KR100926768B1 - Fermented Food Additive - Google Patents

Abstract

The present invention relates to a fermented food additive, and more particularly, washing and cutting the bamboo shoots so that there is no foreign matter in the running water, and dried the cut bamboo shoots in a heater, stir the dried bamboo shoots and mixed with purified water in the extractor The bamboo shoot extract or bamboo shoot powder produced by filtration by cooling the extracted bamboo shoot extract and filtering, the mushrooms washed, dried and roasted, and then mixed by crushing the mushroom powder pulverized in the grinder in a proportion of doenjang, red pepper paste It relates to a fermented food additive to be added at a certain ratio during fermented food production, such as kimchi.

Description

Fermented Food Additives {ADDITIVE FOR FERMENTATION FOOD}

The present invention is a fermented food additive to enrich the taste and aroma of fermented foods such as doenjang, red pepper paste, kimchi by adding a certain proportion to the fermented foods such as doenjang, red pepper paste, kimchi processed bamboo shoots and mushrooms in the form of extract or powder It is about.

Bamboo shoot (bambusa spp.) Is a monocotyledonous plant belonging to the flower family and refers to young and tender shoots sprouting from the basement of pyllo-stachy reticulata and protected by hard-breasted bamboo shoots in two rows. Call.

Bamboo shoots are composed of protein (37.4%), carbohydrate (24.96%) and dietary fiber (23.32%), and are composed mainly of ash (8.82%), fat (5.16%), and others (0.34%). It has a unique texture, and its unique flavor is made up of tyrosine, choline, asparagine, etc. Arin taste is caused by homogentidin and oxalic acid in which tyrosine, an amino acid, is oxidized. Bamboo shoots help to clear the mind, hangovers, clear blood, stress relief, diuresis, and insomnia help.

Bamboo bamboo shoots have been used as food ingredients since ancient times because they have a fresh and light taste, and have been widely used as herbal ingredients by the unique pharmacological action of bamboo shoots.

According to the agreement, bamboo shoots are known to be effective in stroke, tetanus, cough, postpartum fever, and children's sensation, and have good effects on fever, hypertension, and vision improvement.

However, bamboo shoots having such an effect may cause digestive problems due to the woody components of the fibrous tissue, and there is a problem in that the effect thereof cannot be sufficiently absorbed in the body.

The mushrooms mixed with the bamboo shoots are a group of fungi that form fruiting bodies of a size discernible to the eye, and are widely used as foods due to their unique aroma, taste, and nutritional value. Mushrooms, thighs, fresh mushrooms, clusters, shiitake, oysters, and mushrooms.

The edible mushroom is composed of 70 to 95% water, 5 to 30% organic and inorganic ingredients, 15 to 30% protein, 2 to 10% fat, 50% soluble nitrogen and 5 minerals in dry matter. ~ 10% is contained.

Among the edible mushrooms, shiitake mushrooms are written in the book of daily use of Orser (吳瑞) of the Ming Dynasty, saying that shiitake mushrooms charge the qi, do not starve, change the wind, and destroy blood. have. Shiitake mushrooms are the most productive and contain ingredients such as retinan, which has antitumor activity, and erytadenin, which lowers cholesterol, so that dried things such as stir-fried and fried foods are called water and boiled, boiled rice and broth. Is used in food production.

Many edible mushrooms, including shiitake mushrooms, contain a lot of amino acids, manites, trehalose, and many other vitamins and enzymes such as vitamins B ₂ and D. Although it is recognized as an alkaline food, it is used in various forms in many foods, but there is a problem in using it as an additive that can be used in various ways.

In order to solve the above problems, the present invention provides a fermented food additive that can be added at a certain ratio during the fermented food production such as doenjang, red pepper paste, kimchi by processing bamboo shoots and mushrooms having excellent nutritional value as an extract or powder form as a food For that purpose.

