KR100539132B1 - A method of preparing slice of Lentinus edodes dried and seasoned with soy - Google Patents
A method of preparing slice of Lentinus edodes dried and seasoned with soy Download PDFInfo
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- KR100539132B1 KR100539132B1 KR10-2003-0069602A KR20030069602A KR100539132B1 KR 100539132 B1 KR100539132 B1 KR 100539132B1 KR 20030069602 A KR20030069602 A KR 20030069602A KR 100539132 B1 KR100539132 B1 KR 100539132B1
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- shiitake
- weight
- pickles
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- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 78
- 235000001715 Lentinula edodes Nutrition 0.000 title abstract description 22
- 238000000034 method Methods 0.000 title abstract description 6
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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
- A23L23/00—Soups; Sauces; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 표고버섯 장아찌의 제조방법에 관한 것으로, 특히 당절임한 후 고추장에 절여 만든 맛과 조직감이 우수한 표고버섯 장아찌의 제조방법에 관한 것이다. 본 발명에서는 반건조된 표고버섯을 일정 크기로 세절하여 40∼60℃에서 4∼8시간 건조시키는 단계; 30∼50 중량% 설탕용액에 마늘분쇄액을 설탕용액의 1∼3 중량%로 첨가하고 가열한 후 여기에 상기 단계에서 준비한 세절된 표고버섯을 넣고 10∼20분간 데쳐서 당절임하는 단계; 고추장 80∼85 중량부에 물엿 15∼20 중량부를 혼합하고, 여기에 상기 단계에서 당절임한 표고버섯 100 중량부를 넣고 혼합하여 5∼20일간 숙성시키는 단계;를 포함하는 표고버섯 장아찌의 제조방법이 제공된다. 본 발명의 표고버섯 장아찌는 맛, 색, 조직감 등 전체적인 식미가 매우 우수하여 일상적인 식생활에서 널리 이용될 수 있으며 건강식품의 효과까지 가질 수 있고, 또한 표고버섯 자체의 사용량을 크게 증가시킴으로써 현재 생산과잉에 있는 표고버섯의 안정된 사용처를 제공할 수 있다.The present invention relates to a method for producing shiitake pickles, and more particularly, to a method for preparing shiitake pickles with excellent taste and texture made by pickling red pepper paste. In the present invention, the semi-dried shiitake mushrooms are cut to a predetermined size and dried at 40 to 60 ° C. for 4 to 8 hours; Adding garlic grinding solution to 1 to 3% by weight of the sugar solution to 30 to 50% by weight sugar solution and heating it, and then put the finely sliced shiitake mushroom prepared in the above step and boil for 10 to 20 minutes to pickle; 15 to 20 parts by weight of starch syrup is mixed with 80 to 85 parts by weight of kochujang, and 100 parts by weight of the pickled shiitake mushrooms are mixed in the above step and aged for 5 to 20 days to prepare the shiitake mushroom pickles. Is provided. Shiitake pickles of the present invention is very good overall taste, such as taste, color, texture, can be widely used in daily diet and have the effect of health food, and also by increasing the amount of shiitake mushrooms itself, It can provide a stable use of shiitake mushrooms in
Description
본 발명은 표고버섯 장아찌의 제조방법에 관한 것으로, 특히 당절임한 후 고추장에 절여 만든 맛과 조직감이 우수한 표고버섯 장아찌의 제조방법에 관한 것이다. The present invention relates to a method for producing shiitake pickles, and more particularly, to a method for preparing shiitake pickles with excellent taste and texture made by pickling red pepper paste.
