KR20130077260A - Method for producing seasoning sauce using mushroom extract and seasoning sauce prepared therefrom - Google Patents

Abstract

The present invention is to provide a method for preparing a liquid natural seasoning that can make use of mushroom's unique nutrients and flavors in a short time and a natural seasoning prepared accordingly, (1) 90 to 99 ℃ after washing the mushrooms with running water Steaming for 5 to 10 minutes with steam; (2) dehydrating the steamed mushrooms in a sieve for 20 minutes; (3) mixing the dehydrated mushroom and water in a 1: 3 ratio and adding an enzyme to enzymatically react at 55 to 60 ° C. for 1 to 3 hours; And (5) it is expected that the natural seasoning prepared according to the method comprising the step of adjusting the salinity to 5 to 12% after the enzymatic reaction can replace the chemical seasoning used to increase the flavor of food.

Description

Method for producing natural seasoning using mushrooms and natural seasonings prepared according to this method {Method for producing seasoning sauce using mushroom extract and seasoning sauce prepared therefrom}

The present invention relates to a method for producing natural seasonings using mushrooms and natural seasonings produced accordingly. More specifically, it is intended to provide a liquid natural seasoning that can utilize mushrooms' unique nutrients and flavors even in large quantities, and is a natural seasoning that can replace the chemical seasonings used to enhance the flavor of food. The present invention relates to a method for preparing natural seasonings having increased free amino acids by extracting phosphorus mushrooms (elliptus, shiitake mushrooms, mushrooms, etc.) using enzymes and natural seasonings prepared accordingly.

Various natural seasonings have been developed to improve the problems of chemical seasonings. In particular, a method of preparing natural seasoning liquids or powders using meat or salted fish has been used.

MSG (Monosodium L-glutamate), which is a representative ingredient of chemical seasonings of food additives, exists as a part of protein in natural foods such as mushrooms, meat, and seafood, and natural seasonings are being actively developed.

Recently, mushrooms are attracting attention as a natural flavoring material, and technologies for providing liquid natural seasonings that can utilize the unique nutrients and flavors of mushrooms are being developed.

Korean Patent Application Publication No. 2002-64850 (2002.08. 10) The fungus and its manufacturing method using pine mushroom mycelium are increased by adjusting the concentration to 0.0001 ~ 10.0% (w / v) by adding water after immersing cereals. Inoculate the pine mushroom mycelium and incubate for 1 to 10 days at 15 ~ 45 ℃, separate it with pine mushroom mycelium and its culture solution, add it to soy sauce, soybean paste, and red pepper paste, respectively, or dilute the pine mushroom mycelium culture culture culture water 1 ~ 1,000 times. To prepare soy sauce and soybean paste by adding soy sauce and soybean paste, and to adjust salt concentration to produce low salted soy sauce, or to prepare soy sauce and soybean paste by using fermented soybean mushroom inoculated with pine mushroom mycelium. It works.

In addition, the Republic of Korea Patent Registration No. 10-0936736 (January 06, 2010) is to provide a liquid natural seasoning that can utilize the mushroom's inherent effects and flavors and flavors. The mixture was mixed at a ratio of 0.2: 71.8, and the mushroom extract was decomposed for 72 hours at a temperature of 55 ℃ to 60 ℃, and the mushroom extract, purified salt, soy sauce, purified water and subsidiary materials were mixed to 50: 18: 12: 8: 12 and filtered. In this regard, the content of the soluble solids in the mushroom extract is increased and at the same time, the additives added to the mushroom extract in order to have the taste and ingredients as seasonings are ideally blended, but there is a lack in mass production.

In order to prevent nutrient destruction, these prior arts use a low temperature extraction method that extracts mushroom juice using microorganisms or enzymes at low temperatures, which takes a long time in mass production of natural seasonings and introduces various problems such as incorporation of various bacteria. have.

Republic of Korea Patent Registration No. 10-0936736 (January 06, 2010) Republic of Korea Patent Publication No. 2002-64850 (Aug. 10, 2002)

Therefore, the present invention intends to prepare a large amount of liquid natural seasoning that can make use of mushroom's unique nutrients and flavor in a short time. To provide natural seasoning.

