KR102119227B1 - Method for Manufacturing Fermented Seasoning Using Oyster Mushroom - Google Patents

Abstract

The present invention relates to a method for manufacturing a natural fermentation seasoning prepared by fermenting oyster mushrooms with yeast and then drying and crushing to preserve the original flavor and nutritional components of the oyster mushroom.
The fermented seasoning of oyster mushroom produced by the method of the present invention can be economically produced by reducing the destruction of useful components of the oyster mushroom and the manufacturing process is simple because the high temperature of the oyster mushroom is not directly exposed to hot air during the manufacturing process. It has the advantage of high digestion and absorption and improved efficacy and flavor.

Description

Method for Manufacturing Fermented Seasoning Using Oyster Mushroom}

The present invention relates to a method for producing a natural fermentation seasoning prepared by fermenting oyster mushrooms with yeast and then drying and pulverizing them so as to preserve the original flavor and nutrients of the oyster mushroom.

Seasonings are food supplements used to improve and enhance the taste when cooking foods. In addition to the original flavors and aromas of food ingredients, seasonings give the flavors and aromas of the seasonings so that the dishes have a harmonious flavor.

These seasonings are classified into chemical seasonings obtained by fermentation or chemical methods using acid hydrolysis or RNA decomposition, and natural seasonings obtained without chemical processing from natural foods.

Sodium glutamate (MSG) is typically used as the chemical seasoning, but it contains nucleic acid-based components (sodium inosinate/sodium guanylate) to give the umami to food, but due to controversy over the human health of artificially synthesized sodium glutamate. The feeling of rejection is not being resolved.

In addition, if the consumer is tamed with the taste of the chemical seasoning, it is difficult to feel the taste of the food without the addition of the chemical seasoning, and there is a problem in that it is impossible to enjoy the unique taste of the ingredients in the future.

Accordingly, according to the well-being trend of pursuing a healthy life, the use of chemical seasonings is gradually decreasing, and interest in natural seasonings that provide natural and deep flavors rather than artificial flavors is increasing. Accordingly, in the food industry, Efforts to reduce artificial additives, sugars, trans fats, etc., or to develop natural seasonings from which these are excluded, are being actively conducted.

However, natural seasonings have a disadvantage that seasoning characteristics per unit weight are lower than that of chemical seasonings.However, a complex natural seasoning that enhances seasoning characteristics by concentrating natural materials or combining several kinds of natural materials has been proposed, but it is economical for consumers to use. There is a burdensome problem.

Therefore, among natural ingredients, a method of manufacturing a natural seasoning using a mushroom that has an authentic taste is widely used, and among the mushrooms, a natural seasoning product made of a mushroom type having a strong flavor is widely distributed in the market. .

Natural seasonings using mushrooms as the main ingredient are mostly powdered and distributed on the market for ease of use and storage.However, in order to powder the mushrooms, they have to be dried and the color and texture of the mushrooms change during the drying process. There is a problem that the texture is reduced and the nutrients are destroyed and the original flavor of the mushroom is reduced.

In order to improve this problem, Korean Patent Publication Nos. 2008-0104608 and 2008-0104609 contain mushrooms natural by mixing natural starch such as corn starch, dextrin, lactose and refined salt in a luxurious flake type mushroom or king oyster mushroom. A method for preparing a seasoning has been proposed, but the method can reduce the destruction of the ingredients contained in the mushroom by gelatinizing it without drying it, but it has a disadvantage that it is difficult to store for a long time because it is in a luxurious state.

Accordingly, Korean Patent Publication No. 2014-0002235 proposed a method for preparing natural mushroom seasonings by mixing freeze-dried and shredded mandarin mushrooms and shiitake mushrooms, and using a freeze-drying method with the lowest destruction of nutrients among the drying methods. By trying to reduce the destruction of useful components of the mushrooms, the freeze-drying method sublimates the ice after freezing the material containing moisture, so that the water contained in the mushroom freezes and the size of the ice particles increases and the ice particles increase in pressure to the mushroom tissue. The nutrients must be partially destroyed by addition, and the flavor of the seasoning is weakened as the ice sublimates and removes the scent components of the mushrooms.

