KR102453224B1 - Method for producing Cordyceps sinensis soy sauce pickle and Cordyceps sinensis soy sauce pickle produced by same method - Google Patents

Abstract

The present invention comprises the steps of (1) blanching Cordyceps and then dehydrating it by scooping it out; (2) drying the dehydrated Cordyceps Cordyceps in step (1) with cold air; (3) preparing a sauce by heating a mixture of soy sauce, seasonings, sugar, cooking wine and vinegar, and further adding starch syrup; and (4) mixing the sauce prepared in step (3) with the cold air-dried cordyceps of the step (2) and aging it. It is about pickled cordyceps soy sauce.

Description

Method for producing Cordyceps sinensis soy sauce pickle and Cordyceps sinensis soy sauce pickle produced by same method}

The present invention comprises the steps of (1) blanching Cordyceps and then dehydrating it by scooping it out; (2) drying the dehydrated Cordyceps Cordyceps in step (1) with cold air; (3) preparing a sauce by heating a mixture of soy sauce, seasonings, sugar, cooking wine and vinegar, and further adding starch syrup; and (4) mixing the sauce prepared in the step (3) with the cold-air dried cordyceps of the step (2) and aging it. It is about pickled cordyceps soy sauce.

Cordyceps Cordyceps is a kind of mushroom in which various parasitic fungi invade insects and form a fruit body as a host or form a sporangium on an insect body. say Representative cordyceps genus include the genus Cordyceps belonging to the Clavicipitaceae of the Ascomycetes, the genus Paecilomyces, and the genus Torrubiella as a complete generation of sexual organs. and the genus Podonectria, and the representative Cordyceps genus forming a fruiting body is known to be distributed around 300 species worldwide.

Due to the physiological activity of various active ingredients such as polysaccharides, cordycepin (3'-deoxyadenosine), ergosterol, and mannitol contained in Cordyceps, it is currently used for various medical purposes. . Regarding cancer, Militaris Cordyceps extract administered to mice transplanted with cancer cells has demonstrated an anticancer effect that inhibits the growth of solid cancer. It has been reported that this is due to an increase in the number of T cells and IL-2 production in splenocytes. In addition, Cordyceps militaris, an indicator component of Cordyceps militaris, is known to have anticancer effects by being inserted into cancer cell DNA and RNA instead of adenine.

On the other hand, pickles are traditional fermented foods that have been mainly used as side dishes, such as vegetables, fruits, and spices, which are pickled in salt, vinegar, sugar or soy sauce, or processed and stored by adding other foods. These pickles contain a large amount of various organic acids, alcohol components, vitamins, minerals, and abundant dietary fiber generated during the manufacturing and fermentation process, and are known to have the effect of promoting appetite, preventing constipation and colon cancer.

Korea Patent No. 1337066 discloses a method of making pickled pickles in soy sauce, and Korean Patent Publication No. 2016-0099337 discloses a method of preparing mushroom pickles, but it is different from the method for preparing pickled soy sauce of Cordyceps Cordyceps of the present invention. .

The present invention has been devised in response to the above needs, and an object of the present invention is to prepare soy sauce pickles using Cordyceps Cordyceps with improved texture and taste, by optimizing manufacturing conditions such as Cordyceps blanching, pre-treatment, sauce preparation and maturation. , To provide a method of manufacturing Cordyceps soy sauce, which eliminates the peculiar odor and taste, and has excellent quality and preference.

In order to solve the above problems, the present invention comprises the steps of (1) blanching Cordyceps and then dehydrating it by scooping out; (2) drying the dehydrated Cordyceps Cordyceps in step (1) with cold air; (3) preparing a sauce by heating a mixture of soy sauce, seasonings, sugar, cooking wine and vinegar, and further adding starch syrup; and (4) mixing the sauce prepared in the step (3) with the cold-air dried cordyceps of the step (2) and aging it.

In addition, the present invention provides a pickled Cordyceps soy sauce prepared by the above method.

The pickled Cordyceps soy sauce prepared by the present invention has excellent texture and taste while removing the peculiar odor of Cordyceps Cordyceps, and has a natural taste without the use of artificial colors and preservatives. And the umami taste is improved, so that it is possible to provide a pickled cordyceps soy sauce preferred by consumers.

