KR101567016B1 - Jam using mushroom and making method of it - Google Patents

Abstract

The present invention relates to a jam using mushroom and a method for producing the same.
A method for producing a jam using mushroom according to the present invention comprises: preparing 100 parts by weight of rice, 20 to 40 parts by weight of malt, and 250 to 400 parts by weight of water, based on 100 parts by weight of the rice, A first heating step of heating the fermented raw material by heating in a pot; A filtration step of separating solids from the material subjected to the first heating step and producing a liquid filtrate; A secondary heating step of heating the filtrate to obtain a sol-gel state; A step of grinding any one of mushrooms selected from mushroom, mushroom and shiitake and mixing with the gelated filtrate after the second heating step; A third heating step of heating the mixed mixture by heating; And a fermentation liquid adding step of adding the mushroom fermentation broth containing the mushroom used in the mixing step to the raw material after the third heating step.
According to the present invention, it is possible to manufacture mushrooms which are recommended for nutrition intake of infants, young and old as well as young and old, in a jam having a high degree of preference, by minimizing the use of sugar in the manufacturing process, It is possible to minimize irritation even to children who eat with excellent taste and texture.

Description

[0001] The present invention relates to a jam using mushroom and a method for manufacturing the same,

The present invention uses mushrooms recommended for the nutritional intake of juveniles for the aged of the aged in the past, and particularly makes mushrooms which are recommended for the nutritional intake of infants to be in the form of jams having high preference, To a mushroom jam and a method for manufacturing the mushroom, which are capable of minimizing the feeling of rejection even for children who eat by making the mushrooms have high taste and excellent taste and texture.

Jam is a storage food made by putting a lot of sugar into a fruit and cooking it.

The word jam means crushing or chewing. The first record of jam is that when Alexander the Great conquered India around 320 BC, he took sugar to Europe and used this small amount of sugar It is said that it originated from the fact that the king or the nobleman preciously made jams.

As the sugar was freely available, housewives made jams at home as a food for winter in northern Europe where fruit was prevalent in a cold climate. Later on, the bottle and canning methods were invented, commercialized and commercialized.

These jams are made by boiling a large amount of sugar in fruit, and are highly viscous. A high concentration of sugar prevents growth and development of microorganisms, so it can be preserved for a long time. It is eaten with butter on breads such as toast and roll.

Generally, jams are generally prepared by using fruits, but in the method of producing "japonica mushroom jam" (Korean Patent Registration No. 10-0699405, Patent Document 1), japonica mushroom powder and water are mixed, The mixture is first heated for 20 minutes, filtered using a sieve, and then mixed with sugar, lemon juice, and roasted soybean gum. The mixture is heated again, fructose is added, and the mixture is heated again.

The above technique generally has a singular point in that mushrooms are used instead of fruits used as a raw material of jams, and in general, it satisfies both taste and nutrition even though it is not used as a raw material of jams.

Patent Document 1 is characterized in that it is used as a tissue binder such as pectin, gelatin, thickening stabilizer instead of agar or carrageenan, confectioner or beverage, which is usually used as a coagulant in the manufacture of jam.

However, since such a roasted ghast gum is used as a food additive circulating in the market without being directly manufactured and used, there may arise a problem about food stability.

Also, because sugar is used to raise the sugar cane, the parent who cares for the infant may cause it to hesitate to use due to the rejection of sugar.

KR 10-0699405 (2007.03.19)

The method for producing jams using mushroom of the present invention is to solve the problems caused by the conventional techniques as described above. The method for preparing jams using mushroom is similar to the process for producing malt sikhye, which is not a method of adding sugar and coagulant to the main mushroom, Gel filtration liquid is added to the filtrate and then heated and added to the mushroom fermentation broth to reduce the sugar consumption to a minimum through a process that is completely different from the conventional general method for producing jams or the method for producing jams using mushrooms And to provide a method for producing jams having excellent taste and texture.

In particular, proceed in a similar manner to the process of preparing malt sikhye, but the malt-water is separately separated and mixed with the rice and the water without mixing with the rice, and then the mixture is heated and separated by filtering to obtain a jelly state And to be able to have a sugar content suitable for eating even though the sugar consumption is minimized.