In addition, in Korean Patent Publication No. 2012-0064787, shiitake mushroom, oyster mushroom, pectin degrading enzyme, and water are mixed and fermented at 55-60°C, filtered by heating at 90-100°C, and then left at 0-15°C. There is a method of removing the precipitate, mixing baekbaek sugar, brewed soy sauce, sodium citrate, saline, disodium succinate, 2-sodium 5-guanylate, green rice, heating at 90~100 ℃ and filtering to prepare liquid mushroom seasoning. Was presented.

The present invention was to increase the soluble solid content through the fermentation process and improve the taste characteristics of the mushrooms to increase the flavor of the seasoning, and to reduce the nutrient destruction of the mushrooms by preparing them in a liquid form without drying and powdering. In the process of heating, the nutrients of mushrooms are destroyed, useful components of mushrooms are lost along with sediment, and chemical seasoning components are contained, which has the disadvantage of decreasing consumer preference.

The present invention is to solve the above problems, while producing seasonings using oyster mushrooms which are excellent in taste and aroma and rich in nutritional ingredients as a main ingredient, while reducing the flavor and nutrients of oyster mushrooms in the manufacturing process, oyster mushrooms It is to provide a method of manufacturing fermented seasoning.

In order to solve the above problems, the present invention is to remove the foreign matter by washing the mushrooms and immersed in vinegar for 10 to 30 seconds, followed by natural drying; Diluting the yeast in lukewarm water at 30 to 45°C; Applying lukewarm water diluted with the yeast to the naturally dried oyster mushroom; Fermenting the oyster mushroom coated with the yeast at a temperature of 25-40° C. for 20 to 30 hours: laying a cloth on a metal plate, placing the fermented oyster mushroom on it, covering the oyster mushroom with a cloth, together with the oyster mushroom and cloth Wrapping the upper portion of the metal plate with aluminum foil, and then forming a vent and allowing the space between the cloth and the aluminum foil to communicate with the outside of the aluminum foil and drying with hot air; And pulverizing the dried oyster mushroom; provides a method for producing a oyster mushroom fermentation seasoning comprising a.

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At this time, the yeast is preferably to be applied 0.5 to 2.0 parts by weight based on 100 parts by weight of oyster mushroom, it is preferable to further add 0.5 to 2.0 parts by weight per 100 parts by weight of oyster mushroom.

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The oyster mushroom fermentation seasoning produced by the method of the present invention can be economically produced because the high temperature of the oyster mushroom is not directly exposed to hot air in the manufacturing process, thereby reducing the destruction of useful components of the oyster mushroom and simplifying the manufacturing process. It has the advantage of high digestion and absorption and improved efficacy and flavor.

Mushrooms, unlike common fungi, form large fruiting bodies and are mostly fungi belonging to basidiomycetes and ascites fungi, and have various bioactive effects such as immune enhancement, anti-cancer, anti-virus, anti-diabetes, anti-thrombosis, and anti-hypertension from various mushrooms. As it turns out, production and consumption as health foods or functional foods are on the rise.

Among the mushrooms used for food, there are representative mushrooms, shiitake mushrooms, matsutake mushrooms, and pine mushrooms. Among them, oyster mushrooms evenly contain vitamins such as vitamins B1, B2, and D2 and enzymes necessary for the human body. Not only is the pharmacological ingredient effective for biodefense, maintenance of bioantioxidation, control of constitutional rhythm, disease recovery, etc., but also rich in ergosterol and beta-glucan, the mothers of vitamin D2, resulting in hypertension and arteriosclerosis. It has excellent prevention, constipation relief, anti-cancer treatment, and immune function, which has the effect of stopping the proliferation of cancer cells, and its demand as a health food is steadily increasing.

