KR20170024448A - Functional bay salt comprising fermentation product of crab or shrimp and manufacturing method thereof - Google Patents

Abstract

Provided is functional bay salt containing; at least one selected from the group consisting of crab, shrimp, and a mixture thereof; 5-20 wt% of a fermented soybean mixture; and 80-95 wt% of bay salt. According to the present invention, it is possible to produce functional bay salt with excellent tastes, by containing functional and flavoring components derived from fermented products of crab, shrimp, and soybeans, without undergoing complicated steps such as additional purification steps or recrystallization steps.

Description

Technical Field [0001] The present invention relates to a functional sun salt containing a fermented crab or shrimp fermented product,

The present invention relates to a method for producing functional sun salt and functional sun salt, and more particularly, to a method for producing functional sun salt and functional sun salt, which comprises mixing a fermented product fermented with soybean and salt selected from the group consisting of crab, shrimp, And a method for producing the salt.

Various functional materials have been applied to existing foods, and functional foods have been added or foods having superior nutritional content and flavor have been developed. Techniques for applying these functional ingredients to salt, which is one of the most important seasoning in the diet and at the same time, controlling the osmotic pressure of body fluids and serving as one of the major sources of various minerals required for human body, is being developed.

Korean Patent Registration No. 10-0383389 discloses a method for producing a functional salt containing various useful minerals in the form of gluconate in connection with such a functional salt. In Korean Patent No. 10-0466579, chitosan and a salt of sun salt And a method for producing functional salt containing chitosan by recrystallization and binding has been disclosed.

On the other hand, sun-dried salt has a characteristic bitter taste, and there is a problem in eating it or applying it to foods. In this process, the salt is processed to produce impurities and bitter tastes. In this process, various beneficial components such as minerals contained in the salt are lost. The mineral component of the sun salt is an important ingredient for the human body, and losing these advantages for the improvement of bitter taste is a big loss.

The above-mentioned conventional functional salt also can not avoid the loss of the mineral component contained in the sun salt in the manufacturing process such as dissolving in water and recrystallization. Therefore, it is necessary to improve this, and the conventional functional salt And it is not enough to alleviate the bitter taste unique to the sun salt.

Korean Patent No. 10-0383389 Korean Patent No. 10-0466579

Accordingly, it is an object of the present invention to provide a functional silver salt having a high flavor and a large amount of a functional ingredient without a complicated process such as a separate purification process or a recrystallization process, and a method for producing the functional silver salt.

According to an aspect of the present invention,

And 5 to 20% by weight of a mixed fermented soybean and 80 to 95% by weight of a salt of any one selected from the group consisting of crab, shrimp, and mixtures thereof.

In the functional silver salt according to the present invention, the mixed fermented product may comprise 20 to 80 wt% of any one selected from the group consisting of crab, shrimp, and mixtures thereof, and 20 to 80 wt% of soybean.

In the functional sun salt according to the present invention, any one selected from the group consisting of crab, shrimp, and mixtures thereof, and the soybean are boiled or steamed, and the soybean is boiled or thawed, Can be boiled or steamed.

In the functional silver salt according to the present invention, the mixed fermented product may further contain 10 to 30% by weight of a honeycomb based on the total weight of the mixed fermented product.

SUMMARY OF THE INVENTION [0006]

(a) preparing a mixed fermented product of soybean and any one selected from the group consisting of crab, shrimp, and mixtures thereof; And

(d) uniformly mixing the mixed fermented product of step (a) with the salt of the sun.

In the method for producing functional silver salt according to the present invention as described above,

The step of preparing the mixed fermented product of step (a)

A fermentation process in which boiled or steamed soybeans are mixed with any one selected from the group consisting of crab, shrimp, and mixtures thereof,

A method of mixing soybeans with any one selected from the group consisting of crab, shrimp, and mixtures thereof, and then boiling or boiling together and then fermenting,

A method of fermenting soybeans by boiling or boiling the soybeans by boiling or steaming the soybeans of any one selected from the group consisting of crab, shrimp, and mixtures thereof,

Fermenting the soybeans after boiling or steaming, mixing the fermented soybeans with any one selected from the group consisting of crab, shrimp, and mixtures thereof, and then performing a second fermentation process; and

Boiled or steamed crab, shrimp, and mixtures thereof, and then boiled or boiled using the water to ferment soybeans, boiled in fermented soybeans, steamed crab, shrimp, and mixtures thereof And a second fermentation process is performed after mixing any one selected from the group consisting of < RTI ID = 0.0 >

In the method for producing functional silver salt according to the present invention as described above, the mixed fermented product of step (a) may contain 20 to 80% by weight of any one selected from the group consisting of crab, shrimp, and mixtures thereof, By weight to 20% by weight.

In the method of manufacturing functional silver salt according to the present invention as described above, 5 to 20% by weight of the mixed fermented product of step (a) and 80 to 95% by weight of the salt of the salt are mixed in step (b).

As described above, the method for producing functional silver salt according to the present invention is characterized in that the honeycomb is added in an amount of 10 to 30% by weight based on the total weight of the mixed fermentation product when the mixed fermentation product of step (a) is prepared.

