KR102651075B1 - Fermented salt manufacturing method using fungal mycelium - Google Patents

Abstract

According to the present invention, the first step is to produce a salt-tolerant mushroom mycelium culture medium resistant to salinity by inoculating salt water with an inoculum of mushroom strains and sub-culturing them through a culture medium manufacturing device while increasing the salinity; A second step in which 100 parts by weight of the salt-resistant mushroom mycelium culture medium of the first step and 80 to 120 parts by weight of salt are added to the fermentation device and then stirred and fermented for 30 days by the fermentation device to decompose and reduce harmful substances in the salt; A third step in which salt-resistant mushroom mycelium culture medium and salt suspension are discharged from the fermentation device; A method for producing fermented salt using mushroom mycelium is provided, which includes a fourth step in which the salt precipitated from the fermentation device is separated and dried to obtain fermented salt.

Description

Fermented salt manufacturing method using fungal mycelium}

The present invention relates to a method for producing fermented salt using mushroom mycelium. More specifically, the inoculum of the mushroom strain is inoculated into brine, the salt is mixed and stirred in the subcultured salt-resistant mushroom mycelium culture medium while increasing the salinity, and then the salt contained in the salt is stirred. This relates to a method of producing fermented salt using mushroom mycelium, which can maximize the minerals of salt and generate antioxidants to enhance the human body's immunity by fermenting so that organic matter, heavy metals, and harmful gas components are decomposed by mushroom mycelium.

Salt is also commonly referred to as table salt, and is not only used as a seasoning to give salty taste to food, but is also used to extend the shelf life of food.

When considering salt from a physiological perspective, sodium chloride (NaCl), the main component of salt, is physiologically essential to animals. Specifically, sodium chloride maintains a constant osmotic pressure of body fluids in the human body and, as a buffer substance, is involved in the acid-base balance of body fluids. In addition, sodium, a component of sodium chloride, is a nerve impulse transmitter that maintains the excitability of human nerves and muscles, promotes metabolism, and is an important component of alkaline digestive juices such as bile, pancreatic juice, or intestinal juice. Additionally, chlorine, another component of sodium chloride, makes up gastric juice.

Meanwhile, sea salt is known to contain about 80 types of minerals, and minerals are very important components that perform physiological functions such as blood pressure control, nutrient transport, and nerve transmission in our body.

However, people around the world mainly consume rock salt and refined salt, which consists of more than 99% sodium chloride and almost no minerals. Excessive salt intake without minerals is known to be a major factor in causing metabolic syndrome such as high blood pressure and diabetes, and sodium, a major component of salt, is pointed out as the main culprit of modern adult diseases, and the low-salt culture of reducing sodium intake is expanding around the world.

In addition, due to pollution of sea water, sea salt contains trace amounts of organic matter and heavy metals, and the brine of sea salt contains sulfate ions, sulphite ions, magnesium chloride, etc., resulting in a bitter taste and weak acidity, which is a disadvantage of sea salt by roasting the salt at high temperature. Roasted salt that overcomes is being released.

Therefore, in the salt market, the demand for salt containing ingredients effective for the human body by lowering the salinity and removing harmful ingredients, such as functional salt and low-salt salt, is increasing, and the importance of selecting good salt that is beneficial to health is being recognized.

Meanwhile, mushrooms are a type of fungus that refers to a group of mushrooms that have an umbrella-shaped cap and stalk. These mushrooms are composed of a fruiting body with mycelium, which is a nutritional organ, and spores, a reproductive organ. Compared to regular plants, the mycelium corresponds to roots, stems, and leaves, and the fruiting body corresponds to flowers.

We tend to think that the noticeable cap-shaped fruiting body is all that mushrooms are, but in fact, the fruiting body develops in an extremely short period of time, and for most of the year, the fluffy, thin thread-like mycelia form white mold in organic matter such as humus or old wood. They live a parasitic or partial life.

The spores are hard and coated, making digestion and absorption difficult even when we consume mushrooms. This is nature's providence and harmony for species reproduction. These spores germinate in the medium and become primary hyphae, and the compatible hyphae undergo cytoplasmic fusion with each other to become secondary hyphae and spread while receiving sufficient nutrients. It is said that the absorptive power and vitality of this mycelium not only completely corrodes and knocks down surrounding oak trees and substrate, but also has the power to destroy cement.

This type of mycelium contains about 4 times more nutrients than the fruiting body, and contains proteins, amino acids, vitamins, minerals, and various enzymes, so it can be called a treasure trove of nutrients and can balance nutrition. In particular, mycelium contains 50 to 60 times more medicinal ingredients, such as anti-cancer ingredients and immune function-enhancing ingredients, than the fruiting body, so the mystery of mushrooms is hidden in the mycelium, and it can be said to be the true essence of mushrooms.