In order to achieve the above object, the present invention provides a method for producing a natural seasoning using a mushroom comprising the following steps:

(1) washing the mushrooms with running water and then steaming at 90 ° C.-99 ° C. for 5-10 minutes;

(2) dehydrating the steamed mushrooms in a sieve for 20 minutes;

(3) mixing the dehydrated mushroom and water in a 1: 3 ratio and adding an enzyme to perform enzyme reaction at 55 ° C. to 60 ° C. for 1 to 3 hours; And

(5) adjusting the salinity to 5 to 12% after the enzyme reaction.

In addition, the present invention provides a natural seasoning using a mushroom prepared according to the above production method.

The present invention can be used as a natural seasoning that can replace the chemical seasoning used to increase the flavor of food by providing a large amount of liquid natural seasoning that can utilize the nutrients and flavors unique to mushrooms in a short time. In particular, mushrooms, which are natural ingredients, provide natural seasonings prepared by increasing free amino acids using enzymes.

Figure 1 shows a comparison of the solid content of the extract enzymes of each type.
Figure 2 shows a comparison of the solid amount according to the extraction method of the mushroom.
Figure 3 shows the manufacturing method of Korean traditional soy sauce using the oyster mushroom enzyme extract.

The natural seasoning method using the mushroom of the present invention is first washed with flowing clear water of the mushroom and then subjected to a steaming process of steaming for 5 to 10 minutes with steam of 90 ℃ ~ 99 ℃.

Here, by steaming for a short time with a high temperature of 90 ℃ ~ 99 ℃ steam so that the enzyme reaction can easily occur without destroying the active ingredient of the mushroom with sterilization.

Next, dehydrated by steaming the steamed oyster mushroom in a sieve for 20 minutes. By going through this dehydration process, the mushrooms can be cooled and the water content can be adjusted constantly.

The dehydrated oyster mushroom and water are mixed at a ratio of 1: 3, and then the enzyme is added to perform an enzyme reaction at 55 ° C. to 60 ° C. for 1 to 3 hours. Maintaining this mixing ratio before the enzyme reaction causes a uniform enzyme reaction and improves the flavor of the natural seasoning. At this time, the concentration of the enzyme is preferably 0.01 ~ 1% of the total weight of the mushroom.

Subsequently, the salinity is adjusted by 5 to 12% after the enzyme reaction. If the salinity is lower than 5%, the preservation is inferior, and if the salinity is higher than 12%, the salinity is strong.

The present invention provides a natural seasoning using a mushroom prepared according to the above production method.

As a mushroom used in the present invention, all of the commonly edible mushrooms can be used, and examples thereof include oyster mushrooms, shiitake mushrooms, enoki mushrooms, and mushrooms. Representative oyster mushrooms are used.

Pleurotus ostreatus ) is an edible mushroom that grows naturally on softwoods, etc., and has 12 varieties for cultivation currently in Korea. It belongs to the family of the fold fungi, and its general shape is similar to the funnel with the shape of an umbrella or a concave center of the lampshade. Oyster mushrooms are 4 ~ 13 cm in size, and the sides of the gat are dark gray and the stem is white. It can be classified into three types: summer lodge, seasonal lodge, and zelkova. Among mushrooms, oyster mushroom has the largest growing area and yield, accounting for 35.1% of agricultural mushroom production. Pleurotus eryngii has been reported to exhibit a strong antioxidant activity because it has a variety of polyphenol compounds.

Oyster mushrooms, especially vitamin D2, contain a lot of ergosterol, which lowers cholesterol levels and prevents adult diseases such as blood pressure and arteriosclerosis. Taking oyster mushroom extract to cancer patients has been shown to improve breast cancer, cancer, and liver cancer, and it has been shown to be effective for side effects such as vomiting, hair loss, and diarrhea that occur during cancer treatment.

Shiitake mushrooms ( Lentinus edodes ) is a woody fungus that grows in hardwoods from spring to autumn, and has a hemispherical lampshade of 5 to 10 cm in size. The surface color is light brown. It was first cultivated in China in the 1100s and was known as Hoang (Chinese word for shiitake mushroom). In `` Agreement Gagam '', `` Primary Herb '', it writes, 'Strengthen the qi and not feel the hunger to fix the wind and help the blood circulation.' Shiitake mushrooms also clear blood and boost appetite. Shiitake mushrooms have a unique flavor because guanylic acid is higher than other mushrooms. The anilic acid has the property of lowering blood cholesterol, and helps blood circulation to improve atherosclerosis, heart disease, hyperlipidemia, and the like.

