KR101823458B1

KR101823458B1 - Manufacturing method of Semi Dried Black Rockfish using Hericium erinaceum Extract

Info

Publication number: KR101823458B1
Application number: KR1020160020597A
Authority: KR
Inventors: 박치송; 문윤모
Original assignee: 박치송; 문윤모
Priority date: 2016-02-22
Filing date: 2016-02-22
Publication date: 2018-01-30
Also published as: KR20170098550A

Abstract

The present invention relates to a method for producing a semi-dried bean jam using a mushroom extract of Aspergillus oryzae, comprising the steps of pretreating a bean jam (step 1); Adding a salt of the salt to the pretreated buckwheat (Step 2); Applying the mushroom extract to the salted bean jam (Step 3); And a step (4) of cold-drying the oyster mushroom extract-applied oyster; And it is a technical feature that it is produced by applying a mushroom extract of cormorant and drying in a cold wind to contain various nutrients of the mushroom as an active ingredient, as well as removing fishy smell and having excellent taste and texture.

Description

{Manufacturing method of Semi Dried Black Rockfish using Hericium erinaceum Extract}

The present invention relates to a method for producing a semi-dried bean curd using a mushroom extract, and more particularly, to a method for preparing a bean curd mushroom extract, which comprises various nutrients of the mushroom as an active ingredient, And a method for producing a semi-dried bean curd using a mushroom extract having a good taste and texture.

Generally, since fish contains a large amount of protein, it is more susceptible to degeneration than other kinds of edible meat. Therefore, in order to transport or store the fish for a long period of time, a process of drying in sunlight or natural wind or artificially drying with hot air do.

Among the above drying methods, conventional natural drying methods are affected not only by changes in weather conditions such as outside temperature and humidity but also easily exposed to pollutants such as dust or harmful microorganisms in dry air, Occurs.

The artificial drying method such as the natural ventilation drying method other than the natural drying method, the hot air drying method, the drying agent method, or the infrared drying method, unlike the natural drying method, is free from the external weather conditions, It is relatively easy to manage hygiene.

However, since the artificial drying method is not only difficult to uniformly dry the inside and outside of the fish but also the drying speed of the meat inside the fish is relatively slower than the drying speed of the skin, the fish skin is excessively dried and hardened There is a problem that it is difficult to preserve the original inherent taste and flavor.

In recent years, semi-dry fishes are known to be excellent in taste and nutrition, and semi-dried fishes are increasingly in the spotlight, especially in retailers such as large retailers and wholesale markets.

Unlike completely dried fish, which has a water content of about 5% and a long shelf life, semi-dried fish has become popular recently because it has a water content of more than 20% and its meat quality is not rigid, so it can be eaten with high density protein. Semi-arid aquatic products retain their original fish flavor, and their smell is less than that of fresh fish, so women do not feel burdened by water. Most of these semi-dried fish are mainly baked in a thin fire with low oil, or steamed and eaten.

Semi-dry fish has the advantage that it is soft and does not have a hardy meat quality compared to a completely dried fish, but it has a problem of deteriorating quality due to the rancidity of the fat due to the semi-drying nature and long-term storage. In addition, there is a problem that the fishy fish are more likely to be smoked than the completely dried fish, and the consumer's preference is lowered.

Korean Patent Registration No. 10-1282169 (Apr. 3, 2013) discloses a method for preventing the deterioration of the dried matter by preventing the deterioration of the dried material by rapidly immersing the wet- And a flavor can be maintained, and it is possible to prevent deterioration even when stored for a long period of time.

The Korean Patent Registration No. 10-1299844 (Oct. 10, 2013) further includes a green tea aging stage in which a green tea extract is added to a fish which has been subjected to a salting step to remove the viscera, thereby effectively reducing the fishy fishy fish, A method of manufacturing semi-dried fish which can maintain a soft texture of flesh is disclosed.

In Korean Patent Registration No. 10-1413235 (Apr. 30, 2014), fish are immersed in a mixture of water, green tea extract, guar gum extract, lemon juice, and onion powder in water, and the immersed fish is subjected to cold- A method for producing semi-dry fish is disclosed.