In order to achieve the object of the present invention, the present invention

(1) blanching the Cordyceps Cordyceps, then scooping it out and dehydrating it;

(2) drying the dehydrated Cordyceps Cordyceps in step (1) with cold air;

(3) preparing a sauce by heating a mixture of soy sauce, seasonings, sugar, cooking wine and vinegar, and further adding starch syrup; and

(4) It provides a method of manufacturing Cordyceps pickles in soy sauce, characterized in that it comprises the step of aging by mixing the sauce prepared in the step (3) with the cold-air dried cordyceps of the step (2).

In the manufacturing method of pickled cordyceps soy sauce of the present invention, the blanching method of step (1) may be preferably blanched at 90-100° C. for 3-5 minutes, more preferably blanching at 100° C. for 3-5 minutes. can Blanching Cordyceps under the conditions described above further improved the texture without impairing the unique quality and flavor of Cordyceps cordyceps, and was able to inactivate enzymes (peroxidase, etc.) that degrade quality during storage.

In addition, in the method for preparing pickled cordyceps soy sauce of the present invention, the cold air drying in step (2) may be preferably carried out at 8 to 12° C. for 4 to 6 hours, more preferably at 10° C. for 5 hours. can be carried out. It was possible to further improve the texture and taste by drying the cordyceps in the cold air under the same conditions as above before ripening the cordyceps in the sauce.

In addition, in the method for preparing pickled Cordyceps soy sauce of the present invention, the sauce of step (3) is preferably soy sauce 1.8 to 2.2 L, seasoning 80 to 120 g, sugar 0.8 to 1.2 kg, cooking wine 1.8 to 2.2 L and vinegar 0.8 It can be prepared by mixing ~1.2 L, heating it at 90~100℃ for 2~4 minutes, and adding 0.8~1.2 kg of starch syrup, more preferably 2 L of soy sauce, 100 g of seasoning, 1 kg of sugar, and cooking wine. It can be prepared by mixing 2 L and 1 L of vinegar, heating at 100° C. for 3 minutes, and additionally adding 1 kg of starch syrup. The sauce prepared under the above conditions could be prepared as a sauce suitable for the production of pickled soy sauce with excellent taste, in which saltiness, umami, sour, and sweetness were well mixed with Cordyceps Cordyceps.

In addition, in the manufacturing method of pickled cordyceps soy sauce of the present invention, the step (4) is preferably by mixing the sauce with cold-air dried cordyceps in a ratio of 0.8 to 1.2: 1.8 to 2.2 (w: v) at 20 to 30 ° C. It can be aged for ~3 days, and more preferably, the sauce can be mixed with the cold-air dried Cordyceps Cordyceps in a ratio of 1:2 (w:v) and aged at 25°C for 2 days. Aging under the same conditions as described above allowed the Cordyceps to ripen so that the taste and aroma of the sauce were properly absorbed and the deeper flavor and umami taste were produced.

In addition, in the method for preparing pickled Cordyceps soy sauce of the present invention, it may further include a configuration of soaking the dehydrated Cordyceps Cordyceps in step (1) in a kelp mixed broth.

The kelp mixed broth is specifically prepared by adding 45-55 g of kelp, 8-12 g of rice bran, and 8-12 g of grapefruit peel to 0.8-1.2 L of water, boiling at 90-100° C. for 8-12 minutes and cooling, then lemon It can be prepared by adding 8~12 mL of juice, 4~6 mL of lime juice, 4~6 mL of fermented persimmon and 1.5~2.5 g of citric acid. More specifically, 50 g of kelp, 10 g of rice bran in 1 L of water And 10 g of grapefruit peel is added, boiled at 100° C. for 10 minutes and cooled, and then it can be prepared by further adding 10 mL of lemon juice, 5 mL of lime juice, 5 mL of fermented persimmon and 2 g of citric acid. It was possible to prepare a kelp mixed broth suitable for immersion of Cordyceps Cordyceps because the flavor of the ingredients was well mixed to prepare the kelp mixed broth with the same material types, mixing ratios, and heating conditions as described above.

The soaking method may preferably be soaked for 50 to 70 minutes, and more preferably soaked for 60 minutes. Cordyceps succulents soaked in the kelp mixed broth under the same conditions as described above had the umami flavor derived from the kelp mixed broth well absorbed, thereby enhancing the deep taste and flavor. However, when soaked in the kelp mixed broth for too long, there is a problem in that the nutritional components of the Cordyceps Cordyceps are lost, the taste of the broth is strongly absorbed, the texture is weakened, and the preference is rather reduced.