Enoki Mushroom ( Flammuluna) velutipes ) grow in the trees and stumps of various hardwoods from late autumn to the following spring. It is usually blackish brown and has a sticky viscosity on its surface. The white enoki mushroom we eat is artificially grown. Enoki mushrooms contain a lot of vitamins, minerals, nucleic acids and amino acids, especially ergosterol, which has a vitamin effect. Enoki mushrooms include cholesterol-lowering substances, the lephenoids, and peptide glucans that control blood pressure. In addition, it increases immunity and is excellent for preventing cancer and adult diseases. Oral administration of mycelium cultured mycelium extract ingredients can ingest white polysaccharides, a potent anticancer active substance.

Pleurotus eryngii ( Pleurotus eryngii ), due to its name, is easy to be misunderstood as a pine mushroom, but belongs to the oyster mushroom. It has a peculiar pine scent, so called matsutake mushroom. It is characterized by a large amount of vitamin B _{6, which} is not found in other mushrooms, while the normal mushroom contains little vitamin B₁, vitamin B₂, or niacin. Vitamin B ₆ is good for blood production, nerve stability and skin health. It's water-soluble, not fat-soluble, involved in carbohydrate, fat and protein metabolism, and helps maintain energy by maintaining glycogen from the liver and muscles.

The present invention also provides a method for producing soy sauce, soybean paste or red pepper paste using the natural seasoning. At this time, the natural seasoning is preferably added in an amount of 0.05 to 7% by weight based on the total weight of soy sauce, soybean paste or red pepper paste.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are only for illustrating the present invention, and the present invention is not limited thereto.

Example  1: Enzymatic Extraction of Mushrooms

 3 kg of Pleurotus eryngii were washed in running water, and the Pleurotus eryngii was steamed at 90 to 99 ° C. for 5 minutes or more using steam, and then dehydrated for 20 to 40 minutes.

Subsequently, water and oyster mushrooms were mixed at a ratio of 3: 1, and then divided into three groups, and enzyme protease, glucoamylase, and cellulase were added, followed by enzymatic reaction at 55 to 60 ° C. for 1 to 3 hours. After the enzyme reaction, the salinity was adjusted to 5-12%.

Enzyme administration group A is a group administered with protease, glucoamylase and cellulase, enzyme administration group B is a group administered with protease and glucoamylase, and enzyme administration group C is a group administered with protease. Figure 1 shows a comparison of the solid content of the extract enzymes of each type. As shown in Figure 1, the enzyme administration group A showed the highest result, the solid content after 3 hours was the same, the enzyme extract of the enzyme administration group A, which was administered all the protease, glucoamylase and cellulase by 3 hours extraction It can be seen that the best.

Experimental results of the enzyme concentration of the enzyme content of 0.01 ~ 1% by weight of the mushroom showed a short high resolution. Enzyme content of less than 0.01% by weight of the mushroom weight is weak and degrading power is more than 1% by weight because it has a disadvantage of cost is selected from 0.01 to 1% by weight.

Example  2: mushroom Heat number  extraction

3 kg of Pleurotus eryngii was washed in running water, dehydrated for 20 to 40 minutes with a sieve, and then mixed with water in a ratio of 3: 1 in hydrochloric acid for 1-3 hours. The salinity was then adjusted to 5-12%.

Example  3: Comparison of Solid Contents According to Extraction Time

Compared to the solid content of the oyster mushroom, shiitake mushroom and matsutake mushroom according to the extraction time is shown in Tables 1 to 3 (Table 1: oyster mushroom, Table 2; shiitake mushroom, Table 3: bird matsutake mushroom).

time
Extraction Method 0 h 1 h 2 h 3 h Enzyme extraction 1.17 1.64 1.70 1.72 Hot water extraction 1.19 1.31 1.39 1.39

time
Extraction Method 0 h 1 h 2 h 3 h Enzyme extraction 1.70 1.73 2.17 2.27 Hot water extraction 1.70 1.71 1.79 1.79

time
Extraction Method 0 h 1 h 2 h 3 h Enzyme extraction 1.82 1.97 2.15 2.18 Hot water extraction 1.70 1.72 1.74 1.74

Example  4: Amino Acid Comparison of Enzyme Extracted Mushrooms Jimmy Ingredients )

The amino acid content of the enzyme extract of oyster mushroom was observed and shown in Table 4 below.