표고버섯(Lentinus edodes)은 담자균류 느타리과 잣버섯에 속하는 식용버섯으로 고목에서 자생하거나 또는 재배되고 있다. 동아시아로부터 동남아시아에 걸쳐 있으며 남반구의 뉴기니아 및 뉴질랜드 등에도 분포하며, 메밀잣밤나무나 떡갈나무류 등의 활엽수가 바람에 넘어지면 그 나무에서 또는 고목에서 대개는 발생한다. 그러나 최근에는 순수배양한 표고균의 종균을 톱밥을 굳힌 균상(菌床)에서 인공적으로 재배함으로써 생표고버섯의 생산량이 급격하게 증가하고 있으며, 매년 전국적으로 표고버섯의 재배면적이 확대되면서 표고버섯의 가격은 점차 하락 추세에 있다.Shiitake mushroom ( Lentinus edodes ) is an edible mushroom belonging to the basidiomycetes Pleurotus eryngii and pine mushroom. It spreads from East Asia to Southeast Asia and is distributed in New Guinea and New Zealand in the southern hemisphere. When broad-leaved trees such as buckwheat and oak trees fall in the wind, they usually occur in trees or old trees. Recently, however, the production of raw shiitake mushrooms has been rapidly increasing by artificially growing seed cultures of purely cultured shiitake bacteria in the form of sawdust-hardened fungi. Is gradually falling.
표고버섯에 대한 특성 및 가공분야 연구내용을 보면 표고버섯의 화학적 조성은 100g 당 단백질 7.58g, 지방 0.93g, 탄수화물 11.42g, 칼슘 300㎎, 칼륨 420㎎, 인 800㎎, 비타민 B1 123㎎, B2 10.5㎎, 나이아신 250mg이며, 맛을 내는 주성분인 5'-구아닐산은 87∼131㎎ 함유되어 있다. 당질은 주로 트레할로스 등의 당류와 만니톨 등 당알코올로서 에너지원이 아닌 정미성분이다. 비타민류에서는 비타민 B1과 B2, 나이아신을 함유하고 있는데 특히 나이아신은 과채류의 9배에 달하며, 비타민 B1과 B2는 채소의 거의 두배를 함유하고 있다. 또한, 표고버섯에는 무기질성분으로 칼슘과 인이 많고, 혈액 중의 헤모글로빈을 생성하는 철분도 다량 포함하고 있다. 표고버섯은 목이버섯 다음으로 식이섬유가 많이 들어 있어 변비예방에 도움을 주며, 또한 에르고스테롤이 많이 함유되어 있어 체내에서 자외선을 받으면 비타민 D가 생성된다. 이밖에도 표고버섯에 들어있는 에리다데닌이라는 특수성분은 혈액중의 콜레스테롤을 제거하므로 고혈압예방 효과를 기대할 수 있는 것으로 보고되어 있으며 (성환길, 장광진, 변성애: 몸에 좋은 건강식물의 효능과 활용법, 문예마당 pp.290-292, 2003), 자실체에서 분리한 고분자 β-1,3 글루칸인 렌티난(lentinan)은 항암효과가 있어 현재 항암주사약재로 개발 이용되고 있다 (Suga, T., Shiio, T., Maeda, Y.Y. and Chihara, G. : Antitumor activity of lentinan in murine syngeneic and autochthonous hosts and its suppressive effection 3-methyl-cholanthrene-induced carcinogenesis. Cancer Res. 44, 5132-5137, 1984). According to the characteristics and processing of the shiitake mushroom, the chemical composition of shiitake mushroom is 7.58g protein per 100g, 0.93g fat, 11.42g carbohydrate, 300mg calcium, 420mg phosphorus, 800mg phosphorus, 123mg vitamin B1, B2 It is 10.5 mg and niacin 250 mg, and it contains 87-131 mg of 5'-guanylic acid which is the main ingredient to taste. Carbohydrates are mainly sugars such as trehalose and sugar alcohols such as mannitol, which are not a source of energy but a net ingredient. Vitamins contain vitamins B1, B2 and niacin, especially niacin nine times more than fruits and vegetables, and vitamin B1 and B2 nearly twice as many vegetables. In addition, shiitake mushrooms contain a large amount of calcium and phosphorus as inorganic components, and contain a large amount of iron for producing hemoglobin in the blood. Shiitake mushrooms are the next to thirsty mushrooms, which contain a lot of fiber to help prevent constipation, and also contain a lot of ergosterol. In addition, the special ingredient called edidadenin in shiitake mushrooms is reported to be able to prevent high blood pressure by removing cholesterol from the blood (Seonghwan-gil, Jang Kwang-jin, Metamorphosis: Health benefits and utilization of healthy plants, Lentinan, a polymer β-1,3 glucan isolated from fruiting bodies, has anticancer effects and is currently being used as an anticancer drug (Suga, T., Shiio, T., Maeda, YY and Chihara, G .: Antitumor activity of lentinan in murine syngeneic and autochthonous hosts and its suppressive effection 3-methyl-cholanthrene-induced carcinogenesis. Cancer Res. 44, 5132-5137, 1984).