Korean Patent Publication No. 10-1425657 (Apr. 2014, Aug. 4) discloses a method of enhancing nutritional content by adding natural extracts such as Paeoniae spp. And removing fishy flesh, thereby increasing preference and increasing shelf life. A method for producing dried fish is disclosed.

The above semi-dry fish production method has an effect of removing fishy smell by immersing fish in a herbal ingredient, green tea extract, green tea extract, Baekryongcho extract and the like to increase storage property, but has a problem in that the texture is remarkably deteriorated.

KR 10-1282169 B1 2013.07.04. KR 10-1299844 B1 2013.09.10. KR 10-1413235 B1 2014.06.30. KR 10-1425657 B1 2014.08.04.

The object of the present invention is to provide a method of preparing a semi-dried bean curd using a mushroom extract having a good taste and texture as well as containing various nutrients of the beetle mushroom as an active ingredient, Method.

In order to achieve the above object, the present invention provides the following means.

The present invention relates to a method for manufacturing a steel sheet, comprising the steps of: 5 to 7 parts by weight of the salt of the sun salt is uniformly mixed with 100 parts by weight of the pretreated lake, and the mixture is aged at a temperature of 15 to 25 ° C for 50 to 60 minutes; Applying the mushroom extract to the salted bean jam (Step 3); And a step (4) of cold-drying the oyster mushroom extract-applied oyster; And a method for producing a semi-dried bean curd using a mushroom extract,

In step 3, 3 to 4 parts by weight of Mushroom extract is applied to 100 parts by weight of the salted Mushroom extract, and the Mushroom extract is dried by hot air drying at 60 ° C for 24 to 48 hours to obtain a moisture content of 3 To 4%, mixing 30 to 60 parts by weight of water with 1 part by weight of the dried pine mushroom, and then extracting the mixture by heating at 65 to 85 ° C for 16 to 24 hours. The dried pine mushroom 10 to 20 parts by weight of sterilized distilled water was mixed with 1 part by weight of pulverized Pseudomonas aeruginosa mushroom and the mixture was heated in a hot water bath for 1 to 2 hours at 130 to 140 ° C under a pressure of 1 to 3 kg / , A method in which 1 part by weight of the dried Porphyrae mushroom is pulverized into a powder form and 1 to 10 parts by weight of ethanol is added to the ground pectinum mushroom and the mixture is extracted at a temperature of 45 to 55 ° C for 6 to 8 hours, Dried roots 10 to 20 parts by weight of a mixed solvent of water and 1,3-butylene glycol (content of 1,3-butylene glycol in an amount of 30 to 40 v / v%) is added to 1 part by weight of Deng mushroom, And ultrasonic extraction for 3 hours.

In step 4, the moisture content of the mushroom extract is adjusted to 40 to 45% [w / w] by drying the mushroom extract coated with the mushroom extract at a temperature of 13 to 17 ° C for 10 to 12 hours.

Further, the present invention provides a method for processing a stock, comprising the steps of: (1) 5 to 7 parts by weight of the salt of the sun salt is uniformly mixed with 100 parts by weight of the pretreated lake, and the mixture is aged at a temperature of 15 to 25 ° C for 50 to 60 minutes; (Step 3) of cold drying the salted sole; (Step 4) of applying a mushroom extract to the rice bran undergoing the primary cold-air drying step; And a step (2) of cold-drying the oak mushroom extract (step 5); Wherein the step 3 is performed by first cooling and drying the salted beans at a temperature of 7 to 9 ° C for 10 to 12 hours to adjust the moisture content of the beans to 46 to 55% [w / w] Step 5 is a step of cooling the soaked mushroom extract to a temperature of 16 to 18 ° C for 2 to 3 hours to cool the mushroom extract to 40 to 45% [w / w] The present invention provides a method for producing a semi-dried bean curd using a beet mushroom extract.

