KR101783912B1 - Manufacturing method of coloring fermented shiitake mushroom comprising natural fermented compositions and coloring fermented shiitake mushroom by the method - Google Patents

Abstract

The present invention relates to a method for producing a functional fermented shiitake mushroom using a natural fermentation broth and a colored fermented shiitake mushroom. More particularly, the present invention relates to a method for producing a functional fermented shiitake mushroom, (C) drying colored fermented mushrooms of step (b); and (d) drying the fermented mushroom of step (b) (c) spraying a natural fermentation broth on the surface of the dried colored fermented shiitake mushroom of step (c), and (e) drying the colored fermented shiitake mushroom sprayed with the fermentation broth of step (d) Mixing the natural materials with water, heating the mixture at a temperature of 100 to 130 ° C for 3 to 5 hours, cooling the heated material, and adding the nutrient, lactic acid bacteria or both Is mixed and heated at a temperature of 20 to 30 DEG C And fermenting the fermented fermented product, wherein the natural material is selected from the group consisting of turmeric, gardenia, bitterness, aronia, purple sweet potato, Hongkuk, omija, green tea, chlorella, mulberry leaf, And at least one of the following species. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce colored fermented shiitake mushrooms of excellent quality, rich in nutrients, and high quality, and can achieve high value added of mushrooms.

Description

TECHNICAL FIELD The present invention relates to a method for producing a functional colored fermented shiitake mushroom using a natural fermentation broth and a method for producing the fermented shiitake mushroom by using a natural fermentation broth and a colored fermented shiitake mushroom,

The present invention relates to a method for producing a functional colored fermented shiitake mushroom using a natural fermentation broth and a colored fermented shiitake mushroom.

Lentinus edodes is an edible mushroom belonging to the genus Bacillus subtilis, the pine mushroom, the pine mushroom, or the mushroom and mushroom. It is a white or white woody mushroom that grows or grows on a tree stump or stump of an oak, a quercus, , East Asia, Southeast Asia, the southern hemisphere, New Guinea and New Zealand.

Shiitake mushrooms have a good flavor and natural seasoning ingredients to make the food taste better. Besides protein, carbohydrate, and fat, there are many minerals such as calcium, vitamins B1, B2, C and ergosterine. (Lentinan) has been found to contain anti-cancer substances.

These shiitake mushrooms are used as they are in the past as they are, or they are dried and used. The quality of the mushroom mushroom is good and the texture is good, but the storage stability is poor and the dry mushroom is improved in storage stability, but the texture and overall flavor Which is not good.

Therefore, various methods have been proposed to improve shelf life and commerciality of shiitake mushroom.

For example, in Korean Patent Registration No. 10-0885406, a method of improving the flavor of dried mushroom by using matured mushroom liquid was proposed. In Korean Patent No. 10-0806484, a freeze- Suggesting a way to maintain the mushroom appearance.

However, there has been no publication about how to produce high added value by coloring shiitake mushrooms with natural fermentation anywhere in the past.

KR 10-0885406 B1 KR 10-0806484 B1

It is an object of the present invention to provide a functional colored fermented shiitake mushroom having improved functionality and excellent color and texture by coloring and fermenting shiitake with a natural fermentation broth.

The present invention also provides a functional colored fermented shiitake mushroom having high preference and improved shelf life through differentiated texture and flavor than the conventional green mushroom and shiitake mushroom.

In order to accomplish the above object, the present invention provides a method for producing a functional colored fermented shiitake mushroom using a natural fermentation broth, comprising the steps of: (a) slicing a mushroom; (b) slicing the sliced mushroom (C) drying colored fermented shiitake mushrooms of step (b); (d) drying the fermented shiitake mushrooms of step (b) Drying the colored fermented shiitake mushroom in which the fermented liquid of step (d) has been sprayed, wherein the natural fermentation liquid is a granular material, And water, and heating the mixture at a temperature of 100 to 130 ° C for 3 to 5 hours, cooling the heated product, and adding the fermented product of yeast, lactic acid bacteria, or all of them to the cooled product Mixed and fermented at 20 to 30 ° C for 8 to 12 hours And filtering the fermented fermented product. The natural material is at least one of turmeric, gardenia, beet, aronia, purple sweet potato, Hongkuk, omija, green tea, chlorella, mulberry leaf, .

