KR100840873B1 - The method for manufacture a preserve salted fish using a natural substance and product thereof - Google Patents

Abstract

The present invention relates to a method for producing a high quality fish sauce using natural products and products according thereto, comprising the steps of: (a) drying dried mushrooms, horseshoe mushrooms and malt within 5% of water content; (b) grinding the dried material to a size of 1 nanometer to 2 nanometers; (c) mixing the ground pulverized mushroom: horseshoe mushroom: malt powder in a ratio of 55: 40: 5; (d) filtering the deep sea water with a diatomaceous earth filter of 0.3 MICRON to remove impurities; (e) heating the deep sea water at 50 ° C. to 70 ° C. at low temperature to condense to 6% salinity; (f) mixing the mixed mushroom powder of step (c): mixing the deep ocean water: glucose of step (e) in a ratio of 75: 20: 5; (g) fermenting for 5 to 7 days in a fermentation chamber at 25 ° C. to 35 ° C. by adding 7 g of amylase per kg of the mixed material; (h) mixing the fermented material of the above: raw anchovy: salinity 6% of deep sea water in a ratio of 40:50:10; (i) fermenting the mixed material at a temperature of 17 ° C. to 25 ° C. for 25 days to 30 days; (j) filtering the fish sauce of the fermentation is completed; (k) aging the filtered fish sauce 10 days to 15 days at a temperature of 8 ℃ to 15 ℃; (l) filtering the fish maturation of the above-mentioned aging secondary, and then packaging the product. Anchovy liquid marinated according to the manufacturing method of the present invention has no peculiar miso to give the fishy and unpleasant smell of salted fish, organic germanium, various minerals and amino acids are increased to give a light and rich taste, more versatile than the use of conventional fish sauce Can be. In addition, the manufacturing period of the fish saucer using the technology of the present invention is 35 days to 45 days, compared to the existing manufacturing period of 6 months to 1 year, it can be manufactured with a high speed, it is possible to mass-produce high quality fish sauce. In particular, salted fish is a food with high salinity, which lowers salinity by fermenting harmful factors of salted fish that can cause high blood pressure, cancer, and various diseases by using a natural salt in a low salt manner, and it contains healthy mushrooms and horseshoe mushrooms. A variety of low salt aquatic fish is produced to help the health by strengthening anti-cancer and immune enhancing function.

Fish sauce, manufacturing method, situation mushroom, horseshoe mushroom, deep sea water, canary, anchovy

Description

The method for manufacture a preserved salted fish using a natural substance and product

The present invention relates to a method for producing a fish sauce using deep sea water, situation mushrooms, horseshoe mushrooms and seafood, and more particularly, the fish sauce aged according to the manufacturing method of the present invention is fishy and unpleasant The state has no peculiar miscellaneous, organic germanium, various minerals and amino acids are increased to give a light and rich taste, and can be utilized more versatile than the use of conventional fish sauce. In addition, the manufacturing period of the fish saucer using the technology of the present invention is 35 days to 45 days, compared to the existing manufacturing period of 6 months to 1 year, it can be manufactured with a high speed, it is possible to mass-produce high quality fish sauce. In particular, salted fish is a food with high salinity, which lowers salinity by fermenting harmful factors of salted fish that can cause high blood pressure, cancer, and various diseases by using a natural salt in a low salt manner, and it contains healthy mushrooms and horseshoe mushrooms. The present invention relates to a method for producing a fish salt using a natural product that helps to improve health by producing various salt fish of a low salt and strengthening anticancer and immune enhancing functions.

     Woody mud mushrooms are taxonomically belonging to the genus Basidiomycotina, Aphyllophorales, and Phellinus Quel. Em. Imaz. It is native to the mulberry stem and is yellow, except for the surface of the hat.