In step 4, 3 to 4 parts by weight of a mushroom extract is applied to 100 parts by weight of the mushroom which has undergone the primary cold-air drying step, and the mushroom extract of the mushroom extract is cultivated at 60 ° C for 24 to 48 hours, Drying the resulting mixture so as to have a moisture content of 3 to 4%, mixing 30 to 60 parts by weight of water with 1 part by weight of the dried pine mushroom, and heating at 65 to 85 ° C for 16 to 24 hours, Dried Mushroom mushroom was pulverized into a powder form, and 10 to 20 parts by weight of sterilized distilled water was mixed with 1 part by weight of ground Mushroom mushroom. The mixture was heated at 130 to 140 ° C for 1 to 2 hours at a temperature of 1 to 3 kg / A method of extracting by heating under pressure conditions, a method of pulverizing the dried mushroom spruce mushroom in the form of powder, mixing 1 to 10 parts by weight of ethanol with 1 part by weight of ground Mushroom mushroom, and then stirring at 45 to 55 ° C for 6 to 8 hours How to extract during 10 parts by weight of a mixed solvent of water and 1,3-butylene glycol (content of 1,3-butylene glycol in an amount of 30 to 40 v / v%) was added to 1 part by weight of the dried Pseudomonasporin mushroom, For 1 to 3 hours.

According to the present invention, a method for preparing a semi-dried bean curd using a mugwort extract of the present invention comprises various nutrients of the mugwort mushroom as well as an active ingredient by applying a mugwort extract and drying in a cold air, There is an excellent advantage.

Hereinafter, the present invention will be described in detail.

The Korean rockfish, Sebastes schlegelii, are distributed in South Korea, south of Hokkaido, north coast of China, Bohai Sea, Yellow Sea, especially in Korea, East, West, South Sea It is a coastal settlement fish species that lives in the shallow sea reef area of the whole sea area.

First, a method for producing a semi-dried bean curd using a mushroom extract of the present invention is described.

According to an embodiment of the present invention, there is provided a method for manufacturing a semi-dried bean curd using a mushroom extract,

A step of preprocessing the block (step 1);

Adding a salt of the salt to the pretreated buckwheat (Step 2);

Applying the mushroom extract to the salted bean jam (Step 3); And

A step (4) of cold-drying the soaked mushroom extract;

.

The step 1 is a step of removing the viscera and washing the lid of the live fish.

Step 2 is a step of uniformly mixing 5 to 7 parts by weight of the salt of mannitol with 100 parts by weight of the pretreated stock, and then salting the mixture at a temperature of 15 to 25 ° C for 50 to 60 minutes.

The weight of the pretreated bucklake is measured based on the buckwheat in which the viscera is removed and the water is not removed after being washed with purified water.

When the amount of less than 5 parts by weight of the sun salt is added to 100 parts by weight of the pretreated wheat flour, the intrinsic smell of the wheat flour is not removed, and a bad smell unique to the wheat flour is generated through the subsequent cold wind drying process. , Salinity is absorbed excessively by the sun saliva, and the elasticity of the saliva is lowered, and the taste of the saliva can disappear.

The salting can be carried out for 50 to 60 minutes. If the salting time is less than 50 minutes, it is possible that corruption may progress due to insufficiency of liver or low salinity, and when salting time exceeds 60 minutes, It is not good because it has a strong salty taste.

In the step 3, 3 to 4 parts by weight of the mushroom extract of corn borer is applied to 100 parts by weight of the salted bean jam, from the head to the tail of the bean jam using an edible brush. When 100 parts by weight of the salted bean paste is coated with less than 3 parts by weight of corn boric acid extract, there is a problem that the fish is spoiled. When the amount exceeds 4 parts by weight, there is a problem of inhibiting the inherent taste of the bean curd.