In particular, the oyster mushroom is thick and elastic, has a good aroma, and is rich in ingredients that make up the glutamic acid protein, so it has an excellent umami taste and evenly contains essential amino acids, so it is excellent in enhancing the taste and aroma of cooking.

In the present invention, a natural seasoning is prepared by fermenting oyster mushrooms having these characteristics, first washing the oyster mushrooms slightly with running water to remove foreign substances, and then naturally drying them in a well-ventilated place for 2-4 days.

Several microorganisms, such as germs, are buried in oyster mushrooms, and foreign substances such as dust are removed even when washing oyster mushrooms, but microorganisms may remain, and these microorganisms cause abnormal fermentation in the subsequent fermentation process, thereby changing the flavor of seasoning. I have a concern.

Therefore, it is necessary to completely remove microorganisms that may be included in the oyster mushroom, and for this purpose, it is preferable to immerse the washed oyster mushroom in vinegar and then dry it.

Vinegar has a sterilizing function, kills microorganisms, and when immersed in vinegar, the cell membrane of oyster mushroom is dissolved or weakened to help smooth and uniform fermentation of oyster mushroom, and vinegar is volatile, so the drying process It does not interfere with fermentation because it is removed from.

It is preferable to immerse in the vinegar for 10 to 30 seconds, and if it is less than 10 seconds, microorganisms may not be sufficiently killed, and if it exceeds 30 seconds, useful components of oyster mushroom are eluted and lost in vinegar or vinegar is inside. There is a concern that it penetrates deep and remains without being completely volatilized and removed during the drying process, thereby inhibiting the fermentation of yeast.

Next, the yeast is diluted in lukewarm water at 30 to 45°C and applied to the surface of the dried oyster mushroom, and the amount of yeast is applied to 0.5 to 2.0 parts by weight of the yeast before dilution based on 100 parts by weight of the oyster mushroom before drying. In the dilution ratio and coating amount can be adjusted.

Yeast is a eukaryotic organism belonging to the fungus, which is characterized by decomposing sugar to produce alcohol and carbon dioxide, and by inoculating and fermenting yeast strains into oyster mushrooms, maximizing the effectiveness of nutrients and pharmacological components of oyster mushrooms and maximizing useful ingredients Decomposes the molecular structure of the body, improves the absorption rate and utilization rate of the human body, and improves the sensory elements such as taste and aroma to further enhance the flavor of the seasoning.

In addition, yeast contains ingredients similar to oyster mushrooms, such as vitamin B group, beta glucan, and ergosterol contained in oyster mushrooms, so that the flavor of the oyster mushroom is not changed by yeast fermentation and improves the functionality of the oyster mushroom as described above. You can get the effect.

Yeast can be fermented by using beta-glucan, a polysaccharide contained in oyster mushroom, as a nutrient source, but in order to facilitate the fermentation of oyster mushroom, saccharides can be added as nutrient source to lukewarm water to which yeast is added. The added amount of saccharides can be added to lukewarm water at a rate of 0.5 to 2.0 parts by weight per 100 parts by weight of oyster mushroom before drying, like the added amount of yeast. Honey is a natural material as the saccharide, and honey is consumed as an energy source of yeast Some of them remain and provide the effect of enhancing the sweetness of the seasoning.

The oyster mushroom can be applied after crushing the oyster mushroom so that the oyster mushroom can be fermented evenly, and the application of the yeast can be performed by spraying lukewarm water diluted with yeast into the oyster mushroom.

Next, the yeast-coated oyster mushroom is fermented at a temperature of 25-40° C. for 20-30 hours, followed by drying and grinding to prepare a powdery seasoning of oyster mushroom fermentation.

