힌다(제 3 단계).Thereafter, the mushroom coating the herbal coating is coated with a prepared batter (third step).
이때, 상기 튀김옷은 통상의 튀김용 파우더를 사용할 수 있으나, 튀김옷의 부착과 맛, 바삭한 식감 등을 고려하여 찹쌀가루, 옥수수가루, 빵가루 및 쌀가루를 섞어서 사용함이 바람직하다.In this case, the frying cloth may use a common frying powder, but in consideration of the attachment, taste, crispy texture of the frying cloth, it is preferable to use a mixture of glutinous rice flour, corn flour, bread flour and rice flour.
구체적인 실시 예로, 상기 튀김옷은 찹쌀가루 300중량부에 대하여, 옥수수가루 140~160중량부, 빵가루 240~260중량부, 쌀가루 260~280중량부 및 계란 25~35중량부가 포함된 재료로 만들어질 수 있다. 상기 각 재료의 함량 범위는 튀김옷으로 잘 부착되고, 튀김 후 맛과 바삭한 식감을 최대한 살릴 수 있는 조건에서 결정된 것이다. As a specific example, the fried clothes may be made of a material containing 300 to 100 parts by weight of glutinous rice, 140 to 160 parts by weight of corn flour, 240 to 260 parts by weight of bread powder, 260 to 280 parts by weight of rice powder and 25 to 35 parts by weight of eggs. have. The content range of each of the ingredients is well attached to the fry clothes, it is determined under the conditions that can maximize the taste and crispy texture after frying.
보다 구체적으로, 상기 튀김옷은 찹쌀가루 300g, 옥수수가루 150g, 빵가루 250g, 쌀가루 270g 및 계란 30g을 혼합한 1kg의 파우더(반죽)로 만들어, 한방 코팅제를 입힌 버섯 1kg에 손으로 직접 부착방식, 굴리는 방식 등으로 튀김옷을 입힐 수 있다. More specifically, the fried cloth is made of 1kg of powder (dough) mixed with 300g of glutinous rice, 150g of corn flour, 250g of breadcrumbs, 270g of rice flour and 30g of eggs, and directly attached to a 1kg mushroom coated with a herbal coating method, by rolling. You can wear a batter on your back.
상기 튀김옷을 입힐 때, 버섯 표면(특히, 갓이면)에 있는 한방 코팅제에 튀김옷을 빈틈없이 입혀지도록 함이 바람직하다. 이렇게 함으로써, 튀긴 후에 튀김옷이 버섯에서 더욱 잘 분리되지 않게 된다. When the frying cloth is coated, it is preferable that the frying cloth is coated tightly on the herbal coating agent on the mushroom surface (particularly, if it is fresh). This prevents the batter from being better separated from the mushrooms after frying.
마지막으로, 상기 튀김옷을 입힌 버섯을 170~190℃의 기름에 6~7분간 튀겨 튀김버섯을 완성한다(제 4 단계).Finally, to fry the mushrooms coated with the fried cloth in oil for 170 ~ 190 ℃ 6-7 minutes to complete the fried mushrooms (fourth step).
이때, 상기 기름은 일반 식용유일 수 있고, 콩유, 옥수수씨유 또는 해바라기씨유일 수도 있다. In this case, the oil may be a general cooking oil, may be soybean oil, corn seed oil or sunflower seed oil.
이후에는 준비된 각종 소스에 묻히는 단계를 더 진행할 수도 있다.Thereafter, the step of burying the prepared various sources may be further proceeded.
기타 미설명된 부분은 일반적인 튀김 방식을 따를 수 있다.Other unspecified parts can follow the usual frying method.
이상 설명한 바와 같이, 본 발명은 튀김옷을 입히기 전에 한방 코팅제를 입히는 단계를 거치게 함으로써, 튀김옷이 요리 후 식용시에도 버섯에서 잘 분리되지 않게 되고, 이로 인해 버섯의 고유한 맛과 향을 제대로 느낄 수 있으며, 한방 코팅제에 의한 코팅막으로 눅눅해짐이 없이 오랫동안 튀김으로서의 바삭한 식감을 유지할 수 있고, 한방 코팅제의 유효성분이 배어있는 버섯튀김을 제조할 수 있게 된다.As described above, the present invention is to go through the step of applying a coating coating before coating the fried clothes, so that the fried clothes are not separated from the mushrooms even when cooking after cooking, thereby feeling the unique taste and aroma of the mushrooms properly , It is possible to maintain the crispy texture as a frying for a long time without becoming wet with a coating film by the herbal coating, it is possible to manufacture mushroom fried with the active ingredient of the herbal coating.
본 발명은 식용 버섯 튀김시 한방 코팅제를 사용함으로써, 버섯 튀김옷의 부착력을 높여 버섯의 향과 맛을 유지하며, 코팅막으로 눅눅해짐이 없이 오랫동안 튀김으로서의 바삭한 식감을 유지할 수 있는 버섯튀김의 제조방법에 관한 것이어서, 산업상 이용가능성이 있다.The present invention by using a herbal coating agent when edible mushroom frying, to increase the adhesion of the mushroom fry clothes to maintain the flavor and taste of the mushrooms, and to a method for producing a mushroom frying that can maintain a crispy texture as a frying for a long time without becoming wet with a coating film That is, there is industrial applicability.