Mushroom type
Amino acid (mg / kg) Oyster mushroom Aspartic acid 61.03 Glutamic acid 28.64 Glycine 12.65 Alanine 88.94 Total 191.26

Example  5: Comparative Evaluation of Solids According to Extraction Method of Pleurotus eryngii Mushroom

Comparative amounts of solids according to the extraction methods of Examples 1 and 2 are shown in FIG. 2, and the sensory evaluation of the extracts was performed. Sensory evaluation criteria are very good (7 points), good (6 points), slightly good (5 points), normal (4 points), slightly bad (3 points), bad (2 points), very bad (1 point) ), And the results are shown in Table 5 below.

division color Scent flavor Comprehensive preference map Oyster Mushroom Extract 6 6.7 6.6 6.8  Prickly Pear Extract 6 5.1 5.2 3.4

Looking at the sensory evaluation results of Table 5, it can be seen that the hot water extraction is less flavorful and less flavorful than the enzyme extract because of its unique flavor and aroma.

In addition, as a result of comparing the solid content according to the extraction method, the solid content was also high and the enzyme extraction method was selected.

Example  6: oyster mushroom Natural seasoning liquid  Preparation of Used Soy Sauce

Oyster mushroom enzyme extract obtained in Example 1 was added to Korean traditional soy sauce. Preferred production method of this embodiment is shown in Table 6 and FIG.

At this time, when the enzyme extract of oyster mushroom was added, the addition ratio was performed by concentration of 0.05 to 7% by weight of the soy weight, and it was confirmed that the taste and aroma became darker as the concentration of the extract increased. Sensory evaluation of the brewed soy sauce using the Pleurotus eryngosa extract was performed. The sensory test panel randomly selected 50 people, 10 men and 20 women in their 20s and 50s, and used the 5-point comparison scale.

The standard is very good (7 points), good (6 points), moderately good (5 points), moderate (4 points), slightly worse (3 points), bad (2 points) ), It was very bad (1 point).

If the oyster mushroom extract was less than 0.05%, no difference was found with the existing products. If the oyster mushroom extract was more than 7% by weight, the taste and aroma of oyster mushroom were strong, which lowered the flavor of soy sauce.

fair Main Process Details Remarks Korean traditional soy sauce
Prepare for Work in Process ㅇ Filter the processed food of traditional Korean soy sauce.
ㅇ Measure total nitrogen and salinity.
☞ Based on 23% salinity of Korean food Salinity Yield and
Mechanical inspection ○ Sterilizer / Mixer & Filler Cleaning
○ Remove foreign substances from the container
○ Production quantity and packing material preparation
○ Preparation of production and blending costs
○ Identification and acquisition of raw material inventory by company Organic matter
remove
Disinfection Pretreatment
Ready ○ All ingredients ready Food hygiene Raw material weighing ○ Raw material weighing according to production volume
-Mixing of powder materials
-Yeast powder, sugar, refined salt, glycine (flavor enhancer), alanine (nutrition enhancer), licorice extract, nucleic acid I + G (flavor enhancer), sodium citrate (acidity regulator), wheat extract
-Add Kelp EX and Oyster Mushroom Enzyme Extract in water Quantitative measurement
mix ○ Mix the ingredients. Sterilization ○ Sterilize. Cooling ○ Cool down. Weekly addition ○ Add alcohol.
-Mix thoroughly (until the smell of alcohol is removed) Add after cooling Filtration ○ Filter using a filter (remove foreign substances, etc.) Deodorization Packing ○ Pack all raw materials in the sterilizer on the day of production. microbe
Pollution prevention

Example  7: oyster mushroom Natural seasoning liquid  Preparation of Doenjang and Red Pepper Paste

Using the same method as in Example 6, oyster mushroom enzyme extract obtained by using miso as a raw material instead of soy sauce was added to the miso. Preferred production methods of this embodiment are shown in Tables 7 and 8, and FIG.