In order to achieve the above object, in the present invention, 20 to 50% by weight of bamboo shoots and 50 to 80% by weight of mushrooms are fermented food additives added at 0.1 to 20% by weight when preparing fermented food as its main technical configuration.

Hereinafter, the technical configuration will be described in more detail.

The bamboo shoot (bambusa spp.) Is a monocotyledonous plant belonging to the flower family and refers to young and soft shoots sprouting from the basement of the bamboo (pyllo-stachy reticulata) and protected by hard bamboo shoots reviving in two lines.

The ingredients of bamboo shoots are 93.0 g of water, 3.3 g of protein, 0.3 g of fat, 0.7 g of sugar, 1.6 g of fiber, 14 mg of calcium, 77 mg of phosphorus, 1.1 mg of iron, sodium 8 mg, vitamin A 3 (RE), and beta carotene (β- carotene) 17 ㎍, vitamin B ₁ 0.16mg, vitamin B ₂ 0.06mg, niacin (0.6cin), vitamin C 7mg. Bamboo shoots contain 4 times more protein than onions and 2 times more cabbage, and are rich in fiber.

The bamboo shoot is to be processed and used as an extract or powder, look at the manufacturing process of bamboo shoot extract and bamboo shoot powder as follows.

First, bamboo shoot extract is washed 1 ~ 5 times in water flowing through bamboo shoots so that there is no foreign matter, and then cut to length: height: height in 1: 3: 3 length ratio.

The cut bamboo shoots are dried in a heater for 20 to 30 minutes at 45 to 65 ° C,

The dried bamboo shoots are pre-treated by roasting for 1 to 3 minutes in the range of 140 to 165 ° C,

The pretreated bamboo shoots were mixed in a ratio of 1: 15 to 25 by weight ratio of bamboo shoots and purified water in an extractor and extracted for 3.5-5 hours in hot water at 100 ° C.

The extracted bamboo shoot extract was cooled for 1 to 2 hours at 5 to 8 ° C, filtered first through a sieve of 100 to 120 mesh, and then prepared by microfiltration to 1 μm.

The bamboo shoot wash is to remove the foreign matter, five or more washes are sufficiently washed because it is meaningless, depending on the degree of foreign matter, it may be washed in running water about 1 to 5 times.

The bamboo shoots washed in this way are subjected to the cutting process, and the length ratio is horizontal: vertical: height 1: 3: 3. The reason for doing so is to facilitate handling in the heater or the extractor.

Bamboo shoots cut at the length ratio as described above is subjected to a drying process for 20 to 30 minutes at a temperature of 45 ~ 65 ℃ in a heater. If the temperature exceeds 65 ℃ or the drying process for more than 30 minutes, the extraction yield may be reduced in the subsequent extraction process, it is preferable to have a drying process for 20 to 30 minutes under the conditions of 45 ~ 65 ℃.

Next, the dried bamboo shoots are prebaked for 1 to 3 minutes in the range of 140 ~ 165 ℃. The roasting process is to facilitate the extraction, if the time exceeds 165 ℃, or if the time exceeds 3 minutes there is a risk that the active ingredient contained in the bamboo shoot may be destroyed, the roasting process of 140 ~ 165 ℃ It is preferable to make 1-3 minutes in a range.

In this way, roasted bamboo shoots are mixed in a ratio of 1: 15 to 25 in the mixed weight ratio of bamboo shoots and purified water and subjected to extraction for 3.5 to 5 hours in hot water at 100 ° C. The mixing ratio of bamboo shoots and purified water is a mixing ratio considered to facilitate the extraction, and if the extraction is less than 3.5 hours, the extract cannot be obtained sufficiently, and if the extraction is over 5 hours, the extraction is already sufficient. It is meaningless because it is done. Therefore, the extraction time is preferably made for 3.5 to 5 hours in hot water of 100 ℃.

Thus, the extract after the extraction process is cooled for 1 to 2 hours at 5 ~ 8 ℃ and first filtered through a sieve of 100 ~ 120mesh and then microfiltration to 1㎛ to complete the production of bamboo shoot extract.