That is, the present invention provides a mushroom which is recommended for the nutritional intake of infants, in a jam shape having a high degree of preference, minimizes the use of sugar in the manufacturing process, thereby enhancing the preference of parents who guide infant eating, And to minimize the likelihood of rejection even for children who eat.

In order to solve the above problems, the present invention provides a method for producing jams using mushrooms, comprising the steps of: preparing malt by drying and pulverizing the buds; 100 parts by weight of rice is prepared and 20 to 40 parts by weight of maltose prepared in the malt production step and 250 to 400 parts by weight of water are prepared to 100 parts by weight of the rice. Then, rice, malt, Fermentation step at a temperature of 35 to 40 DEG C for 10 hours; A first heating step of heating the fermented raw material in a pot at a temperature of 100 to 120 ° C for 10 to 20 minutes; A filtration step of passing the material through the first heating step to a filtration net to separate the solids and produce a liquid filtrate; The filtrate is put in a pot and heated at a temperature of 100 to 120 ° C for 1 to 2 hours so that the filtrate is in a gel state; A mushroom crushing step of preparing and crushing any one mushroom selected from mushroom mushroom and shiitake mushroom; Mixing the pulverized mushroom into a gel-like filtrate through a second heating step to prepare a mixture, wherein the gel-like filtrate and pulverized mushroom are mixed at a weight ratio of 1: 0.5 to 1.5; A third heating step of heating the mixture at a temperature of 800 to 100 DEG C for 20 to 40 minutes; Adding the fermentation liquid to the mushroom fermentation liquid prepared by preparing the mushroom fermentation broth with the selected mushroom as a raw material, and adding 5 to 15 parts by weight of the fermentation liquid to the fermentation broth after the third heating step, based on 100 parts by weight of the mixture.

At this time, the mushroom fermentation broth is prepared by mixing the mushroom and sugar selected from mushroom and shiitake in a weight ratio of 1: 1 to 3, filtering the mixture after being fermented at room temperature in shade for 3 to 5 years .

In the fermentation step, the malt is fermented by adding 30 parts by weight of water and 300 parts by weight of water to 100 parts by weight of rice, and in the mixing step, the filtrate in the gel state and the pulverized mushroom are mixed at a ratio of 1: 0.8 .

Alternatively, 100 parts by weight of rice, 20 to 40 parts by weight of malt, and 250 to 400 parts by weight of water relative to 100 parts by weight of the cooked rice are prepared, A first heating step of heating the fermented raw material by heating in a pot; A filtration step of separating solids from the material subjected to the first heating step and producing a liquid filtrate; A secondary heating step of heating the filtrate to obtain a sol-gel state; A step of grinding any one of mushrooms selected from mushroom, mushroom and shiitake and mixing with the gelated filtrate after the second heating step; A third heating step of heating the mixed mixture by heating; And a fermentation liquid adding step of adding the mushroom fermentation broth containing the mushroom used in the mixing step to the raw material after the third heating step.

The mushroom-based jam of the present invention is characterized by being produced by the above-mentioned production method.

According to the present invention, a gel-like filtrate is prepared in a similar manner to the process of preparing malt sikhye, which is not a method of adding sugar and a coagulant to a mushroom as a main material, adding the filtrate to the filtrate, heating the mushroom fermentation broth There is provided a process for producing jams having excellent taste and texture while minimizing sugar consumption through a process completely different from the conventional general jam production method or mushroom production method.

In particular, proceed in a similar manner to the process of preparing malt sikhye, but the malt-water is separately separated and mixed with the rice and the water without mixing with the rice, and then the mixture is heated and separated by filtering to obtain a jelly state It is possible to have a proper sugar content for eating even though the amount of sugar is minimized.

That is, the present invention provides a mushroom which is recommended for the nutritional intake of infants, in a jam shape having a high degree of preference, minimizes the use of sugar in the manufacturing process, thereby enhancing the preference of parents who guide infant eating, It is possible to minimize the sense of rejection even for a child who is eating.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for producing jams using mushrooms of the present invention. FIG.

Hereinafter, the jam using mushroom of the present invention and a method for producing the same will be described in detail.

1. Malt production stage

The dried buds are dried and pulverized to produce malt.

More specifically, after preparing the burdock, the buds are dried, and then dried and crushed into a fine powder to make malt.

2. Fermentation phase

100 parts by weight of rice is prepared and 20 to 40 parts by weight of maltose prepared in the malt production step and 250 to 400 parts by weight of water are prepared to 100 parts by weight of the rice. Then, rice, malt, And fermented at a temperature of 35 to 40 ° C for 10 hours.

Rice can be cooked only with white rice, mixed with various kinds of cereal grains, or cooked into cereals.

The above-described composition is similar to a method for producing malt sikhye, but in the present invention, a process for producing jams using mushrooms having low sugar content is performed.

Specifically, in general malt sikhye, put maltose in powdered state in cold water, put it in bebe porcelain, rinse with water, settle the precipitate, mix it with steamed rice, then heat it at a somewhat higher temperature and add sugar Boil and make.

At this time, about 500 parts by weight of water and about 10 parts by weight of maltitol are used, and about 50 parts by weight of sugar is separately used in comparison with 100 parts by weight of rice in a conventional malt sikhye.

However, in the present invention, water is used in an amount of 250 to 400 parts by weight relative to 100 parts by weight of rice as compared with the conventional sikhye production method, so that the applicant has optimum taste and texture through a number of experiments, By weight to 40 parts by weight.

In particular, in the general method for producing sikhye, malt is immersed in water and then only water is used. In the present invention, malt, water, and rice are mixed and fermented.

As described above, maltolate is separately separated and mixed with rice and water mixed with rice without mixing with rice. Then, after cooking and separating by heating, they have a jelly state required in fruit jam unlike ordinary sikhye, Even though it is minimized, it is possible to have proper sugar content to eat.

3. Primary heating step

When the fermentation step ends, the rice balls are frozen. The raw material having passed through the fermentation step is put into a pot and heated at a temperature of 100 to 120 ° C. for 10 to 20 minutes.

In particular, in the first heating step, the solid bone of the malt is heated without separate separation, so that the sweet taste can be maximized and the viscosity becomes higher.

4. Filtration step

The material which has been subjected to the first heating step is passed through a filter net to separate solid matter and prepare a liquid filtrate.

Generally, rice malt is used as a raw material of sikhye when preparing malt sikhye. However, in the present invention, the rice malt is filtered and discharged together with solid maltose, and only the liquid filtrate is utilized.

When this filtration step is carried out, it becomes like a sol.

5. Secondary heating step

The filtrate is put in a pot and heated at a temperature of 100 to 120 ° C. for 1 to 2 hours to make the filtrate gel.

The gel state at this time means that the gel is in a loose state rather than a hard tofu, for example, a relatively loose state such as a soybean curd or a thick state rather than a sol state.

6. Mushroom crushing step

Prepare one mushroom of mushroom mushroom, shiitake mushroom and crush it.

The reason for selecting mushroom mushroom and shiitake mushroom is that 100g of mushroom is comparatively higher than other mushrooms, and it is rich in nutrients needed for infants and adults like protein.

The mushrooms have a higher moisture content than other mushrooms, accounting for about 80% of the weight of the mushrooms. This is because the mushrooms are softer or softer than the mushrooms when heated to produce a jam-like texture.

7. Mixing step

The pulverized mushroom is put into a gel-like filtrate through a second heating step to prepare a mixture. The gel-like filtrate and pulverized mushroom are mixed at a weight ratio of 1: 0.5 to 1.5.

At this time, in the fermentation step, 30 wt. Parts of water and 300 wt. Parts of water are added to 100 wt. Parts of rice and fermented. In the mixing step, when the filtrate of gel state and pulverized mushroom are mixed at a ratio of 1: 0.8 It provides better taste and texture.

8. Tertiary heating step

The mixture is heated at a temperature of 80 to 100 DEG C for 20 to 40 minutes.

In the tertiary heating step, the temperature is lower than that of the primary and secondary heating stages to prevent excessive gelation and to prevent the nutrients from being destroyed by overcooking with mushroom.

