KR20130009892A - Manufacturing methods natural bittern using phellinus - Google Patents

Abstract

PURPOSE: A method of manufacturing natural bittern is provided to manufacture natural bittern which removes bed smells, bitter taste and astringent taste when making tofu by using Phellinus linteus. CONSTITUTION: Phellinus linteus is dried to the moisture content of 5% or less and pulverized less than 100micrometers. Phellinus linteus powder and drinking water are mixed at a weight ratio of 1-5:5-20 and boiled at 90-100deg.C for 1-3 hours. Phellinus linteus extract is cooled to 20-30deg.C and filtered. After impurities are removed from solar salt, moisture is removed from the solar salt. Phellinus linteus powder, solar salt and drinking water are mixed at a weight ratio of 1-3:5-10:10-30. The mixture is fermented at 25-35deg.C for 3-5 days. The fermented mixture is boiled at 90-100deg.C for 3-5 hours. The extract is cooled to 15-25 deg. C and filtered. Filtered extract and Phellinus linteus extract are mixed to be diluted to the salinity of 0.01-30%.

Description

Manufacturing method of natural liver using situation mushroom {Manufacturing methods natural bittern using Phellinus}

The present invention relates to a method for producing natural liver using the situation mushroom.

Wood mud mushrooms are taxonomically belonging to the genus Basidiomycotina, Aphyllophorales, and Phellinus Quel. Em. Imaz. It grows on mulberry stems and is yellow because it is all yellow except for the surface.

   Mushroom is a natural mushroom of apple tree, mulberry tree and oak tree which is grown in the middle medicine major (中 药 大 辭典, Shanghai science and technology), and it is called mushroom, I have a tinnitus. 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 include 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 mushroom, which is the scientific name of the situation mushroom and is a true situation, grows only in the mulberry tree, unlike the horse mud mushroom. The scientific name is Phellinus linteus (Berk. Et Curt) Aoshima. , 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 gastric cancer, esophageal cancer,

It is known to increase immune function when chemotherapy is performed after resection of liver cancer including duodenal cancer, colon cancer and rectal cancer. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions.

   Ikegawa et al. (Gann, 59, 155, 1968) reported that the woody mud mushrooms had higher tumor inhibition than cloud mushrooms (Coriolus versicolor) and shiitake mushrooms (Lent inusedodes). 426, 1976) is anticancer

The activity was reported to be 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. And Gong et al. (Journal of Korean Journal of Pharmacognosy, 22, 233, 1991) show that the hydrothermal extract of woody mud (situation) mushroom mycelium shows anti-cancer activity by acting on NK cell function, enhancing the host's non-specific immune function, and also in mice. LD50 reported to be safe at more than 1,500 mg / kg.

     The brine used to make tofu is the solution after salts are precipitated from sea water. It contains a large amount of magnesium salt and has a bitter taste. Magnesium chloride is the most abundant, and other magnesium sulfate, sodium chloride, potassium chloride, magnesium bromide and the like are contained. It becomes raw materials, such as a coagulant, magnesium salt, and bromine at the time of tofu manufacture. After World War I, research on guards has been conducted and is now used as an important resource for inorganic drugs. The water treatment industry is one sector, including the potassium industry and the potassium fertilizer manufacturing industry. Gansu is directly used for tofu making and magnesia cement, but also in small amounts for rice milling and shredding, but has been used since ancient times.

Tofu coagulant (coagulant) is an additive used to make tofu and is used to coagulate soy protein dissolved in hot water. To make tofu, make hot bean water. When the bean soup is cooled down to 70 ° C, add a coagulant. As a coagulant for a long time, it has been used as a coagulant (a liquid salty and bitter soup that is naturally dissolved in salt, and its main ingredient is magnesium chloride), but in recent years, a powder coagulant or glucono-δ-lactone mainly used as a calcium sulfate is used. When the coagulant is added, the protein in the bean water coagulates. Leave it for a while, then scoop up the clear green water, and pour it down in a box with a small hole in it. . When the tofu is hard enough, put it in the box water, remove the box from the water, and soak the tofu for a while.

