KR101839508B1

KR101839508B1 - Manufacture method of soused roe of alaska pollack fermentation product and fragrant mushrooms are included

Info

Publication number: KR101839508B1
Application number: KR1020150171588A
Authority: KR
Inventors: 김정배
Original assignee: 김정배
Priority date: 2015-12-03
Filing date: 2015-12-03
Publication date: 2018-04-26
Also published as: KR20170065314A

Abstract

The present invention discloses a method for preparing fermented shiitake containing fermented shiitake mushroom and shiitake mushroom. The present invention provides a fermented fermented fermented mushroom fermented by removing the inherent odor of the fermented shiitake mushroom, Which is a low - fat, dietary fiber - rich mushroom and its fermented product, helps to promote health when consumed in salted fish.

Description

{Manufacturing method of soused roe of alaska pollack fermentation product and fragrant mushrooms are included}

The present invention relates to a fermented fermented shiitake, more particularly, a fermented fermented shiitake mushroom which retains the unique flavor of fermented fermented shiitake, and can remove the intrinsic odor of the fermented shiitake, To a fermented shiitake mushroom and a mushroom fermented mushroom.

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. 10-1142690 (registered April 25, 2012)

The object of the present invention is to provide a fermented mushroom and a mushroom fermentation mule which helps the health promotion by rapidly absorbing the nutrients as well as removing the inherent odor of the fermented mushroom through the contained mushroom, And to provide a method for manufacturing fermented pickles.

In order to achieve the above object, the fermented shiitake mushroom containing the mushroom and mushroom fermentation product of the present invention comprises 60 to 86% by weight of the raw material of Mushroom, 2 to 20% by weight of the mushroom powder, 2 to 20% by weight of the mushroom fermentation 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, 1.5 to 20% by weight of anchovy sauce and 1.5 to 20%

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 fermented pickles of the present invention, which comprises: (a) defrosting 60 to 86% by weight of frozen raw ingredients, Washing; (b) drying the crude raw material washed from the step (a) for a predetermined period of time; (c) 2 to 20% by weight of shiitake powder, 1 to 10% by weight of fermented shiitake, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of anchovy sauce, 1.5 to 20% by weight of anchovy sauce, and 1.5 to 20% by weight of anchovy, to form a first mixture; (d) first aging the first combination formulated in step (c) for a period of time in an underground aging chamber maintained at a constant temperature; (e) blending 1 to 10% by weight of a mushroom fermented product with 1.5 to 20% by weight of red pepper powder as a second mixture in the first mixture aged first from the step (d) to form a second mixture; And (f) storing the second compound formulated in step (e) in a freezing room after second aging in an underground aging room maintained at a predetermined temperature for a predetermined period of time; .

Also, the fermented shiitake mushroom to be added in the steps (c) and (e) may be prepared by mixing fermented shiitake mushroom with lactic acid bacteria; .

As described above, the present invention provides a fermented mushroom which is low in fat and low in dietary fiber, and has a function of rapidly absorbing nutrients as well as removing the intrinsic odor of the fermented mushroom, And it can be expected to have a beneficial effect on health promotion when consumed.

Fig. 1 is a flow chart showing the production process of a fermented shiitake mushroom with fermented mushroom and shiitake mushroom according to 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 the production process of a fermented shrimp fermented with mushroom and shiitake as an example of the present invention.

As shown in FIG. 1, the preparation of the fermented shiitake mushroom and the fermented shiitake mushroom according to the embodiment of the present invention can be carried out by using the method of (a), (b), (c) f).

In the step (a), 60 to 86% by weight of the frozen raw material of the raw material worked onboard is thawed and then washed with a salt-added wash water having a salinity in the range of 1 to 20% to preserve the freshness.

Here, washing of the above-mentioned raw materials has become popular in the modern society, and health concern is rising with the well-being wind. In consideration of the tendency to eat the food in a soothing manner in relation to cancer incidence, It is for elimination.

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, it is necessary to develop a low salted salted salted fish that is suitable for consumers' preference, so as to provide a low salted salted salted fish, and the concentration of salted salted fish is varied within a range of 1 to 20% Which is reported to be about 2,5% lower than salty salt.

In the step (b), the washed raw material washed from the step (a) is dried for 1 to 24 hours.

The step (c) comprises adding 2 to 20 wt% of powder of mushroom powder, 1 to 10 wt% of mushroom fermentation product, 1.5 to 20 wt% of garlic, 1.5 to 20 wt% of onion , 1.5 to 20% by weight of ginger, 1.5 to 20% by weight of anchovy sauce, and 1.5 to 20% by weight of anchovy are compounded to form the first mixture.

Herein, the shiitake mushroom is low in fat and abundant in dietary fiber, so that it does not limit the intake during dieting, 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.

Wherein the step (d) is such that the first combination formulated in step (c) is first aged for 1 to 60 days in an underground mature room maintained at a temperature of 0 to 20 ° C.

The step (e) may include combining 1 to 10% by weight of the mushroom fermented product with 1.5 to 20% by weight of red pepper powder as a second mixture in the first mixture aged first from the step (d) will be.

