버섯 천연조미료 제조에 관한 연구 = Development of Natural Seasoning Based on Mushroom

다국어 초록 (Multilingual Abstract)

This study was conducted to provide basic data for the development of natural seasoning. The quality characteristics of water extracts from Pleurotus ostreatus and Lentinus edodes were determined. Also, savory taste, fragrance, color and overall preference was evaluated. The preference test on the seasonings prepared from Pleurotus ostreatus and Lentinus edodes with the addition of sea tangle was also performed. The crude protein content of dried, Lentinus edodes and Pleurotus ostreatus was 20.4% and 30.4% respectively. The total organic acid contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. The total free amino acid and total nucleotide contents were higher in Pleurotus ostreatus than in Lentinus edodes extracts. Three nucleotide, adenosine monophosphate(AMP), guanosine monophosphate (GMP), xanthine monophosphate(XMP) were found in mushroom seasonings while inosine monophosphate (IMP) was not detected. Pleurotus ostreatus extract showed higher score in savory taste and overall acceptability than Lentinus edodes extract, Pleurotus ostreatus seasoning added with 196 sea tangle and Lentinus edodes seasoning added with 1.5% sea tangle were rated as high in overall quality. In a sensory test of foods cooked with mushroom seasoning. It was shown that panels in their twenties well used to the taste of monosodium glutamate while the people in their thirties preferred the specific flavor of the mushroom seasoning.