9. Step of adding fermentation liquid

5 to 15 parts by weight of the mushroom fermentation broth containing the mushroom selected as the raw material in the above-mentioned mushroom pulverization step is added, and then the mixture is stirred.

The mushroom fermentation broth can be sold on the market, or use a conventional recipe.

The mushroom fermentation broth is prepared by mixing the mushroom and sugar selected from mushroom mushroom and shiitake mushroom at a weight ratio of 1: 1 to 3, fermenting the mushroom at room temperature for 3 to 5 years, and then filtering.

These mushroom fermentation liquids supplement the deficient sweetness, and sufficient fermentation proceeds, making it less harmful to the human body than the direct ingestion of sugar.

The jam using the mushroom produced by the above-described method does not deteriorate taste and texture compared with the mushroom jam prepared by adding sugar directly, and is suitable for use as a jam even though no fruit or sugar is added I have sugar content.

Hereinafter, preferred embodiments of the present invention will be described in detail.

The following examples are intended to illustrate the invention and should not be construed as limiting the scope of the invention.

Example 1 Production of jams using mushroom mushroom 1

I bought a coverler on the market, prepared it, put it on a silk, gave it water, and sprouted it.

The dried buds were then dried and ground in a mortar to produce powdered malt.

Then, 1 kg of rice was prepared, 300 g of malt and 3 kg of water were prepared, and the mixture was put into a warming container and fermented for 8 hours while maintaining the temperature at about 35 to 40 ° C.

The fermented contents were put in a kettle and firstly heated to 100 DEG C for 15 minutes.

Then, the contents were passed through the mixture to separate the solids, and the liquid filtrate was prepared in a separate container.

Then, the filtrate was put in a kettle and further heated at a temperature of 100 DEG C for 1 hour and 30 minutes to evaporate the water so as to obtain a thick state.

Separately, the mushroom was crushed finely and then mixed with the thickened filtrate.

At this time, 200 g of the filtrate was prepared to be improved, and 160 g of the mushroom of the mushroom was pulverized and mixed.

Then, the mixture was heated again at a temperature of 90 DEG C for 30 minutes, and separately purchased as a mushroom fermentation broth commercially, and then 40 g was added to prepare the jam of Example 1.

≪ Example 2 > Production of jam using mushroom 2

The strawberry jam was prepared in the same manner as in Example 1 except that the mushroom was used instead of the mushroom mushroom.

<Experimental Example 1> Sensory Test 1

The jams of the present invention prepared in Examples 1 and 2 and the commercially available mushroom jams were subjected to sensory evaluation.

In the market, mushroom jam is not available and only mushroom jam is available.

The procedure of Example 1 was repeated, except that the mushroom was used as a raw material and the jam of Comparative Example 2 was prepared.

The sensory evaluation was divided into taste, flavor, and preference, and was evaluated using the 9 point rating method.

A total of 40 men and women were selected for each age group from 10 to 40 in consideration of age and gender.

Sensory Test Results 1 division flavor incense Likelihood Synthesis Example 1 8.5 8.7 8.8 8.7 Example 2 8.6 8.3 8.6 8.5 Comparative Example 1 8.7 7.2 7.5 7.8 Comparative Example 2 7.1 6.2 6.5 6.7

* Sensory test value (9: very good, 0: very bad)

From the results of Table 1, the mushroom-based jams of the present invention showed similar flavor and smell superior to mushroom jam sold on the market.

In addition, in the case of Comparative Example 2 in which the kinds of mushrooms were different, the taste, aroma, and taste were all lower than those of Examples 1 and 2.

It was evaluated that the taste and flavor were similar or rather better than the jam made by adding the sugar in the present invention. However, even if the same manufacturing method was used, it was found that the taste and flavor were better than those of the other mushrooms .

<Experimental Example 2> Sensory Test 2

A strawberry jam sold on the market was purchased as Comparative Example 3, and sensory evaluation was performed on the texture using Examples 1 and 2 and Comparative Examples 1 and 2 prepared in advance.

Sensory evaluation was evaluated by using 9 point method.

A total of 40 men and women were selected for each age group from 10 to 40 in consideration of age and gender.

