In order to produce the high quality of dried-ear mushroom, various drying methods such as hot-air drying at 40~80˚C, freeze drying and drying in vinyl house were carried out. Drying hours of hot-air drying, freeze drying and drying in vinyl house were 12.5~21.5, 36.0 and 72.0 hrs, respectively. Vitamin D2 content of sample was the highest as 6.77μg/g DW in drying in vinyl house and then followed by freeze drying as 5.90μg/g DW and hot-air drying as 1.89~5.01μg/g DW. After dry, external appearance and color of mushrooms applied hot-air drying and drying in vinyl house were better than freeze-dried one. After rehydration, water uptake of sample in drying in vinyl house and hot-air drying at 50~60˚C were 17.8 and 19.3~21.0 times, respectively. The methods of drying in vinyl house and hot-air drying at 50~60˚C also led to high hardness, good shape and resilience. As the results of production of dried-ear mushroom with high quality, we suggest that the best method for drying is the drying in vinyl house due to not only high vitamin D2 content, good external appearance and color after drying but also high hardness and good shape after rehydration.

ABSTRACT
 서 언
 재료 및 방법
 결과 및 고찰
 감사의 글
 REFERENCES

• 최소라(전라북도농업기술원) | Choi, So Ra Corresponding author
• 유영진( 전라북도농업기술원) | 유영진
• 안민실( 전라북도농업기술원) | 안민실
• 송은주( 전라북도농업기술원) | 송은주
• 서상영( 전라북도농업기술원) | 서상영
• 최민경( 전라북도농업기술원) | 최민경
• 한현아( 전라북도농업기술원) | 한현아
• 송영주( 전라북도농업기술원) | 송영주
• 김희준( 전라북도농업기술원) | 김희준
• 소순영( 전라북도농업기술원) | 소순영
• 이기권( 전라북도농업기술원) | 이기권
• 김정곤( 전라북도농업기술원) | 김정곤