The situation is a mushroom that grows in the trunks of apple trees, mulberry trees and oak trees in the Chinese Medicine Dictionary (中藥 大 辭典, 上海 科學 技術), and the names of tinnitus, Sangsin, Hogoan, etc. Have In the New Nongbon Carbide, the differences are recorded in the section of Morus alba L. (명), and Myung-dae Lee Si-jin. ) Are classified into the terms of Mok-I in the Herbal Wood (本草綱目), and recorded as Different, Sangyu, Ivory, Sang-sang, and Situation. In the East Bogam, it is classified into difference, situation and so on. Wood muds are Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, Phellinus igniarius (Lex Fr.) Quel, which is native to broadleaf trees such as ancestors, sheep, and two, is a situation mushroom Wood mud mushrooms, which are the scientific name and the true meaning of the situation, grow only in the mulberry tree, unlike horse mud mushrooms. .

Wood mud mushrooms grow on the stumps of mulberry trees, and their shape is initially called yellow mud lumps, but after it is grown, it is also called snow-blowing. . The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may be mud-like or blackish like the skin of persimmon.

The pharmacological action of woody mud mushrooms is known to enhance immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancers of the digestive system. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions.

Ikegawa et al. (Gann, 59, 155, 1968) reported that woody mud mushrooms had higher tumor inhibition rates than cloud mushrooms (Coriolus versicolor) and shiitake mushrooms (Lent inusedodes), and Protein Nucleic acid Enzyme, 21, 426, 1976) reported an anticancer activity of 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively suppressed Sarcoma 180 ascites and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). As a result of analyzing polysaccharides having antitumor activity, it was reported that glucose is mainly composed of glucose, and in addition to galactose, mannose, and arabinose. In addition, Gong et al. (Journal of Pharmacognosy, 22, 233, 1991) showed that the hydrothermal extract of woody mud (situation) mushroom mycelium acts on NK cell function and enhances the host's nonspecific immunity. Reported safety at more than 1,500 mg / kg.

As such, wood mud (situation) mushrooms have been reported to have excellent anticancer activity and immune enhancing effect, and have been used for chemotherapy in civilian countries in Korea.

      Horseshoe mushrooms are extremely cold-growing mushrooms that grow on sap from birch trees in cold regions of 45 degrees north latitude and 20 to 50 degrees Celsius. The herbaceous book describes horseshoe mushrooms as follows: "The plant is a chemical bacterium, and its origin is wood, which is a fungus of the genus Ployporaceae. Fomantarius (Fr.) Kickx) is a perennial plant, a perennial tree, regenerated, horseshoe shaped, 5-20 x 7-40 cm, 3-20 cm thick. Has smooth and hard 殼 皮, showing 灰色 and 내지 色 ~ 黑 黑色, with concentric ridges, and the periphery of the gat.The 주변 管 is several layers, the order of layers is not clear, each layer is 3-5mm It is thinner than the color of the flesh of the homogeneous hair, and the tube surface is the color to the color and the tube is the shape of 3-4 between every 1mm, and the media are ellipsoidal and colorless.The components are polysaccharide, fomentariol and fomantaric acid. And saponin etc. The taste is bitter and flat and the efficacy is good. The main treatment is eating pediatric foods, and treating esophageal cancer, stomach cancer, and uterine cancer (小兒 食 積, 食道癌, 胃癌, 子宮 癌) is used to take 12-15 grams. The mushroom was described in a book called Cancer Ward of the former Soviet Union "Solzenichin", and scientists studied it in many laboratories on the basis of it. Particularly in Japan, some mushrooms were found in Fuggaido and developed as a commodity, but they could not cover the ingredients, and they tried to cultivate mycelia for 3 years, but failed, and the product was reported to be discontinued. Although rarely found by herbalists, it is difficult to commercialize due to its scarcity. The crab is a mysterious mushroom that is rarely known and has been reported in the literature: The ancient Greek scientist Hippocrates used it to moisten wounds, and it was used to treat hemostasis and inflammation, 8000 B.C.E. Horseshoe mushrooms have been excavated from the Stone Age period ruins and are said to be the oldest mushrooms. In particular, this mushroom contains 1,462 ppm (7 times as much as ginseng) of 'organic germanium (Ge-132)', which is effective for preventing diabetes and adult diseases by releasing waste products and heavy metals in the human body, and affecting the human circulatory and nervous system. It has been reported that it has a great effect on the treatment and prevention of diseases by facilitating metabolism and activating immune function. In addition, 'beta crucan', which is recognized as the main ingredient that has anti-cancer effects, plays a role in inhibiting the development and growth of cancer. . Horseshoe mushrooms are best grown on birch trees because birch trees are used by themselves. The birch bark contains anti-corruption ingredients, so the woodblocks of the eighty-eight grandfather are kept in Hapcheon Haeinsa Temple because they are not so sad or moldy, and the materials of the Cheonmado from the cervical spine are also birch trees. It is called a low-lying tree. Birch bark is called baekhwapi and baekpi in oriental medicine and folk medicine, and is used for the treatment of jaundice, diarrhea, nephritis, pulmonary tuberculosis, gastritis and various carbuncles. It acts on the liver, lowers heat, eliminates moisture, stops coughing and coughs.It has excellent detoxification and strong anti-inflammatory effects, and it can be used to repair nephritis or swelling due to diuretic effects. In terms of mineral content of sap components, birch sap is much higher than cypress wood, and it is the best sap.