It has more kinds of active polysaccharides than ordinary mushrooms, and it contains a specific active polysaccharide called galactoxyloglucan and mannoglucoxysilane. The heterozygous β-D-glucan, which contains more than three times the amount of acaricus mushroom, has a content of 34.4g / 100g, which activates the immune function originally contained in the human body to inhibit cancer cell proliferation. The active β- Experiments have already demonstrated a high anticancer effect. In addition, Hericium Polysaccharide, a polysaccharide known to be found only in the mushrooms, acts on bacteria or viruses or defective cells to strengthen macrophages or lymphocytes, thereby causing the development of colon cancer or stomach cancer And it was also found to be effective against various gastritis. Here, Oleanolic Acid, which is only found in some medicinal mushrooms, is widely contained in the mushrooms of the mushroom, and it is known that it protects the stomach wall and is effective for gastric ulcers and gastritis. In particular, it has been found that Herisenon D and Erinacin C, which promote the biosynthesis of Nerve Growth Factor, are contained in the mushroom. It is known that elderly people have excellent prevention and treatment of dementia. Because the blood-brain barrier, which is the entrance to the brain, can not talk to large molecules like the Nerve Growth Factor, the Nerve Growth Factor does not reach the brain by injecting it into the oral cavity or into the arms. However, Herisenon D and Erinacin C contained in the mushrooms of Norimaru can be delivered to the brain through the solution, which can be an effective treatment method by promoting the synthesis of Nerve Growth Factor. In addition, by promoting the synthesis of neuron cell growth factor by 4 times of hormone epinephrine in the brain, it inhibits the disappearance of neurons (neurons) and promotes the synthesis of neurons (neurons) It can be said that it plays a big role. Particularly, low molecular substances such as peptides are absorbed into the cells according to the ionization metabolic signals which are released while interacting with enzymes such as potassium, calcium, and magnesium contained in the mushroom, and as a result, the function of the beta cells is restored Secrete insulin. In other words, it is known that insulin is normally secreted through such a series of actions and blood sugar level is lowered, and diabetes is improved, and it is well known as an agent for improving liver function. Superoxide dismutase (SOD), an enzyme, has a high level of 8,900 units / g, which prevents oxidation of cells, prevents aging and cancer, and also helps to make cells younger.

Spruce can be taken from nature or artificially cultured. Dried mushroom is hot-air dried at 60 ° C for 24 to 48 hours to obtain a moisture content of 3-4%.

A method for extracting Mushroom mushroom extract by mixing 30 to 60 parts by weight of water with 1 part by weight of the dried Mushroom mushroom and then extracting it by heating at 65 to 85 ° C for 16 to 24 hours, 10 to 20 parts by weight of sterilized distilled water is mixed with 1 part by weight of pulverized and ground Pseudomonas aeruginosa, and the mixture is heated for 1 to 2 hours at 130 to 140 DEG C under a pressure of 1 to 3 kg / A method in which 1 to 10 parts by weight of ethanol is mixed with 1 part by weight of pulverized Pseudomonas aeruginosa and then extracted at a temperature of 45 to 55 ° C for 6 to 8 hours, 10 to 20 parts by weight of a mixed solvent of water and 1,3-butylene glycol (the content of 1,3-butylene glycol is 30 to 40 v / v%) is added to 1 part by weight of the mushroom, / RTI > for a period of time < RTI ID = 0.0 > Bath it is preferable to.

After the step 3, a step of aging the pine mushroom extract coated with the mushroom extract at a temperature of 3 to 4 캜 for 1 to 2 hours may be added.

In step 4, it is preferable to control the water content of the mushroom mushroom extract to 40 to 45% [w / w] by cooling and drying the mushroom mushroom extract at a temperature of 13 to 17 ° C for 10 to 12 hours .

The wind speed during the cold wind drying is preferably 16 to 18 m / sec. If the wind speed is less than 16 m / sec, the moisture content will exceed 45% [w / w] and will dry out after storage. If the wind speed exceeds 18 m / sec, And the quality of the semi-dried block can be lowered.

The cold air drying temperature is suitably in the range of 13 to 17 ° C. If it is less than 13 ° C, the moisture content exceeds 45% [w / w] It is likely that corruption will proceed due to denaturation of the semi-dried bean curd due to high temperature.

The drying time of the cold air is suitably 10 to 12 hours. If the drying time is less than 10 hours, the moisture content of the fish meat exceeds 45% [w / w] , And the moisture content of the fish meat is less than 40% [w / w] in case of exceeding 12 hours, and the quality of the semi-dried beer can be lowered.

A step of detecting and wrapping the metal in the cold-air-dried housing after step 4 may be added.

The method for preparing semi-dried pine mushroom extract using the mushroom extract according to one embodiment of the present invention not only contains various nutrients of the mushroom mushroom as an active ingredient, but also removes fishy smell The taste and texture are excellent.

