KR20240013922A - A method for producing high-quality edible mushrooms with increased beta-glucan content. - Google Patents
A method for producing high-quality edible mushrooms with increased beta-glucan content. Download PDFInfo
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 title abstract description 10
- 229920002498 Beta-glucan Polymers 0.000 title abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 16
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 13
- 239000000047 product Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 4
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 4
- 239000006227 byproduct Substances 0.000 claims abstract description 4
- 241000209219 Hordeum Species 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 241000544066 Stevia Species 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 230000035784 germination Effects 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
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- 235000012041 food component Nutrition 0.000 description 3
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/20—Culture media, e.g. compost
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
- A01G18/50—Inoculation of spawn
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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- 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
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- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5034—Beta-Glucan
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- 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
- A23V2300/00—Processes
- A23V2300/20—Freezing
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- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- 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
- A23V2300/00—Processes
- A23V2300/34—Membrane process
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Abstract
본 발명은 베타글루칸함유량이 증가된 고품질 식용버섯의 제조방법에 관한 것으로 특히 버섯재배용 배지를 제조함에 있어서 새싹보리부산물을 첨가하여 배지를 제조하여 식용버섯을 재배한 식용버섯을 건조하여 베타글루칸이 농축된 차가버섯추출물과 꽃송이버섯추출물의 혼합물에 숙성하여 건조하므로 베타글루칸성분이 현저하게 증가되고 각종 영양성분을 향상시켜 경쟁력이 강화된 고품질의 식용버섯가공제품을 생산하고자 하는 것이다. The present invention relates to a method for producing high-quality edible mushrooms with increased beta-glucan content. In particular, in manufacturing a mushroom cultivation medium, barley sprout by-products are added to prepare the medium, and the edible mushrooms grown thereon are dried to concentrate beta-glucan. By maturing and drying a mixture of chaga mushroom extract and cauliflower mushroom extract, the beta-glucan content is significantly increased and various nutrients are improved to produce high-quality processed edible mushroom products with enhanced competitiveness.
Description
본 발명은 베타글루칸함유량이 증가된 고품질 식용버섯의 제조방법에 관한 것이다.The present invention relates to a method for producing high-quality edible mushrooms with increased beta-glucan content.
일반적으로 식용버섯을 가공함에 있어서 단순히 절단하여 건조하거나, 건조한 것을 분쇄하여 분말로 제품화하거나 소금에 절이거나 하는 단순처리방식으로 가공하므로 식용버섯가공제품의 경쟁력이 약하다.. In general, edible mushrooms are processed using simple methods such as simply cutting and drying, pulverizing the dried ones into powder, or salting, so the competitiveness of processed edible mushroom products is weak.
유사한 선행기술로는 버섯의 가공방법(10-1999-0054964 )등이 있다.Similar prior art includes a mushroom processing method (10-1999-0054964).
본 발명에서 해결하고자 하는 것은 일반적으로 버섯재배농가에서 식용버섯을 단순건조하는 방식으로 생산되는 버섯가공제품으로는 경쟁력이 미약하므로 이를 보완한 고품질의 버섯가공제품을 개발하여 생산하고자 하는 것이다.The goal of the present invention is to develop and produce high-quality processed mushroom products that complement the weak competitiveness of processed mushroom products that are generally produced by simple drying of edible mushrooms at mushroom farms.