Accordingly, a method for producing fermented salt using mycelium culture medium has recently been disclosed.

Here, the conventional method of producing fermented salt using mushroom mycelium includes the steps of inoculating shiitake mycelium spawn into a sterilized PDB (potato dextrose broth) liquid medium and culturing it at 25°C at 20 to 30 rpm for 20 to 45 days, After recovering the cultured mycelium, pulverizing it with an ultrasonic grinder, adding the pulverized mycelium back to the original culture medium, removing mycelium residue through centrifugation and filtration to obtain a pure culture medium, and adding salt After primary washing and dehydration with water, the pure culture is first washed with a high-pressure sprayer at 10 bar, second washed by spraying the dehydrated salt, and centrifuged at 3,000 to 5,000 rpm for 3 to 5 minutes to dehydrate; It includes the step of baking the secondary washed and dehydrated salt at 90 to 95°C for 30 minutes, and then grinding it to a particle size of 50 to 100 mesh.

However, the conventional method of producing fermented salt using mushroom mycelium involves spraying the mycelium culture medium cultured through mycelium spawn directly into the salt. In this case, because the mycelium does not have salt resistance, the mycelium is not salty in a high-salt environment. There is a problem that the growth rate is slowed and metabolic activity is suppressed, which reduces the decomposition effect of organic matter and heavy metals contained in salt.

Registered Patent 10-1261028 Registered Patent 10-2585376 Registered Patent 10-1605069 Registered Patent 10-1787723

Therefore, the purpose of the present invention is to inoculate salt water with an inoculum of mushroom strains, mix salt with subcultured salt-tolerant mushroom mycelium culture medium while increasing the salinity, and then mix and stir salt to remove organic matter, inorganic substances including heavy metals, and harmful gas components contained in the salt from the mushroom. It provides a method of manufacturing fermented salt using mushroom mycelium, which can maximize the minerals of salt and generate antioxidants to enhance the human body's immunity by fermenting it so that it is decomposed by mycelium.

Meanwhile, the purpose of the present invention is not limited to the purposes mentioned above, and other purposes not mentioned can be clearly understood by those skilled in the art from the description below.

According to the present invention, the first step is to produce a salt-tolerant mushroom mycelium culture medium resistant to salinity by inoculating salt water with an inoculum of mushroom strains and sub-culturing them through a culture medium manufacturing device while increasing the salinity; A second step in which 100 parts by weight of the salt-resistant mushroom mycelium culture medium of the first step and 80 to 120 parts by weight of salt are added to the fermentation device and then stirred and fermented for 30 days by the fermentation device to decompose and reduce harmful substances in the salt; A third step in which salt-resistant mushroom mycelium culture medium and salt suspension are discharged from the fermentation device; A method for producing fermented salt using mushroom mycelium is provided, which includes a fourth step in which the salt precipitated from the fermentation device is separated and dried to obtain fermented salt.

Here, the first step is the 1-1 step in which the inoculum of the mushroom strain is inoculated into brine with a salinity of 1% and cultured for 7 days to produce a 1% mycelium culture solution; Steps 1 and 2 in which the mycelium is cultured for 7 days in a state where the 1% mycelium culture medium has a salinity of 3% to produce a 3% mycelium culture medium; Steps 1-3 in which the mycelium is cultured for 7 days in a state where the 3% mycelium culture medium has a salinity of 5% to produce a 5% mycelium culture medium; It is preferable to include steps 1-4 in which the mycelium is cultured for 7 days in a state where the 5% mycelium culture has a salinity of 10% to produce a 10% mycelium culture.

In addition, it is preferable that the weight of the inoculum of the mushroom strain inoculated into brine having a salinity of 1% is about 1/10 to 2/10 of the weight of the brine.

Therefore, according to the present invention, after inoculating salt water with an inoculum of mushroom strains and mixing salt with the subcultured salt-tolerant mushroom mycelium culture medium while increasing the salinity, the organic substances contained in the salt, inorganic substances including heavy metals, and harmful gas components are removed from the mushrooms. This relates to a method of manufacturing fermented salt using mushroom mycelium, which can maximize the minerals of salt and produce antioxidants to enhance the human body's immunity by fermenting it so that it is decomposed by mycelium.

Meanwhile, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the description of the claims.

