KR101813218B1 - Condiment chopsticks and the process of manufacture that shiitake mushroom and enzyme are included - Google Patents

Abstract

The present invention discloses a method for preparing seasoned salted and fermented mushroom and mushroom fermented products. The present invention relates to a method for preparing seasoned salted and fermented mushroom, But it also has the effect of improving vascular function, improving immunity and preventing constipation by feeding dietary mushroom and fermented water through dietary fiber-rich mushroom and fermented water.

Description

[0001] The present invention relates to a method for preparing a fermented shiitake mushroom and a fermented mushroom,

The present invention relates to a sauté fermented fish using raw materials of fish and shellfish such as sea urchin or lobster or shellfish. More particularly, the present invention relates to a fish sauce fermented with a fermented soy sauce, And a fermented mushroom and shiitake fermented product, which are capable of rapidly absorbing sodium in the body while helping to improve health as a function.

In general, in order to change the taste of modern people who are tasted by instant food added with chemical food additives such as artificial coloring agent, artificial flavor, chemical seasoning, and chemical preservative to natural taste, many functional foods utilizing Korean traditional foods are studied have.

Among them, salted seafood is a food that I have enjoyed for a long time. Salted seafood such as fish and shellfish were salted and aged for a certain period. In Korea, 3 sides were in contact with the sea. .

The fermented seafood which can be directly ingested by the side dishes is prepared by adding 25 to 40% by weight of salt based on the total weight% of the fermented seafood to maintain the salinity of about 22 to 25 degrees.

However, modern people consume a single food, taking into account the deep flavor, aroma and health, high salinity is caused by the cause of adult diseases, salty salty salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted

Therefore, there is a demand for the development of salted seafood which has a deep flavor to meet the taste of modern people.

On the other hand, Shiitake mushroom is an edible mushroom which belongs to a porcine mushroom otter and a pine nut mushroom, and is grown or is cultivated in an old tree. It spreads from East Asia to Southeast Asia, and is distributed in the southern hemisphere of New Guinea and New Zealand. Buckwheat pine trees and oak trees usually fall on trees or in old trees when they fall on the wind.

Also, shiitake mushrooms next to the throat mushrooms contain a lot of dietary fiber to help prevent constipation, ergosterol contains a lot of vitamin D is produced in the body receive the ultraviolet rays. In addition, a special ingredient called eridadenin contained in shiitake mushrooms has been reported to be able to prevent hypertension because it removes cholesterol in the blood.

As described above, the utility of shiitake mushrooms has been well known in the past and recent studies have been continuing to elucidate the beneficial effects on humans. However, the use of shiitake mushrooms is mainly used for some dishes, especially Chinese dishes, Very few in and out.

Therefore, if processed foods using shiitake mushrooms are developed, not only can the usage of shiitake mushroom itself be increased, but also it can be a good health food for human body according to the efficacy of known shiitake mushroom.

Patent Registration No. 10-0780287 (registered Nov. 22, 2007)

The object of the present invention is to maintain the flavor of salted fish and shellfish such as sea urchin, jujube, shellfish, etc., and to remove the intrinsic odor of salted fish through the contained mushroom, as well as to absorb nutrients while assisting in the release of sodium in the body, The present invention also provides a method for producing saccate fermented mushroom and shiitake fermented mushroom.

To achieve the above object, the present invention provides a fermented seasoned shiitake containing 60 to 90% by weight of seaweed raw materials, 3 to 20% by weight of mushroom, 3 to 20% by weight of mushroom fermentation product, 7.5 to 100% by weight of the mixture.

In addition, the fish and shellfish raw material may be any one of sea squirt, frog, and shellfish.

The seasoning mixture includes 1.5 to 20% by weight of red pepper powder, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger, and 1.5 to 20% by weight of starch syrup.

In addition, the fermented shiitake mushroom is fermented by mixing and culturing the fermented shiitake mushroom with lactic acid bacteria.