Since lukewarm water diluted with yeast is applied to dried oyster mushroom, the yeast can penetrate more into the oyster mushroom, so that fermentation can proceed simultaneously inside and outside the oyster mushroom, and dilute the yeast in lukewarm water at 30~45 ℃, then room temperature. Since it is applied to the naturally dried oyster mushroom, it can be naturally adjusted to the fermentation temperature of 25~40℃.

Normally, lyophilization is the preferred method of drying foods with the least destruction of nutrients, but the oyster mushroom contains 80~90% by weight of water, so when freezing the oyster mushroom, the water inside the flesh freezes in ice and has a volume of about 10. The ice, which is increased by about% and increased in volume, may press the fleshy tissue inside the oyster mushroom, which may destroy useful components of the oyster mushroom.

Thus, in the present invention, hot air drying is used to suppress the destruction of useful components of the oyster mushroom during the drying process, and hot air drying has the advantage of high productivity and economical efficiency because it has a faster drying rate and less equipment investment cost than freeze drying. .

However, hot air drying evaporates the moisture of the oyster mushroom to the high temperature of the hot air and then removes the vaporized water vapor with the air to dry, and there is a problem that useful components of the oyster mushroom are easily destroyed by the high temperature hot air.

Looking at this in more detail, when the hot air heats the oyster mushroom by convection, the surface temperature of the oyster mushroom rises first, and then the high temperature of the surface goes through the process of conducting it inside. Heat is transferred.

At this time, the moisture on the surface of the oyster mushroom is first evaporated, and then the moisture inside is evaporated and removed, and the latent heat of vaporization by which the moisture evaporates is a relatively large amount of heat. After that, it takes a long time for the moisture inside to evaporate, and eventually the surface is heated more than the inside, so that the surface of the oyster mushroom destroys more nutrients than the inside.

Therefore, in order to minimize the destruction of nutrients of oyster mushrooms due to hot air drying, it is necessary to prevent hot air from directly contacting oyster mushrooms while the heat of hot air is uniformly transmitted to the whole oyster mushroom.

To this end, wrap the oyster mushrooms with aluminum foil, then dry with hot air, and the vaporized water vapor must be removed from the oyster mushrooms, so that when wrapped with aluminum foil, a portion of the oyster mushrooms can communicate with the outside of the aluminum foil (通氣口) To form.

Aluminum foil has a very high thermal conductivity, which can quickly transfer the heat of the hot air to the whole of the oyster mushroom to reduce the local temperature deviation of the oyster mushroom, and the aluminum foil prevents the hot air from directly contacting the oyster mushroom.

In addition, hot air heats the aluminum foil, the aluminum foil heats the air inside the foil, and the air inside the foil heats the surface of the oyster mushroom, so that the oyster mushroom can be uniformly heated as a whole.

In addition, the moisture vaporized from the oyster mushroom is not immediately removed, but stays inside the aluminum foil and then exits through the vent, so that the rapid change in humidity is suppressed compared to the case where the aluminum foil is not wrapped with aluminum foil. Since the humidity inside is high and the moisture is evaporated and removed while the humidity gradient between the surface and the inside of the oyster mushroom is not large during drying, the time difference between removing the surface of the oyster mushroom and the moisture inside it is reduced, which is the oyster mushroom It is possible to reduce the destruction of nutrients on the surface of the oyster mushroom by obtaining the effect that the moisture of the surface and inside is removed at the same time.

For mass production, instead of wrapping each of the oyster mushrooms with aluminum foil, as described above, it is preferable to place the oyster mushrooms on a metal plate, wrap the top of the metal plate with the oyster mushrooms in an aluminum foil, and then dry it with hot air. In the state of forming the aluminum foil so as to make contact with the top of the oyster mushroom.

The heat of the hot air heats the bottom of the oyster mushroom through the metal plate, and the heat of the metal plate heats the top of the oyster mushroom through the aluminum foil, and once the sublimated moisture from the oyster mushroom stays in the space between the metal plate and the aluminum foil, it is discharged to the outside. During the drying process, oyster mushroom is evenly dried, and moisture inside and outside the oyster mushroom is uniformly removed.