본 발명은 베타글루칸함유량이 증가된 고품질 식용버섯의 제조방법에 관한 것이다. 과제해결수단으로 보다 바람직하게는,The present invention relates to a method for producing high-quality edible mushrooms with increased beta-glucan content. More preferably as a means of solving the problem,
(1)새싹보리뿌리, 새싹보리줄기, 새싹보리잎을 수분함유율 15% 이내로 건조하여 분쇄하는 단계; (2) 스테비아뿌리, 스테비아줄기 및 잎을 수분함유율 15% 이내로 건조하여 분쇄하는 단계; (3) 배지용톱밥과 미강을 수분함유율 15% 이내로 건조하여 준비하는 단계; (4) 배지용톱밥 60∼80중량부, 미강 10∼15중량부, 새싹보리부산물 5∼15 중량부, 스테비아 2∼10 중량부로 혼합하는 단계; (5) 상기( 5)의 배지용 혼합물에 발효용 미생물 희석액을 첨가하여 수분함량이 60∼80%가 되도록 준비하는 단계; (6) 상기 (5)의 배지용 재료를 30∼45℃에서 2∼6일간 발효하여 배지용 재료를 수득하는 단계; (7) 상기 (6)의 배지용 재료를 멸균하여 8∼25℃에서 5∼14일동안 숙성하는 단계; (8) 상기 (7)의 숙성이 완료된 배지재료를 성형하여 버섯재배용 배지를 제조하는 단계; (9) 버섯재배용 배지에 식용버섯종균을 접종하여 발이하여 재배하는 단계; (10) 생산된 식용버섯을 절단하여 건조하는 단계; (11) 물 1kg당 건조한 식용버섯 10∼50g을 첨가하여 90℃의 온도에서 3시간동안 가열한 다음 냉각하여 여과하는 단계; (12) 건조한 차가버섯을 분쇄하여 물 1kg당 차가버섯분말 20∼70g을 첨가하여 70℃의 온도에서 5시간동안 가열한 다음 냉각하여 여과하는 단계; (13) 건조한 꽃송이버섯을 분쇄하여 물 1kg당 꽃송이버섯분말 10∼30g을 첨가하여 100℃의 온도에서 3시간동안 가열한 다음 냉각하여 여과하는 단계; (14) (12)의 차가버섯추출물과 (13)의 꽃송이버섯추출물을 8:2의 중량비로 혼합하는 단계; (15) 상기(14)의 혼합물에 (10)의 건조한 식용버섯을 투입하여 24시간동안 숙성한 다음 수분함유율 15% 이내로 건조하여 제품화하는 단계로 이루어 진다.(1) Drying and pulverizing barley sprout roots, sprout barley stems, and sprout barley leaves to a moisture content of less than 15%; (2) drying and pulverizing stevia roots, stevia stems, and leaves to a moisture content of less than 15%; (3) preparing sawdust and rice bran for substrate by drying them to a moisture content of less than 15%; (4) mixing 60 to 80 parts by weight of sawdust for medium, 10 to 15 parts by weight of rice bran, 5 to 15 parts by weight of barley sprout by-product, and 2 to 10 parts by weight of stevia; (5) adding a diluted solution of microorganisms for fermentation to the medium mixture of (5) above to prepare the moisture content to 60-80%; (6) fermenting the medium material of (5) above at 30 to 45°C for 2 to 6 days to obtain the medium material; (7) sterilizing the medium material of (6) above and maturing it at 8 to 25°C for 5 to 14 days; (8) manufacturing a medium for mushroom cultivation by molding the matured medium material of (7) above; (9) inoculating edible mushroom spawn into a mushroom cultivation medium, germination, and cultivation; (10) cutting and drying the produced edible mushrooms; (11) Adding 10 to 50 g of dried edible mushrooms per 1 kg of water, heating at 90°C for 3 hours, then cooling and filtering; (12) Grinding dried chaga mushrooms, adding 20 to 70 g of chaga powder per 1 kg of water, heating at a temperature of 70°C for 5 hours, then cooling and filtering; (13) Grinding dried flower mushrooms, adding 10 to 30 g of flower mushroom powder per 1 kg of water, heating at 100°C for 3 hours, then cooling and filtering; (14) mixing the chaga mushroom extract of (12) and the cauliflower mushroom extract of (13) at a weight ratio of 8:2; (15) The dried edible mushrooms of (10) are added to the mixture of (14) above, aged for 24 hours, and then dried to a moisture content of less than 15% to be commercialized.
본 발명의 베타글루칸함유량이 증가된 고품질 식용버섯의 제조방법으로 생산된 식용버섯가공제품은 버섯특유의 잡냄새가 없고 풍미가 향상되며, 베타글루칸 성분이 증가되고, 각종 영양성분이 향상된 고품질의 식용버섯가공제품으로 다양한 식품의 원부재료로 활용하므로 시장성이 극대화된다. The processed edible mushroom product produced by the method for producing high-quality edible mushrooms with increased beta-glucan content of the present invention is a high-quality edible product with no unpleasant mushroom-specific odor, improved flavor, increased beta-glucan content, and improved various nutritional components. As a processed mushroom product, it is used as a raw material for various foods, thus maximizing its marketability.
이하, 본 발명을 구체적으로 설명하기 위해 실시예를 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예는 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 상술하는 실시예에 한정되는 것으로 해석되어져서는 안된다. 본 발명의 실시예는 당 업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해서 제공 되어지는 것이다.Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. Examples of the present invention are provided to more completely explain the present invention to those with average knowledge in the art.
상기 기술적 과제를 달성하기 위한, 본 발명의 제조방법은 본 발명의 과제 해결수단으로는, (1)새싹보리뿌리, 새싹보리줄기, 새싹보리잎을 수분함유율 15% 이내로 건조하여 분쇄하는 단계; (2) 스테비아뿌리, 스테비아줄기 및 잎을 수분함유율 15% 이내로 건조하여 분쇄하는 단계; (3) 배지용톱밥과 미강을 수분함유율 15% 이내로 건조하여 준비하는 단계; (4) 배지용톱밥 60∼80중량부, 미강 10∼15중량부, 새싹보리부산물 5∼15 중량부, 스테비아 2∼10 중량부로 혼합하는 단계; (5) 상기( 5)의 배지용 혼합물에 발효용 미생물 희석액을 첨가하여 수분함량이 60∼80%가 되도록 준비하는 단계; (6) 상기 (5)의 배지용 재료를 30∼45℃에서 2∼6일간 발효하여 배지용 재료를 수득하는 단계; (7) 상기 (6)의 배지용 재료를 멸균하여 8∼25℃에서 5∼14일동안 숙성하는 단계; (8) 상기 (7)의 숙성이 완료된 배지재료를 성형하여 버섯재배용 배지를 제조하는 단계; (9) 버섯재배용 배지에 식용버섯종균을 접종하여 발이하여 재배하는 단계; (10) 생산된 식용버섯을 절단하여 건조하는 단계; (11) 물 1kg당 건조한 식용버섯 10∼50g을 첨가하여 90℃의 온도에서 3시간동안 가열한 다음 냉각하여 여과하는 단계; (12) 건조한 차가버섯을 분쇄하여 물 1kg당 차가버섯분말 20∼70g을 첨가하여 70℃의 온도에서 5시간동안 가열한 다음 냉각하여 여과하는 단계; (13) 건조한 꽃송이버섯을 분쇄하여 물 1kg당 꽃송이버섯분말 10∼30g을 첨가하여 100℃의 온도에서 3시간동안 가열한 다음 냉각하여 여과하는 단계; (14) (12)의 차가버섯추출물과 (13)의 꽃송이버섯추출물을 8:2의 중량비로 혼합하는 단계; (15) 상기(14)의 혼합물에 (10)의 건조한 식용버섯을 투입하여 24시간동안 숙성한 다음 수분함유율 15% 이내로 건조하여 제품화하는 단계로 이루어 진다.In order to achieve the above technical problem, the manufacturing method of the present invention includes the steps of: (1) drying and pulverizing barley sprout roots, sprout barley stems, and sprout barley leaves to a moisture content of 15% or less; (2) drying and pulverizing stevia roots, stevia stems, and leaves to a moisture content of less than 15%; (3) preparing sawdust and rice bran for substrate by drying them to a moisture content of less than 15%; (4) mixing 60 to 80 parts by weight of sawdust for medium, 10 to 15 parts by weight of rice bran, 5 to 15 parts by weight of barley sprout by-product, and 2 to 10 parts by weight of stevia; (5) adding a diluted solution of microorganisms for fermentation to the medium mixture of (5) above to prepare the moisture content to 60-80%; (6) fermenting the medium material of (5) above at 30 to 45°C for 2 to 6 days to obtain the medium material; (7) sterilizing the medium material of (6) above and maturing it at 8 to 25°C for 5 to 14 days; (8) manufacturing a medium for mushroom cultivation by molding the matured medium material of (7) above; (9) inoculating edible mushroom spawn into a mushroom cultivation medium, germination, and cultivation; (10) cutting and drying the produced edible mushrooms; (11) Adding 10 to 50 g of dried edible mushrooms per 1 kg of water, heating at 90°C for 3 hours, then cooling and filtering; (12) Grinding dried chaga mushrooms, adding 20 to 70 g of chaga powder per 1 kg of water, heating at a temperature of 70°C for 5 hours, then cooling and filtering; (13) Grinding dried flower mushrooms, adding 10 to 30 g of flower mushroom powder per 1 kg of water, heating at 100°C for 3 hours, then cooling and filtering; (14) mixing the chaga mushroom extract of (12) and the cauliflower mushroom extract of (13) at a weight ratio of 8:2; (15) The dried edible mushrooms of (10) are added to the mixture of (14) above, aged for 24 hours, and then dried to a moisture content of less than 15% to be commercialized.
실시예Example
상기의 제조방법으로 표고버섯을 건조하여 준비하였다.Shiitake mushrooms were dried and prepared using the above manufacturing method.
비교예Comparative example
표고버섯을 절단한 다음 건조하여 준비하였다.Shiitake mushrooms were cut and dried to prepare.
실시예, 비교예에 의하여 가공한 표고버섯을 그대로 섭취하도록 하여 다음과 같은 방법으로 평가 하였다. 평가방법은 30∼50대의 남녀 30명에 대해 결과물을 시식하게 한 다음 만족도를 평가하도록 하였다. Shiitake mushrooms processed according to Examples and Comparative Examples were consumed as is and evaluated in the following manner. The evaluation method was to have 30 men and women in their 30s to 50s taste the results and then evaluate their satisfaction.
맛, 향, 질감, 기호도를 5점법으로 하여 기호도 검사를 실시하였으며 관능검사 항목에 대해(매우 나쁘다 : 1점, 조금 나쁘다 : 2점, 보통이다 : 3점, 조금 좋다 : 4점, 매우 좋다 : 5점) 평가 하였다. A preference test was conducted using a 5-point scale for taste, aroma, texture, and preference, and the sensory test items were evaluated (very bad: 1 point, slightly bad: 2 points, average: 3 points, slightly good: 4 points, very good: 5 points) was evaluated.
(%)moisture
(%)
(%)protein
(%)
(%)province
(%)
(%)ash
(%)
(%)carbohydrate
(%)
표1을 보면 향과 맛, 질감과 기호도가 크게 향상된 것을 알 수 있다. Looking at Table 1, you can see that the aroma, taste, texture, and preference have greatly improved.
그리고 표2를 보면 베타글루칸이 현저하게 중가되고 표3를 보면 영양성분이 향상된 것을 알 수 있다. And looking at Table 2, you can see that beta-glucan has been significantly increased, and looking at Table 3, you can see that the nutritional components have improved.