1 is a block diagram schematically showing the process of a fermentation salt production method using mushroom mycelium according to a preferred embodiment of the present invention; and
Figures 2 and 3 are diagrams showing the configuration of the fermentation apparatus in the fermentation salt production method of Figure 1.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

As shown in Figures 1 to 3, the method for producing fermented salt using mushroom mycelium according to a preferred embodiment of the present invention is inoculated with an inoculum of mushroom strains in brine and subcultured through a culture solution preparation device while increasing salinity. A first step in which a salt-tolerant mushroom mycelium culture solution resistant to salinity is produced, and 100 parts by weight of the salt-tolerant mushroom mycelium culture solution of the first step and 80 to 120 parts by weight of salt are introduced into the fermentation device 100, and then by the fermentation device 100. A second step in which the salt-resistant mushroom mycelium culture medium and suspended salt are discharged from the fermentation device 100, a second step in which the organic matter and heavy metals of the salt are decomposed and reduced by stirring and fermentation for 30 days, and a fermentation device 100 ) includes a fourth step in which the precipitated salt is separated and dried to obtain fermented salt.

The first step is to produce a salt-resistant mushroom mycelium culture medium that is resistant to salinity by inoculating salt water with an inoculum of mushroom strains and sub-cultivating them through a culture medium manufacturing device while increasing the salinity, which is in salt water with a salinity of 1%. Step 1-1 in which the inoculum of the mushroom strain is inoculated and cultured for 7 days to produce a 1% mycelium culture, and the mycelium is cultured for 7 days in a state where the 1% mycelium culture has a salinity of 3% to produce a 3% mycelium culture. Steps 1 and 2 in which the 3% mycelium culture is produced, and steps 1 and 3 in which the mycelium is cultured for 7 days in a state where the 3% mycelium culture has a salinity of 5% to produce a 5% mycelium culture, and the 5% mycelium culture is 10 It includes steps 1-4 in which mycelium is cultured for 7 days at a salinity of % to produce a 10% mycelium culture medium.

Here, the mushroom mycelium may include all edible mushroom mycelium, including Cordyceps sinensis mycelium, which is known to have excellent pharmacological effects. During the fermentation process of salt, organic matter, heavy metals, and harmful gas components contained in salt are consumed as nutrients, and are decomposed and reduced. This allows fermented salt to contain various minerals.

In the first stage, the mushroom mycelium can adapt to the salinity environment through subculture that gradually increases the salinity of the brine, and the growth of microorganisms can be controlled so that specific microbial strains adapted to the salinity of each stage become dominant.

That is, in step 1-1, the inoculum of the mushroom strain is inoculated into salt water with a salinity of 1% and cultured for 7 days to produce a 1% mycelium culture, so that the inoculum of the mushroom strain is in the culture medium, that is, bottled water. As they grow by ingesting dissolved nutrients, the microbial strains contained in the mushroom mycelium, such as yeast, fungi, bacteria, protists, and viruses, become salt-resistant. You can.

Here, the weight of the inoculum of the mushroom strain inoculated into 1% saline water is about 1/10 to 2/10 of the weight of the saline water, and the inoculum weight of the mushroom strain is 1/10 of the weight of the saline water. If the number is less than 10, a sufficient number of cells is not secured, so the growth of the mycelium is delayed, which requires a lot of culturing time, and the microbial strains contained in the mushroom mycelium, such as yeast, fungi, bacteria, and protozoa ( As the genetic diversity of protists and viruses decreases, the decomposition effect of organic matter and heavy metals in salt decreases, and if the weight of the inoculum of the mushroom strain exceeds 2/10 of the weight of the salt water, the microbial strain Excessive competition between cells has a negative impact on the growth of mycelium, and the amount of excess cells is consumed by other microbial strains, depleting resources and preventing salt resistance from being secured. Therefore, the critical significance of limiting the numbers as described above is It is desirable to have it.

Thereafter, in steps 1 and 2, the mycelium is cultured for 7 days in a state where the 1% mycelium culture medium has a salinity of 3% to produce a 3% mycelium culture medium, thereby producing viruses (among the microbial strains contained in the mushroom mycelium) It can cause strains such as viruses and protists to become dominant, cause the organic matter contained in salt to decompose and disintegrate by viruses, and promote the decomposition of organic matter damaged by virus infection by protists.

Thereafter, in steps 1-3, the mycelium is cultured for 7 days in a state where the 3% mycelium culture medium has a salinity of 5% to produce a 5% mycelium culture medium, thereby producing yeast (among the microbial strains contained in the mushroom mycelium) Yeast, fungi, and bacteria are allowed to become dominant, heavy metals contained in salt are converted into stable compounds by enzymes, and heavy metals contained in salt are biologically reduced by fungi and bacteria. , it can be reduced by oxidation or by combining with other compounds.