As described above, according to the present invention, there can be provided a functional solar salt having a high flavor by containing functional and flavor components obtained from a fermented product of crab, shrimp and soybean without any complicated process such as a separate purification process or recrystallization process .

In addition, according to the present invention, a honeycomb having a honeycomb structure can be further added and fermented to provide a solar salt containing a functional ingredient contained in a honeycomb such as propolis and various minerals.

Hereinafter, the functional silver salt and the method for producing the same according to the present invention will be described in detail.

The functional sun salt according to the present invention comprises 5 to 20% by weight of a mixed fermented product of soybean and 80 to 95% by weight of a salt of the sun, and any one selected from the group consisting of crab, shrimp and mixtures thereof.

In the preparation of conventional functional salt, chitosan is extracted from crab or shrimp and then chitosan is added to salt. However, salt having high content of chitosan can be produced. However, it is possible to prepare salt of taurine and protein There is a disadvantage that functional ingredients and flavor ingredients can not be used. However, all of the crabs or shrimp, such as shells, horseshoes, etc., are used together to utilize both the flavor components and the functional components from the shells and inner shells.

When the whole crab or shrimp is used as in the present invention, there is a problem that when the salt is consumed, the shell of the crab or the shrimp is chewed, In order to solve this problem, in the present invention, crab or shrimp are fermented to soften the texture of the shell, and the problem of deterioration and pungency is also solved.

In order to achieve the above object, in the present invention, a method of fermenting soybean with soybean paste or soybean paste using a fermentation method of crab or shrimp according to the best method is used. In order to further complete the fermentation, Was fermented with soybeans after boiling or steamed.

The functional silver salt of the present invention comprises 5 to 20% by weight of a mixed fermented product of soybean and any one selected from the group consisting of crab, shrimp, and mixtures thereof. When the content is less than 5% by weight, The purpose of providing the functionality of the present invention is not achieved, and if it exceeds 20% by weight, it can be a totally different product that loses its original taste of salt.

The crab or shrimp used in the present invention can be used in both sea and fresh water, and the soybean can be used without any particular restriction, and the soybeans can also be used without any particular limitation such as soybean, seabream, seomotei, and lentil.

The honeycomb may be further added to the mixed fermented product when the mixed fermented product is prepared. When the honeycomb is further added, the weight of the mixed fermented product in the functionalized sunflower according to the present invention is maintained at 5 to 20% by weight.

 The honeycomb used in the present invention is a structure surrounded by bees living and raising a young. The natural honeycomb is a natural structure made by bees. On the other hand, bees domesticated by livestock are raised in artificial honeycombs such as apiaries. The internal structure of the honeycomb consists of dense hexagonal chambers composed of beeswax, a yellow substance secreted from the bottom of a worker bee. In these rooms, raise the young and save the honey. Fungi, viruses, bacteria and the like can not penetrate into the honeycomb. This is due to the healing substance called propolis called "natural penicillin". This propolis is a substance made by mixing bees with their own needles and enzymes in the same material as resin (resin) extracted from various plants for their survival and reproduction. In addition to the propolis, there are about 104 organisms and minerals in the honeycomb, and minerals, vitamins, amino acids, fats, organic acids and flavonoids play important roles in cell metabolism and terpenes have anticancer effects. Especially, it contains more than 100 kinds of flavonoids, which is very helpful for health promotion.

In the present invention, the fermented product obtained by fermentation after fermenting the honeycomb without directly using the propolis extracted from the honeycomb is used to facilitate the absorption of the propolis into the human body and enhance the physiological activity of other components .

(A) preparing a mixed fermented product of soybean and any one selected from the group consisting of crab, shrimp, and mixtures thereof, and (d) mixing the fermented product of step (a) The step (a) is described in detail.

The step of preparing the mixed fermented product of step (a) may include a method of fermenting soybeans first, followed by fermentation of crab, shrimp, or a mixture thereof with fermented soybeans, or a method of fermenting crab, shrimp, or a mixture thereof It is divided into the method of fermenting one of the beans together with the one of the beans, and it is divided into five different processes as described below.

That is, the step (a)

1) fermenting a mixture of boiled or steamed soybeans with any one selected from the group consisting of crab, shrimp and mixtures thereof,

2) a process in which beans are mixed with any one selected from the group consisting of crab, shrimp, and mixtures thereof, and then boiled or boiled together and then fermented;

3) boiling or boiling of any one selected from the group consisting of crab, shrimp and mixtures thereof, boiling the soybeans using the water, mixing and fermenting them,

4) fermenting the soybeans after boiling or steaming, mixing the fermented soybeans with any one selected from the group consisting of crab, shrimp and mixtures thereof,

5) either boiled or steamed first, selected from the group consisting of crab, shrimp, and mixtures thereof, then boiled with the water to ferment the soybeans, fermented soybeans, boiled crabs, And then a second fermentation is carried out.

Among the above five methods, the most effective fermentation method was to ferment soybeans sufficiently before fermenting them first, followed by secondary fermentation, and a better method was secondary fermentation using boiled or steamed crab or shrimp.