Claims (2)
(2) 스테비아뿌리, 스테비아줄기 및 잎을 수분함유율 15% 이내로 건조하여 분쇄하는 단계;
(3) 배지용톱밥과 미강을 수분함유율 15% 이내로 건조하여 준비하는 단계;
(4) 배지용톱밥 60∼80중량부, 미강 10∼15중량부, 새싹보리부산물 5∼15 중량부, 스테비아 2∼10 중량부로 혼합하는 단계;
(5) 상기( 5)의 배지용 혼합물에 발효용 미생물 희석액을 첨가하여 수분함량이 60∼80%가 되도록 준비하는 단계;
(6) 상기 (5)의 배지용 재료를 30∼45℃에서 2∼6일간 발효하여 배지용 재료를 수득하는 단계;
(7) 상기 (6)의 배지용 재료를 멸균하여 8∼25℃에서 5∼14일동안 숙성하는 단계;
(8) 상기 (7)의 숙성이 완료된 배지재료를 성형하여 버섯재배용 배지를 제조하는 단계;
(9) 버섯재배용 배지에 식용버섯종균을 접종하여 발이하여 재배하는 단계;
(10) 생산된 식용버섯을 절단하여 건조하는 단계;
(11) 물 1kg당 건조한 식용버섯 10∼50g을 첨가하여 90℃의 온도에서 3시간동안 가열한 다음 냉각하여 여과하는 단계;
(12) 건조한 차가버섯을 분쇄하여 물 1kg당 차가버섯분말 20∼70g을 첨가하여 70℃의 온도에서 5시간동안 가열한 다음 냉각하여 여과하는 단계;
(13) 건조한 꽃송이버섯을 분쇄하여 물 1kg당 꽃송이버섯분말 10∼30g을 첨가하여 100℃의 온도에서 3시간동안 가열한 다음 냉각하여 여과하는 단계;
(14) (12)의 차가버섯추출물과 (13)의 꽃송이버섯추출물을 8:2의 중량비로 혼합하는 단계;
(15) 상기(14)의 혼합물에 (10)의 건조한 식용버섯을 투입하여 24시간동안 숙성한 다음 수분함유율 15% 이내로 건조하여 제품화하는 단계;를 포함하는 것을 특징으로 하는 베타글루칸함유량이 증가된 고품질 식용버섯의 제조방법.
(1) Drying and pulverizing barley sprout roots, sprout barley stems, and sprout barley leaves to a moisture content of less than 15%;
(2) drying and pulverizing stevia roots, stevia stems, and leaves to a moisture content of 15% or less;
(3) preparing sawdust and rice bran for medium by drying them to a moisture content of less than 15%;
(4) mixing 60 to 80 parts by weight of sawdust for medium, 10 to 15 parts by weight of rice bran, 5 to 15 parts by weight of barley sprout by-product, and 2 to 10 parts by weight of stevia;
(5) adding a diluted solution of microorganisms for fermentation to the medium mixture of (5) above to prepare the moisture content to 60-80%;
(6) fermenting the medium material of (5) above at 30 to 45°C for 2 to 6 days to obtain the medium material;
(7) sterilizing the medium material of (6) above and maturing it at 8 to 25°C for 5 to 14 days;
(8) manufacturing a medium for mushroom cultivation by molding the matured medium material of (7) above;
(9) inoculating edible mushroom spawn into a mushroom cultivation medium, germination, and cultivation;
(10) cutting and drying the produced edible mushrooms;
(11) Adding 10 to 50 g of dried edible mushrooms per 1 kg of water, heating at 90°C for 3 hours, then cooling and filtering;
(12) Grinding dried chaga mushrooms, adding 20 to 70 g of chaga powder per 1 kg of water, heating at a temperature of 70°C for 5 hours, then cooling and filtering;
(13) Grinding dried flower mushrooms, adding 10 to 30 g of flower mushroom powder per 1 kg of water, heating at 100°C for 3 hours, then cooling and filtering;
(14) mixing the chaga mushroom extract of (12) and the cauliflower mushroom extract of (13) at a weight ratio of 8:2;
(15) Adding the dried edible mushrooms of (10) to the mixture of (14) above, maturing them for 24 hours, and then drying them to a moisture content of 15% or less to commercialize the product. Method for producing high-quality edible mushrooms.
Processed edible mushroom products produced according to the manufacturing method in paragraph 1.
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