The manufacturing method of pickled cordyceps soy sauce of the present invention, more specifically,

(1) blanching Cordyceps at 90-100° C. for 3 to 5 minutes, then scooping out and dehydrating;

(2) drying the dehydrated Cordyceps Cordyceps from step (1) at 8 to 12° C. for 4 to 6 hours;

(3) Mix 1.8~2.2 L of soy sauce, 80~120 g of seasoning, 0.8~1.2 kg of sugar, 1.8~2.2 L of cooking wine, and 0.8~1.2 L of vinegar, heat at 90~100℃ for 2~4 minutes, and then heat starch syrup 0.8~ preparing a sauce by further adding 1.2 kg; and

(4) Mix the sauce prepared in step (3) with the cold-air dried cordyceps in step (2) at a ratio of 0.8~1.2:1.8~2.2 (w:v) and aged at 20~30℃ for 1~3 days It may include the step of

more specifically

(1) blanching the Cordyceps Cordyceps at 100° C. for 3 to 5 minutes, then scooping out and dehydrating;

(2) drying the dehydrated Cordyceps Cordyceps from step (1) in cold air at 10° C. for 5 hours;

(3) preparing a sauce by mixing 2 L of soy sauce, 100 g of seasoning, 1 kg of sugar, 2 L of cooking wine and 1 L of vinegar, heating at 100° C. for 3 minutes, and additionally adding 1 kg of starch syrup; and

(4) mixing the sauce prepared in step (3) with the cold air-dried Cordyceps Cordyceps in step (2) at a ratio of 1:2 (w:v) and aging at 25° C. for 2 days.

The present invention also provides a pickled Cordyceps soy sauce prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Cordyceps pickled in soy sauce

(1) After lightly blanching the washed Cordyceps Cordyceps at 100°C for 3-5 minutes, scooping it out, washing it, and dehydrating it with a dish dehydrator for 20-25 minutes.

(2) The dehydrated Cordyceps Cordyceps in step (1) was dried in cold air at 10° C. for 5 hours.

(3) Mix 2 L of soy sauce, 100 g of sodium glutamate, 1 kg of sugar, 2 L of Mihyang (rice wine), and 1 L of vinegar and heat it for 3 minutes on high heat at 90~100℃, then add 1 kg of starch syrup to the sauce. was prepared.

(4) Mix the sauce prepared in step (3) with the cold-air dried cordyceps in step (2) in a 1:2 (w:v) ratio, aged at 25°C for 2 days, and then refrigerated at 1-7°C kept.

Preparation Example 2. Cordyceps pickled in soy sauce

(1) The astringent daebong persimmon was pre-treated by removing the gum and seeds, and refined white sugar was added to the pre-treated daebong persimmon in a 1:1 weight ratio, aged at 25° C. for 7 days, and then crushed to prepare a fermented persimmon.

(2) Add 50 g of kelp, 10 g of rice bran, and 10 g of grapefruit peel to 1 L of purified water, boil at 100°C for 10 minutes, cool to room temperature (20~25°C), lemon juice 10 mL, lime fruit juice 5 mL And 2 g of citric acid and 5 mL of the fermented persimmon in step (1) were further added (mixed) to prepare a kelp mixed broth.

(3) The washed Cordyceps Cordyceps was lightly blanched at 100° C. for 3-5 minutes, then removed and washed, and dehydrated with a dish dehydrator for 20-25 minutes.

(4) The dehydrated Cordyceps Cordyceps from step (3) was soaked in the kelp mixed broth prepared in step (2) at room temperature (20-25° C.) for 1 hour.

(5) The Cordyceps Cordyceps soaked in step (4) was taken out and dried in cold air at 10° C. for 5 hours.

(6) Mix 2 L of soy sauce, 100 g of sodium glutamate, 1 kg of sugar, 2 L of Mihyang (rice wine) and 1 L of vinegar and heat it for 3 minutes on high heat at 90~100℃, then add 1 kg of starch syrup to the sauce. was prepared.

(7) Mix the sauce prepared in step (6) with the cold-air dried cordyceps of the step (5) at a ratio of 1:2 (w:v), aged at 25°C for 2 days, and then refrigerated at 1-7°C kept.

