KR101823458B1 - Manufacturing method of Semi Dried Black Rockfish using Hericium erinaceum Extract - Google Patents
Manufacturing method of Semi Dried Black Rockfish using Hericium erinaceum Extract Download PDFInfo
- Publication number
- KR101823458B1 KR101823458B1 KR1020160020597A KR20160020597A KR101823458B1 KR 101823458 B1 KR101823458 B1 KR 101823458B1 KR 1020160020597 A KR1020160020597 A KR 1020160020597A KR 20160020597 A KR20160020597 A KR 20160020597A KR 101823458 B1 KR101823458 B1 KR 101823458B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- mushroom
- parts
- dried
- hours
- Prior art date
Links
- 239000000284 extract Substances 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 240000000588 Hericium erinaceus Species 0.000 title description 2
- 235000007328 Hericium erinaceus Nutrition 0.000 title description 2
- 241000321892 Sebastes inermis Species 0.000 title description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 107
- 238000001035 drying Methods 0.000 claims abstract description 44
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 26
- 238000007605 air drying Methods 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 19
- 229940058015 1,3-butylene glycol Drugs 0.000 claims description 14
- 235000019437 butane-1,3-diol Nutrition 0.000 claims description 14
- 239000012046 mixed solvent Substances 0.000 claims description 8
- 238000009938 salting Methods 0.000 claims description 6
- 238000007602 hot air drying Methods 0.000 claims description 5
- 241000346285 Ostrinia furnacalis Species 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000007781 pre-processing Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000010779 crude oil Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000000527 sonication Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 14
- 240000008620 Fagopyrum esculentum Species 0.000 abstract description 6
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract description 6
- 241000237502 Ostreidae Species 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000020636 oyster Nutrition 0.000 abstract description 5
- 240000001462 Pleurotus ostreatus Species 0.000 abstract description 3
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract description 3
- 240000006439 Aspergillus oryzae Species 0.000 abstract 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 abstract 1
- 241000287462 Phalacrocorax carbo Species 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 34
- 235000013527 bean curd Nutrition 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 241000121220 Tricholoma matsutake Species 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 5
- 210000002569 neuron Anatomy 0.000 description 5
- 210000001835 viscera Anatomy 0.000 description 5
- 108010025020 Nerve Growth Factor Proteins 0.000 description 4
- 102000015336 Nerve Growth Factor Human genes 0.000 description 4
- 235000013405 beer Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 210000004556 brain Anatomy 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 229940094952 green tea extract Drugs 0.000 description 4
- 235000020688 green tea extract Nutrition 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 229940053128 nerve growth factor Drugs 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 3
- 240000006891 Artemisia vulgaris Species 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 241000218657 Picea Species 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 210000003128 head Anatomy 0.000 description 3
- 210000003296 saliva Anatomy 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- DMPGFSQMXITJPT-ZCKYJUNOSA-N Erinacine C Chemical compound C([C@@H]1C2=C(CC[C@]2(C)CC[C@@]1(C)[C@H]1O2)C(C)C)C=C(CO)[C@H]1O[C@H]1[C@H]2OC[C@@H](O)[C@@H]1O DMPGFSQMXITJPT-ZCKYJUNOSA-N 0.000 description 2
- 208000007882 Gastritis Diseases 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 241001582957 Sebastes schlegelii Species 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 210000003722 extracellular fluid Anatomy 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- FYGDTMLNYKFZSV-WFYNLLPOSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,3s,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-WFYNLLPOSA-N 0.000 description 1
- UCTWMZQNUQWSLP-VIFPVBQESA-N (R)-adrenaline Chemical compound CNC[C@H](O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-VIFPVBQESA-N 0.000 description 1
- 229930182837 (R)-adrenaline Natural products 0.000 description 1
- -1 3-butyl Chemical group 0.000 description 1
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000254173 Coleoptera Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 241000123222 Hericium Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 210000000227 basophil cell of anterior lobe of hypophysis Anatomy 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000008499 blood brain barrier function Effects 0.000 description 1
- 210000001218 blood-brain barrier Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 239000004327 boric acid Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000009702 cancer cell proliferation Effects 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 229960005139 epinephrine Drugs 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000007603 infrared drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020098 plum wine Nutrition 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000010875 treated wood Substances 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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
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.