Hereinafter, a method for producing a semi-dried bean curd using a mushroom extract according to another embodiment of the present invention will be described.

A method for manufacturing a semi-dried bean curd using a mushroom extract of the present invention comprises the steps of:

A step of preprocessing the block (step 1);

Adding a salt of the salt to the pretreated buckwheat (Step 2);

(Step 3) of cold drying the salted sole;

(Step 4) of applying a mushroom extract to the rice bran undergoing the primary cold-air drying step; And

(Step 5) a second cold-air drying step of the oyster mushroom extract-applied oysters;

.

Since steps 1 and 2 are the same as the above-described manufacturing method, detailed description will be omitted.

The step 3 is a primary drying step in which the salted liquor is first cooled and dried at a temperature of 7 to 9 ° C for 10 to 12 hours to adjust the moisture content of the liquor to 46 to 55% [w / w].

The wind speed during the primary cold wind drying is preferably 10 to 15 m / sec. If the wind speed is less than 10 m / sec, the drying time may be long and the decay may proceed. If the wind speed exceeds 15 m / sec, only the outside of the fish may be dried with low moisture content,

The primary cold air drying temperature is suitably from 7 to 9 ° C. If the drying temperature is less than 7 ° C, the drying time is long and the decay can proceed. If the temperature exceeds 9 ° C,

The drying time is preferably 10 to 12 hours. If the drying time is less than 10 hours, the drying time of the second drying may be too long. If the drying time is more than 12 hours, Can proceed.

In step 4, it is preferable to apply 3 to 4 parts by weight of corn borer extract to 100 parts by weight of the oyster which has undergone the primary cold-air drying step, from the head to the tail of the oyster using an edible brush. When 100 parts by weight of the crude oil which has undergone the primary cold-air drying step is coated with less than 3 parts by weight of the mushroom extract, there is a problem of smelling it, and when exceeding 4 parts by weight,

The step 5 is a step of controlling the moisture content of the mushroom mushroom extract to 40 to 45% [w / w] by a second cold-air drying for 2 to 3 hours at a temperature of 16 to 18 ° C It is tea drying step.

It is preferable that the wind speed at the time of the second cold wind drying is 15 to 20 m / sec. If the wind speed is less than 15 m / sec, the moisture content may exceed 45% [w / w] and may be corroded during storage after manufacture. If the wind speed exceeds 20 m / sec, Can be modified.

The secondary cold air drying temperature is suitably in the range of 16 to 18 ° C. When the drying temperature is lower than 16 ° C, the moisture content is more than 45% [w / w] If it is exceeded, the meat quality of the semi-dry beer is denatured due to the high temperature, and decay is likely to proceed.

The second cold air drying time is suitably performed for 2 to 3 hours. When the drying time is less than 2 hours, the moisture content of the fish meat is dried to exceed 45% [w / w] , And if it exceeds 3 hours, the moisture content of the fish meat becomes less than 40% [w / w] and the quality of the semi-dried beer can be lowered.

After step 5, a step of detecting and wrapping the metal in the two-way cold-air-drying tank can be added.

The method of manufacturing a semi-dried bean curd using the mushroom extract according to another embodiment of the present invention is advantageous in that it can improve the intestine removal effect, taste and texture by performing the cold air drying twice, .

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

It was pretreated by removing the internal organs and cleaning and washing. To 100 parts by weight of the pretreated housing block, 6 parts by weight of the salt of sunlight were evenly mixed and the mixture was salted at room temperature for 60 minutes. 100 parts by weight of the salted bean paste was coated with 3 parts by weight of the mushroom extract of corn borer, in the direction from the head to the tail, using an edible brush. The mushroom extract was prepared by hot-air drying at 60 ° C for 24 hours to give a moisture content of 3%, mixing 30 parts by weight of water with 1 part by weight of the dried Mushroom mushroom, Lt; / RTI > The semi-dried block was prepared by cold-air drying at a temperature of 15 캜 for 12 hours.

In Example 1, a semi-dried bean curd refuse was prepared in the same manner as in Example 1, except that 4 parts by weight of Mushroom extract was added.

