SONGO MUSHROOM JUNG-GWA AND MAUNFACTURING METHOD THEREOF

The present invention relates to honeyed Songo mushrooms and a manufacturing method thereof. According to the present invention, a method for manufacturing honeyed Songo mushrooms comprises: a first step of preparing Songo mushrooms and a sugar solution; a second step of blanching the prepared Songo...

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Bibliographische Detailangaben
Hauptverfasser:	KIM DONG JIN, KANG, IN SOOK, KIM DONG SEOK, LEE SUL GI, BAE GUM KWANG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to honeyed Songo mushrooms and a manufacturing method thereof. According to the present invention, a method for manufacturing honeyed Songo mushrooms comprises: a first step of preparing Songo mushrooms and a sugar solution; a second step of blanching the prepared Songo mushrooms in water and removing the water; a third step of putting the dried Songo mushrooms in the sugar solution; and a fourth step of drying the honeyed Songo mushrooms. Accordingly, the honeyed Songo mushrooms can store and maintain nutritional values and unique functionality of Songo mushrooms for a long time and can be easily and conveniently consumed anytime and anywhere. In addition, various foods using the honeyed Songo mushroom are developed, thereby leading market expansion by pioneering a stable market for Songo mushroom-growing farms and increasing consumption of Songo mushrooms. 본 발명은 송고버섯 정과 및 이의 제조방법에 관한 것으로, 상세하게는 송고버섯 및 당침액을 준비하는 제1 단계, 상기 준비된 송고버섯을 물에 데친 후 상기 물기를 제거하는 제2 단계, 상기 물기가 제거된 송고버섯을 상기 당침액에 넣어 당침시키는 제3 단계 및 상기 당침된 송고버섯을 건조시키는 제4 단계를 포함하는 송고버섯 정과 제조방법 및 이에 따라 제조된 송고버섯 정과를 제공한다. 상기 제조방법에 따라 제조된 송고버섯 정과는 영양적 가치와 특유의 기능성을 유지하며 장기간 보존될 수 있고, 언제 어디서나 쉽고 간편하게 섭취할 수 있다. 또한, 송고버섯 정과 및 송고버섯 정과를 이용한 다양한 식품을 개발함으로써 송고버섯 재배 농가에 안정적인 판로를 개척하고 송고버섯 소비를 증진시켜 시장 확대를 유도할 수 있다.