2018•버섯Requires access
Quality change of dried mushroom according to the soaking method
Yong-Seon Lee, Jeong‐Han Kim, Il-Sun Baek, Bok-Eum Shin, Young‐Soon Lee
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Abstract
Mushrooms are sold in dry form for long-term storage and soaked to be used as a food material. We investigated the quality change of dried mushroom according to the soaking method. When the dried mushrooms were soaked in the boiling water, the rehydration rates were faster in the order of Shiitake, Beech mushroom, King oyster mushroom, Oyster mushroom, and Bearded tooth mushroom. The hardness and surface color of dried mushroom were little change even if it was soaked for 120 minutes in boiling water. By mushroom variety, the rehydration rates were different according to the soaked water temperature. The rehydration rates in Beech mushroom, Shiitake and King oyster mushroom were higher in boiling water, and that in Oyster mushroom and Bearded tooth mushroom were higher in the room temperature water. When the dried mushrooms were soaked to boiling water, the rehydration rates were lower than that of water in room temperature, and they were also higher in hardness. There was no significant change in hardness and color of dried mushrooms after 2 hours in the hot water.