Claims (6)

  1. 식용 버섯을 세척하는 제 1 단계;A first step of washing edible mushrooms;
    상기 세척된 버섯에 준비된 한방 코팅제를 입히는 제 2 단계;A second step of coating the prepared herbal coating on the washed mushroom;
    상기 한방 코팅제를 입힌 버섯에 튀김옷을 입히는 제 3 단계; 및A third step of coating a frying cloth on the mushroom coated with the herbal coating agent; And
    상기 튀김옷을 입힌 버섯을 기름에 튀기는 제 4 단계를 포함하여 구성된 것을 특징으로 하는 버섯튀김의 제조방법.The method of producing a mushroom fried, characterized in that it comprises a fourth step of frying the mushrooms coated with the fried cloth in oil.
  2. 제 1 항에 있어서,The method of claim 1,
    상기 제 2 단계는 상기 세척된 버섯을 물기를 뺀 다음 상기 한방 코팅제가 5℃인 상태에서 1시간 반 내지 2시간 반 동안 잠겨두어 상기 한방 코팅제의 유효성분이 상기 세척된 버섯에 스며들도록 코팅하는 것을 특징으로 하는 버섯튀김의 제조방법.In the second step, the washed mushrooms are drained and then locked for 1 hour and a half to 2 and a half hours in a state where the herbal coating is 5 ° C., so that the active ingredient of the herbal coating is coated into the washed mushroom. Method for producing mushroom fried.
  3. 제 1 항 또는 제 2 항에 있어서,The method according to claim 1 or 2,
    상기 한방 코팅제는 소정의 물에 꾸찌뽕, 사철쑥 및 연잎이 포함된 한방 재료를 넣고 다린 것을 특징으로 하는 버섯튀김의 제조방법.The herbal coating agent is a method of producing fried mushrooms, characterized in that put the herbal ingredients containing Cu Chipon, cedar mugwort and lotus leaf in a predetermined water.
  4. 제 3 항에 있어서, The method of claim 3, wherein
    상기 한방 코팅제는 상기 물의 양이 15~20% 줄어들도록 다린 것이고,The herbal coating is to reduce the amount of water by 15 to 20%,
    상기 한방 재료는 꾸찌뽕 100중량부에 대하여, 사철쑥 180~200중량부, 황기 130~150중량부, 엄나무 80~100중량부, 울금 60~80중량부, 마가목 40~60중량부, 황칠나무 40~60중량부, 연잎 40~60중량부, 헛개나무 40~60중량부, 가시오가피 20~40중량부, 느릅나무 20~40중량부, 당귀 10~30중량부, 두충 10~30중량부, 감초 10~30중량부, 오미자 10~30중량부, 황금 5~15중량부 및 도라지 5~15중량부가 첨가된 것을 특징으로 하는 버섯튀김의 제조방법.The herbal ingredients are 100 to 100 parts by weight of Cu Chipon, Mugwort 180 ~ 200 parts by weight, Astragalus 130 ~ 150 parts by weight, oak 80 ~ 100 parts by weight, turmeric 60 ~ 80 parts by weight, rowan 40 ~ 60 parts by weight, Hwangchil wood 40 ~ 60 parts by weight, lotus leaf 40-60 parts by weight, holly tree 40-60 parts by weight, thorns 20-40 parts by weight, elm tree 20-40 parts by weight, donkey 10-30 parts by weight, tofu 10-30 parts by weight, licorice 10-30 parts by weight, 10-30 parts by weight of Schisandra chinensis, 5-15 parts by weight of gold, and 5-15 parts by weight of bellflower.
  5. 제 3 항에 있어서,The method of claim 3, wherein
    상기 한방 코팅제는 다린 후 80~90℃를 유지하며 24시간 숙성시킨 다음 0~5℃로 보관된 것을 특징으로 하는 버섯튀김의 제조방법.The herbal coating agent after the fermentation for 24 hours while maintaining the 80 ~ 90 ℃ Darin manufacturing method of fried mushrooms, characterized in that it was stored at 0 ~ 5 ℃.
  6. 제 3 항에 있어서,The method of claim 3, wherein
    상기 튀김옷은 찹쌀가루 300중량부에 대하여, 옥수수가루 140~160중량부, 빵가루 240~260중량부, 쌀가루 260~280중량부 및 계란 25~35중량부가 포함된 재료로 만들어진 것을 특징으로 하는 버섯튀김의 제조방법.The frying cloth is fried mushrooms, characterized in that made of a material containing about 300 parts by weight of glutinous rice, 140 to 160 parts by weight of corn flour, 240 to 260 parts by weight of bread powder, 260 to 280 parts by weight of rice powder and 25 to 35 parts by weight of eggs. Manufacturing method.
PCT/KR2016/014070 2016-12-01 2016-12-01 Method for manufacturing mushroom fritters WO2018101515A1 (en)

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