KR20090098779A - The method for phellinus linteus sun - dried salt - Google Patents

Abstract

A method for preparing sun-dried salt containing Phellinus linteus powder is provided to reduce a salty taste and to show excellent odor-removal effects for cooking, thereby replacing chemical seasonings. A method for preparing sun-dried salt containing Phellinus linteus powder comprises the following steps of: drying Phellinus linteus until the moisture content becomes about 5% and grinding to a size of 1-10 micrometer; naturally fermenting the ground Phellinus linteus powder in a fermentor of 37°C-42°C and humidity of 70-80% for 2 days; mixing the fermented Phellinus linteus powder and drinking water in a ratio of 1:10 by weight; extracting the ingredients in 90-100°C hot water for 2-6 hours; chilling the extract and filtering it to prepare a Phellinus linteus extract; allowing seawater to flow into a reservoir; transferring the seawater to a first evaporation pond and evaporating it until the salinity becomes 5-6 degrees; transferring the seawater to a second evaporation pond and evaporating it until the salinity becomes 10-12 degrees; transferring the seawater to a crystallization pond and evaporating it until the salinity becomes 22-25 degrees; mixing the seawater and the Phellinus linteus extract in a ratio of 100:1 ~ 500:1; evaporating the seawater containing the Phellinus linteus extract and collecting salts; and naturally dehydrating the collected salts.

Description

The Method for Phellinus linteus sun-dried salt}

The present invention relates to a method for preparing a situation mushroom sun salt.

The present invention relates to a method for preparing a situation mushroom natural salt, and more particularly, to a method for preparing a multifunctional salt containing an active ingredient of a situation mushroom.

      Salt is largely divided into sun salt and refined salt (精製 鹽) processed sun salt. Naturally rich in crystalline substances, consisting of 61% chloride and 39% sodium, the chemical name is sodium chloride (Nacl). Sodium chloride dissolves in the body and breaks down into chloride and sodium ions. The two ions regulate the body's water, help digestion, and balance acid and alkali in the blood. In particular, sodium regulates blood flow and blood pressure, and neural stimulation delivery, which is necessary for the contraction of kidney muscles. The most important and basic seasoning to taste food is the salty body. Salt also prevents preservatives, osmotic pressure, browning, and air oxidation of vitamin C.

Natural salt is made by evaporating moisture from salt to sunlight and wind, so it is rich in natural minerals and removes water and has a mild taste and less bitter taste. It has low salinity and is used for pickling kimchi, salted soy sauce and miso, and is commonly called coarse salt. Today's natural salts are polluted by all kinds of pollution and pollutants caused by modern industrial society, and eventually enter the sea, and salt absorbs the impurities so strongly that when dried in the sun, natural salts contain not only useful minerals but also heavy metals and heavy metals. Contaminants will be included.

Refined salts (chemical salts) are the most refined salts used in today's diets, more than 99% of sodium chloride in kilns. When seawater is electrolyzed and passed through an ion resin membrane (ion exchange membrane) with a fine pore size of about 10Å, sodium ions (Na +) and chlorine ions (Cl-) are permeated and divalent ions such as magnesium and calcium, lead, zinc, Heavy metals such as arsenic do not pass through the membrane. Thus obtained crystals of high purity sodium chloride are purified salts. It is mass-produced and inexpensive, so it is widely used by food companies.

It is hygienic because it removes most of the impurities, but by cutting off the large amounts of minerals contained in seawater and salt, it causes mineral imbalances and increases the incidence of cancer. In addition, refined salts cause another harm because of the addition of bleach in the process of pure white. In addition, it is known to add the cyanide-based chemicals to prevent the salt from solidifying during packaging and supplying the refined salt has become a more harmful salt.

 Chemical salts contain additives to prevent them because they do not contain the natural minerals essential to the human body and do not crystallize in the process of processing at 2,000 ° C. The refining process makes artificial products unacceptable to our body and can cause diseases such as high blood pressure, heart disease, kidney disease and eczema.