      Salted fish is a general term for foods that are salted, salted, and salted. Since Korea has three sides facing the sea, there are many kinds of fish and shellfish. Salted fish is a side dish for the table, and there are many kinds of shrimp, shellfish, salted salted fish, casserole, salted fish, salted eel, clam chop, anchovy, salmon roe, spicy cod roe, fish oyster, salted roe, cod roe, and sea eel. They buy each season and put them in a jar and put them in a jar so that they are completely covered with salt. They are cooked. Used as a side dish. Among them, spicy stew and salty crab are one of their specialties. In addition, fish meat, fish and shellfish are mixed with soy sauce, salt, ginger and soy sauce, and the fish is cooked with salt, noodles flakes, green onions and liquor. There are many special salted salted fish such as rice, malt, red pepper powder, salt, etc., which is still one of the most popular salted fish. Steep and salted fishes The Yellow Sea, near the Taean Peninsula, is a famous place for fresh oysters. Buy fresh oysters in early autumn, clean them thoroughly, and mix them with red pepper powder, green onion, garlic chopped, and salt. Put them in a jar and seal them. Well dipped does not deteriorate until the next spring. Salt concentration of salted fish is usually 20-30%, and salt concentration decreases through aging process. The maturation period varies depending on the type and region. Shrimp is aged at 13 to 20 degrees for 4 to 5 months, and squid is usually 15 to 2 months. Changlan chops are ripe for 20 days, 50 days in autumn, and 100 days in winter. Cod roe is 15-20 degrees for 2-3 weeks.

    On the other hand, the existing fish sauces that are most used in Korean food is fishy and salty peculiar smell, salinity, consumption is gradually reduced, and imported foreign fish sauces are increasing. In particular, in order to make up for the disadvantages peculiar to fish sauce, the salted seafood processing plant has been producing various salted seafood by adding sweeteners, such as sugar and seasoning, which are reluctant to be used by modern people.

Accordingly, the technical problem to be achieved by the present invention relates to a method for producing various types of aquatic fish using deep seawater, situation mushrooms, horseshoe mushrooms and seafood, and the resulting products, more specifically, a fish sauce matured according to the manufacturing method of the present invention Ryu has no fishy and unpleasant odors of salted fish, organic germanium, various minerals and amino acids are increased to give a light and rich taste, and can be used more versatile than conventional fish sauce. In addition, the manufacturing period of the fish saucer using the technology of the present invention is 35 days to 45 days, compared to the existing manufacturing period of 6 months to 1 year, it can be manufactured with a high speed, it is possible to mass-produce high quality fish sauce. In particular, salted fish is a food with high salinity, which lowers salinity by fermenting harmful factors of salted fish that can cause high blood pressure, cancer, and various diseases by using a natural salt in a low salt manner, and it contains healthy mushrooms and horseshoe mushrooms. It is to provide a variety of low salt salted fishes and salted fish using situation mushrooms to help health by strengthening anti-cancer and immune enhancing function.