Comparative Example 1. Cordyceps pickled in soy sauce

Although pickled cordyceps soy sauce was prepared by the method of Preparation Example 1, the cold air drying configuration of step (2) was omitted to prepare pickled cordyceps soy sauce.

Comparative Example 2. Cordyceps pickled in soy sauce

(1) The washed Cordyceps Cordyceps was lightly blanched at 100°C for 10 minutes, then removed and washed, and dehydrated with a dish dehydrator for 20-25 minutes.

(2) The dehydrated Cordyceps Cordyceps in step (1) was dried at 20° C. for 10 hours.

(3) Mix 2 L of soy sauce, 100 g of sodium glutamate, 1 kg of sugar, 2 L of Mihyang (rice wine), and 1 L of vinegar and heat it for 3 minutes on high heat at 90~100℃, then add 1 kg of starch syrup to the sauce. was prepared.

(4) Mix the sauce prepared in step (3) with the cold-air dried Cordyceps in step (2) at a ratio of 1:2 (w:v), aged at 25°C for 7 days, and then refrigerated at 1-7°C kept.

Example 1. Sensory test of pickled Cordyceps soy sauce according to manufacturing conditions

A sensory test was performed with the pickled Cordyceps soy sauce of Preparation Example 1 and Comparative Examples 1 and 2. The sensory test was conducted using a 7-point preference scale method for 50 adult males and females, with 1 point being very bad, 4 points being average, and 7 points being very good by classifying scent, taste, texture, and overall preference.

Sensory test of pickled Cordyceps soy sauce according to manufacturing conditions division incense taste texture overall sign Preparation Example 1 5.2 5.8 5.7 5.5 Comparative Example 1 4.8 4.5 5.0 4.9 Comparative Example 2 5.0 5.0 5.4 5.1

As a result, as compared to Table 1, the pickled Cordyceps soy sauce of Preparation Example 1 showed higher scores in all items than the pickled Cordyceps cordyceps soy sauce of Comparative Examples 1 and 2. Therefore, it was confirmed that the texture was excellent by cold-air drying the cordyceps before being pickled in the sauce, and it was most preferable to prepare the pickled cordyceps soy sauce by blanching, drying and aging under the conditions of Preparation Example 1.

Example 2. Sensory test of pickled Cordyceps soy sauce according to the source material mixing ratio

Pickled Cordyceps soy sauce prepared by the method of Preparation Example 1, Pickled Cordyceps soy sauce prepared by the method of Preparation Example 1, but prepared by varying the source material mixing ratio of step (3) Pickled Cordyceps soy sauce (Comparative Examples 3 and 4) A sensory test was performed in the same manner as in Example 1.

Sauce Ingredients Mixing Ratio type of sauce Preparation Example 1 Comparative Example 3 Comparative Example 4 Soy sauce (L) 2 1.45 2.5 Sodium glutamate (g) 100 50 150 Sugar (kg) One 1.3 0.6 Cooking wine (L) 2 2.4 1.6 Vinegar (L) One 0.5 1.6 Starch syrup (kg) One 1.4 0.65

As a result, as compared to Table 3, the pickled Cordyceps cordyceps soy sauce of Preparation Example 1 showed higher scores in flavor, taste, texture and overall preference compared to the pickled Cordyceps cordyceps soy sauce of Comparative Examples 3 and 4. Therefore, it was confirmed that the preparation of pickled Cordyceps soy sauce by mixing the source material under the conditions of Preparation Example 1 could improve the taste in harmony with Cordyceps Cordyceps.

Sensory test of pickled Cordyceps soy sauce according to the mixing ratio of the sauce ingredients division incense taste texture overall sign Preparation Example 1 5.2 5.8 5.7 5.5 Comparative Example 3 4.5 4.6 5.3 4.7 Comparative Example 4 4.4 4.8 5.2 4.8

Example 3. Sensory test of pickled Cordyceps soy sauce according to kelp mixed broth manufacturing conditions

Prepared by the methods of Preparation Examples 1 and 2 and Preparation Example 2, but with pickled Cordyceps soy sauce (Comparative Examples 5 and 6) with different kelp mixed broth material mixing ratios in step (2), and sensory test in the same manner as in Example 1 The results are shown in Table 5 below.