Thereafter, in steps 1-4, the mycelium is cultured for 7 days in a state where the 5% mycelium culture medium has a salinity of 10% to produce a 10% mycelium culture medium, thereby producing yeast (a microbial strain contained in the mushroom mycelium) Yeast, fungi, bacteria, protists, and viruses can be cultured with salt resistance.

Meanwhile, in the first stage, subculture is carried out for 28 days by gradually increasing the salinity of the brine. If the culture period is shorter than 25 days, the inoculum of the mushroom strain will not produce sclerotia containing a large amount of nutrients. Therefore, it is desirable to allow the incubation period to last for at least 28 days.

In addition, in the first step, the salinity of the brine during the subculture process is limited to a maximum of 10%. If the salinity of the brine or culture medium exceeds 10%, the growth rate of the microorganisms slows down, resulting in a longer subculture period and mushroom growth. Since the types and characteristics of the microbial strains contained in the mycelium change, it is preferable to subculture at a salinity of up to 10%.

In addition, the first step is carried out by gradually increasing the salinity concentration in a single culture solution manufacturing device. At this time, the culture solution manufacturing device sprays microbubbles from the bottom to enable mass cultivation of mushroom mycelium through aeration means. It's good to do it.

Therefore, according to the first step, the inoculum of the mushroom strain is inoculated into salt water and sub-cultured with increasing salinity, so that a salt-tolerant mushroom mycelium culture medium that is resistant to salinity can be produced in large quantities.

In the second step, 100 parts by weight of the salt-resistant mushroom mycelium culture medium of the first step and 80 to 120 parts by weight of salt are added to the fermentation device 100, and then stirred and fermented by the fermentation device 100 for 30 days to remove organic matter and heavy metals of the salt. As a step to decompose and reduce etc., 100 parts by weight of salt-resistant mushroom mycelium culture is added to the fermentation device 100, and 80 to 120 parts by weight of salt are added based on 100 parts by weight of salt-resistant mushroom mycelium culture, and then 30 parts by weight at a predetermined temperature. By stirring for one day, the organic matter, heavy metals, and harmful gas components of the salt can be reduced by the microbial strains of the mushroom mycelium.

Here, the salt is preferably ordinary sea salt.

In addition, in the second step, in the case of salt introduced into the fermentation device 100, 80 to 120 parts by weight are added based on 100 parts by weight of mushroom mycelium culture medium, and the amount of salt is less than 80 parts by weight. In this case, the amount of microbial strains contained in mass-cultured mushroom mycelium becomes relatively large compared to salt, which has a negative effect on reducing harmful substances in salt due to excessive competition between microbial strains, and the amount of excess cells actually increases other microorganisms. As it is consumed by the strain, resources are depleted and the harmful substance reduction effect of salt cannot be sufficiently exerted. If the amount of salt exceeds 120 parts by weight, the salinity of the mushroom mycelium culture medium is saturated, and the microbial strains of the mushroom mycelium are damaged and fermented. Since the amount of mushroom mycelium contained in the salt is insufficient, the taste or quality changes and nutrients are not sufficiently secured, it is better to have a critical significance according to the numerical limit as above.

In addition, in the second stage, the fermentation period through the fermentation device 100 is carried out for 30 days. If the fermentation period is shorter than 30 days, the microbial strains of the mushroom mycelium sufficiently decompose the organic matter and heavy metals contained in the salt. Due to lack of time, the ability to reduce harmful substances is reduced, and if the fermentation period is longer than 30 days, the activity of the microbial strains of the mushroom mycelium continues and by-products are produced, which changes the taste and quality of the fermented salt and reduces nutrients. Since it cannot be sufficiently secured, it is better to have critical significance based on numerical limitations as described above.

Here, in the fermentation device 100, 5 to 10 parts by weight of a nutrient solution is added on the 3rd day based on 100 parts by weight of the salt-resistant mushroom mycelium culture medium, and is consumed as a nutrient for the microbial strain of the mushroom mycelium that survived for 3 days at high salinity to promote active growth and adaptation. It is desirable to assist and minimize stress on microbial strains.