상기와 같이 표고버섯의 유용성은 종래부터 많이 알려져 있고 최근의 연구발표로도 인체에 유용한 효능이 계속 규명되고 있으나, 표고의 이용방법은 몇몇 요리, 특히 면종의 중화요리 등에 주로 사용되며 그 첨가량도 1% 내외로 매우 적다. 따라서, 표고버섯을 이용한 가공식품을 개발한다면, 표고버섯 자체의 사용량을 증가시킬 수 있을 뿐만 아니라 알려진 표고버섯의 효능에 따라 인체에 좋은 건강식품이 될 수 있을 것이다. 본 발명은 표고버섯을 이용하여 장아찌를 제조하는 것에 관한 것이다. As mentioned above, the usefulness of shiitake mushroom has been known in the past and useful efficacy for the human body has been clarified even in recent research, but the method of using shiitake is mainly used in some dishes, especially Chinese foods of noodles, and the amount of addition 1 Very little around%. Therefore, if you develop a processed food using shiitake mushroom, not only can increase the amount of shiitake mushroom itself, but also can be a good health food for the human body according to the efficacy of shiitake mushrooms. The present invention relates to the preparation of pickles using shiitake mushrooms.
장아찌는 무, 오이, 미숙감, 마늘, 미숙참외, 미숙수박 등을 된장이나 간장에 담가서 된장이나 간장의 풍미와 어우러지게 한 것으로, 보통 오래 두고 먹을 수 있어 저장식품으로 활용된다. Pickles are radish, cucumber, immature, garlic, immature melon, immature watermelon, soaked in miso or soy sauce and mixed with the flavor of miso or soy sauce.
전통적으로 장아찌로 활용되지 않던 식품소재를 장아찌로 만들 경우 해당 식품소재 고유의 맛과 잘 어울릴 수 있는 장류를 선택하여야 하며, 염도, 조직감, 색도 등을 잘 조절하여 일반인들의 대중적인 기호도를 만족시킬 수 있어야 한다. If you make a pickle that is not traditionally used as a pickle, you should choose the pickles that go well with the food's unique taste.You can satisfy the general taste of the general public by adjusting the salinity, texture and color. Should be
종래에 표고버섯이나 다른 버섯을 이용하여 장아찌를 제조한 예로는, 대한민국 공개특허 2001-0025188호에서 간장, 물 및 꿀을 혼합한 혼합물에 송이버섯을 넣고 끓인 후 숙성시키는 것을 요지로 하는 송이버섯이 주 원료인 장아찌의 제조방법을 기술하고 있으며, 대한민국 공개특허 2003-0009774에서 송이버섯 고유의 향과 조직감을 유지하면서도 저장성을 부여한 피클형 송이버섯 장아찌의 제조방법을 기술하고 있으며, 대한민국 공개특허 2001-0025189호에서 간장, 물 및 꿀을 혼합한 혼합물을 1차 끓인 후 표고버섯을 투입하고 다시 끓인 다음 저온으로 유지한 후 다시 끓여서 숙성시키는 것을 내용으로 하는 표고버섯이 주 원료인 장아찌의 제조방법을 기술하고 있다. Conventionally, pickles prepared using shiitake mushrooms or other mushrooms include pine mushrooms, which boil and ripen after adding boiled mushrooms to a mixture of soy sauce, water, and honey in Korean Patent Publication No. 2001-0025188. It describes the manufacturing method of pickles, which are the main raw materials, and describes the manufacturing method of pickle-type pine mushroom pickles which preserved the unique flavor and texture of pine mushrooms in Korea Patent Publication 2003-0009774. In 0025189, a method of preparing pickles, the main ingredient of which is shiitake mushrooms, is to boil the mixture of soy sauce, water and honey for the first time, add shiitake mushrooms, boil them again, keep them at a low temperature, and boil them again to ripen them. Doing.