Next, look at the bamboo shoot powder manufacturing process.

Bamboo shoot powder is washed 1 ~ 5 times in the running water by washing bamboo shoots, and then cut out each bamboo shoot, boiled in boiling water for 1-2 hours, and then cooled in a well-ventilated shade for 1-2 days. After the natural drying by pulverizing to a size of 0.1 ~ 1㎜ using a grinder to prepare a powder.

The reason for cutting the bamboo shoot in the powder manufacturing process is to make the bamboo shoot ripe enough. Bamboo shoots boiled enough for 1 to 2 hours are dried in a well-ventilated shaded place, and in poorly ventilated places, bamboo shoots may cause mold, and so on. It is preferable to make it.

In addition, naturally dried bamboo shoots are pulverized to have a diameter of 0.1 to 1 mm, and if the diameter is less than 0.1 mm, processing and handling are not easy. If the diameter exceeds 1 mm, they are not suitable for use as food additives. , The bamboo shoots are preferably used by grinding to have a diameter of 0.1 ~ 1mm.

Bamboo shoots are processed and used in the form of extract or powder as described above, 20 to 50% by weight based on the total weight of the fermented food additives. At this time, when the bamboo shoot extract or powder is used at less than 20% by weight, the dietary fiber contained in bamboo shoots cannot be sufficiently ingested through the fermented food. As a result, the mushrooms will not be able to consume enough active ingredients. Therefore, the bamboo shoot is preferably used in a proportion of 20 to 50% by weight relative to the total weight of the fermented food additive.

The mushroom is to be used as a powder processed, looking at the mushroom powder manufacturing process as follows.

First, separate the mushroom leaves and stems.

The mushroom leaves are washed 3 to 4 times in running water, and then dried for 1 to 1.5 hours at a temperature of 30 to 55 ℃ in a dryer, the dried mushroom leaves 2 to 3 on an iron plate heated to 120 ~ 150 ℃ Fry for a minute.

Here, if the roasting temperature, the time is less than 120 ℃, less than 2 minutes may not be easy to grind during the powder manufacturing process, if it exceeds 150 ℃, if it exceeds 3 minutes, the active ingredient may be destroyed, The mushroom leaves are preferably roasted for 2-3 minutes on an iron plate heated to 120 to 150 ° C.

The mushroom stem is washed 3 to 4 times in running water and then dried for 2 to 4 hours at a temperature condition of 35 to 60 ℃ in a dryer, the dried mushroom stem is 5 to 10 on an iron plate heated to 80 ~ 110 ℃ Fry for a minute.

Then, the roasted mushroom leaves and mushroom stems are milled to a diameter of 0.1 ~ 1 mm using a mill (Mill) to complete the powder production.

If the crushed diameter of the roasted mushroom is less than 0.1mm, processing and handling is not easy, and if it exceeds 1mm it is not suitable for use as a food additive, the mushroom is pulverized to have a diameter of 0.1 ~ 1mm It is preferable to use.

Mushrooms usable in the mushroom powder include velet-stemmed agric, ash, nameko mushroom, hen of the woods, grass mushroom, woody mushroom, and oyster cultivated white mushroom, mantle mushroom, horn-like pleurotus, white tremella, hen of the woods, straw mushroom, thirsty mushroom, red tricholoma , Sticky gray tricholoma, Japanese pine fungus, honey agaric, bolet des bouviers, curved mushrooms, late fall oyster, egg mushrooms (Caesar's fungus), milk mushroom fungus, large silk mushroom (larch suillus), hazelnut (brick tops), orange-brown lactarius, chanterelle, clustered coral, needle mushroom, Choose from white chimney mushrooms, almond mushrooms, truffles, incense mushrooms, morel mushrooms, and stone mushrooms Any one or a mixture of two or more may be used, but shiitake mushrooms are preferably used.