In the step (f), the second combination formulated in step (e) is first aged for 1 to 60 days in an underground aging room maintained at a temperature of 0 to 20 ° C and then stored in a freezer room. This fermented fermented shiitake fermented shiitake fermented product has a low water content while maintaining a constant water content. The fermented shiitake fermented product is low in fat and rich in dietary fiber, The effect can be expected.

That is, the following effects can be expected when the mushroom and its fermented product are added to the fermented shrimp fermented 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. Richness and nutrient content of fermented seafood

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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.

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[Example 1]

(1) Myeonran was sampled from the paddy rice samples collected from the East Coast.

(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) Chochung purchased and used the product (Haechandle Co., Ltd.) which is distributed in the market.

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

First, after thawing the frozen raw material of frozen raw material, 60 to 86% by weight of the raw raw material of the raw raw material is thawed in the wash water to which the salt is added so as to have a salinity in the range of 1 to 20%, and then dried for 1 to 24 hours.

Next, 2 to 20% by weight of shiitake mushroom, 1 to 10% by weight of fermented shiitake, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger, To 20% by weight of anchovy sauce, and 1.5 to 20% by weight of anchovy sauce, and the mixture is first aged for 1 to 60 days in an underground fermentation room maintaining a temperature of 0 to 20 캜.

Next, 1 to 10% by weight of fermented mushroom fermentation product and 1.5 to 20% by weight of red pepper powder are mixed in the first aged combination, and the mixture is further stirred for 1 to 60 days in an underground fermentation room maintaining a temperature of 0 to 20 ° C By fermentation, the fermented fermented seaweed fermented by fermentation was completed.

[Example 2]

(Hereinafter, referred to as " Myeonjaejanggael of Example 1 ") containing the mushroom and the mushroom fermented product obtained in Example 1 was used as a control group, and mushroom pickled mushroom containing no fermented product of mushroom and shiitake , &Quot; common cod roe ").

(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 change in moisture content of the shiitake mushroom of Example 1 according to the ripening period is shown in Table 1 below (unit:%).

division Formulation ratio (%) Aging period (days) 0 10 30 60 90
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 cod roe 50.1 48.9 46.2 45.0 44.8

Moisture content of shiitake mushroom and shiitake mushroom containing fermented mushroom and shiitake mushroom was decreased during the fermentation period, but the decrease in moisture content of mushroom and shiitake fermented mushroom and shiitake fermented mushroom and shiitake fermented mushroom was lower than that of common mushroom 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 saltiness by period of aging on the shiitake mushroom of Example 1 (unit:%)

division Formulation ratio (%) Aging period (days) 0 10 30 60 90
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 cod roe 9.0 9.1 9.3 9.5 9.6

As shown in Table 2, the salinity of the shiitake mushroom of Example 1 was increased immediately before the immersion, but it was confirmed that the salinity was lower than that of the common shiitake mushroom by using the salting salt.

In other words, the salinity change of the visceral raw materials with the salting concentration increased significantly as the salt concentration increased, and the salinity gradually decreased with the aging period, This is because salt is diffused into the tissue and dehydration and penetration are repeated.

(3) Sensory evaluation

The color, flavor, taste, and overall acceptability of the test were assessed by the 5-point scale method for the 30 healthy volunteers and 30 volunteers who were interested in health. 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 Table 3, there was no significant difference in flavor between the control and the fermented fermented fish according to the present invention. However, in terms of color, taste and overall acceptability, the fermented shiitake mushroom containing the shiitake mushroom and the mushroom fermented product of the present invention exhibited significantly higher preference than 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

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A method for producing a low salt salmonella fermented salted and fermented shiitake having a constant moisture content from a fermented mushroom fermented by mixing the shiitake mushroom and the shiitake mushroom,
(a) defrosting 60 to 86% by weight of the frozen clarinaceous raw material and washing it with wash water having a salinity in the range of 1 to 10% added with the sun salt which is reported to be about 2.5% lower than that of the purified salt;
(b) drying the cleaned raw material washed in the wash water having a salinity in the range of 1 to 10% from the step (a) for a time in the range of 1 to 24 hours;
(c) 2 to 20% by weight of shiitake powder, 1 to 10% by weight of fermented shiitake, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of anchovy sauce, 1.5 to 20% by weight of anchovy sauce, and 1.5 to 20% by weight of anchovy, to form a first mixture;
(d) first aging the first compound formulated from step (c) for a period of time ranging from 30 to 60 days in an underground fermentation chamber maintained at a temperature within a range of 0 占 폚 to 20 占 폚;
(e) blending 1 to 10% by weight of a mushroom fermented product with 1.5 to 20% by weight of red pepper powder as a second mixture in the first mixture aged first from the step (d) to form a second mixture; And
(f) absorbing moisture from the mushroom and the mushroom fermentation product and retaining the absorbed moisture in an underground mature room maintained at a temperature within a range of 0 < 0 > C to 20 & Storing in a freezer after secondary aging for a period within the range of 30 to 60 days; Wherein the fermented mushroom and the mushroom are fermented.

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