그러나 아직까지 맛과 향, 색, 조직감 등의 면에서 일반인의 일상적인 식생활에 이용될 수 있을 정도로 전체적인 식미가 우수한 표고버섯 장아찌는 없었다. However, there are no shiitake pickles that have a good overall taste so that they can be used for everyday eating in terms of taste, aroma, color, and texture.
본 발명에서는 표고버섯의 맛과 조직감을 살릴 수 있도록 표고버섯을 전처리한 후 표고버섯과 잘 어울릴 수 있는 장류를 선택하여 염도, 조직감, 색도 등을 잘 조절함으로써 전체적인 식미가 우수한 표고버섯 장아찌를 제공하는 것을 목적으로 한다. In the present invention, after pre-treatment of shiitake mushrooms to preserve the taste and texture of shiitake mushrooms, by selecting a jang that can go well with shiitake mushrooms, by adjusting the salinity, texture, color, etc. to provide excellent shiitake mushroom pickles For the purpose of
이를 위해 본 발명에서는 여러 항목에 대한 다양한 시험 및 관능검사를 거쳐 적절한 표고버섯의 전처리 방법을 찾고, 표고버섯을 절이는 장류로서 고추장과 물엿의 가장 적정한 배합비 및 최적의 제조공정을 찾는다. To this end, the present invention finds an appropriate pretreatment method of shiitake mushrooms through various tests and sensory tests on various items, and finds the most suitable blending ratio of kochujang and starch syrup as an oyster pickling mushroom.
본 발명의 다른 목적 및 장점들은 하기에 설명될 것이며, 본 발명의 실시에 의해 더 잘 알게 될 것이다. Other objects and advantages of the invention will be described below, and will be better understood by practice of the invention.
본 발명에서는,In the present invention,
반건조된 표고버섯을 일정 크기로 세절하여 40∼60℃에서 4∼8시간 건조시키는 단계;Cutting the semi-dried shiitake mushrooms into a predetermined size and drying at 40 to 60 ° C. for 4 to 8 hours;
30∼50 중량% 설탕용액에 마늘분쇄액을 설탕용액의 1∼3 중량%로 첨가하고 가열한 후 여기에 상기 단계에서 준비한 세절된 표고버섯을 넣고 10∼20분간 데쳐서 당절임하는 단계; Adding garlic grinding solution to 1 to 3% by weight of the sugar solution to 30 to 50% by weight sugar solution and heating it, and then put the finely sliced shiitake mushroom prepared in the above step and boil for 10 to 20 minutes to pickle;
고추장 80∼85 중량부에 물엿 15∼20 중량부를 혼합하고, 여기에 상기 단계에서 당절임한 표고버섯 100 중량부를 넣고 혼합하여 5∼20일간 숙성시키는 단계;를 포함하는 표고버섯 장아찌의 제조방법이 제공된다. 15 to 20 parts by weight of starch syrup is mixed with 80 to 85 parts by weight of kochujang, and 100 parts by weight of the pickled shiitake mushrooms are mixed in the above step and aged for 5 to 20 days to prepare the shiitake mushroom pickles. Is provided.
본 발명의 표고버섯 장아찌의 구체적인 제조공정은 다음과 같다. The specific manufacturing process of shiitake pickles of the present invention is as follows.
(1) 세절표고버섯 만들기(1) making sliced shiitake mushrooms
표고버섯을 세척하여 반건조시킨 후 일정크기, 바람직하게는 2㎜ 정도로 세절한다. 세절된 표고버섯을 40∼60℃에서 4∼8시간, 바람직하게는 50℃ 정도에서 6시간 건조시킨다. The shiitake mushrooms are washed and semi-dried and then chopped to a certain size, preferably 2 mm. The minced shiitake mushrooms are dried at 40 to 60 ° C. for 4 to 8 hours, preferably at 50 ° C. for 6 hours.