What is to be solved in the present invention,

It is a natural water bottle that can improve the taste by eliminating the occurrence of soybean odor, soybean smell, bitterness, and astringent taste that are produced when various tofus are made with the existing brine or tofu coagulant commonly used in tofu production. To manufacture.

In addition, it is intended to manufacture a natural liver that can improve the taste and remove the peculiar smell of cheese and various salted fish, dried anchovies, salted meat produced by the existing manufacturing method.

Method for producing a natural liver using the situation mushroom of the present invention comprises the steps of a) drying the situation mushroom within 5% moisture content and preparing to grind to 100㎛ or less; b) the situation mushroom powder of (a): mixing drinking water in a weight ratio of 1 to 5: 5 to 20 and boiling for 1 to 3 hours at 90 ℃ to 100 ℃; c) cooling the extract of step (b) to 20 ° C. to 30 ° C. to prepare by filtration; d) removing water by removing impurities of sun salt; e) the situation mushroom powder of step (a): mixing the natural salt of step (d): drinking water in a weight ratio of 1 to 3: 5 to 10: 10 to 30; f) fermenting the mixture of step (e) at 25 ° C. to 35 ° C. for 3 to 5 days; g) boiling the fermented mixture of (f) at 90 ° C.-100 ° C. for 3 hours to 5 hours; h) filtering the extract of step (g) by cooling to 15 ° C.-25 ° C .; i) mixing the filtered extract of step (h) and the situation mushroom extract of step (b) comprises a step of diluting to 0.01 to 30% salinity.

The effect of preparing tofu with natural liver using the situation mushroom produced by the manufacturing method of the present invention is not soybean smell and smell of tofu, as well as the bitterness, astringent taste of tofu, taste improves, Diversification can be achieved to enhance product performance and marketability. When the cheese is prepared by salting with natural brine using situation mushrooms, the characteristic smell of cheese is significantly reduced, and the taste and texture are improved. And salting fish with natural water using the situation mushroom of the present invention has no fishy smell, taste is improved, and if cooked with broiled meat and pork, there is no fishy and sleepy smell peculiar to meat and taste and texture are improved. In addition, it is beneficial to health as it contains active ingredients of situation mushrooms.

In order to achieve the above technical problem, the present invention relates to a method for producing natural liver using the situation mushroom. Specifically, the method for producing natural water using the mushrooms of the present invention comprises the steps of a) drying the mushrooms within 5% of moisture content and pulverizing them below 100 μm; b) the situation mushroom powder of (a): mixing drinking water in a weight ratio of 1 to 5: 5 to 20 and boiling for 1 to 3 hours at 90 ℃ to 100 ℃; c) cooling the extract of step (b) to 20 ° C. to 30 ° C. to prepare by filtration; d) removing water by removing impurities of sun salt; e) the situation mushroom powder of step (a): mixing the natural salt of step (d): drinking water in a weight ratio of 1 to 3: 5 to 10: 10 to 30; f) fermenting the mixture of step (e) at 25 ° C. to 35 ° C. for 3 to 5 days; g) boiling the fermented mixture of (f) at 90 ° C.-100 ° C. for 3 hours to 5 hours; h) filtering the extract of step (g) by cooling to 15 ° C.-25 ° C .; i) mixing the filtered extract of step (h) and the situation mushroom extract of step (b) comprises a step of diluting to 0.01 to 30% salinity.

Various tofu prepared with natural water using natural mushrooms produced according to the production method of the present invention has no bean curd and smell of peculiar tofu, has no bitter and astringent taste, and has a savory and rich taste, improving flavor.

In addition, when the cheese is used in the salting step of the natural liver using the situation mushroom of the present invention, the smell of the cheese is significantly reduced, the taste of the cheese is improved.

BEST MODE FOR CARRYING OUT THE INVENTION 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 enable those skilled in the art to more fully understand the present invention.

Example A

The tofu was prepared by preparing natural tofu using the above-mentioned situation mushroom.

Comparative example A1

Tofu was prepared by preparing natural tofu produced in salt water and sold on the market.

Comparative example A2

Tofu was prepared by preparing a commercially available tofu coagulant.