Refined salt is probably one of the major causes of cancer. Refined salt is the cause of the louleau that holds red blood cells together. As a result, they absorb less oxygen. Red blood cells that stick together don't get as much oxygen as the body needs, can't pass through microvessels, can't supply oxygen to cells in that area, and some cells can become anaerobic (ie, cancer cell first).

      The situation is a mushroom that grows in the trunks of apple, mulberry, and oak trees in the Chinese Medicine Dictionary (中藥 大 辭典, 上海 科學 技術), and the names of tinnitus, Sangsin, Hogoan, etc. Have In the New Nongbocho, the difference is recorded in the section of Morus alba L. (,), which is the Mingdae Ishijin. ) Are classified into the terms of Mok-I in the Herbal Wood (本草綱目), and recorded as Different, Sangyu, Ivory, Sang-sang, and Situation. In the East Bogam, it is classified into difference, situation and so on. Wood muds are Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, etc., Phellinus igniarius (Lex Fr.) Quel, which grows in broadleaf trees such as ancestors, sheep, and two people, is widely interpreted. Wood mud mushrooms, which are the scientific name of situation mushrooms and true meanings, grow only in mulberry trees, unlike horse mud mushrooms. , 1975).

       Woody mud mushrooms grow on the stump of the mulberry tree, and their shape is initially called yellow mud lumps. . The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may be mud-like or blackish like the skin of persimmon.

       The pharmacological action of woody mud mushrooms is known to enhance immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancers of the digestive system. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions.

       Ikegawa et al. (Gann, 59, 155, 1968) reported that woody mud mushrooms had higher tumor inhibition rates than cloud mushrooms (Coriolus versicolor) and shiitake mushrooms (Lent inusedodes), and Protein Nucleic acid Enzyme, 21, 426, 1976) reported an anticancer activity of 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively suppressed Sarcoma 180 ascites and solid cancer, and Kim et al. (Arch, Pharm. Res., 17, 337, 1994). As a result of analyzing polysaccharides having antitumor activity, it was reported that glucose is mainly composed of glucose, and in addition to galactose, mannose, and arabinose. In addition, Gong et al. (Korean Journal of Pharmacognosy, 22, 233, 1991) show that the hydrothermal extracts of woody mud (situation) mushroom mycelium show anticancer activity by acting on NK cell function and enhancing the host's nonspecific immunity. LD50 reported to be safe at more than 1,500 mg / kg.

As such, woody mud mushrooms have been reported to be excellent in anticancer activity and immune enhancing effect, and have been used for chemotherapy in civilian countries.

       On the other hand, the existing salt used in all food cooking has a strong irritation and salty taste other than the special function and is a threat to the health of modern people as a cause of adult diseases.

Salt, which is necessary for various foods, is found to be a cause of adult disease because of its high sodium content. In particular, the use of chemical seasonings, in addition to salt, has emerged as a major threat to health. Salt with only the salty function alone can not taste the food can be used as a chemical seasoning can be a double cause of adult disease.

(a) drying the mushrooms within 5% of water content and grinding them to 1 micrometer to 10 micrometers; (b) natural fermentation of the ground pulverized mushroom powder at 37 ° C.-42 ° C., 70% to 80% humidity for 2 days to day; (c) diluting the situation mushroom powder in which the fermentation is completed: drinking water at a weight ratio of 1:10 to 5:50; (d) hydrothermal extraction of the material at a temperature of 90 ° C. to 100 ° C. for 2 to 6 hours; (e) cooling the extract and then filtering to prepare a situation mushroom extract; (f) introducing seawater into the reservoir; (g) moving said seawater to a first evaporation site to evaporate until said salinity is between 5 and 6 degrees; (h) transporting the seawater to a second evaporator to evaporate until salinity is between 10 and 12 degrees; (i) moving said seawater to crystallization and evaporating until said salinity is between 22 and 25 degrees; (j) mixing the sea water: situation mushroom extract in a weight ratio of 100: 1 to 500: 1; (k) evaporating the salt water containing the above-mentioned mushrooms; (l) storing the salted salt in a warehouse for natural dehydration; (m) The above-mentioned dehydrated situation mushroom thousand sea salt is packed and commercialized.