As a way to further reduce the destruction of nutrients of oyster mushrooms, lay a cloth on a metal plate, put oyster mushrooms on it, cover the oyster mushrooms with a cloth, and wrap the top of the metal plate with oyster mushrooms and cloth on top of the metal plate with cloth, aluminum and cloth It is preferable to form a vent so that the space between the foils can communicate with the outside of the foil.

In this case, the heat of the hot air is transferred to the bottom of the oyster mushroom through the metal plate and the cloth, and the heat of the metal plate is transferred to the top of the oyster mushroom through the aluminum foil and the cloth, so the heat of the metal plate and the aluminum foil is gradually transferred to the oyster mushroom by the cloth with low thermal conductivity. Since there is no sudden temperature gradient between the surface and the inside of the oyster mushroom, the destruction of nutrients due to the temperature difference inside and outside the oyster mushroom is reduced.

In addition, the moisture vaporized from the oyster mushroom is first trapped inside the fabric, then discharged to the space between the fabric and the aluminum foil through the fine gap of the fabric, and then discharged to the outside of the aluminum foil, and the fabric also contains a certain amount of moisture, so the inside of the aluminum foil Since the humidity of the space does not change abruptly, drying may proceed uniformly.

In addition, since the cloth has the property of absorbing moisture, when it comes into contact with the oyster mushroom, it absorbs the moisture of the oyster mushroom and the fabric is in a state where fiber bundles are entangled, so that the exposed surface area of the fabric is larger than that of the oyster mushroom surface, thus removing moisture from the fabric. Fast drying of the oyster mushroom can proceed quickly.

The surface of the fermented oyster mushroom is coated with a slime fermentation product, which may interfere with the discharge of moisture inside the oyster mushroom during drying, so it is possible to make the moisture discharge more smoothly by vibrating the metal plate on which the oyster mushroom is placed during hot air drying. have.

The oyster mushroom fermentation seasoning prepared as described above can be suppressed from being destroyed by the useful components of the oyster mushroom during the manufacturing process and can be manufactured economically because the manufacturing process is simple, and the digestion and absorption rate is increased by the fermentation of yeast and the efficacy and flavor are improved. It has high commerciality.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples and test examples.

However, the following examples are only for exemplifying the present invention, and the present invention is not limited by the following examples, and can be replaced with other equivalents and substituted without departing from the spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example 1>

1 kg of oyster mushroom (variety: suhan) was collected, washed gently with running water to remove foreign substances, and then air dried for 3 days in a well-ventilated place for 3 days, based on 1 individual oyster mushroom (each part with a shade). Halved.

10 g of yeast (Dryist) was mixed evenly in 40 g of lukewarm water at 37° C., and then mixed into a sprayer and sprayed evenly over the dried and divided oyster mushroom after 7 minutes.

Put the oyster mushroom sprayed with the yeast into the fermentation chamber at 30 ℃ and ferment it for 1 day, wrap it with aluminum foil and form a vent with a diameter of 1 cm on both sides, and then heat it at 90 ℃ until the moisture content is 5% by weight. After drying and grinding, an oyster mushroom fermentation seasoning was prepared.

<Example 2>

In Example 1, the dried oyster mushrooms washed with water were immersed in vinegar for 20 seconds, then dried naturally, and 10 g of honey was added to lukewarm water mixed with yeast, mixed evenly, immersed in the vinegar, and then sprayed with dried oyster mushrooms. In the same manner as in Example 1, to prepare a oyster mushroom fermentation seasoning.

<Example 3>

In Example 1, the fermented oyster mushroom was put on a metal plate, and the upper portion of the metal plate was wrapped with aluminum foil with the oyster mushroom, and at this time, the aluminum foil was pressed against the upper portion of the oyster mushroom, and both sides of the metal plate were pressed. After the gap was opened between the aluminum foil and the hot air dried, a fermented seasoning of oyster mushroom was prepared in the same manner as in Example 1.