Example B

Tofu was prepared by preparing natural tofu using the above situation situation mushroom.

Comparative example B1

Tofu was prepared by preparing natural tofu produced in salt water and sold on the market.

Comparative example B2

Tofu was prepared by preparing a commercially available tofu coagulant.

Example C

The salt was prepared by salting with natural brine using the above-mentioned situation mushroom.

Comparative example C

The salt was prepared by salting with sun salt.

Tofu and cheese produced by Examples A, B, C and Comparative Examples A1, A2, B1, B2, and C were evaluated by the following method. To evaluate the satisfaction of taste and aroma after tasting tofu and cheese of Examples and Comparative Examples for 30 males and females in their 20s to 40s, the taste, aroma, texture, and overall preference were evaluated using a five-point method. The test was conducted and the sensory evaluation items (very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4 points, very good: 5 points) were evaluated.

<Evaluation table when tasting soft tofu> division incense flavor Texture Intake Example A 4.6 4.7 4.5 4.6 Comparative Example A1 3.1 3.3 3.2 3.2 Comparative Example A2 2.9 3.0 3.1 3.0

<Evaluation table when you try tofu without cooking> division incense flavor Texture Intake Example B 4.7 4.8 4.7 4.7 Comparative Example B1 3.3 3.4 3.5 3.3 Comparative Example B2 3.1 3.2 3.1 3.1

<Evaluation table when tasting cheese> division incense flavor Texture Intake Example C 4.5 4.8 4.7 4.7 Comparative Example C 3.3 3.5 3.2 3.4

Referring to Table 2 to Table 2, it can be seen that the Example has no soybeany and odor smell peculiar to the tofu than the comparative example, and taste, flavor, and intake are remarkably good. And referring to Table 3, it can be seen that the Example has no peculiar smell of cheese than the Comparative Example, and the taste, flavor, and intake are remarkably good.

Claims (17)

a) drying the mushrooms within 5% of moisture content and pulverizing them to 100 μm or less;
b) the situation mushroom powder of (a): mixing drinking water in a weight ratio of 1 to 5: 5 to 20 and boiling for 1 to 3 hours at 90 ℃ to 100 ℃;
c) cooling the extract of step (b) to 20 ° C. to 30 ° C. to prepare by filtration;
d) removing water by removing impurities of sun salt;
e) the situation mushroom powder of step (a): mixing the natural salt of step (d): drinking water in a weight ratio of 1 to 3: 5 to 10: 10 to 30;
f) fermenting the mixture of step (e) at 25 ° C. to 35 ° C. for 3 to 5 days;
g) boiling the fermented mixture of (f) at 90 ° C.-100 ° C. for 3 hours to 5 hours;
h) filtering the extract of step (g) by cooling to 15 ° C.-25 ° C .;
i) mixing the filtered extract of step (h) and the situation mushroom extract of step (b) and diluting the salt to 0.01 to 30%.
Tofu made from natural liver produced by the method of claim 1.
Processed food prepared using the tofu of claim 2.
Cheese made from natural water produced by the method of claim 1.
Processed food prepared using the cheese of claim 4.
Liver mackerel salted with natural brine of 0.5 to 5% of salt produced by the method of claim 1.
The salt produced by the method of claim 1 is salted with natural water of 0.5 to 5%.
Salmon prepared with the salt of 0.5-5% natural salt produced by the method of claim 1.
Dry dried anchovies boiled in natural water of 0.5 ~ 5% salinity produced by the method of claim 1.
Pickled cabbage salted with natural salt water of 8 to 15% salinity produced by the method of claim 1.
Chinese cabbage kimchi prepared using the pickled cabbage of claim 10.
Chicken brine salted with natural salt water of 0.2-5% salt produced by the method of claim 1.
Processed food of chicken prepared using the chicken of claim 12
Pork salted with natural salt water of 0.2-5% salt produced by the method of claim 1.
Processed food of pork prepared using the pork of claim 14.
Sauce prepared with natural brine produced by the method of claim 1.
Salt made by heating the natural water produced by the manufacturing method of claim 1.