The lactic acid bacteria may be a mixture of two or more selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus plantarum.

According to another aspect of the present invention, there is provided a method for manufacturing a sauce fermented fish according to another aspect of the present invention, comprising the steps of: (a) firstly washing raw fish and shellfish raw materials, ; (b) salting the fish and shellfish raw material cut from the step (a) into washing water having a salinity in the range of 1 to 20%; (c) secondary washing the fish and shellfish raw material from the step (b) and first aging the fish and shellfish for a predetermined period of time in a storage room; (d) 3 to 20% by weight of mushroom, 3 to 20% by weight of mushroom fermentation product, and 7.5 to 100% by weight of a seasoning mixture are added to 60 to 90% by weight of raw materials of fish and shellfish first aged from step (c) Mixing; And (e) storing the mixture of step (d) in a freezing chamber after being aged in an underground aging chamber maintaining a constant temperature for a predetermined period of time; .

Also, in the step (d), the mushroom fermented product to be added to the raw material for fish and shellfish is prepared by mixing and culturing the mushroom with mixed lactic acid bacteria; .

The lactic acid bacteria may be a mixture of two or more selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus plantarum.

As described above, the present invention provides a method of removing salty seaweed from a shiitake mushroom while retaining the flavor inherent in any one of seaweed, salmon, and shellfish, while also rapidly absorbing nutrients while assisting in the release of sodium in the body As a functional, low fat and dietary fiber-rich mushroom and its fermented product, it can be expected to improve blood vessel function, improve immunity and prevent constipation.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a production process of a fermented seasoning with shiitake mushroom and shiitake fermentation as an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, it should be understood that the present invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It will be understood by those of ordinary skill in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

The terminology used herein is for the purpose of illustrating embodiments and is not intended to be limiting of the present invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification.

In this specification, the terms "comprises" or "having ", and the like, specify that the presence of stated features, integers, steps, operations, elements, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

In addition, the embodiments described herein will be described with reference to cross-sectional views and / or plan views, which are ideal illustrations of the present invention. In the drawings, the thicknesses of the films and regions are exaggerated for an effective description of the technical content. Thus, the shape of the illustrations may be modified by manufacturing techniques and / or tolerances. Accordingly, the embodiments of the present invention are not limited to the specific forms shown, but may include variations in shapes that are created or required according to the manufacturing process. For example, the area shown at right angles may be rounded or may have a shape with a certain curvature. Thus, the regions illustrated in the figures have schematic attributes, and the shapes of the regions illustrated in the figures are intended to illustrate specific forms of regions of the apparatus and are not intended to limit the scope of the invention.

Like reference numerals refer to like elements throughout the specification. Accordingly, although the same reference numerals or similar reference numerals are not mentioned or described in the drawings, they may be described with reference to other drawings. Further, even if the reference numerals are not shown, they can be described with reference to other drawings.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a production process of a sauté fermented with fermented mushroom and shiitake mushroom according to an embodiment of the present invention.

As shown in FIG. 1, the preparation of seasoned and fermented shiitake containing mushroom and mushroom fermented according to an embodiment of the present invention can be carried out in steps (a), (b), (c) .

In the step (a), the fish and shellfish raw material is first washed, and the raw fish and shellfish raw material is cut to a thickness of 1 to 5 cm.

Here, the first washing of the fish and shellfish raw materials has entered into the modern society, and the concern for wellness is rising along with the well-being wind, and the salinity of the salted spices is set to 1 It is for the purpose of eliminating it.

On the other hand, the raw materials for fish and shellfish are 60 to 90% by weight based on 100% by weight of seasoned salted fish.

The above-mentioned mugwort is a flavorful and bitter taste, which is superior to other aquatic products in terms of content of unsaturated alcohols such as cinthiol and glycogen. Especially marine mugwort, which has a special effect on dementia, Vanadium, an insulin component, has been shown to have a particular benefit in preventing diabetes.