On the other hand, the fermentation device 100 accommodates salt-resistant mushroom mycelium culture medium and salt supplied from the culture solution production device, and performs fermentation to reduce harmful substances contained in the salt by aeration and stirring using micro-micro bubbles. As a means, a fermentation tank 110 that accommodates the salt-resistant mushroom mycelium culture medium and salt supplied from the culture medium production device, an oxygen pump 120 installed on the inner central bottom of the fermentation tank 110 and generating fine bubbles, and a fermentation tank ( A crushing diffusion device has a cylindrical shape with openings at the upper and lower ends of a predetermined diameter and a length corresponding to the water level of the treated water accommodated in 110), and is installed vertically on the inner central floor of the fermentation tank 110 while covering the oxygen pump 120. An upper inlet (140-1) formed at the upper and lower ends of the barrel 130 and the crushing diffusion tank 130 to allow treated water to flow into the top and bottom of the crushing diffusion tank 130, respectively. The oxygen pump 120 is formed through a predetermined gap and diameter in the lower inlet 140-2 and the upper inlet 140-1 and the lower inlet 140-2 of the crushing diffusion tank 130. A plurality of crushing diffusion holes 140-3 that allow the fine bubbles generated by the crushing diffusion tank 130 to be crushed into smaller sizes when discharged from the inside to the outside, and the internal lower inlet of the crushing diffusion tank 130 ( The culture solution located in the lower layer of the fermentation tank 110, which is located on the upper side of 140-2 and flows into the lower part of the crushing diffusion tank 130 through the lower inlet 140-2, is crushed where the oxygen pump 120 is located. An upward impeller 160 that moves to the upper side of the diffusion tank 130 to mix fine bubbles in the culture medium, is located inside the crushing diffusion tank 130 and has an upper inlet 140-1 and a lower inlet 140-2. The culture medium moved to the central part of the crushing diffusion tank 130 is discharged to the middle layer of the fermentation tank 110, and at this time, the fine bubbles mixed in the culture medium by the crushing diffusion hole 140-3 are further The diffusion impeller 170, which improves aeration efficiency by shredding to a small size and diffusing into the culture medium located outside the crushing diffusion tank 130, is larger than the cross-sectional area of the fermentation tank 110 at the top of the crushing diffusion tank 130. It is installed with a small cross-sectional area and a plurality of buffer holes (181) to suppress the occurrence of sloshing when the culture medium circulates inside the fermentation tank (110) by the oxygen pump (120), upward impeller (160), and diffusion impeller (170). Minimizing the separation and loss of microbial strains contained in the mushroom mycelium includes a sloshing prevention plate (180).

Here, it is preferable that the upward impeller 160 and the diffusion impeller 170 have a configuration in which they are connected and rotated to a rotation motor (not shown) located at the outer top of the fermentation tank 110 through the same rotation axis.

Therefore, according to the fermentation device 100, as the culture medium circulates within the fermentation tank 110, fine bubbles or oxygen are evenly mixed and diffused to increase the amount of dissolved oxygen in the culture medium and to remove organic matter contained in salt caused by microbial strains of mushroom mycelium. The adsorption and oxidation decomposition of heavy metals, etc. are used to decompose and reduce harmful substances in salt, which are explained in more detail as follows.

First, fine bubbles are generated by driving the oxygen pump 120 configured at the inner bottom of the crushing diffusion tank 130 and moved vertically to the upper side of the crushing diffusion tank 130.

Thereafter, the culture solution located in the lower layer of the fermentation tank 110 is moved to the upper side of the oxygen pump 120 by the rotation of the upward impeller 160, is mixed with fine bubbles, and then moves to the middle of the crushing diffusion tank 130 and spreads. By the rotation of the impeller 170, it is discharged into the crushing diffusion hole 140-3 of the crushing diffusion tank 130 and moved to the middle layer of the fermentation tank 110.

Afterwards, the culture medium mixed with oxygen moved to the middle of the fermentation tank 110 promotes the growth of mushroom mycelium, and the organic matter and heavy metals of the salt are adsorbed and oxidized and decomposed by the mushroom mycelium, thereby eliminating harmful substances in the salt. decomposed and reduced.

Here, the diameter of the crushing diffusion tank 130 has a size of 1/4 to 1/3 compared to the cross-sectional diameter of the fermentation tank 110. If the diameter is less than 1/4, the crushing diffusion tank 130 ) Oxygen generated inside diffuses from the edge and lower layer to the upper layer of the fermentation tank 110, lowering the mixing ability, and when the diameter exceeds 1/3, the culture medium circulated through the crushing diffusion tank 130 There is a problem that the reactivity of the mushroom mycelium to salt is reduced due to the unstable flow and sloshing, so it is better to have the same diameter as above.