The step (c) comprises blowing and drying the colored fermented shiitake in step (b) at a temperature of 35 to 50 ° C for 30 to 90 minutes to dry the mixture to a moisture content of 15 to 17% Is characterized in that the colored fermented shiitake mushroom sprayed with the fermentation liquid of step (d) is naturally dried and dried to have a moisture content of 19 to 21%.

After the step (a), the step (a) further comprises the step of irradiating the sliced mushroom with microwaves to have a moisture content of 19 to 21%.

The functional colored fermented shiitake mushroom according to the present invention is characterized in that it is prepared through the above-mentioned method.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce colored fermented shiitake mushrooms of excellent quality, rich in nutrients, and high quality, and can achieve high value added of mushrooms.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram for producing colored fermented shiitake mushrooms according to the present invention. FIG.
Fig. 2 is a view showing a production process of a natural fermentation broth according to the present invention. Fig.

Hereinafter, the present invention will be described in detail.

As described above, the present invention has heretofore been consumed intact as a raw material or consumed in a dried form.

Accordingly, the present invention provides a novel method of processing mushrooms to produce colored fermented mushrooms, thereby enhancing the shelf life and taste of mushrooms to create high added value.

The method for producing a functional colored fermented shiitake mushroom of the present invention comprises the steps of: (a) slicing shiitake; and (b) dipping the sliced shiitake in step (a) in a natural fermentation broth, (C) drying the colored fermented mushroom of step (b) for 15 to 20 hours; and (d) drying the colored fermented mushroom of step (b) And (e) drying the colored fermented shiitake mushroom sprayed with the fermentation liquid of step (d). The natural fermentation broth is prepared by mixing the natural fiber and the water, And heating the heated product at a temperature of 20 to 30 DEG C for 3 to 5 hours; cooling the heated product; mixing the cooled product with yeast, lactic acid bacteria, Fermenting the fermented product for 12 hours, filtering the fermented fermented product It is prepared, including characterized the natural material turmeric, gardenia, bits, Chokeberry, purple sweet potato, and that at least one kind of red yeast rice, Schisandra chinensis, green tea, chlorella, mulberry leaf, Houttuynia cordata Thunb.

Hereinafter, a detailed description will be given step by step with reference to FIG.

(a) Shiitake mushrooms Sliced  step.

First, slice the shiitake mushrooms and prepare them. At this time, the shiitake mushroom means green mushroom, and the thickness of the slice is not limited. For example, about 0.5 to 1.5 cm.

It is a matter of course that the shiitake mushrooms remove foreign matter adhering to the surface before use.

(b) repeating steps (a) and Sliced  Shiitake mushrooms in natural fermentation broth Immerse  Fermenting and coloring at 25 to 30 ° C for 15 to 20 hours.

Next, the sliced mushroom is dipped in a natural fermentation broth and fermented and colored. The natural fermentation broth obtained by fermenting a natural material is one obtained by fermenting at least one of turmeric, gardenia, beet, aronia, purple sweet potato, Hongkuk, Omija, green tea, chlorella, mulberry leaf, And functionality. This will be described in detail below again.

That is, by immersing the sliced mushroom in a natural fermentation broth, the mushroom is colored not only in the color of the natural fermentation broth but also fermented, thereby improving the texture, flavor and nutrition of the mushroom. In addition, the shelf life of shiitake mushrooms is improved due to the antibacterial activity of the natural fermentation broth.

Thus, the present invention is advantageous in that the coloring progresses in the course of the fermentation, and thus the coloring rate is further improved. Since the natural fermentation broth is poured into the inside of the mushroom instead of the surface coating, It is advantageous.

Here, the amount of the natural fermentation broth is about 2 to 10 times the volume of the sliced mushroom, sufficient to sufficiently immerse the sliced mushroom, and the fermentation and staining is carried out at 25 to 30 ° C for 15 It will be enough for ~ 20 hours. The temperature and time conditions of the fermentation and staining are based on consideration of the fermentation and coloring rate of the shiitake mushroom. When the temperature is out of the range, it is difficult to perform a smooth fermentation. When the temperature is out of the range, the coloring does not proceed sufficiently, .