The oysters are natural oysters which are attached to rocks and rocks. These oysters can be called "milk of the sea" or "ginseng of the sea". It is not an exaggeration to say that the inorganic salts such as zinc, selenium, Iron, calcium, vitamin A, vitamin D is said to be abundant.

The shellfish are known to be rich in calcium, phosphorus, iron, vitamin A, and the like.

In the step (b), the seaweed raw material cut from the step (a) is salted to the wash water to which the salt is added to have a salinity in the range of 1 to 20%.

In other words, the preference for processed foods and fast foods due to changes in the dietary environment, and the changes in taste and preference according to them, result in a decrease in consumer preference for salted seafood and a decrease in consumption of salted salted fish due to anxiety and concern about excessive sodium intake Therefore, in order to provide a low salted salted fish, it is necessary to develop low salted salted salted fish in accordance with consumers' preference. The salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted fish The salinity was reported to be about 2.5% lower than that of tablets.

In the step (c), the fish and shellfish raw material which has been infiltrated by the salt material from the step (b) is secondly washed, and the first aging is performed in the storage tank for a period of 1 to 3 months.

Here, the secondary washing of the raw materials for fishery is intended to prevent the saltiness of the source of raw fish from being contained in excess of the required salinity.

In step (d), 3 to 20% by weight of mushroom and 3 to 20% by weight of mushroom fermentation product are added to and mixed with 60 to 90% by weight of raw materials of fish and shellfish first aged from step (c) 1.5 to 20% by weight of red pepper powder, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger and 1.5 to 20% by weight of starch syrup.

On the other hand, the shiitake mushroom is low in fat and abundant in dietary fiber, so that it does not limit the intake during diet, it has the ability to strengthen the immunity against the cancer resistance, the cancerous growth by the improvement of the vascular function, and the abundant dietary fiber It is known that it has effective efficacy in preventing constipation. It is known that it has effective efficacy for constipation prevention. Its nutritional value is 3.80mg of niacin, 4.00mg of sodium, 2.00g of protein, 5.50g of saccharin, 0.05mg of vitamin B1, 0.21mg of vitamin B2, 0.12mg of vitamin B6, C, 5.00 mg of oil, 6.05 g of cooking oil, 0.28 mg of zinc, 47.00 g of folic acid, 25.00 mg of phosphorus, 0.30 g of lipid, 1.20 mg of iron, 256.00 mg of potassium, 4.00 mg of calcium and 0.50 g of ash.

The above mushroom fermented product is fermented by mixing and culturing the mushroom with lactic acid bacteria.

Herein, the lactic acid bacteria are widely distributed in the natural world from human and animal digestive tracts to dozens of agricultural products. In particular, the lactic acid bacteria have an activity of inhibiting harmful bacteria by degrading lactic acid, fatty acid, antibiotic substance and hydrogen peroxide by attaching to intestinal epithelial cells And it is known to enhance the nutritional value of foods as well as to improve immunity. Examples of such lactic acid bacteria include Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus planta (L. plantarum) are mixed and cultivated.

In the step (e), the mixture of step (d) is first aged for 1 to 60 days in an underground aging room maintained at a temperature within the range of 0 to 20 ° C, and then stored in a freezer. , Which is a low-fat, low-fat, high-fiber dietary fiber that maintains constant moisture from the fermented shiitake mushroom and shiitake mushroom. , And the efficacy of improving blood vessel function, enhancing immunity and preventing constipation can be expected when consuming the fermented fish.

That is, the following effects can be expected when the shiitake mushroom and the fermented product thereof are added to the fermented seafood fermented fish according to the embodiment of the present invention.

1. Quick nutrient absorption aid of shiitake mushrooms

A lot of calcium in salted fish helps mushrooms to absorb quickly.