At this time, the addition ratio of the enzyme extract of Pleurotus eryngii was carried out at 0.05 to 7% by weight, and it was confirmed that the taste and aroma became darker as the concentration of the extract increased. Sensory evaluation of doenjang was performed using the oyster mushroom enzyme extract.

If the oyster mushroom extract is less than 0.05% by weight, no difference was found with the existing products. If the oyster mushroom extract was more than 7% by weight, the taste and aroma of the oyster mushroom were strong, which lowered the flavor of miso. Gochujang also showed the same results as doenjang.

division Manufacture process Meju Manufacturing Raw material soybean sorting → precipitation → dipping → dehydration → steaming → molding → drying
→ fermentation and ripening
○ Most of the raw materials are soybeans and steamed using a steamer
It is steamed by a pressure cooker type.
○ The steamed soybean is cooled and formed into a square using a molding machine.
-Forming according to pressure strength with 150 × 240mm of meju when forming
○ The molded meju is dried and fermented.
-Since traditional doenjang has a long fermentation period, several bacteria are involved in the process.
○ It is necessary to prepare numerical management standard for each process
-Inadequate temperature control during fermentation and ripening Miso manufacturing Brine preparation and bowel preparation → After 6-9 months of aging, the filtrate is separated →
Meju powder added → Secondary ripening (more than 6 months) → Oyster mushroom
Add enzyme extract → check physical properties → package
○ In case of secondary ripening, it is insufficient to meet temperature condition
-Yeast is reported to lead the flavor during aging
○ Traditional doenjang is highly browned due to long-term aging.

fair Main Process Details Remarks Kochujang
Meju powder production ○ Soak soybean + non-glutinous rice.
○ Float in a warm room for 10-15 days.
○ Dry in the sun and grind. Lunar August-September Kochujang
Raw material preparation ○ glutinous rice, meju powder, malt, red pepper powder, sun salt, Work in process
Fermentation and ripening ○ After grinding glutinous rice, malt is mixed with glutinous rice flour
In total
○ Add meju powder and cut for 3 days.
○ Mix red pepper powder and salt in proper ratio
Prepare the intestines.
○ Ripened in poison, 6 months to 1 year. Yield and
Mechanical inspection ○ Sterilizer / Mixer & Filler Cleaning
○ Remove foreign substances from the container
○ Production quantity and packing material preparation
○ Preparation of production and blending costs
○ Identification and acquisition of raw material inventory by company Raw material weighing ○ Raw material weighing according to production volume
Add red pepper powder.
-After mixing, add to sterilization pot.
Water and fines are added with adjusting the viscosity.
-Enzyme Extract of Pleurotus eryngii Mushroom Lump
solution mix ○ Mix the ingredients. Sterilization ○ Sterilize. Cooling ○ I cool it to 40 degrees Celsius Weekly addition ○ Weigh vitamin B ₁ into alcohol and dissolve completely.
Then add. Add after cooling mix ○ Mix thoroughly until there is no smell of alcohol. Packing ○ Pack all raw materials in the sterilizer on the day of production. microbe
Pollution prevention

Comparative example  1: Manufacture of Soy Sauce and Miso

Traditional soybeans were prepared by soaking meju in brine and then fermenting and fermenting soybean paste and soy sauce for a certain period of time.

fair Main Content Remarks Required equipment Breaking out and washing
fair Foreign body removal process in soybean Washing, stoneware Soybean Soak 12 hours Varies depending on actual site conditions SUS immersion device Dehydration dehydration Fluid. Steaming N / K pipe
Total 70 minutes Slightly different A capital increase Cooling Cool to below 45 ℃ Conveyor Cooler Inoculation 1) Natural inoculation with straw
2) mold, bacteria
3) Other methods Recommended use as a liquid after dilution Fungus inoculation device Molding Manual Formed, Produced in Circle Automatic molding machine dry Drying room Time-varying depending on state Hot Air Dryer Fermentation Fermentation thread High temperature change in fermentation chamber
Determine fermentation completion
○ One large fermentation chamber Drying room
Fermentation chamber
Aging room wash Remove foreign body brush with meju (removal of mold etc.) Washing line