The shiitake mushrooms are wood rotting fungi, which are parasitic on oaks, and are cultivated a lot of artificial cultures. The fruiting body of the sea level is composed of three parts of the lampshade, the pleats and the stand. The diameter of the lampshade is 5-12cm, it is round and anpan-shaped, and later flattened, the center is concave and the dish is shaped. The surface is light brown or purple brown and the periphery has white or light brown lampshade and disappears. In the case of fresh shiitake mushrooms, the moisture content is 70 to 90%, which is easily deteriorated.

Dried shiitake mushrooms grown in oak are composed of protein 18.1g, sugar 57g, fiber 6.7g, iron 3.3mg, potassium 2.140mg, vitamin B ₁ 0.48mg, niacin 19.0mg, vitamin B ₂ 1.57mg The unique flavor of the mushroom is lenthionine.

As described above, the mushroom is processed to be used in powder form, 50 to 80% by weight based on the total weight of the fermented food additive. In this case, when the mushroom powder is used in less than 50% by weight, the problem of dropping the active ingredient and mushroom flavor of the mushroom occurs, and when it is used in excess of 80% by weight, the amount of bamboo shoot added is relatively reduced, and the active ingredient of bamboo shoot You won't be able to eat enough. Therefore, the mushroom is preferably used in 50 to 80% by weight relative to the total weight of the fermented food additive.

As described above, the fermented food additive according to the present invention was mixed with bamboo shoots and mushrooms at a certain ratio and added during fermented foods such as doenjang, red pepper paste, and kimchi, which caused digestive disorders by wood components of conventional fiber tissues. The effective ingredient of bamboo shoots can be taken efficiently.

In addition, by adding a taste and aroma of traditional fermented foods such as doenjang, red pepper paste, and kimchi by mushrooms having a unique taste and aroma, it has the effect of increasing the marketability of traditional Korean fermented foods.

The technical configuration of the above-described fermented food additives will be described in detail through embodiments.

First, the fermented food additive is to be composed by mixing 20 to 50% by weight bamboo shoots and 50 to 80% by weight of the mushroom, the bamboo shoot is used to be processed in the form of an extract or powder, the mushroom is used to be processed into a powder.

Hereinafter, starting with the bamboo shoot extract manufacturing process to look at the specific process of the production of bamboo shoot powder, mushroom powder.

Example 1: Bamboo Shoot Extract

Bamboo shoots with a total weight of 5 kg are screened, and dirt and debris are thoroughly washed in running water, and bamboo shoots are cut into 1 cm x 3 cm x 3 cm in width x length x height.

The dried bamboo shoots were put in a heater and dried at 60 ° C. for 30 minutes, and the bamboo shoots were then roasted for 1 minute in a pot heated to 160 ° C.

Put the roasted bamboo shoots in the extractor as before, put 100 liters of purified water together and extract for 5 hours in hot water at 100 ℃. Next, the extracted bamboo shoot extract was cooled at 8 ° C. for 1 hour, filtered through a 100mesh sieve, and then microfiltered to 1 μm to complete the bamboo shoot extract.

Example 2: Bamboo Shoot Powder

Bamboo shoots with a total weight of 5 kg are screened, and dirt and foreign substances are washed thoroughly in running water, cut in each bamboo shoot, boiled in boiling water for 2 hours, and then cooled in a well-ventilated shade for 2 days and dried naturally. After pulverizing, the mill is pulverized to a size of 0.5 mm to complete the preparation of the powder.

Mushroom powder

Example 3

Prepare a shiitake mushroom with a total weight of 5 kg, separate the leaf portion and the stem portion of the shiitake mushroom, and wash it under running water.

After washing the shiitake mushrooms, the leaves of shiitake mushrooms are dried in a dryer for 30 minutes at 30 ° C. for 1 hour and then fried at 150 ° C. for 2 minutes on an iron plate.