2. Unique smell removal

The distinctive odor of salted seaweed appears in the proteolytic process, and the unique smell of the salted salted seaweed is alleviated by the shiitake mushroom when mixed with the fermented shiitake mushroom in the seasoned salted fish.

3. Effect of sodium on the body due to abundant potassium

Shiitake mushrooms contain a lot of potassium to help release sodium in the body.

4. Richness and nutrient content of fermented seafood

If you put shiitake mushroom and fermented water in a salted fish paste, you can eat various nutrients of shiitake mushroom as well as a chewing texture and a richness.

5. Efficacy of lowering blood pressure

Lentin has the effect of eliminating harmful cholesterol which blocks the blood flow of blood vessels. It cleanses the blood vessels and prevents the increase of blood pressure and helps to make blood production easier. Because it can maintain clean blood, it can get the efficacy which helps both the body and the mind to become calm.

6. Diet efficacy

The effect of shiitake mushrooms is very good for diet because it has a small calorie value. Also, shiitake mushrooms have a good taste because they can be cooked in various ways, and when they are cooked well, they taste like meat There is an advantage to eat instead of meat because it can.

7. Anticancer effect

The effect of shiitake mushroom, which is rich in retinin, is excellent in anticancer activity. It can inhibit the proliferation of cancer cells, enhances liver function, Can be expected.

8. Growth promoting efficacy

The effect of shiitake mushroom contains vitamin D ingredient, and it supplies calcium to the bones, so it helps the growth of children. Therefore, steady consumption of shiitake mushrooms can be expected to have good effects for children with bony weakness.

9. Colon cancer prevention efficacy

The fiber of shiitake mushrooms has a function of discharging carcinogens in the intestines to prevent colon cancer, and the steady consumption of shiitake mushrooms can also prevent chronic enteritis.

10. True efficacy for diarrhea and vomiting

Shiitake mushrooms have a good taste, taste, poison, prosperity and antioxidant effect.

11. Brain development efficacy

The efficacy of shiitake mushroom, rich in lentioinine, is a clearing effect on the brain, which is a good benefit for people with a lot of brain activity.

12. Facility enhancement efficacy

Since the efficacy of shiitake mushrooms has the effect of improving the immunity, the steady consumption of shiitake mushrooms is effective in strengthening the surface tension, and it can be expected to prevent the leftovers of colds and the like.

[Example 1]

(1) The sea urchin was used as a domestic sample.

(2) Salt was used as a low salt salt.

(3) Shiitake mushroom was used as a sample for shiitake mushroom grown and cultivated near Asan city in Chungcheongnam - do.

(4) The mushroom fermented product was fermented with lactic acid bacterium, mushroom cultivated and cultivated near Asan city, Chungcheongnam-do.

(5) As the seasoning mixture, red pepper powder was used.

(6) The syrup (Chochung) purchased and used a product (Haechandle Co., Ltd.) distributed in the market.

(7) Garlic, onion, and ginger were purchased from traditional markets.

First, the raw fish and shellfish raw materials of saliva removed from salinity and foreign matter are washed to a thickness of 1 to 5 cm, and 60 to 90% by weight of raw fish and shellfish raw materials are cut into salted saliva in the range of 1 to 20% (1) to (3) and (3) to (3), (2), (3), (3) and (3) 3 to 20% by weight of a fermented mushroom fermented product, and 1.5 to 20% by weight of red pepper powder, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger and 1.5 to 20% And then fermented for 2 to 6 hours in an underground fermentation chamber maintained at a constant temperature (for example, 0 to 20 ° C) for a certain period of time (for example, 1 to 60 days) To complete the salted fish The.

[Example 2]

(1) The samples were used as domestic samples.

(2) Salt was used as a low salt salt.

(3) Shiitake mushroom was used as a sample for shiitake mushroom grown and cultivated near Asan city in Chungcheongnam - do.

(4) The mushroom fermented product was fermented with lactic acid bacterium, mushroom cultivated and cultivated near Asan city, Chungcheongnam-do.