In addition, the rotation speed of the upward impeller 160 and the diffusion impeller 170 has a rotation speed of 800 to 1,200, and when the rotation speed is less than 800, the oxygen pump 120 usually has a rotation speed of 1,000 to 3,000. The amount of culture medium discharged through the crushing diffusion hole (140-3) of the crushing diffusion tank (130) is insufficient compared to the amount of oxygen generated by the crushing diffusion tank (130), so the mixing and diffusivity of oxygen is reduced, and when the number of rotations exceeds 1,200, the The speed of oxygen movement generated by the oxygen pump 120 having a rotation speed of 1,000-3,000 and the speed of the culture medium discharged through the crushing diffusion hole 140-3 of the crushing diffusion tank 130 are too fast to separate the mushroom mycelium from salt. Since there is a problem of separation or loss, it is better to have the same number of rotations as above.

In addition, it is preferable that the diameter of the crush diffusion hole 140-3 gradually increases toward the upper layer of the crush diffusion tank 130, and through this, the lower end of the crush diffusion tank 130 is relatively close to the oxygen pump 120. Through this, the oxygen generated in a relatively large volume is broken into smaller pieces and discharged to the outside of the crushing diffusion tank 130 and then mixed into the culture medium as it rises, and the crushing diffusion tank 130 is relatively distant from the oxygen pump 120. Through the middle and upper portions, oxygen generated in a relatively small volume is mixed with the culture medium and discharged to the outside of the crushing diffusion tank 130, and then the crushed oxygen rising from the lower part of the crushing diffusion tank 130 is mixed. It is best to improve the mixing and diffusion of oxygen as much as possible.

Therefore, according to the fermentation apparatus 100, rather than simply supplying fine bubbles or oxygen from the lower layer to the upper layer of the fermentation tank 110, the culture medium is circulated to the place where the fine bubbles or oxygen are generated so that oxygen is distributed evenly throughout the culture medium. By allowing it to diffuse, aeration efficiency can be improved.

In addition, as the culture medium circulates through the internal space of the fermentation tank 110 containing the salt, the mushroom mycelium penetrates into the crystals of the salt, improving the effect of reducing harmful components and removing foreign substances contained in the salt from the fermentation tank 110. It can be made to float to the top.

In addition, after the oxygen is generated from the oxygen pump 120, it is not quickly discharged to the top of the culture medium and disappears, but has a sufficient residence time in the culture medium by the crushing diffusion tank 130, the upward impeller 160, and the diffusion impeller 170. It can be mixed with the culture medium to maximize the amount of dissolved oxygen.

Therefore, in the second step, 100 parts by weight of salt-resistant mushroom mycelium culture medium and 80 to 120 parts by weight of salt are introduced into the fermentation device 100, and then stirred and fermented by the fermentation device 100 for 30 days to remove organic matter and heavy metals of the salt. It can be decomposed and reduced.

The third step is a step in which the salt-resistant mushroom mycelium culture medium and salt suspension are discharged from the fermentation device 100, and the mushroom mycelium culture liquid excluding the salt precipitated in the salt-resistant mushroom mycelium culture medium from the fermentation tank 110 of the fermentation device 100. and suspended salts are discharged and reduced.

Therefore, according to the third step, in the fermentation process by the fermentation device 100, salt to which the microbial strain of the mushroom mycelium is adsorbed can be secured in a precipitated state without being dissolved in the salt-resistant mushroom mycelium culture medium.

The fourth step is a step in which the salt precipitated from the fermentation device 100 is separated and dried to obtain fermentation salt. After adding the salt separated from the fermentation device 100 to the drying device, the salt is separated from the fermentation device 100 and dried at 30 to 40 degrees. By spraying a certain amount of hot air, fermented salt in which microbial strains of mushroom mycelium are adsorbed or fused to the salt can be obtained.

Hereinafter, the method for producing fermented salt using mushroom mycelium according to a preferred embodiment of the present invention and the effect of the fermented salt produced thereby will be explained through specific examples.

First, the inoculum of the mushroom strain is inoculated into salt water and sub-cultured through a culture solution preparation device while increasing the salinity to produce a salt-tolerant mushroom mycelium culture solution that is resistant to salinity. Afterwards, 100 parts by weight of salt-resistant mushroom mycelium culture and 70 parts by weight of salt are added to the fermentation device 100 and then stirred and fermented for 20 days by the fermentation device 100 to decompose and reduce organic matter and heavy metals in the salt. Thereafter, after the salt-resistant mushroom mycelium culture medium and suspended salt are discharged from the fermentation device 100, the salt precipitated from the fermentation device 100 is separated and dried to obtain fermented salt.