 Situation mushroom sun salt prepared according to the manufacturing method of the present invention is compared with the conventional sun salt produced under the same conditions, the salt-specific irritant salty salt is reduced, when added when cooking or cooking food, fish, meat In addition, the decay and odor of plants and various foods have an elimination effect, and there is a seasoning effect when cooking food, which can significantly reduce the use of chemical seasonings. In addition, it is not only beneficial to health due to the active ingredient of the situation mushroom, but also to increase consumer's preference with multi-functional salt with good color of golden color, so it will be able to enter the domestic market and overseas market.

In order to achieve the above technical problem, (a) drying the mushrooms within 5% moisture content and pulverizing to 1 micrometer to 10 micrometers; (b) natural fermentation of the ground pulverized mushroom powder at 37 ° C.-42 ° C., 70% to 80% humidity for 2 days to day; (c) diluting the situation mushroom powder in which the fermentation is completed: drinking water at a weight ratio of 1:10 to 5:50; (d) hydrothermal extraction of the material at a temperature of 90 ° C. to 100 ° C. for 2 to 6 hours; (e) cooling the extract and then filtering to prepare a situation mushroom extract; (f) introducing seawater into the reservoir; (g) moving said seawater to a first evaporation site to evaporate until said salinity is between 5 and 6 degrees; (h) transporting the seawater to a second evaporator to evaporate until salinity is between 10 and 12 degrees; (i) moving said seawater to crystallization and evaporating until said salinity is between 22 and 25 degrees; (j) mixing the sea water: situation mushroom extract in a weight ratio of 100: 1 to 500: 1; (k) evaporating the salt water containing the above-mentioned mushrooms; (l) storing the salted salt in a warehouse for natural dehydration; (m) it provides a manufacturing method comprising the step of packaging the dehydrated situation mushroom natural salt.

         Hereinafter, a method for preparing a situation mushroom sun salt according to the present invention will be described in detail. As a result of comparing the natural salt produced by the manufacturing method of the present invention with the existing natural salt produced under the same conditions, the salty salty irritant taste is reduced, and when added when cooking or preparing food, fish, meat, plants and The decay and odor of various foods have an elimination effect, and there is a seasoning effect when cooking food, which can significantly reduce the use of chemical seasonings. In addition, it is not only beneficial to health due to the active ingredient of situation mushroom, but also can increase consumer's preference with multi-functional salt with good color of golden color, so it can be expected to have a good effect when entering the domestic market and overseas market.

       Looking at the manufacturing method of the situation mushroom sun salt of the present invention in detail.

    First, the mushrooms are dried within 5% of water content, ground to 1 micrometer to 10 micrometers, and naturally fermented in a fermentation chamber at 37 ° C.-42 ° C. and 70% to 80% humidity for 2 days to one day. After the fermentation is completed, the mushroom powder: drinking water is diluted to a weight ratio of 1: 10 to 5: 50, hot water extracted for 2 to 6 hours at a temperature of 90 ℃ to 100 ℃, cooled and filtered to prepare a situation mushroom extract. Next, the seawater is introduced into the reservoir by the sun salt manufacturing process, and the sea salt for sun salt production is moved to the first evaporator to be evaporated until the salinity reaches 5-6 degrees, and then the second evaporator is moved. When the salinity is 10 to 12 degrees, it moves to the crystallization and evaporates until the salinity is 22 to 25 degrees. The saltwater: situation mushroom extract is mixed in a weight ratio of 100: 1 to 500: 1 to evaporate and salted. Store in a natural dehydrated, then packaged and commercialized.

        Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

            Example

         Sea salt: Situary mushroom extract of 22 to 25 degrees by the conventional method of manufacturing the natural salt mixed in a ratio of 20kg: 500g and then evaporated to prepare a situation salt of salt of 85% salinity mushroom prepared by the experiment.