Sensory test result 2 division Degree of dilution Foreign body feeling Likelihood Example 1 5.5 1.3 8.2 Example 2 5.3 1.6 8.1 Comparative Example 1 5.2 1.5 7.7 Comparative Example 2 3.3 6.5 4.5 Comparative Example 3 5.2 3.2 8.1

* Sensory test value (9: High, 0: Low)

As can be seen from the results of Table 2, the mushroom-based jam of the present invention has no significant difference in texture compared with mushroom jam and fruit (strawberry) jam sold on the market, has a suitable viscosity, High preference.

On the other hand, the comparative example 2 showed a comparatively stiff feeling, and the foreign sensation was relatively high, indicating that the degree of preference was low.

As described above, the jam using the mushroom of the present invention has a taste, flavor and texture comparable to or superior to jams distributed in the market produced by adding sugar. It will be able to minimize the harmful sugar content of the body while encouraging the intake, and it will have a suitable viscosity and texture so that it is suitable for use on bread or rice cake such as plain jam.

The jam using the mushroom of the present invention may be added to breads and rice cakes, as well as be used in making beejams, etc. In the present invention, the name of the jam is jam, but the fruit is not a main ingredient, .

Claims (5)

A method for producing jams using mushrooms,
A malt production step of drying and pulverizing the budding burrs to produce malt;
100 parts by weight of rice is prepared and 20 to 40 parts by weight of maltose prepared in the malt production step and 250 to 400 parts by weight of water are prepared to 100 parts by weight of the rice. Then, rice, malt, Fermentation step at a temperature of 35 to 40 DEG C for 10 hours;
A first heating step of heating the fermented raw material in a pot at a temperature of 100 to 120 ° C for 10 to 20 minutes;
A filtration step of passing the material through the first heating step to a filtration net to separate the solids and produce a liquid filtrate;
The filtrate is put in a pot and heated at a temperature of 100 to 120 ° C for 1 to 2 hours so that the filtrate is in a gel state;
A mushroom crushing step of preparing and crushing any one mushroom selected from mushroom mushroom and shiitake mushroom;
Mixing the pulverized mushroom into a gel-like filtrate through a second heating step to prepare a mixture, wherein the gel-like filtrate and pulverized mushroom are mixed at a weight ratio of 1: 0.5 to 1.5;
A third heating step of heating the mixture at a temperature of 80 to 100 DEG C for 20 to 40 minutes;
Adding a fermentation broth comprising 5 to 15 parts by weight based on 100 parts by weight of the mixture obtained by preparing the mushroom fermentation broth containing the mushroom selected from the mushroom pulverization as a raw material and stirring the mixture,
A method for producing jams using mushrooms.
The method according to claim 1,
Wherein the mushroom fermentation broth is produced by mixing the mushroom and sugar selected from mushroom mushroom and shiitake at a weight ratio of 1: 1 to 3, fermenting the mushroom at room temperature for 3 to 5 years,
A method for producing jams using mushrooms.
The method according to claim 1,
In the fermentation step, 30 parts by weight of malt is added to 100 parts by weight of rice, and 300 parts by weight of water is added to ferment,
Wherein the gel-state filtrate and the pulverized mushroom are mixed at a weight ratio of 1: 0.8 in the mixing step.
A method for producing jams using mushrooms.
A method for producing jams using mushrooms,
100 parts by weight of rice, 20 to 40 parts by weight of malt, and 250 to 400 parts by weight of water, relative to 100 parts by weight of the rice, are prepared,
A first heating step of heating the fermented raw material by heating in a pot;
A filtration step of separating solids from the material subjected to the first heating step and producing a liquid filtrate;
A secondary heating step of heating the filtrate to obtain a sol-gel state;
A step of grinding any one of mushrooms selected from mushroom, mushroom and shiitake and mixing with the gelated filtrate after the second heating step;
A third heating step of heating the mixed mixture by heating;
And a fermentation liquid adding step of adding the mushroom fermentation broth containing the mushroom used in the mixing step to the raw material after the third heating step,
A method for producing jams using mushrooms.
A process for producing a polyurethane foam, which is produced by the process according to any one of claims 1 to 4,
Jam with mushrooms.

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