(2) 조미액 만들기(2) making seasoning
30∼50 중량% 설탕용액, 바람직하게는 40 중량% 설탕용액에 마늘 분쇄액을 설탕용액의 1∼3 중량%, 바람직하게는 2 중량%로 혼합하여 조미액을 만든다. 30 to 50% by weight sugar solution, preferably 40% by weight sugar solution, garlic powder is mixed with 1 to 3% by weight of sugar solution, preferably 2% by weight, to prepare a seasoning solution.
(3) 조미액에 표고버섯 데치기(3) Blanching shiitake mushrooms with seasoning
상기 (2)에서 준비된 조미액을 가열한 후 상기 (1)에서 준비한 세절된 표고버섯을 10∼20분간, 바람직하게는 15분간 데쳐 당절임한다. After heating the seasoning liquid prepared in the above (2), boil the chopped shiitake mushroom prepared in the above (1) for 10-20 minutes, preferably 15 minutes.
(4) 혼합(4) mixed
고추장 80∼85 중량부와 물엿 15∼20 중량부, 바람직하게는 고추장 85 중량부와 물엿 15중량부를 혼합하고, 여기에 상기 단계에서 당절임한 표고버섯 100 중량부를 넣고 혼합한다. 고추장으로는 시판되는 일반 고추장을 사용할 수 있으며, 바람직하게는 찹쌀고추장을 사용한다. 80 to 85 parts by weight of kochujang and 15 to 20 parts by weight of starch syrup, preferably 85 parts by weight of kochujang and 15 parts by weight of starch syrup are mixed, and 100 parts by weight of pickled shiitake mushrooms are mixed in the above step. Gochujang may be used commercially available gochujang, preferably glutinous rice pepper paste.
(5) 숙성(5) aging
상기 혼합물을 용기에 담아 5∼20일간, 바람직하게는 10일간 숙성시킨다. The mixture is placed in a container and aged for 5-20 days, preferably 10 days.
상기와 같은 과정을 거쳐 완성된 본 발명의 표고버섯 장아찌는 맛과 색, 조직감에 있어 모두 "좋다" 이상의 평가를 받았다.Shiitake mushroom pickles of the present invention completed through the above process all received a "good" or more evaluation in taste, color, texture.
이하, 실시예를 통해 본 발명을 보다 상세히 설명한다. 그러나 다음의 실시예에 의해 본 발명의 범위가 한정되는 것은 아니며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허청구범위의 균등범위내에서 다양한 수정 및 변형이 가능한 것은 물론이다. Hereinafter, the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited by the following examples, and those of ordinary skill in the art to which the present invention pertains should be within the equivalent scope of the technical concept of the present invention and the claims to be described below. Of course, various modifications and variations are possible.
실시예 1Example 1
시료의 준비Sample Preparation
(1) 표고버섯(1) Shiitake mushroom
부여군에서 재배 생산된 표고버섯을 시료로 사용하였다.Shiitake mushrooms grown in Buyeo were used as samples.
(2) 고춧가루(2) red pepper powder
시중에서 구입한 고추장 제조용 태양건조 고춧가루를 사용하였다.Commercially available sun dried red pepper powder for kochujang was used.
(3) 설탕(3) sugar
시중에서 유통되고 있는 백설탕(제일제당사 제품)을 구입하여 사용하였다.The commercially available white sugar (product of CheilJedang Corporation) was purchased and used.
(4) 물엿(조청)(4) starch syrup
시중에서 유통되고 있는 제품(해찬들(주))을 구입하여 사용하였다.A commercial product (Haechandle Co., Ltd.) was purchased and used.