              Comparative example

         The salt of 85% of salt is prepared by the conventional method of preparing the salt of natural salt and prepared for experiment.

         Natural salts according to Examples and Comparative Examples were evaluated in the following manner. Method for preparing and roasting oysters with sun salt of Examples and Comparative Examples for 30 males and 20s in their 20s and 40s, leaving mackerel with severe decayed odor after leaving for 24 hours at room temperature of 27 ° C to 30 ° C Method of making the banban mackerel to taste steamed, how to cook pork belly with a strong odor and add the sun salt of Examples and Comparative Examples for 30 minutes to bake and taste, spinach seasoned with sun salt of Examples and Comparative Examples Satisfaction with the tasting method was evaluated, and the evaluation method was based on the four-point method, which had less salty, salty, salty, salty, and light taste. : 4 points, salt has a strong salty taste, relatively small smell of ingredients and relatively good taste. : 3 points, salty salty taste. Ingredients have a peculiar smell. : 2 points, strong salty salty taste, strong smell of food, and bad taste. : One point was written and the average score is shown in Table 1.

<When oysters are made with natural salt and grilled and tasted> Tasting product  persons Salty Odor Symbol Example Grilled oysters made with natural salts of the present invention 3.7 3.9 3.9 Comparative example Roasted oysters made with sun salt in the general manufacturing method 1.1 2.0 1.8

<If you try tasting mackerel mackerel> Tasting product  persons Salty Odor Symbol Example Steamed mackerel salt mackerel salt of the present invention 3.8 4 3.9 Comparative example Sea salted mackerel mackerel steamed in general manufacturing method 1.7 1.9 1.7

<If you taste grilled pork belly> Tasting product  persons Salty Odor Symbol Example Grilled samgyeopsal salt salt of mushrooms according to the present invention 3.9 4 3.8 Comparative example Roasted natural salt pork belly of the general manufacturing method 1.6 1.9 2.1

<If you have tasted spinach> Tasting product  persons Salty Odor Symbol Example Salted mushrooms added with natural salt of the present invention 3.8 3.9 3.9 Comparative example Salted spinach added with general manufacturing method 1.9 2.0 1.9

         Referring to Table 1 to Table 4, the situation mushroom sun salt produced by the situation mushroom sun salt manufacturing method of the present invention is less salty salt than the conventional sun salt, and when added in the manufacture of various foods and foods, decaying odor And it removes the odor, it can be seen that the effect of improving the taste by improving the seasoning function. As such, the situation mushroom sun salt can be expected to contribute to the high-quality food market at home and abroad as a multifunctional sun salt with a multi-functional odor removal function and seasoning effect such as decay of various foods.

Claims (2)

(a) drying the mushrooms within 5% of water content and grinding them to 1 micrometer to 10 micrometers; (b) natural fermentation of the ground pulverized mushroom powder at 37 ° C.-42 ° C., 70% to 80% humidity for 2 days to day; (c) diluting the situation mushroom powder in which the fermentation is completed: drinking water at a weight ratio of 1:10 to 5:50; (d) hydrothermal extraction of the material at a temperature of 90 ° C. to 100 ° C. for 2 to 6 hours; (e) cooling the extract and then filtering to prepare a situation mushroom extract; (f) introducing seawater into the reservoir; (g) moving said seawater to a first evaporation site to evaporate until said salinity is between 5 and 6 degrees; (h) transporting the seawater to a second evaporator to evaporate until salinity is between 10 and 12 degrees; (i) moving said seawater to crystallization and evaporating until said salinity is between 22 and 25 degrees; (j) mixing the sea water: situation mushroom extract in a weight ratio of 100: 1 to 500: 1; (k) evaporating the salt water containing the above-mentioned mushrooms; (l) storing the salted salt in a warehouse for natural dehydration; (m) The method of producing a situation mushroom natural salt comprising the step of packaging the dehydrated situation mushroom natural salt. Food prepared by adding the situation mushroom sun salt produced by the method of claim 1.