(c) drying the colored fermented shiitake in the step (b).

When fermentation and coloring are completed as described above, the natural fermentation liquid is removed from the colored fermented shiitake mushroom, and the colored fermented shiitake mushroom is dried.

At this time, the drying method is not limited, but drying is preferably performed by blowing and drying at a temperature of 35 to 50 ° C for 30 to 90 minutes to a moisture content of 15 to 17%. If the drying temperature is too low, drying can not be smoothly carried out. If the temperature is too high, the texture of the mushroom may deteriorate. If the moisture content exceeds 17% , The production efficiency is lowered.

(d) spraying the natural fermentation broth on the surface of the dried colored fermented shiitake mushroom of step (c).

Next, a natural fermentation liquid is sprayed again on the surface of the dried colored fermented shiitake mushrooms to uniformly adjust the color of the dried colored fermented shiitake mushrooms. That is, if the sliced mushroom is colored through the needle, the surface of the fermented mushroom can be unevenly colored, and the color of the surface is uniformized through the injection step, thereby improving the merchantability.

At this time, the method of spraying the natural fermentation broth is not limited, but the known method may be sufficient, and the amount of the natural fermentation broth may be about 0.2 to 2 parts by weight based on 100 parts by weight of the dried colored fermented shiitake mushroom. Here, it is natural that the same natural fermentation broth used in step (b) is used as the natural fermentation broth.

(e) drying colored fermented shiitake mushrooms sprayed with the fermentation liquid of step (d).

The colored fermented shiitake mushroom to which the fermentation liquid is sprayed is finally dried.

At this time, the drying method is the same as in the preceding step (c), blowing or drying naturally at 25 to 35 ° C, and blowing drying or naturally drying in sun or shade so that the final moisture content is 19 to 21%. This is because the final moisture content affects the texture of the mushroom when cooked, so that the moisture content has the optimal texture.

The functional colored fermented shiitake mushroom according to the present invention produced according to the present invention is free from coloring due to progress of coloring rather than coating and improves the texture of the mushroom through fermentation and improves the sensibility, It has an advantage that effective ingredients are contained and the storage property is improved. That is, there is an advantage that the consumption of shiitake is promoted through the above-described novel processing method.

Hereinafter, the natural fermentation broth used in the present invention will be described in detail.

The natural fermentation broth according to the present invention is a material for fermenting and coloring shiitake and absorbing the active ingredient into shiitake to impart functionalities. And heating the mixture at a temperature of 100 to 130 ° C for 3 to 5 hours; cooling the heated mixture; mixing the cooled mixture with yeast, lactic acid bacteria, or both of them; , Fermenting the fermented product at 20 to 30 ° C for 8 to 12 hours, and filtering the fermented fermented product, wherein the natural substance is selected from the group consisting of turmeric, gardenia, beet, aronia, purple sweet potato, , Chlorella, mulberry leaf, and orchardgrass.

Hereinafter, the method for producing the natural fermentation broth will be described step by step.

Thousand pieces  The process of selection.

First, select the topography.

At least one of turmeric, gardenia, beet, aronia, purple sweet potato, red ginseng, omija, green tea, chlorella, mulberry leaf, A yellow fermentation broth is prepared and the shiitake mushroom is colored in yellow and a fermentation broth of red is produced when one or more types of beet, aronia, purple sweet potato, Green tea, chlorella, mulberry leaf, and mung bean are selected, a green fermentation liquid is prepared and the mushroom is colored green. It is preferable to select one or more kinds of coloring materials desired to be colored, It is also possible to use a mixture of colors, the choice of natural materials is not limited.

At this time, turmeric, gardenia, bitterness, aronia, purple sweet potato, red ginseng, omija, green tea, chlorella, mulberry leaf, and horsetail which are used as the above-mentioned natural materials may be in an unprocessed natural state or may be dried or processed in a usual manner There is no restriction, however.