In order to achieve the above technical problem, the present invention comprises the steps of (a) drying each of the situation mushrooms and horseshoe mushrooms, malt within 5% moisture content; (b) grinding the dried material to a size of 1 nanometer to 2 nanometers; (c) mixing the ground pulverized mushroom: horseshoe mushroom: malt powder in a ratio of 55: 40: 5; (d) filtering the deep sea water with a diatomaceous earth filter of 0.3 MICRON to remove impurities; (e) heating the deep sea water at 50 ° C. to 70 ° C. at low temperature to condense to 6% salinity; (f) mixing the mixed mushroom powder of step (c): mixing the deep ocean water: glucose of step (e) in a ratio of 75: 20: 5; (g) fermenting for 5 to 7 days in a fermentation chamber at 25 ° C. to 35 ° C. by adding 7 g of amylase per kg of the mixed material; (h) mixing the fermented material of the above: raw anchovy: salinity 6% of deep sea water in a ratio of 40:50:10; (i) fermenting the mixed material at a temperature of 17 ° C. to 25 ° C. for 25 days to 30 days; (j) filtering the fish sauce of the fermentation is completed; (k) aging the filtered fish sauce 10 days to 15 days at a temperature of 8 ℃ to 15 ℃; (l) it provides a method for producing salted fish using natural products, including the step of filtering the second maturing the fish maturation of the aging is completed and packaged.

  As a result of comparing and experimenting the fishery produced by the manufacturing method of the present invention with the existing products produced under the same conditions, the fishery matured according to the manufacturing method of the present invention has no peculiar mischief that gives fishy fishy and unpleasant, Organic germanium, various minerals and amino acids are increased to give a light and rich taste, and can be utilized more versatile than the use of conventional fish sauce. In addition, the manufacturing period of the fish saucer using the technology of the present invention is 35 days to 45 days, compared to the existing manufacturing period of 6 months to 1 year, it can be manufactured with a high speed, it is possible to mass-produce high quality fish sauce. In particular, salted fish is a food with high salinity, which lowers salinity by fermenting harmful factors of salted fish that can cause high blood pressure, cancer, and various diseases by using a natural salt in a low salt manner, and it contains healthy mushrooms and horseshoe mushrooms. A variety of low-salt salted fish can be prepared to enhance the anti-cancer and immune-enhancing functions.

  Looking at the manufacturing method of fish sauce using the natural product of the present invention in detail.

First, the situation mushroom, horseshoe mushroom, malt are dried to within 5% of water content and pulverized to a size of 1 nanometer to 2 nanometers. Crushed situation mushrooms: horseshoe mushrooms: malt powder is mixed at a ratio of 55: 40: 5. The deep sea water is filtered through a 0.3 MICRON diatomaceous earth filter to remove impurities, and then the deep sea water is heated at 50 ° C. to 70 ° C. at low temperature, and concentrated to 6% salinity. Mixed mushroom powder: deep sea water: glucose is mixed at a ratio of 75: 20: 5, and then fermented for 5-7 days in a fermentation chamber of 25 ℃ to 35 ℃ by adding a ratio of 7 g of amylase per 1 kg of the mixed material . Fermented material: raw anchovy: deep sea water with a salinity of 6% is mixed at a ratio of 40:50:10 and fermented at a temperature of 17 ° C to 25 ° C for 25 days to 30 days. The fermented fish sauce is filtered, aged for 10 days to 15 days at a temperature of 8 ° C. to 15 ° C., filtered secondly, and then packaged to produce a product.

Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example

 Anchovy sake prepared by the above production method of the present invention was prepared and prepared for this experiment.

Comparative example

Anchovy fish sauce prepared by the existing method of preparing fish sauce was prepared for this experiment.

Anchovy fish sauce according to Examples and Comparative Examples was evaluated by the following method. For 30 men and women in their 20's and 50's, the method of tasting anchovy fish sauce of Examples and Comparative Examples as it is, the method of soaking kimchi, tasting it by adding it to seaweed soup, and adding it to the seasoning of herbs Satisfaction level was assessed, and taste, fishy taste, flavor, and overall taste level were evaluated by 5 points method, and the sensory level test was conducted (very bad: 1 point, a little bad: 2 points, normal: 3 points, A little good: 4 points, very good: 5 points) The average scores are shown in Table 1, and the results of the component analysis of anchovy fish sauce are shown in Tables 2-7.