(5) 고추장(5) gochujang
다음과 같이 제조된 찹쌀고추장을 사용하였다 : 찹쌀을 8시간 동안 물에 담근 후 물로 깨끗이 씻고 물을 뺀 후 롤밀로 2회 순환 분쇄하였다. 그리고 엿기름을 원료쌀의 15%에 해당되는 양으로 준비하여 2시간 정도 물에 담그어 여포로 여과하여 여액을 당화 효소액으로 사용하였다. 찹쌀가루에 엿기름 추출물을 포함한 물을 원료 쌀량의 1.5배로 넣고 잘 혼합하였다. 이 액을 약한 불로 서서히 68℃까지 가열하고 2시간 동안 방치하여 당화시켰다. 그리고 서서히 가열하여 100℃가 되면 가열을 멈추고 여기에 고춧가루를 쌀량의 40%를 넣고 잘 혼합하였다. 다음으로 소금을 전체량에 9%를 넣고 혼합하고 온도가 30℃ 정도로 떨어지면 메주가루를 쌀량의 30%로 넣고 잘 혼합하여 항아리에 넣어 양지에 놓고 60일간 숙성시켜 완성된 고추장을 얻었다. The glutinous red pepper paste prepared as follows was used: The glutinous rice was soaked in water for 8 hours, washed with water, drained, and circulated twice with a roll mill. The malt was prepared in an amount corresponding to 15% of the raw rice, soaked in water for about 2 hours, filtered through a follicle, and the filtrate was used as a saccharifying enzyme solution. Water containing malt extract was added to glutinous rice flour at 1.5 times the amount of raw rice and mixed well. The solution was slowly heated to 68 ° C. over low heat and left for 2 hours to saccharify. And slowly heated to 100 ℃ to stop heating and put the red pepper powder 40% of the amount of rice was mixed well. Next, 9% of salt was added to the mixture, and the temperature dropped to about 30 ° C. Meju powder was added to 30% of the amount of rice, mixed well, put in a jar, placed in a sunny place, and aged for 60 days to obtain a completed red pepper paste.
실험기계·장치Experiment Machine & Equipment
제분기는 마찰식인 롤밀(roll mill, YJ-W1021, 삼일기계 제작)과 전단식인 핀밀(pin mill, 3HP, 대림스텐제작)을 사용하였으며, 열풍건조기는 대일 엔지니어링에서 제작한 DMC-122를 사용하였다. The mill used a friction-type roll mill (YJ-W1021, manufactured by Samil Machinery) and a sheared pin mill (pin mill, 3HP, manufactured by Daelim Stainless), and the hot air dryer used DMC-122 manufactured by Daeil Engineering. .
실시예 2Example 2
표고버섯 장아찌의 제조Preparation of Shiitake Pickles
상기 실시예 1의 시료 및 기계·장치를 사용하여 다음의 표 1과 같은 배합비로 표고버섯 장아찌를 만들었다. Shiitake pickles were prepared at the compounding ratios shown in Table 1 below using the sample and the machine and apparatus of Example 1.
먼저 표고버섯을 세척하여 수분함량 65% 정도로 반건조시킨 후 표고버섯을 폭 2㎜ 정도 크기로 세절하여 50℃에서 6시간 건조시켰다. 별도로 40 중량% 설탕용액을 준비하여 여기에 마늘분쇄액을 설탕용액의 2 중량%로 첨가하고 가열한 후 상기 건조된 세절표고버섯을 넣어 15분간 데쳐서 당절임하였다. 고추장에 물엿을 배합비에 따라 혼합하고, 여기에 당절임한 표고버섯을 넣고 혼합하여 10일간 숙성시켜 표고버섯 장아찌를 만들었다. First, the shiitake mushrooms were semi-dried to a moisture content of about 65%, and then the shiitake mushrooms were cut into 2 mm wide and dried at 50 ° C. for 6 hours. Separately prepared 40% by weight sugar solution, garlic powder was added to 2% by weight of the sugar solution and heated, and then the dried finely fried shiitake mushrooms were boiled for 15 minutes to pickle. The starch syrup was mixed in the red pepper paste according to the mixing ratio, and the pickled shiitake mushrooms were mixed and aged for 10 days to make shiitake mushroom pickles.
실시예 3Example 3
상기 실시예 2에서 제조한 표고버섯 장아찌에 대해 다음과 같은 항목 시험을 하였다. Shiitake pickles prepared in Example 2 were subjected to the following item test.