<Example 4>

In Example 3, except that the cloth on the metal plate and put the fermented oyster mushroom on it, then cover the top of the oyster mushroom again with a cloth and cover the top of the metal plate with aluminum foil on it, A fermented seasoning of oyster mushroom was prepared in the same manner.

<Comparative Example 1>

In Example 1, except that the dried oyster mushrooms washed with water were directly hot-air dried without fermentation, dried dried oyster mushroom seasoning was performed in the same manner as in Example 1.

<Comparative Example 2>

In Example 1, the fermented oyster mushroom fermentation seasoning was prepared in the same manner as in Example 1, except that the fermented oyster mushroom was not wrapped in aluminum foil and hot-dried.

<Test Example 1> amino acid analysis

The main amino acid content of the seasoning mushrooms of Examples 1 to 4 and Comparative Examples 1 and 2 was analyzed and shown in Table 1 below.

A sample of oyster mushroom seasoning was placed in a test tube, 15 ml of 6N hydrochloric acid was added, and then nitrogen gas was charged and sealed for 1 minute, hydrolyzed in a dry oven at 110°C for 24 hours, and then concentrated under reduced pressure at 55°C.

This was dissolved in 25 mL with a pH 2.2 dilution buffer, filtered through a 0.45 μm membrane filter (membrane filter, Acrodisc CR PTFE, Gelman, USA), and then analyzed with an amino acid analyzer (SYKAM S433, Sykam, Germany).

Major amino acid analysis results Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Glutamic acid 7.54 7.65 7.45 7.76 7.15 6.91 Glycine 6.15 6.33 6.11 6.64 5.84 5.44 Alanine 12.33 12.54 12.24 13.21 11.53 10.63 Isoleusine 7.32 7.46 7.14 7.66 7.05 6.78 Leusine 9.13 9.52 9.07 9.57 8.84 8.67

Looking at Table 1, after the whole fermented oyster mushroom, wrapped with aluminum foil, the hot air-dried seasoning (Example) does not ferment (Comparative Example 1) or is not wrapped with aluminum foil so that the hot air comes into direct contact with the oyster mushroom (Comparative) The amino acid content was higher than in Example 2).

This increases the amino acid content in the process of yeast fermentation of oyster mushrooms, or increases the relative amino acid content by hydrolysis of other components other than amino acids, and when dried without hot air wrapped with aluminum foil, the amino acids contained in oyster mushrooms are subjected to high temperature hot air. It is estimated to be destroyed by.

In addition, among the comparative examples, the comparative example 2 had a lower amino acid content than the comparative example 1, and through this, it is judged that the amino acid content decrease by the hot air at high temperature has a greater effect than the increase in amino acid content by fermentation.

In particular, it is known that the higher the content of glutamic acid, the better the taste, so it is expected that the processed oyster mushroom fermentation seasoning treated as in the example will be useful in improving the taste of cooking.

Therefore, when preparing a natural powder seasoning with oyster mushroom, it can be seen that fermenting the oyster mushroom as in Example, and then wrapping it with aluminum foil and drying it with hot air is effective to increase the useful ingredient content of the oyster mushroom natural powder seasoning.

<Test Example 2> Fragrance component analysis

The fresh oyster mushroom in the collected state was used as a control, and the samples of Examples 1 and Comparative Examples 1 and 2 among the prepared oyster mushroom seasonings were treated with 2 l of distilled water and 0.5 ml of silicone oil in 300 g of each sample. After adding and grinding for 30 seconds with a waring blender, volatile components were separated using a SDE (Likens & Nickerson type simultaneous steam distillation and extraction apparatus) device according to the method of Schultz et al. (1977).