[Comparative Example 1]

In Example 1, a semi-dried bean curd refuse was prepared in the same manner as in Example 1, except that 2 parts by weight of Mushroom extract was added.

[Comparative Example 2]

In Example 1, a semi-dried bean curd refuse was prepared in the same manner as in Example 1, except that 5 parts by weight of Mushi extract was added.

[Experimental Example 1]

The semi-dried bean curd prepared in Examples 1 and 2 and Comparative Examples 1 and 2 was baked in a frying pan under the same conditions, and then the sensory test on the bean curd was conducted to 50 males and fathers , And the texture was measured by a 5-point scale method. The results are shown in Table 1 below.

Fishy flavor Texture Example 1 4.4 4.2 4.2 Example 2 4.5 4.2 4.2 Comparative Example 1 3.4 4.3 4.2 Comparative Example 2 4.6 3.5 4.2 Fishy 5: None, 4: Almost none, 3: Slightly, 2: Severe, 1: Very severe
Taste 5: very good, 4: good, 3: normal, 2: poor, 1: very poor
Texture 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

The results are shown in Table 1. According to Table 1, the semi-dried bean curd of Examples 1 and 2 was excellent in the fish-like effect and taste, while the semi-dried bean curd of Comparative Example 1 lacked the fishy inside- .

In Example 1, instead of extracting 30 parts by weight of water with 1 part by weight of dried Pseudomonas aeruginosa and heating at 75 DEG C for 20 hours, the dried Pseudomonas aeruginosa was pulverized into a powder form, , And 10 parts by weight of sterilized distilled water was mixed with 1 part by weight of the mixture, and the mixture was heated for 2 hours at 130 DEG C under a pressure of 1.3 kg / cm < 2 >

In Example 1, instead of extracting 30 parts by weight of water with 1 part by weight of dried Pseudomonas aeruginosa and heating at 75 DEG C for 20 hours, the dried Pseudomonas aeruginosa was pulverized into a powder form, And 5 parts by weight of ethanol was added to 1 part by weight of the mixture, followed by extraction at a temperature of 50 캜 for 7 hours.

In Example 1, 30 parts by weight of water was mixed with 1 part by weight of dried Pseudomonas aeruginosa, and then, instead of extracting by heating at 75 DEG C for 20 hours, 1 part by weight of water and 1, 3-butyl A semi-dried block was prepared in the same manner as in Example 1 except that 10 parts by weight of a mixed solvent of phenol, phenol, and phenol, and 10 parts by weight of a mixed solvent of 1,3-butylene glycol (1,3-butylene glycol content: 30 v / v%) were added and sonicated at 60 ° C for 2 hours.

[Comparative Example 3]

It was pretreated by removing the internal organs and cleaning and washing. The pre-treated wood block was soaked in a dampening solution having a salt concentration of 5% at a ratio of 50% by weight of the dampening solution and dipped in a brine at a temperature of 10 ° C for 40 minutes, followed by dehydration for 10 minutes in a well-ventilated shade. The dehydrated buckwheat was dried by cooling air at a temperature of 15 캜 for 12 hours to prepare a semi-dry buckwheat. The salt-forming composition having a salt concentration of 5% is prepared by mixing the dried mushroom with a mixture of water and water at a ratio of 1:10, adding water to the mushroom, which is equivalent to 10% After boiling for 1 hour at 100 ° C to extract hot water, the residue was removed through a filter in the extract of Mushroom mushroom extract, and the remaining amount of water and salt was added to the extract of Mushroom mushroom.

[Experimental Example 2]

The semi-dried bean curd prepared in Examples 1, 3 to 5, and Comparative Example 3 was baked in a frying pan under the same conditions, and then the sensory test on the bean curd was conducted to 50 males and fathers , And the texture was evaluated by a five-point scale method. The results are shown in Table 2 below.

Fishy flavor Texture Example 1 4.4 4.2 4.2 Example 3 4.5 4.3 4.2 Example 4 4.6 4.3 4.2 Example 5 4.7 4.3 4.2 Comparative Example 3 4.2 4.1 2.3 Fishy 5: None, 4: Almost none, 3: Slightly, 2: Severe, 1: Very severe
Taste 5: very good, 4: good, 3: normal, 2: poor, 1: very poor
Texture 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

According to Table 2, it can be confirmed that the semi-dried bean curd of Examples 1 and 3 to 5 is excellent in the fishy smell, taste and texture, while the semi-dried bean curd of Comparative Example 3 is bad in texture.