(1) 염도 및 조직감(1) salinity and texture
표고버섯 장아찌의 염도와 조직감을 측정한 결과를 다음의 표 2에 나타내었다. 조직감은 조직감분석기(texture analyser, stable micro systems Ltd, TA-XT2, England)로 측정하였는데, 분석기의 측정조건은 No. p/2 clyinder probe(ø: 2㎜)를 이용하였으며, pre speed는 2.0㎜/sec, test speed는 5.0㎜/sec, post speed는 5.0㎜/sec 로 하였으며, 간격(distance)은 10㎜로 하여 측정하였다. 이렇게 측정된 조직감은 모식도에 따라 견고성(hardness), 부착성(adhesiveness), 탄력성(springiness), 응집성(cohesiveness), 점착성(gumminess), 씹힘성(chewiness)이 구해지며, 각각의 수치는 측정기 자체의 컴퓨터시스템에 의해 자동 전산처리 되었다. The salinity and texture of the shiitake pickles are shown in Table 2 below. The texture was measured with a texture analyzer (stable microsystems Ltd, TA-XT2, England). p / 2 clyinder probe (ø: 2mm) was used, pre speed was 2.0mm / sec, test speed was 5.0mm / sec, post speed was 5.0mm / sec, and distance was 10mm. Measured. The texture is measured according to the schematic, and the hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness are calculated. Automatic computerized processing by the system.
표고버섯 장아찌의 염도는 3.6∼4.8% 로 고추장과 물엿의 혼합비가 클수록 염도가 낮았다. 이러한 결과는 참쌀고추장의 염도가 9.6% 정도로, 당절임표고버섯과 물엿의 혼합량에 비례하는 것임을 알 수 있다. The salinity of shiitake pickles was 3.6-4.8%, and the higher the mixing ratio of kochujang and syrup, the lower the salinity. These results indicate that the salinity of red pepper paste is about 9.6%, which is proportional to the mixing amount of pickled shiitake mushrooms and starch syrup.
표고버섯 장아찌의 조직감, 즉 경도, 탄력성 및 씹힘성은 각각 126∼131, 0.900∼0.912 및 44.05∼46.01로 물엿의 혼합량이 많을수록 낮았으나 그 차이는 매우 적었다. 이러한 결과로부터 당절임표고버섯의 조직감에 물엿이 미치는 영향이 극히 미약함을 알 수 있다. The texture, hardness, elasticity and chewiness of shiitake pickles were 126 to 131, 0.900 to 0.912, and 44.05 to 46.01, respectively. These results show that the effect of starch syrup on the texture of pickled shiitake mushrooms is very small.
(2) 색차(color difference)(2) color difference
색차(color difference)는 스펙트로컬러메터(spectro colormeter, model JS555, techno system Co.LTD., Japan)를 사용하여 명도(L), 적색도(a), 황색도(b), 색차(ΔE), 백도(WLab)를 측정하였으며, 여기서 각각의 수치가 크면 클수록 색은 선명하게 되고 0에 가까울수록 색이 탁해져 가는 것을 나타낸다. 색차(ΔE)는 표준시료와의 차를 나타내는 것으로 다음의 수학식 1에 따라 산출되며, 색차계 내에서 전산처리 되었다. The color difference is measured by using the spectro colormeter (model JS555, techno system Co.LTD., Japan), brightness (L), redness (a), yellowness (b), color difference (ΔE), The whiteness (WLab) was measured, where the larger each value, the more vivid the color was, and the closer to 0, the more turbid the color was. The color difference ΔE represents a difference from the standard sample and is calculated according to Equation 1 below, and is computed in the color difference meter.
여기서 Lt, at, bt는 표준시료의 명도, 적색도, 황색도 값이며, L, a, b는 각 시료의 명도, 적색도, 황색도 값이다. Where Lt, at, and bt are the brightness, redness, and yellowness values of the standard sample, and L, a, b are the brightness, redness, and yellowness values of each sample.
실시예 2에서 제조한 표고버섯 장아찌의 색차를 다음의 표 3에 나타내었다.The color difference of the shiitake pickles prepared in Example 2 is shown in Table 3 below.
당절임 표고버섯에 대한 고추장의 혼합비가 높고 물엿의 혼합비가 낮을수록 명도는 높고, 적색도 및 황색도는 떨어졌는데, ΔE 값이 0.63∼2.38 인 것으로 보아 육안으로는 구별이 미미할 정도였다. The higher the mixing ratio of kochujang to the shiitake mushrooms and the lower the mixing ratio of starch syrup, the higher the brightness and the lower the redness and yellowness. The ΔE values were 0.63∼2.38, which was insignificant to the naked eye.