The selected Thousand pieces  Mixing the water and heating it at a temperature of 100 to 130 ° C for 3 to 5 hours.

The selected gypsum and water are mixed and heated to produce an extract. The amount of water used may be about 10 to 30 times the weight of the selected natural material. The heating may be performed at a temperature of about 100 to 130 ° C. for 3 to 5 hours using a hot-water boiler.

The heated The heated water  The process of cooling.

Next, the heated object is naturally cooled. It is preferable that the present invention is not forced cooling but natural cooling for at least 10 hours by leaving it at room temperature so that the coloring component of the natural material can be sufficiently extracted through natural cooling.

The cooled In cooling water  Fermenting the fermentation broth at 20 to 30 DEG C for 8 to 12 hours,

Next, yeast, lactic acid bacteria, or both fermentation agents are mixed and cooled in the cooled cooling water.

The lactic acid bacteria may be selected from the group consisting of Lactobacillus spp. And Leuconostoc spp., More particularly Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus casei, Lactobacillus casei, Lactobacillus lactis, Lactobacillus rhamnose, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. One or more strains of Lactobacillus acidophilus, Lactobacillus thermophilus, Leuconostoc mesenteroides may be used.

When the yeast is used as the fermentation agent, it may be mixed in an amount of 5 to 10 parts by weight with respect to 100 parts by weight of the cooling product. When the lactic acid bacteria are used, the initial number of inoculation is 10 ⁵ to 10 ⁸ cfu / g, when using both the two kinds of yeast is 3-5 parts by weight of lactic acid bacteria was 10 ⁵ and ⁶ together using a preferably such that the degree of cfu / g, if the amount is too small, no fermentation occurs sufficiently, the fermentation and if the excess tart There is a disadvantage in that fragrance is generated.

At this time, if the temperature is too low or the time is short, the fermentation does not progress smoothly. If the temperature is too high or the fermentation takes a long time, fermentation will result in sour taste, so fermentation is preferably performed at 20 to 30 ° C for 8 to 12 hours.

And filtering the fermented fermentation broth.

Then, the fermentation broth is filtered through various conventionally known methods to filter out foreign matter in the fermentation broth.

The natural fermentation broth prepared as described above allows easy coloring and fermentation of shiitake mushrooms to produce high value-added mushrooms.

After step (a), the step (a) may further include irradiating the sliced mushroom with microwaves to have a water content of 19 to 21%.

That is, when the sliced mushroom is sliced and irradiated with a microwave of about 500 to 800 W to make the water content 19 to 21%, fine cracks are generated on the surface and inside of the mushroom, This is because the natural fermentation broth can penetrate quickly and deeply through cracks, which facilitates coloration and fermentation.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

(Example 1)

1 kg of shiitake mushroom was sliced to 1 cm in thickness. The sliced mushroom was immersed in 4 kg of the natural fermentation broth and fermented and colored at 27 DEG C for 18 hours. Then, it was dried by blowing at 45 ° C for 1 hour to have a water content of 16%. Next, 500 g of the dried colored fermented shiitake mushroom was injected into a mixer and sprayed with 5 g of a natural fermentation broth while spinning to homogenize the surface color, and then naturally dried in a sunny place to a final moisture content of 20%.

Here, the natural fermentation broth was prepared and used as follows. To 1 kg of gardenia (dried gardenia) was added 20 kg of purified water into a high-temperature pressure boiler, and the mixture was heated and extracted at 120 ° C for 4 hours, followed by natural cooling at room temperature for 12 hours. Lactobacillus plantarum was inoculated to 5 kg of the extract, so that the initial number of bacteria was 10 ⁵ cfu / g. 200 g of koji were mixed and then fermented at 25 ° C for 12 hours in a dry fermenter. Then, it was filtered with a filter cloth to remove foreign matter.

(Example 2)

A bit (dry bit) was used in place of the gardenia in the same manner as in Example 1.

(Example 3)

Green tea (dried green tea leaves) was used in the same manner as in Example 1.

(Example 4)

1 kg of shiitake mushroom was sliced to 1 cm in thickness. Then, 500 W of microwave was added to the sliced mushroom to make the water content 20%. The remainder was carried out in the same manner as in Example 1.