In the case of the mushroom stem as a separate process from the mushroom leaves, and dried for 4 hours at 35 ℃ in a dryer and then roasted for 5 minutes at 110 ℃ iron plate at 110 ℃.

Put the roasted shiitake mushroom leaves and stems in the grinder as described above, and then grind into 0.5 mm fine particles using a ball mill to complete the powder production.

Example 4

Prepared through the same process as in Example 3, but, in selecting the mushroom, it is used to limit to 5kg by mixing the mushrooms, matsutake mushrooms, sesame mushrooms, manta mushrooms.

Hereinafter, the mixing ratio of the above-mentioned fermented food additives composed of mushrooms and bamboo shoots will be described in detail.

Fermented Food Additive

Example 5

60 g of the mushroom powder prepared in Example 3 and 40 g of the bamboo shoot extract prepared in Example 1 are prepared by mixing.

Example 6

70 g of the mushroom powder prepared in Example 4 and 30 g of the bamboo shoot powder prepared in Example 2 are prepared.

Hereinafter, look at the specific content of the doenjang, red pepper paste, kimchi production using the fermented food additives prepared in Examples 5 and 6.

Example 7: Preparation of Miso

After sorting and washing the beans, soak in water for 3 hours, remove the water and steam in a pot maintaining the temperature of 140 ℃. The steamed beans are made with rice straw and shaped into meju to add yeast.

After the fermented meju was fermented at 45 ° C. for 2 days, the foreign matter such as rice straw was removed from the fermented meju, dried at 65 ° C. with hot air, and then pulverized to 150 mesh. Next, after adding 10 g of the fermented food additive prepared in Example 5 to 90 g of the pulverized powder, it is prepared by naturally aging for 15 days by covering with a insect screen.

Example 8 Preparation of Kochujang

25 g of glutinous rice, 20 g of malt, 50 ml of water, 5 g of the fermented food additive prepared in Example 5 were mixed, and then stirred while heating at 100 ° C. for 40 minutes. The saccharified mixture was cooled at 45 ° C. for 30 minutes and then mixed with 90 g of the mixture by adding 10 g of meju.

Next, 30 g of red pepper powder was mixed with 70 g of the mixture mixed with meju, heated at 100 ° C. for 30 minutes, cooled at 25 ° C. for 60 minutes, and 20 ml of water was added to 80 g of red pepper mixture.

Next, 10 g of salt is added to 90 g of the mixture to which water is added, followed by aging.

Example 9 Preparation of Kimchi

After the Chinese cabbage is pickled in brine to prepare pickled Chinese cabbage, 25g of seasonings consisting of anchovy sauce, shrimp sauce, pepper, garlic juice, ginger, green onion, and sugar and 5g of the additive prepared in Example 6 are mixed at a rate of 70g Then, the mixed kimchi is aged for 20 hours at 20 ℃ to produce kimchi.

Claims (5)

To add bamboo shoots and mushrooms in the fermented food production, The bamboo shoots and mushrooms are mixed in a mixing ratio of 20 to 50% by weight and 50 to 80% by weight to add 0.1 to 20% by weight when preparing fermented foods, The bamboo shoots are prepared and used as an extract, and the extract is washed 1 to 5 times so that there is no foreign matter in the water flowing through the bamboo shoots, and then cut to length: length: height 1: 3: 3 length ratio, The cut bamboo shoots are dried in a heater for 20 to 30 minutes under the conditions of 45 to 65 ℃, The dried bamboo shoots are pre-treated by roasting for 1 to 3 minutes in the range of 140 to 165 ° C, The pretreated bamboo shoots were mixed in a ratio of 1: 15 to 25 by weight ratio of bamboo shoots and purified water in an extractor and extracted for 3.5-5 hours in hot water at 100 ° C. The fermented food additive, characterized in that prepared by cooling the extracted bamboo shoot extract for 1 to 2 hours at 5 ~ 8 ℃ filtered first with a sieve of 100 ~ 120mesh and then microfiltration to 1㎛. delete delete delete delete