The bowls were decapitated, and the organs were removed, washed and pretreated. To 100 parts by weight of the pretreated housing block, 6 parts by weight of the salt of sunlight were evenly mixed and the mixture was salted at room temperature for 60 minutes. The salted bamboo block was subjected to primary cooling and drying at a temperature of 8 캜 for 10 hours. Three parts by weight of Mushroom mushroom extract was applied to 100 parts by weight of the primary cold-air dried mushroom. The mushroom extract was prepared by hot-air drying at 60 ° C for 24 hours to give a moisture content of 3%, mixing 30 parts by weight of water with 1 part by weight of the dried Mushroom mushroom, Lt; / RTI > The bean jam, which was added with the mushroom extract, was secondly cooled and dried at a temperature of 17 캜 for 2 hours to prepare a semi-dried beer.

[Comparative Example 4]

The internal structure of the live fish was removed, and a sheath was prepared and cleaned using deep seawater. Foreign substances such as washing solution and internal by-products were removed by cold air. 10 parts by weight of red ginseng, 10 parts by weight of plum liquor, 5 parts by weight of vinegar, 10 parts by weight of fruit juice and 30 parts by weight of salt of sun salt were mixed with 100 parts by weight of deep-seated water for 2 hours. Interstitial fluid was removed by cold air. The block with the interstitial fluid removed was air-dried for 10 hours in a cold-air drying chamber maintained at a temperature of 15 ° C to prepare a semi-dry block.

[Experimental Example 3]

The semi-dried shoehorns prepared in Example 6 and Comparative Example 4 were baked in a frying pan under the same conditions, and then the sensory evaluation of the shoehorns was carried out to 50 males and fathers The results are shown in Table 3 below.

Fishy flavor Texture Example 6 4.8 4.5 4.6 Comparative Example 4 4.3 3.3 2.1 Fishy 5: None, 4: Almost none, 3: Slightly, 2: Severe, 1: Very severe
Taste 5: very good, 4: good, 3: normal, 2: poor, 1: very poor
Texture 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

According to Table 3, it can be confirmed that the semi-dried bean curd using the mulberry extract of Example 6 was superior in the removal of fishy smell, texture and texture as compared with the bean curd resistant bean curd of Comparative Example 4. [

In addition, it can be confirmed that the semi-dry laquer made by performing the cold air drying twice in Example 6 improved in the fishy smell, texture and texture as compared with the semi-dry laquer made by the cold air drying in Example 1 only.

Claims

delete

A step of preprocessing the block (step 1);
A salting step (step 2) in which 6 parts by weight of the salt of the sun is uniformly mixed with 100 parts by weight of the pretreated soak, and the mixture is aged at a temperature of 15 to 25 ° C for 60 minutes;
(Step 3) for primary cold-air drying at a temperature of 8 ° C for 10 hours to adjust the moisture content of the upper part to 46 to 55% [w / w];
(Step 4) of applying 4 parts by weight of the mushroom extract of corn borer on 100 parts by weight of the crude oil which has undergone the above-mentioned primary cold drying step; And
The second step of cold-air drying, in which the water content of the rice paddy mushroom extract was adjusted to 40 to 45% [w / w], was secondarily cooled and dried at a temperature of 17 ° C for 2 hours );
, &Lt; / RTI &
The mushroom extract was prepared by hot-air drying at 60 ° C for 24 hours to dry the mushroom extract to a moisture content of 3%, adding water and 1,3-butylene glycol to 1 part by weight of the dried mushroom mushroom 10 parts by weight of a mixed solvent was added and sonication was carried out at 60 DEG C for 2 hours.
The mixed solvent of water and 1,3-butylene glycol has a content of 1,3-butylene glycol of 30% by volume based on the total volume of water and 1,3-butylene glycol,
Process for the production of semi - dried bean jam using.

delete