<If you try the anchovy sauce as it is> division flavor Fishy Flavor Overall preference Example 4.4 4.7 4.9 4.8 Comparative example 2.3 2.7 2.6 2.9

Referring to Table 1, it can be seen that the anchovy fish sauce of the present invention is significantly improved in taste than the anchovy fish sauce of Comparative Example, does not have peculiar fishy and peculiar smell, good flavor, and high overall preference.

<Anchovy Sauce Ingredient Analysis Table> division General ingredients (per 100g of decorative part) moisture (%) protein (%) Fat (%) Ash content (%) carbohydrate (%) Ge (ppm) Ca (mg) P (mg) Na (mg) K (mg) Mg (mg) Zn (mg) Example 66.8 8.7 0 24.1 0.4 125 45 35 3425 398 42 2.1 Comparative example 71.7 6.1 0 22.0 0.2 0 28 24 5987 275 26 0.6

<Anchovy Sauce Ingredient Analysis Table> division Amino acid (per 100 g of mg / plant) Isoleucine Leucine Lysine Methionine Cysteine Phenylalanine Tyrosine Threonine Example 2859 4526 4785 1689 598 2451 1758 2356 Comparative example 2651 4215 4568 1568 542 2157 1589 2124

<Anchovy Sauce Ingredient Analysis Table>  division Amino acid (per 100 g of mg / plant) Valine Histidine Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Example 3005 1856 3854 3546 5412 7564 3105 2187 Comparative example 2855 1625 3451 3206 5021 7268 2951 2003

Referring to Table 4 in Table 2, it can be seen that the protein, organic germanium and various minerals and amino acids were increased. In particular, it significantly increases sodium and raises potassium, which is a salty food that can help improve health by reducing the harmful factors of salted fish that can cause high blood pressure, cancer and various diseases. It can be expected to be used as a multifunctional food than the function of.

As described above, the fish sauce aged according to the manufacturing method of the present invention does not have the peculiar mischief that gives fishy and unpleasant smell of salted fish, and the organic germanium, various minerals and amino acids are increased to give a light and rich taste, than the use of conventional fish sauce. It is versatile. In addition, the manufacturing period of the fish saucer using the technology of the present invention is 35 days to 45 days, compared to the existing manufacturing period of 6 months to 1 year, it can be manufactured with a high speed, it is possible to mass-produce high quality fish sauce. In particular, salted fish is a food with high salinity, which lowers salinity by fermenting harmful factors of salted fish which can cause high blood pressure, cancer, and various diseases by using low-fat salts, and contains healthy mushrooms and horseshoe mushrooms. Various low salt salt fishes are manufactured to enhance anticancer and immune enhancing functions.

 It is expected to serve as a food that improves taste and nutrition and helps to promote health.

Claims (2)

  (a) drying the mushrooms, horseshoe mushrooms and malt within 5% of water content.   (b) grinding the dried material to a size of 1 nanometer to 2 nanometers.   (c) mixing the ground pulverized mushroom: horseshoe mushroom: malt powder in a ratio of 55: 40: 5.   (d) filtering the deep sea water with a 0.3 MICRON diatomaceous earth filter to remove impurities.     (e) heating the deep sea water at 50 ° C. to 70 ° C. at low temperature to concentrate the salinity to 6%.   (f) the mixed mushroom powder of step (c): mixing the deep ocean water: glucose of step (e) in a ratio of 75: 20: 5.   (g) adding fermentation at a rate of 7 g of amylase per kg of the mixed material to ferment for 5 to 7 days in a fermentation chamber at 25 ° C to 35 ° C.   (h) mixing the fermented material of the above: raw anchovy: salinity 6% deep sea water in a ratio of 40: 50: 10.   (i) fermenting the mixed material at a temperature of 17 ° C. to 25 ° C. for 25 days to 30 days.     (j) filtering the fish sauce of the fermentation is completed.   (k) aging the filtered fish sauce 10 days to 15 days at a temperature of 8 ℃ to 15 ℃.    (l) a method for producing a high quality fish sauce using a natural product, comprising the step of filtration and packaging the fish maturation of the aging is completed. delete