(Comparative Example 1)

1 kg of shiitake mushroom was sliced to a thickness of 1 cm, and it was dried by blowing at 30 캜 for 1 hour to have a water content of 16%. Then, 10 g of the natural fermentation broth was sprayed on the surface of 500 g of the sliced mushroom, and the surface was coated on the surface of the sliced mushroom.

At this time, the same natural fermentation broth as in Example 1 was used.

(Comparative Examples 2 and 3)

The same procedure as in Comparative Example 1 was carried out except that the same natural fermentation broth as used in Example 2 and Example 3 was used.

(Test Example 1)

The sliced shiitake mushrooms prepared in the same manner as in the above Examples and Comparative Examples were baked in the pan under the same conditions and about 20 persons skilled in the art were evaluated for five kinds of appearance, The items were evaluated using a 5-point scoring test. The score was rated as 5 points for the best, 4 points for the good, 3 points for the normal, 2 points for the poor, and 1 point for the bad. The results are shown in Table 1 below.

In order to prevent the influence of the sensory characteristics on the next sample from being applied to each sample at the same time during the experiment, rinse the mouth before the evaluation of each sample and take a rest for 10 minutes. Then, the sensory test Respectively.

As a control group, sliced fresh mushroom and dried sliced mushroom were shaken for 10 hours at 20 ° C.

Results of Test Example 1 division Exterior incense flavor Texture Comprehensive likelihood Example 1 4.2 4.1 4.4 4.3 4.3 Example 2 4.3 4.2 4.4 4.1 4.3 Example 3 4.1 4.1 4.4 4.2 4.2 Example 4 4.4 4.3 4.6 4.6 4.5 Comparative Example 1 3.3 3.2 2.8 3.2 3.2 Comparative Example 2 3.3 3.1 2.6 3.1 3.1 Comparative Example 3 3.2 2.9 2.9 3.2 2.8 Control group
(Raw mushrooms) 4.0 4.0 4.0 4.0 4.0 Control group
(Dried shiitake mushrooms) 2.1 2.0 2.1 1.5 2.1

As can be seen from the above Table 1, it was confirmed that Examples 1 to 4 had higher evaluation results in appearance, flavor, taste, texture, and overall acceptability than Comparative Examples 1 to 3 and the control group.

The invention being thus described, it will be obvious that the same way may be varied in many ways. Such modifications are intended to be within the spirit and scope of the invention as defined by the appended claims.

Claims (4)

(a) slicing the shiitake;
(b) dipping the sliced mushroom of step (a) in a natural fermentation broth, fermenting and coloring the mixture at 25 to 30 ° C for 15 to 20 hours,
(c) drying the colored fermented shiitake in the step (b)
(d) spraying a natural fermentation broth on the surface of the dried colored fermented shiitake mushroom of step (c)
(e) drying the colored fermented shiitake mushroom sprayed with the fermentation liquid of step (d)
The above-
Mixing the natural materials and water and heating the mixture at a temperature of 100 to 130 ° C for 3 to 5 hours,
Cooling the heated object;
Mixing the cooled product with yeast, lactic acid bacteria or an all fermented product thereof, and fermenting the mixture at 20 to 30 DEG C for 8 to 12 hours;
And filtering the fermented fermented product,
Wherein the natural material is at least one selected from the group consisting of turmeric, gardenia, beet, aronia, purple sweet potato, red ginseng, omija, green tea, chlorella, mulberry leaf and mushroom.
The method according to claim 1,
The step (c)
The colored fermented shiitake in step (b) is blow-dried at a temperature of 35 to 50 ° C for 30 to 90 minutes, and dried to a moisture content of 15 to 17%
The step (e)
Wherein the colored fermented shiitake mushroom sprayed with the fermentation liquid of step (d) is naturally dried and dried to have a moisture content of 19 to 21%.
The method according to claim 1,
After the step (a)
Further comprising the step of irradiating microwave to the sliced mushroom of step (a) so as to have a water content of 19 to 21%.
A process for the production of functional colored fermented shiitake mushrooms by using the natural fermentation broth, which is produced by the method of any one of claims 1 to 3.

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