fair Main Content Required equipment Miso Soak meju in saline at a ratio. -jar
Stainless steel pipe (1, 2 tons)
Bulk underground tanks (50-100 tons)
-Transfer pump
-Forklift Truck Brine tank Brine is prepared by using purified salt or sun salt. Salt water tank (SUS) Fermentation Ripening more than 6 month Miso, soy sauce
detach Doenjang-yong adds meju powder and re-ages Soy sauce decoction
Sterilization Process After separating the soy sauce, ripening or soy sauce decoction -Sterilization tank
-Combined with miso sterilization tank
making filter Filter the soy sauce and filter. -General filter
-Ultrafiltration, etc. Packing Soy sauce is packed using a packing machine.
Pack miso using a packing machine. -Liquid Packing Machine
-Miso Packing Machine
-Considering the weight of the product
decision keep Warehouse just before production
First-in-first-out by storing them in the cold store -Cold storage

Test Example  1: sensory and physicochemical tests

Oyster mushroom extract was subjected to sensory evaluation of the liver. The sensory test panel randomly extracted 40 people from 10 men and women in their 20s and 50s. The evaluation method was performed using a 7-point comparative scale method, and the physicochemical test was carried out as follows. The results are shown in Table 11 below. .

Physicochemical examination

Salinity: Mohr method (precipitation titration using K2CrO4 as an indicator)

Solid content: using brix measuring system

Total nitrogen: semi-micro Kjeldahl method

           Nitrogen (%) = 0.0014 x (a-b) x F x 100 / Sample amount (g)

                 a: Appropriate amount of 0.1 N-HCl solution for this test (mL)

b: Appropriate amount of 0.1 N-HCl solution for the blank test (mL)

Product name Sensory test Total nitrogen Salinity Brix Comparative Example 1 Korean Soy Sauce 4.20 0.79 16.72 35.53 Example 6 Korean Soy Sauce
+ Eel Extract 6.15 0.80 16.77 35.93

As shown in Table 11, the addition of oyster extract compared to conventional Korean soy sauce showed a significantly higher preference and no difference in total nitrogen and salinity. Appeared to contribute.

The present invention is expected to be used as a natural seasoning that can replace the chemical seasoning used to increase the flavor of food by providing a large amount of liquid natural seasoning that can utilize the nutrients and flavors unique to mushrooms in a short time. In particular, mushrooms, which are natural ingredients, provide natural seasonings prepared by increasing free amino acids using enzymes.

Claims (8)

Method for producing a natural seasoning using a mushroom, characterized in that it comprises the following steps:
(1) washing the mushrooms with running water and then steaming for 5 to 10 minutes with steam at 90 to 99 ° C;
(2) dehydrating the steamed mushrooms in a sieve for 20 minutes;
(3) mixing the dehydrated mushroom and water in a 1: 3 ratio and adding an enzyme to enzymatically react at 55 to 60 ° C. for 1 to 3 hours; And
(5) adjusting the salinity to 5 to 12% after the enzyme reaction. The method of claim 1,
Method of producing natural seasonings using mushrooms, characterized in that the mushroom is one or more selected from the group consisting of oyster mushroom, shiitake mushroom, enoki mushroom and matsutake mushroom. The method of claim 1,
Method for producing a natural seasoning using a mushroom, characterized in that the enzyme is at least one selected from the group consisting of protease, glucoamylase and cellulase. The method of claim 1,
A method for producing natural seasoning using a mushroom, characterized in that the concentration of the enzyme of the total weight of the mushroom is 0.01 to 1% by weight. The method of claim 1,
A method of producing natural seasonings using mushrooms, characterized in that the salinity is adjusted to 5 to 12%. Natural seasoning prepared according to any one of claims 1 to 5. Method for producing soy sauce, miso or red pepper paste using the natural seasoning according to claim 6. 8. The method of claim 7,
A natural seasoning is added 0.05 to 7% by weight based on the total weight of soy sauce, soybean paste or red pepper paste.

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