(5) As the seasoning mixture, red pepper powder was used.

(6) The syrup (Chochung) purchased and used a product (Haechandle Co., Ltd.) distributed in the market.

(7) Garlic, onion, and ginger were purchased from traditional markets.

First, a raw fish and shellfish raw material having a salinity and a foreign substance removed by washing is cut to a thickness of 1 to 5 cm, and 60 to 90% by weight of raw fish and shellfish raw materials are cut into a salt of 1 to 20% And then washed twice with water, and then washed in a primary tank for 1 to 3 months in a storage tank. In a state of 60 to 90% by weight of raw fish and shellfish raw materials, 3 to 20% by weight of mushroom, 3 to 20% by weight of a fermented mushroom fermented product, and 1.5 to 20% by weight of red pepper powder, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger and 1.5 to 20% And then fermented for 2 to 6 hours in an underground fermentation chamber maintained at a constant temperature (for example, 0 to 20 ° C) for a certain period of time (for example, 1 to 60 days) Respectively.

[Example 3]

(1) Clams were used as domestic samples.

(2) Salt was used as a low salt salt.

(3) Shiitake mushroom was used as a sample for shiitake mushroom grown and cultivated near Asan city in Chungcheongnam - do.

(4) The mushroom fermented product was fermented with lactic acid bacterium, mushroom cultivated and cultivated near Asan city, Chungcheongnam-do.

(5) As the seasoning mixture, red pepper powder was used.

(6) The syrup (Chochung) purchased and used a product (Haechandle Co., Ltd.) distributed in the market.

(7) Garlic, onion, and ginger were purchased from traditional markets.

First, the shellfish raw material having the salinity and the foreign substance removed by washing is cut to a thickness of 1 to 5 cm, and 60 to 90% by weight of the raw shellfish raw material is cut into a salt of 1 to 20% The shake is firstly washed and then washed twice. The shake is firstly matured for about 1 to 3 months in a storage tank, and the shrimp is added to 60 to 90% by weight of the shellfish raw material and 3 to 20% 3 to 20% by weight of a fermented mushroom fermented product, and 1.5 to 20% by weight of red pepper powder, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger and 1.5 to 20% And then fermented for 2 to 6 hours in an underground fermentation chamber maintained at a constant temperature (for example, 0 to 20 ° C) for a certain period of time (for example, 1 to 60 days) Respectively.

[Example 4]

The fermented fish sauce fermented with the mushroom and mushroom fermentation product obtained in Example 1 (hereinafter referred to as the fermented fish sauce fermented in Example 1) was used as a control, and fishes and shellfishes not containing the fermented mushroom and shiitake mushrooms (Hereinafter referred to as 'common seasoned salted fish').

(1) Water content

The moisture content was measured using an infrared moisture determination balance (AD-47 14, Japan) as follows. 3.5 g of the sample was standardized with the balance installed in the moisture meter, and the heating temperature and time were set at 105 ° C. and 50 minutes, and the water content was calculated by a water content calculator installed in the moisture meter Water content. The results are shown in Table 1. Example 1 The change in moisture content of the seasoned salted fishes according to the ripening period is shown in the following Table 1 (%).

division Formulation ratio (%) Aging period (days) 0 10 30 60 90
Salted salted fish in Example 1 3.0 50.0 48.6 46.7 45.0 44.9 7.0 49.8 48.1 47.5 46.6 45.7 15.0 49.7 48.8 48.1 47.7 47.3 20.0 49.5 49.1 48.8 48.3 48.1 Common salted pickles 50.1 48.9 46.2 45.0 44.8

The moisture content of the seasoned fermented fish product of Example 1 containing the mushroom and shiitake fermented product decreased during the fermentation period, but the decrease of the moisture content of the fermented product of the fermented product of mushroom and shiitake fermented product decreased with the moisture content of the common seasoning fermented fish As the aging time for the pretreatment increased, the moisture content increased and the water content decreased. The increase in the aging time for pretreatment increased the moisture content The decrease of the content was remarkable, but the decrease was insignificant. It seems that the contained mushroom and mushroom fermentation water absorb and retain moisture.