Here, the salt-resistant mushroom mycelium culture includes the steps in which the inoculum of the mushroom strain is inoculated into salt water with a salinity of 1% and cultured for 5 days to produce a 1% mycelium culture, and the 1% mycelium culture has a salinity of 2%. A step in which the mycelium is cultured for 5 days to produce a 2% mycelium culture, a step in which the mycelium is cultured for 5 days in a state where the 2% mycelium culture has a salinity of 3%, and a 3% mycelium culture is produced, and 3% It is manufactured through the step of culturing the mycelium for 5 days in a state where the mycelium culture medium has a salinity of 5% to produce a 5% mycelium culture medium.

In addition, the weight of the inoculum of the mushroom strain inoculated into 1% saline water is about 1/20 of the weight of the saline water.

First, the inoculum of the mushroom strain is inoculated into salt water and sub-cultured through a culture solution preparation device while increasing the salinity to produce a salt-tolerant mushroom mycelium culture solution that is resistant to salinity. Thereafter, 100 parts by weight of salt-resistant mushroom mycelium culture and 100 parts by weight of salt are added to the fermentation device 100, and then stirred and fermented by the fermentation device 100 for 30 days to decompose and reduce organic matter and heavy metals in the salt. Thereafter, after the salt-resistant mushroom mycelium culture medium and suspended salt are discharged from the fermentation device 100, the salt in the precipitated state is separated from the fermentation device 100 and dried to obtain fermented salt.

Here, the salt-resistant mushroom mycelium culture includes the steps in which the inoculum of the mushroom strain is inoculated into salt water with a salinity of 1% and cultured for 7 days to produce a 1% mycelium culture, and the 1% mycelium culture has a salinity of 3%. A step in which the mycelium is cultured for 7 days to produce a 3% mycelium culture, a step in which the mycelium is cultured for 7 days in a state where the 3% mycelium culture has a salinity of 5%, and a 5% mycelium culture is produced, and 5% It is prepared through the step of culturing the mycelium for 7 days in a state where the mycelium culture medium has a salinity of 10% to produce a 10% mycelium culture medium.

In addition, the weight of the inoculum of the mushroom strain inoculated into 1% saline water is about 2/10 of the weight of the saline water.

First, the inoculum of the mushroom strain is inoculated into salt water and sub-cultured through a culture solution preparation device while increasing the salinity to produce a salt-tolerant mushroom mycelium culture solution that is resistant to salinity. Afterwards, 100 parts by weight of salt-resistant mushroom mycelium culture and 130 parts by weight of salt are added to the fermentation device 100, and then stirred and fermented by the fermentation device 100 for 40 days to decompose and reduce organic matter and heavy metals in the salt. Thereafter, after the salt-resistant mushroom mycelium culture medium and suspended salt are discharged from the fermentation device 100, the salt in the precipitated state is separated from the fermentation device 100 and dried to obtain fermented salt.

Here, the salt-resistant mushroom mycelium culture includes the steps in which the inoculum of the mushroom strain is inoculated into salt water with a salinity of 1% and cultured for 10 days to produce a 1% mycelium culture, and the 1% mycelium culture has a salinity of 5%. A step in which the mycelium is cultured for 10 days to produce a 5% mycelium culture, a step in which the mycelium is cultured for 10 days in a state where the 5% mycelium culture has a salinity of 10%, and a 10% mycelium culture is produced, and 10% It is manufactured through the step of culturing the mycelium for 10 days in a state where the mycelium culture medium has a salinity of 15% to produce a 15% mycelium culture medium.

In addition, the weight of the inoculum of the mushroom strain inoculated into 1% saline water is about 4/10 of the weight of the saline water.

Afterwards, the components of fermented salt and sea salt using mushroom mycelium prepared according to the above example were analyzed by a method based on the 'Food Code' of the 'Ministry of Food and Drug Safety', and the results are shown in Table 1.

According to Table 1, in the case of fermented salt according to Examples 1 to 3, sodium was reduced compared to sea salt, and harmful substances such as chlorine, arsenic, phosphorus, and lead, which are harmful substances contained in sea salt, were also reduced, and the main substances in mushroom mycelium were reduced. It can be seen that nutrients such as vitamins, amino acids, polysechalides, polyphenols, hemaglutamine, and ergosterol become more abundant.

Therefore, according to the present invention, after inoculating salt water with an inoculum of mushroom strains and mixing salt with the subcultured salt-tolerant mushroom mycelium culture medium while increasing the salinity, the organic substances contained in the salt, inorganic substances including heavy metals, and harmful gas components are removed from the mushrooms. By fermenting it so that it is decomposed by mycelium, you can produce fermented salt that can maximize the minerals of salt and produce antioxidants to enhance the human body's immunity.