(3) 관능평가(3) sensory evaluation
표고버섯 장아찌의 식미를 한국농업전문학교 교직원 및 학생 50명을 대상으로 하여 "아주 좋다 5점, 좋다 4점, 보통이다 3점, 나쁘다 2점, 아주 나쁘다 1점"을 기준으로 평가하였다. 표고버섯 장아찌의 배합비율별 식미에 대한 관능평가 결과는 다음의 표 4와 같다.The taste of shiitake pickles was evaluated based on "very good 5 points, good 4 points, normal 3 points, bad 2 points, very bad 1 point" for 50 staff and students of the Korea Agricultural College. Sensory evaluation results for the taste of shiitake pickles of mushrooms are shown in Table 4 below.
색과 맛에 있어서는 물엿 15% 혼합시 각각 4.2 및 4.5로 "좋다" 이상의 평가를 받았으며, 물엿 10% 및 20% 혼합시에는 각각 3.5∼3.8 및 4.0 으로 "보통이상 또는 좋다"는 평가를 받았다. 조직감은 표고버섯 장아찌에서 4.0으로 "좋다"라는 평가를 받았다. 향기는 모든 장아찌가 3.0으로 "보통이다"라는 평가를 받았다. The color and taste were evaluated as "good" or higher at 4.2 and 4.5, respectively, when mixed with 15% starch syrup, and 3.5-3.8 and 4.0 as "normal or better" when mixed with 10% and 20% syrup, respectively. The texture was rated "good" by shiitake pickles at 4.0. The fragrance has been rated as "normal" for all pickles 3.0.
이러한 결과로부터 표고버섯 장아찌는 세절된 당절임 표고버섯 100 중량부에 대하여 고추장과 물엿의 최적 혼합비가 각각 85 중량부 및 15 중량부임을 알 수 있으며, 최대혼합비는 고추장 80 중량부와 물엿 20 중량부임을 알 수 있다.From these results, it can be seen that the optimum mixing ratios of kochujang and starch syrup are 85 parts by weight and 15 parts by weight, respectively, and the maximum mixing ratio is 80 parts by weight of kochujang and 20 parts by weight, based on 100 parts by weight of pickled shiitake mushrooms. It can be seen.
본 발명의 표고버섯 장아찌는 맛, 색, 조직감 등 전체적인 식미가 매우 우수하여 일상적인 식생활에 널리 이용될 수 있으며, 표고버섯의 효능에 따라 건강식품으로서의 효과까지 가질 수 있다. 또한, 본 발명의 표고버섯 장아찌는 표고버섯 자체의 사용량을 크게 증가시킴으로써 현재 생산과잉에 있는 표고버섯의 안정된 사용처를 제공할 수 있다.Shiitake mushroom pickles of the present invention is very good overall taste, such as taste, color, texture can be widely used in daily diet, and can have the effect as a health food according to the efficacy of shiitake mushrooms. In addition, shiitake pickles of the present invention can provide a stable use of shiitake mushrooms currently in overproduction by greatly increasing the amount of shiitake mushroom itself.
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| KR20200137068A (en) | 2019-05-28 | 2020-12-09 | 농업회사법인 (주)담우 | Pickled jelly based on mixed herbs and manufacturing method thereof |
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| KR100854912B1 (en) * | 2007-04-23 | 2008-08-28 | 김옥균 | A dish of dried slices of abalone with hot pepper paste and preparation method thereof |
| KR100851741B1 (en) * | 2008-02-05 | 2008-08-11 | 강순옥 | The chestnut pepper paste manufacture method |
| KR102467822B1 (en) * | 2020-08-26 | 2022-11-15 | 손정미 | Method for producing Kochujang Chujae2 mushroom pickle |
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| KR20200137068A (en) | 2019-05-28 | 2020-12-09 | 농업회사법인 (주)담우 | Pickled jelly based on mixed herbs and manufacturing method thereof |
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