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,
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.
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.
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.
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.
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 (5)
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 );
, ≪ / 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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020160020597A KR101823458B1 (en) | 2016-02-22 | 2016-02-22 | Manufacturing method of Semi Dried Black Rockfish using Hericium erinaceum Extract |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020160020597A KR101823458B1 (en) | 2016-02-22 | 2016-02-22 | Manufacturing method of Semi Dried Black Rockfish using Hericium erinaceum Extract |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20170098550A KR20170098550A (en) | 2017-08-30 |
KR101823458B1 true KR101823458B1 (en) | 2018-01-30 |
Family
ID=59760666
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020160020597A KR101823458B1 (en) | 2016-02-22 | 2016-02-22 | Manufacturing method of Semi Dried Black Rockfish using Hericium erinaceum Extract |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101823458B1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102586307B1 (en) * | 2022-09-29 | 2023-10-10 | 주식회사 대아씨푸드 | Manufacturing method of semi-dried fish using soy sauce containing dolsan chinese mustard greens extract |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101299844B1 (en) | 2013-04-03 | 2013-09-10 | 김태화 | Manufacturing method of semi-dried fish and semi-dried fish |
-
2016
- 2016-02-22 KR KR1020160020597A patent/KR101823458B1/en active IP Right Grant
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101299844B1 (en) | 2013-04-03 | 2013-09-10 | 김태화 | Manufacturing method of semi-dried fish and semi-dried fish |
Also Published As
Publication number | Publication date |
---|---|
KR20170098550A (en) | 2017-08-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101389800B1 (en) | Method for preparing salted semidry fish | |
KR101275750B1 (en) | Korean sauce and paste using salted liquefied pacific saury and process for preparing the same | |
KR102009983B1 (en) | Manufacturing method of prawn soy and prwan boiled down in soy sauce | |
KR101699823B1 (en) | Method for manufacturing kimchi | |
KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
KR101430213B1 (en) | Salt Fermented Squid Containing Ledebouriella seseloides, and Method for Manufacturing the Same | |
KR102033691B1 (en) | Preparation method of hot pepper paste dried crobina fish using persimmon leaves and red pepper sauce | |
KR101823458B1 (en) | Manufacturing method of Semi Dried Black Rockfish using Hericium erinaceum Extract | |
KR20180115406A (en) | Manufacturing method of dried yellow corvina using barley ingredient containing salt mixture and dried yellow corvina thereof | |
KR20140114180A (en) | processing | |
KR101125256B1 (en) | Manufacturing method of korean hot pepper paste dried yellow corvina containing Red Ginseng | |
KR101673400B1 (en) | Preparation Method of Kimchi Containing Extract of Phragmitis Rhizoma and Kimchi Manfactued Thereby | |
KR101742975B1 (en) | Method for Manufacturing Kimchi Containing Sugar Immersion Extracts of Purslane | |
KR102043619B1 (en) | Processing method of salted fish | |
KR101823460B1 (en) | Manufacturing method of Semi Dried Black Rockfish using Lentinus edodes Powder | |
CN112056541A (en) | Formula and preparation method of fermentation type mustard sauce rich in citronella flavor | |
KR20160096245A (en) | A herring kwamaegi extendable shelf life and preparation method thereof | |
KR101837066B1 (en) | Manufacturing method of Semi Dried Black Rockfish using Olive Oil | |
KR101579743B1 (en) | Using a natural method of manufacturing a low-salt aging mackerel | |
KR20190127307A (en) | Fermented beverage added with bluberry and manufacturing method thereof | |
KR101692692B1 (en) | slices of raw skate seasoned with vegetable | |
KR102279260B1 (en) | manufacturing method of river snails-kimchi | |
KR101435915B1 (en) | Salted laver comprising Schisandra chinensis seed oil and preparation method thereof | |
KR102657698B1 (en) | Composition for removing bone odor and manufacturing method thereof | |
KR100936794B1 (en) | A method for processing fish using the blend of low molecular weight polysaccharides and deep seawater |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant |