• 한국식생활문화학회지
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• 제21권6호
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

• Mycobiology
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• 제32권3호
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• pp.115-118
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• 2004

A composting technique was assessed to enhance efficiency in oyster mushroom substrate. Poplar sawdusts and by-product of winter mushroom added by 10% of rice bran were composted outdoors at $20^{\circ}C$ to $28^{\circ}C$ for 12 days. The duration of fermentation was shortened 3 days in fermented sawdust plot. The yield obtained from waste cotton substrate with fermented poplar sawdust was 742 g, whereas the yield from control 663 g. In addition, the substrate with by-product of winter mushroom was the most effective to composting. It was useful to apply the fermented sawdust and by-product to waste cotton for compost and sporophore production of oyster mushroom.

• 생명과학회지
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• 제18권11호
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• pp.1521-1531
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• 2008

새송이 버섯파치 발효액(0, 0.5%, 1% 및 1.5%)의 급이가 돼지의 혈액 성분 및 돈육의 품질에 미치는 영향을 실험하였다. 돼지의 혈중 총 지질, 총콜레스테롤 및 중성지방은 대조군에 비해 1.5% 첨가군에서 유의적으로 감소되었다. HDL-, LDL-, VLDL-콜레스테롤 함량은 대조군과 처리군간의 유의차가 없었다. 동맥경화 지수 및 심혈관 질환 위험지수는 대조군에 비해 1.5% 발효액 급이군에서 유의적으로 낮았다. GOT, LDH 활성도는 1.5% 첨가군에서 대조군 및 0.5% 첨가군에 비해 유의적으로 낮았다. 혈중 항산화 활성은 $45.92{\pm}2.46{\sim}47.25{\pm}1.64%$의 범위로 유의차가 없었다. 돈육의 기호도는 대조군해 새송이 버섯파치 발효액을 급이한 돈육에서 유의적으로 높았으나, 각 실험군간의 유의차는 없었다. 돈육 등심의 명도는 저장 1일에 유의차가 없었으나, 저장 20일에는 증가되는 경향이었고, 적색도는 새송이 버섯 발효액의 첨가량 및 저장 기간에 따른 유의차가 없었다. 가열감량은 새송이 버섯파치 발효액 1% 및 1.5% 첨가 급이군에서 저장 10일부터 감소하다가 저장 20일에는 다소 증가하였다. 전단가는 저장 20일에 대조군에 비해 새송이 버섯파치 발효액 1% 및 1.5% 첨가 급이군에서 유의적으로 낮았다. 저장기간 동안 돈육의 수분, 조지방 함량 및 pH의 변화는 유의차가 없었다. TBARS의 함량은 저장기간이 경과함에 따라 모든 처리군에서 증가되었으나, 대조군에 비해 새송이 버섯파치 발효액 첨가 급이군에서 다소 낮았다. 새송이 버섯파치 발효액 첨가 급이 시 포화지방산에 대한 불포화 지방산의 비율(UFA/SFA)은 1% 및 1.5% 첨가군에서는 저장 15일까지 감소되다가 저장 20일에는 다시 증가되어 대조군과 비슷한 경향이었다.

• 생명과학회지
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• 제18권10호
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• pp.1360-1368
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• 2008

새송이 버섯과 그 부산물인 버섯파치, 균체파치 및 버섯파치 발효액의 기능성을 알아보기 위하여 이화학적인 특성, 항산화능 및 아질산염 소거능을 분석 비교하였다. 수분은 발효액에서 $89.37{\pm}0.42%$로 가장 높았고, 조단백질 함량은 새송이 버섯에서 1.72%로 가장 높았다. 조섬유는 균체파치를 제외한 시료에서 10% 미만이었다. 무기질은 발효액에서 3,696.1 mg/100 g으로 가장 높았고, 칼륨의 함량이 가장 많았다. 아미노산의 함량은 새송이 버섯에서 989.59 mg/100 g으로 가장 높았으며, glutamic acid가 가장 많았다. 전자공여능은 버섯파치 발효액에서 가장 우수하였으며, 발효액의 메탄올 및 물추출물(10 mg/ml)에서 각각 $64.07{\pm}0.23$, $76.27{\pm}1.46%$이었다. 환원력은 발효액이 새송이 버섯 및 파치에 비해 유의적으로 높았으며, 10 mg/ml의 발효액 첨가 시 물추출물에서 $2.22{\pm}0.03$으로 가장 높았다. SOD 유사활성은 발효액의 경우 2.5 mg/ml 첨가 시 50% 이상의 활성이 있었다. 메탄올 및 물추출물에서 10 mg/ml 첨가 농도에서 균체 파치를 제외한 모든 시료에서 50%이상의 활성을 보였다. Hydroxyl radical 소거능은 균체파치 메탄올추출물의 $1{\sim}5\;mg/ml$ 첨가구를 제외한 모든 실험군에서 50% 이상의 소거능을 보였다. 아질산염 소거능은 pH 2.5의 반응 조건에서 pH 4.0보다 우수하였으며, 메탄올추출물에서는 $42.93{\pm}1.71{\sim}72.97{\pm}2.18%$, 물추출물에서는 $57.66{\pm}1.80{\sim}81.07{\pm}0.81%$로 모든 시료에서 물추출물이 메탄올추출물보다 높았다. 따라서 새송이 버섯파치를 이용한 발효액은 항산화 활성이 우수하여 기능성 식품이나 사료로서의 개발 가능성이 기대된다.

• 한국버섯학회지
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• 제6권3_4호
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• pp.126-130
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• 2008

느타리버섯(수한, 춘추)의 음식부산물건조박 대체 효과실험을 위하여 기본배지(대조구)를 포플러톱밥 : 비트펄프 : 면실박을 5 : 3 : 2(v/v)로 하여 대조구의 면실박 20% 대신에 건조박을 10% 혼합하였을 때 10일간의 균사생장길이가 수한 1호는 63mm, 춘추 1호는 68mm이었다. 이는 대조구의 수한 1호 67mm, 춘추 1호 74mm 보다 균사생장속도는 약간 느리지만 균사밀도는 높아 대체하여 사용할 수 있음을 확인하였다. 그러나 건조박의 혼합비율이 20%와 30%로 높아질수록 균사생장속도는 늦어지고 균사밀도는 높아졌다.

• 한국균학회지
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• 제25권4호통권83호
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• pp.268-275
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• 1997

High prices of raw materials used as media for the mushroom cultivation increased the cost of commercial production of oyster mushroom (Pleurotus ostreatus). In this study, garlic peels (Allium sativum f. pekinese) as an agricultural by-product were investigated to replace the saw dust for the bottle cultivation of oyster mushroom. Mycelial growth of oyster mushroom were examined by the extracts made from the sawdust, rice bran and garlic peels. The mycelial growth was very poor in the agar media containing the extracts of sawdust or garlic peels, but was good when those of the rice bran were added. In the polypropylene bottle experiment, the sawdust medium which ammended with minerals vitamin was essential for the production of the mushroom fruitbodies. The rice bran was considered to stimulate the mycelial growth, but not the development of basidiocarps. The garlic peel was not a factor to stimulate the production of mushroom fruitbodies, but a raw material ammended with the rice bran produced much amounts of mushroom. In this work, garlic peels ($10{\sim}70%$ v/v) added to the mixture of sawdust and rice bran (4 : 1, v/v) was considered to help the productions of mushroom fruitbodies. Based on the result, the replacement of expensive saw dust with inexpensive garlic peels was a good example to reduce production cost of the bottle cultivation of mushroom.

• 한국조리학회지
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• 제14권4호
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• 한국식품영양과학회지
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• 제34권3호
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• pp.323-329
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• 2005

인삼박의 가용성 추출물을 용출시킨 후 남은 잔여 묵인 인삼박에 상황버섯, 영지버섯, 운지버섯, 표고버섯 균사체를 접종ㆍ배양하여 얻어진 인삼박 균사체 추출액의 전자공여능 및 간암세포(Hep3B)와 고형암(S-180)의 증식에 미치는 영향을 조사하였다. 인삼박 균사체의 전자공여능은 500-10,000ppm 범위에서 농도가 진할수록 높게 나타났으며 운지가 4종류의 균사체 추출물 중 가장 높았다. 간암세포의 형태변화 및 증식 억 제 에 미 치 는 영 향은 에 탄을 추출물이 물 추출물보다 효과적이었으며, 60% 에탄을 추출물 5,000 ppm에서 상황, 영지,운지에 비해 표고가 99.1%로 가장 강한 세포증식억 제 효과를 나타내었다. S-180 고형 암 억제효과는 대조군에 비해 운지가 65%로 가장 컸으며 영지 61%, 표고 56%, 상황 59%의 고형암 억제효과를 나타내었다. 따라서 인삼박을 이용하여 배양된 버섯 균사체가 간암세포와 고형암의 증식 억제에 효과적인 것으로 관찰되므로써 항암물질의 자원으로서 그 활용성이 기대된다고 하겠다.

• 동아시아식생활학회지
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• 제17권1호
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• pp.72-80
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• 2007

The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from $110^{\circ}C$ for 2 hours, 1 hour or by the traditional method. Based on our testing and evaluations, the pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours or 1 hour had the highest preference and color ; Odor and overall preference increased with longer storage periods. Also, from the 21st day, the microbe levels in the traditional method Teriyaki seasoning measured less than those in 30 others. But, until storage 28th day, no microbes were detected in Teriyaki seasoning liquid from the high pressure-cooking condition. As a result, the high pressure-cooking condition was a simpler manufacturing process than the traditional method. The salinity of Teriyaki seasoning liquid from the high pressure-cooking condition was relatively lower than that from the traditional method. Therefore, the pine mushroom pickle prepared with Teriyaki seasoning under high pressure-cooking conditions will be considered for commercialization. The pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours was preferred the most, so this method is suitable for the Teriyaki seasoning.

• 한국조리학회지
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• 제6권3호
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• pp.281-289
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• 2000

By adding mushroom powder in baking white bread all the edible ingredients and numerous effectiveness of green tea can be consumed completely and the beautiful natural colors of green tea can result the variety of colors of cookies and breads. In this thesis, I used sensory evaluation and mechanical test to decide the appropriate amount of mushroom powder added in baking white bread among the ratios of 1%, 2%, 3%, 4%, 5% of mushroom powder relative to flour. I find the followings. In sensory evaluation. the color of white bread resulted from the addition of mushroom powder was most attractive in The 3% mixtures tasted most salty and other than this mixtures made no differences in salty tastes. The 3% mixture tasted most sweet and the same mixture resulted best in astringent taste. On the other hand, the overall test agreed almost with the sensory tests and there were some significant differences when p< 0.05. In summing up the above findings of our investigations, the 3% mixture of mushroom powder produces the best white Bread.