The solvent at this time is 60 ml of n-pentane:diethyl ether (1:1, v/v) containing 310 μg of n-hexadecane as an internal standard. After extracting for 2 hours, the solvent layer was extracted after extraction, dehydrated with sodium sulfate anhydrous, and then concentrated to 0.5 ml at 40° C. or lower using a Vigreux column and used as an analysis sample.

The volatile components obtained by the SDE apparatus were analyzed by FID-attached gas chromatography (gas chromatography, 5880A, Hewlett-Packard, USA), and the column was a Supelcowax 10 fused silica capillary column (30 m×0.32 mm). The column temperature was maintained at 50°C for 5 minutes, and then heated to 230°C at a rate of 3°C/min, and then maintained at 230°C for 30 minutes.

The injector and detector temperatures were 250°C, N ₂ carrier gas, and split ratio 1:30, and GC-MS was 3°C/min from 60°C to 220°C using a Finnigan MAT 212 mass spectrometer connected by an open split to a Varian 3700 GC. It was analyzed while heating.

The identification of each component was confirmed by comparison with the mass spectral data (Tressl et al., 1982; Kim, 1988; EPA/NIH, 1978) and Kovats index (Kovats, 1958) in the literature. The response factor of each component separated based on n-hexadecane added as was calculated by assuming 1.00, and the main fragrance component content in the analysis results is shown in Table 2 below.

Fragrance component analysis result (㎍/100 g) Example 1 Comparative Example 1 Comparative Example 2 Control 3-octanone 12.57 13.43 9.42 1017.51 l-octen-3-one 14.45 15.22 11.64 25.46 3-octanol 25.84 22.03 18.65 245.81 l-octen-3-ol 63.68 57.46 28.26 2625.43 cis- 2-octenol 10.42 8.76 5.24 9.07 2,4-decadienal 3.17 3.24 1.58 24.33

As shown in Table 2, the fresh oyster mushroom (control) contains the most scent components, and shows a tendency to increase or decrease for each scent component depending on the presence or absence of fermentation (Example 1, Comparative Example 1), It can be seen that when hot air drying is not covered with aluminum foil (Comparative Example 2), the scent component decreases most.

Therefore, it can be seen that it is important to wrap the oyster mushroom with aluminum foil so that the oyster mushroom is not directly exposed to the hot air in order to make the oyster mushroom fermentation seasoning retain more flavor.

As described above, the fermented seasoning of oyster mushroom produced by the method of the present invention reduces the destruction of useful ingredients of oyster mushroom by hot air, and the flavor component of oyster mushroom is more preserved in seasoning to improve nutrition and flavor of dishes. It is expected to help a lot.

Claims (7)

Washing the oyster mushroom to remove foreign substances, immersed in vinegar for 10 to 30 seconds, followed by natural drying;
Diluting yeast in lukewarm water at 30-45°C;
Applying lukewarm water diluted with the yeast to the naturally dried oyster mushroom;
Fermenting the oyster mushroom coated with the yeast at a temperature of 25-40° C. for 20-30 hours:
Lay a cloth on a metal plate, put the fermented oyster mushroom on it, cover the oyster mushroom with a cloth, wrap the top of the metal plate with the oyster mushroom and a cloth with aluminum foil, and then the space between the cloth and the aluminum foil can communicate with the outside of the aluminum foil. Forming a vent so that the hot air drying; And
The step of crushing the dried oyster mushroom; Method of manufacturing a oyster mushroom fermentation seasoning comprising a. delete The method according to claim 1,
The yeast is a method of manufacturing a oyster mushroom fermentation seasoning, characterized in that to apply 0.5 to 2.0 parts by weight based on 100 parts by weight of oyster mushroom. The method according to claim 1,
Method of manufacturing a oyster mushroom fermentation seasoning, characterized in that 0.5 to 2.0 parts by weight per 100 parts by weight of oyster mushroom is added to the lukewarm water. delete delete delete