Kelp mixed broth mixing ratio material type Preparation Example 1 Preparation 2 Comparative Example 5 Comparative Example 6 Purified water (L) × One One One Kelp (g) × 50 50 30 Rice Bud (g) × 10 × 20 Grapefruit peel (g) × 10 20 20 Lemon juice (mL) × 10 20 5 Lime fruit juice (mL) × 5 × 8 Citric acid (g) × 2 2 One Fermented persimmon (mL) × 5 × 8

As a result, Preparation Example 1 showed the lowest score, and the pickled Cordyceps soy sauce of Preparation Example 2 showed the highest score. Therefore, as in Preparation Example 2, it is judged that it is preferable to prepare pickled Cordyceps soy sauce using kelp mixed broth prepared by mixing kelp, rice bran, grapefruit peel, lemon juice, lime fruit juice, fermented persimmon and citric acid in appropriate amounts. do.

Sensory test of pickled Cordyceps soy sauce according to the production conditions of kelp mixed broth division incense taste texture overall sign Preparation Example 1 5.2 5.8 5.7 5.5 Preparation 2 6.1 6.5 6.3 6.3 Comparative Example 5 5.7 6.1 6.0 5.9 Comparative Example 6 6.0 6.2 6.2 6.0

Claims (5)

(1) blanching Cordyceps at 90-100° C. for 3 to 5 minutes, then scooping out and dehydrating;
(2) drying the dehydrated Cordyceps Cordyceps from step (1) at 8 to 12° C. for 4 to 6 hours;
(3) Mix 1.8~2.2 L of soy sauce, 80~120 g of seasoning, 0.8~1.2 kg of sugar, 1.8~2.2 L of cooking wine, and 0.8~1.2 L of vinegar, heat at 90~100℃ for 2~4 minutes, and then heat starch syrup 0.8~ preparing a sauce by further adding 1.2 kg; and
(4) Mix the sauce prepared in step (3) with the cold-air dried cordyceps of the step (2) at a ratio of 0.8~1.2:1.8~2.2 (w:v) and aged at 20~30℃ for 1~3 days A method of making pickled Cordyceps soy sauce, characterized in that it comprises the step of making it. delete (1) adding kelp, rice bran and grapefruit peel to water to boil and cool, and then further adding lemon juice, lime juice, fermented persimmon and citric acid to prepare a kelp mixed broth;
(2) blanching the Cordyceps Cordyceps and then scooping it out to dehydrate;
(3) immersing the dehydrated Cordyceps Cordyceps from step (2) in the kelp mixed broth prepared in step (1);
(4) taking out the Cordyceps Cordyceps soaked in step (3) and drying with cold air;
(5) preparing a sauce by heating a mixture of soy sauce, seasonings, sugar, cooking wine and vinegar and adding starch syrup; and
(6) A method of making pickled cordyceps soy sauce, characterized in that it comprises the step of mixing and ripening the sauce prepared in step (5) with the cold-air dried cordyceps of the step (4). 4. The method of claim 3,
(1) Add 45~55 g of kelp, 8~12 g of rice bran, and 8~12 g of grapefruit peel to 0.8~1.2 L of water, boil at 90~100℃ for 8~12 minutes, cool, and then 8~12 mL of lemon juice , 4-6 mL of lime juice, 4-6 mL of fermented persimmon and 1.5-2.5 g of citric acid to prepare a kelp mixed broth;
(2) blanching Cordyceps at 90-100° C. for 3 to 5 minutes, then scooping out and dehydrating;
(3) immersing the dehydrated Cordyceps Cordyceps from step (2) in the kelp mixed broth prepared in step (1) for 50 to 70 minutes;
(4) taking out the Cordyceps Cordyceps soaked in step (3) and drying with cold air at 8 to 12° C. for 4 to 6 hours;
(5) Mix 1.8~2.2 L of soy sauce, 80~120 g of seasoning, 0.8~1.2 kg of sugar, 1.8~2.2 L of cooking wine, and 0.8~1.2 L of vinegar, heat at 90~100℃ for 2~4 minutes, and then heat at 90~100℃ for 2~4 minutes. preparing a sauce by further adding 1.2 kg; and
(6) Mix the sauce prepared in step (5) with the cold-air dried cordyceps of the step (4) in a ratio of 0.8~1.2:1.8~2.2 (w:v) and aged at 20~30℃ for 1~3 days A method of making pickled Cordyceps soy sauce, characterized in that it comprises the step of making it. A pickled cordyceps soy sauce prepared by the method of any one of claims 1, 3, and 4.