Although preferred embodiments of the present invention have been described above with reference to the attached drawings, those skilled in the art may make various substitutions and modifications without departing from the technical spirit or essential features of the present invention. and changes are possible, so it can be understood that it can be implemented in other specific forms. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive.

Claims (4)

A first step in which the inoculum of the mushroom strain is inoculated into salt water and sub-cultured through a culture medium manufacturing device while increasing the salinity to produce a salt-tolerant mushroom mycelium culture medium that is resistant to salinity;
In the second stage, 100 parts by weight of the salt-resistant mushroom mycelium culture of the first stage and 100 parts by weight of salt are added to the fermentation device 100, and then stirred and fermented for 30 days by the fermentation device 100 to decompose and reduce harmful substances in the salt. and;
A third step in which salt-resistant mushroom mycelium culture medium and suspended salt are discharged from the fermentation device 100;
It includes a fourth step in which the salt precipitated from the fermentation device 100 is separated and dried to obtain fermented salt,
The first step is,
Step 1-1 in which an inoculum of mushroom strains is inoculated into brine with a salinity of 1% and cultured for 7 days to produce a 1% mycelium culture; Steps 1 and 2 in which the mycelium is cultured for 7 days in a state where the 1% mycelium culture medium has a salinity of 3% to produce a 3% mycelium culture medium; Steps 1-3 in which the mycelium is cultured for 7 days in a state where the 3% mycelium culture medium has a salinity of 5% to produce a 5% mycelium culture medium; It includes steps 1-4 in which the mycelium is cultured for 7 days in a state where the 5% mycelium culture medium has a salinity of 10% to produce a 10% mycelium culture medium,
The weight of the inoculum of the mushroom strain inoculated in salt water with a salinity of 1% is,
A method of producing fermented salt using mushroom mycelium, characterized in that it is inoculated at 2/10 parts by weight relative to the weight of brine. delete delete The method of claim 1, wherein the fermentation device 100,
A fermentation tank (110) containing salt-resistant mushroom mycelium culture medium and salt supplied from the culture medium manufacturing device;
An oxygen pump (120) installed on the inner central bottom of the fermentation tank (110) and generating fine bubbles;
It has a cylindrical shape with openings at the top and bottom of a predetermined diameter and a length corresponding to the level of the treated water contained in the fermentation tank 110, and is installed vertically on the inner center floor of the fermentation tank 110 while covering the oxygen pump 120. A crushing diffusion container (130);
An upper inlet (140-1) and a lower inlet (140-) are formed at the top and bottom of the crushing diffusion tank (130) with regular incisions of a predetermined volume to allow treated water to flow into the upper and lower ends of the crushing diffusion tank (130), respectively. 2);
The crushing diffusion tank 130 is formed through a predetermined spacing and diameter in the portion excluding the upper inlet 140-1 and the lower inlet 140-2, and the fine bubbles generated by the oxygen pump 120 are crushed. A plurality of crushing diffusion holes 140-3 that are shredded into smaller sizes when discharged from the inside of the diffusion tank 130 to the outside;
It is located on the upper side of the inner lower inlet (140-2) of the crushing diffusion tank (130) and is located in the lower layer of the fermentation tank (110) that flows into the lower part of the crushing diffusion tank (130) through the lower inlet (140-2). An upward impeller 160 that moves the culture medium to the upper side of the crushing diffusion tank 130 where the oxygen pump 120 is located so that microbubbles are mixed in the culture medium;
The culture solution located inside the crushing diffusion tank 130 and moved to the center of the crushing diffusion tank 130 through the upper inlet 140-1 and the lower inlet 140-2 is in the middle layer of the fermentation tank 110. A diffusion impeller causes the microbubbles mixed in the culture medium to be discharged to the corresponding part and is broken into smaller sizes by the crushing diffusion hole (140-3) to spread into the culture medium located outside the crushing diffusion tank (130). (170); and
It is installed at the top of the crushing diffusion tank (130) with a cross-sectional area smaller than the cross-sectional area of the fermentation tank (110) and a plurality of buffer holes (181) to serve the oxygen pump (120), the upward impeller (160), and the diffusion impeller (170). Fermentation salt using mushroom mycelium, characterized in that it includes a sloshing prevention plate (180) to minimize the separation and loss of microbial strains contained in the mushroom mycelium by suppressing the occurrence of sloshing when the culture medium circulates inside the fermentation tank (110). Manufacturing method.

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