WO2018101515A1 - Procédé de fabrication de beignets aux champignons - Google Patents

Procédé de fabrication de beignets aux champignons 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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WO
WIPO (PCT)
Prior art keywords
parts
weight
mushrooms
herbal
mushroom
Prior art date
Application number
PCT/KR2016/014070
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English (en)
Korean (ko)
Inventor
정희권
Original Assignee
정희권
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 정희권 filed Critical 정희권
Priority to KR1020177001816A priority Critical patent/KR101810509B1/ko
Priority to PCT/KR2016/014070 priority patent/WO2018101515A1/fr
Publication of WO2018101515A1 publication Critical patent/WO2018101515A1/fr

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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

L'invention concerne un procédé de fabrication de beignets aux champignons comprenant une étape de dépôt d'un agent d'enrobage à base de plantes médicinales avant l'application d'une pâte à frire, de sorte que la pâte à frire ne se sépare pas facilement des champignons pendant la consommation après cuisson, ce qui permet la pleine appréciation de l'arôme et de l'odeur uniques des champignons, le maintien de la texture croustillante des beignets pendant une durée prolongée sans humidité excessive du fait de la couche d'agent d'enrobage à base de plantes médicinales et la fabrication efficace de beignets aux champignons imprégnés de principes actifs dans l'agent d'enrobage à base de plantes médicinales.
PCT/KR2016/014070 2016-12-01 2016-12-01 Procédé de fabrication de beignets aux champignons WO2018101515A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
KR1020177001816A KR101810509B1 (ko) 2016-12-01 2016-12-01 버섯튀김의 제조방법
PCT/KR2016/014070 WO2018101515A1 (fr) 2016-12-01 2016-12-01 Procédé de fabrication de beignets aux champignons

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/KR2016/014070 WO2018101515A1 (fr) 2016-12-01 2016-12-01 Procédé de fabrication de beignets aux champignons

Publications (1)

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WO2018101515A1 true WO2018101515A1 (fr) 2018-06-07

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WO (1) WO2018101515A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109550030A (zh) * 2019-01-18 2019-04-02 河南中医药大学 一种防治新生儿黄疸的药浴中药

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102261818B1 (ko) 2018-12-31 2021-06-09 김상대 버섯 튀김물의 제조방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010048077A (ko) * 1999-11-25 2001-06-15 김길환 메추리알 튀김 제조방법
KR100655179B1 (ko) * 2005-05-02 2006-12-08 강우원 한방 후라이드 치킨의 제조 방법 및 그 한방치킨
KR101406863B1 (ko) * 2013-05-28 2014-06-13 김영남 닥나무와 꾸지뽕 나무 추출물이 혼합 조성된 전복 배합 사료용 복합 기능 사료 첨가제 및 이를 포함하는 전복 배합 사료
KR20150005358A (ko) * 2013-07-05 2015-01-14 박진우 송이버섯 탕수 제조방법
KR20160022200A (ko) * 2014-08-19 2016-02-29 한서대학교 산학협력단 한방 표고버섯 절편, 이의 제조방법 및 이를 이용한 한방 표고버섯 환

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010048077A (ko) * 1999-11-25 2001-06-15 김길환 메추리알 튀김 제조방법
KR100655179B1 (ko) * 2005-05-02 2006-12-08 강우원 한방 후라이드 치킨의 제조 방법 및 그 한방치킨
KR101406863B1 (ko) * 2013-05-28 2014-06-13 김영남 닥나무와 꾸지뽕 나무 추출물이 혼합 조성된 전복 배합 사료용 복합 기능 사료 첨가제 및 이를 포함하는 전복 배합 사료
KR20150005358A (ko) * 2013-07-05 2015-01-14 박진우 송이버섯 탕수 제조방법
KR20160022200A (ko) * 2014-08-19 2016-02-29 한서대학교 산학협력단 한방 표고버섯 절편, 이의 제조방법 및 이를 이용한 한방 표고버섯 환

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109550030A (zh) * 2019-01-18 2019-04-02 河南中医药大学 一种防治新生儿黄疸的药浴中药

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