(2) Salinity

Table 2 shows the results of measurement of the salinity of the seasoned salted fishes of the sea squid according to Example 1 in terms of aging period (%).

division Formulation ratio (%) Aging period (days) 0 10 30 60 90
Salted salted fish in Example 1 3.0 7.9 8.0 8.3 8.5 8.5 7.0 8.0 8.2 8.3 8.5 8.5 15.0 7.9 8.1 8.2 8.5 8.5 20.0 8.0 8.1 8.3 8.5 8.5 Common salted pickles 9.0 9.1 9.3 9.5 9.6

As shown in Table 2, the salinity of the seasoned salted fish in Example 1 was increased just before the immersion, but it was confirmed that the salt salinity was maintained by using the salted salted salted salted salted fish in comparison with the ordinary salted salted fish.

That is, the salinity change of the squid or octopus according to the salting concentration increased significantly with the increase of the salt concentration, and the salinity decreased with the aging period and gradually increased, And it seems that the dehydration and penetration are repeatedly carried out.

(3) Sensory evaluation

The color, flavor, taste, and overall acceptability of the 30 normal salted salted fishes of the control group and the salted salted salted fish of the Example 1 were evaluated by a 5-point scale method. Point rating method is '1' is very bad, '2' is bad, '3' is normal, '4' is good, '5' is very good.

Control group Example 1 color 3.26 4.12 incense 3.30 3.42 flavor 3.54 4.30 Overall likelihood 3.48 4.26

As can be seen from the above Table 3, there was no significant difference in flavor between the control and the fermented seafood of the sea squid according to the embodiment of the present invention. However, in terms of color, taste, and overall acceptability, the preference of the fermented shiitake mushroom and shiitake mushroom, which is an embodiment of the present invention, was significantly higher than that of the control group.

Although the present invention has been described with reference to the accompanying drawings, it is to be understood that the invention is not to be limited to the details of the foregoing description, But is not limited to.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is to be understood that such changes and modifications are within the scope of the claims.

Claims (8)

delete delete delete delete delete A method for producing a low salinity functional seasoning salted pickled mushroom and a shiitake mushroom which are mixed with a lactic acid bacterium and kept at a constant moisture content from fermented mushroom fermented product,
(a) firstly removing the salinity by first washing the fish and shellfish raw material, and cutting the fish or shellfish raw material having the first salinity removed to a thickness of 1 to 5 cm;
(b) a salinity in the range of 1 to 10% added with the salted salmon which is reported to be lower in salinity by about 2.5% than that of the purified salted fish after the primary salinity is removed through the first washing from the step (a) A step of salting out the water in the washing water;
(c) from the step (b), the seaweed raw material is subjected to second washing so as to prevent salinity outside the salinity within the range of 1 to 10% from being contained in the salted fish raw material in the wash water having a salinity within the range of 1 to 10% First aging in a post-storage period for a period ranging from 60 days to 90 days;
(d) 3 to 20% by weight of mushroom, 3 to 20% by weight of mushroom fermentation product, and 7.5 to 30% by weight of a seasoning mixture are added to 60 to 86% by weight of raw materials of fish and shellfish first aged from step (c) Mixing the spice mixture with 20 wt% of red pepper powder, garlic, onion, ginger, and starch syrup to 100 wt% of the seasoning mixture; And
(e) mixing the mixture of step (d) in an underground fermentation chamber maintained at a temperature in the range of 0 to 20 ° C for 30 days to 60 days for water absorption by the mushroom and the mushroom fermentation product and maintenance of the absorbed moisture. Storing in a freezer after secondary aging for a period within a range of one day; Wherein the fermented mushroom and the mushroom are fermented. delete delete

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