When boiled or steamed crab or shrimp and then boiled or steamed with the water, the taste of the crab or shrimp cooked or boiled is poured into the soybean, and among the various functional salt of the present invention, Do.

When fermenting soybeans first or fermenting soybean, crab or shrimp together and fermenting them together, all the fermentation in the present invention such as fermentation can be used without any particular limitation as long as it is a method well known in the art to which the present invention belongs. It is preferable to carry out fermentation using the method of

For example, there are various methods such as fermenting by putting in fermented chicken manufacturing machine, fermenting by using washed rice straw, fermenting by inoculating the seeds for producing chungkukjang, and fermenting by mixing a small amount of well fermented chungkukjang have.

There is no particular limitation on the mixing ratio of any one selected from the group consisting of crab, shrimp, and mixtures thereof, and 20 to 80% by weight of any one selected from the group consisting of crab, shrimp, and mixtures thereof, Is most suitable for the efficiency and taste of the fermentation mixed at 20 to 80% by weight.

In the present invention, a honeycomb may be further added before completion of the fermentation in the step (a). In this case, the amount of the honeycomb additionally added may be in the range of 10 to 30% by weight based on the total weight of the mixed fermentation product . That is, when a honeycomb is further added, a mixed fermentation product is produced in a ratio of 70 to 90% by weight of a mixture of soybean and soybean and 10 to 30% by weight of a honeycomb selected from the group consisting of crab, shrimp and mixtures thereof will be. The fermentation method is the same even when honeycomb is added.

When the fermented mixture is mixed with the sun-salt, the production of the functional sun-salt according to the present invention is completed.

The mixed fermented product is prepared as a powder before being mixed with the sun-dried salt. The mixed fermented product may be prepared as powder after fermentation, may be fermented after being made into powder before fermentation, and may be any kind of fermented product.

However, when aged for about 1 to 3 days in the warehouse where the salt is stored, the color of the mixed fermented product permeates the salt, and the salt and the fermented product Which is not visually distinguishable. However, such a ripening process can not be accomplished because it can be achieved in distribution.

Hereinafter, the present invention will be described in detail with reference to examples.

< Example : Preparation of the solar salt according to the present invention>

The fermented soybean was first fermented after the fermentation of the soybeans, and then the fermentation was carried out. The fermented soybean was mixed with the fermented soybean, It means that the fermentation is completed. Also, a 1: 1 mixture of shrimp and crab was also used for both boiled and raw.

In this example, beans were used as soybeans, shrimp were used as beans, crabs were used as crabs, and boiled water was used as purified water. In addition, fermentation was conducted according to the instruction manual of Chongkukjang manufacturing machine using Chongkukjang manufacturing machine.

bean Fermented soybeans Shrimp and crab
mixture Boiled shrimp and crab mixture Sun salt Fermentation product Example 1 40 60 95 5 Example 2 40 60 90 10 Example 3 40 60 80 20 Example 4 60 40 95 5 Example 5 60 40 90 10 Example 6 60 40 80 20 Example 7 40 60 95 5 Example 8 40 60 90 10 Example 9 40 60 80 20 Example 10 60 40 95 5 Example 11 60 40 90 10 Example 12 60 40 80 20 Example 13 40 60 95 5 Example 14 40 60 90 10 Example 15 40 60 80 20 Example 16 60 40 95 5 Example 17 60 40 90 10 Example 18 60 40 80 20 Example 19 40 60 95 5 Example 20 40 60 90 10 Example 21 40 60 80 20 Example 22 60 40 95 5 Example 23 60 40 90 10 Example 24 60 40 80 20

 < Test Example  1: Mix according to the present invention Fermented  Sensory evaluation>

The fermented product prepared in the above example was provided to a chef (20 persons, age 30-40 generations) of a housewife or a restaurant before mixing with the sun-dried salt, and the flavor of the fermented product prepared in the above-mentioned example, And the like were evaluated.

The results are shown in Table 2 using the 5-point scale method (5, very good; 4, slightly better; 3, average; 2, slightly bad; 1, not very good).

flavor incense Texture Example 1 3.4 3.4 3.4 Example 2 3.5 3.6 3.5 Example 3 3.7 3.5 3.8 Example 4 3.1 3.1 3.1 Example 5 3.1 3.2 3.1 Example 6 3.2 3.2 3.2 Example 7 3.4 3.6 3.6 Example 8 3.6 3.5 3.5 Example 9 3.8 3.8 3.6 Example 10 3.3 3.3 3.3 Example 11 3.5 3.2 3.4 Example 12 3.4 3.5 3.6 Example 13 4.0 3.8 3.9 Example 14 4.1 4.0 3.9 Example 15 4.1 4.0 4.1 Example 16 4.0 3.9 3.7 Example 17 4.1 3.9 3.9 Example 18 4.1 4.2 4.2 Example 19 4.1 4.3 4.1 Example 20 4.3 4.2 4.0 Example 21 4.4 4.5 4.6 Example 22 3.9 4.0 4.1 Example 23 4.1 4.0 4.1 Example 24 4.1 4.0 4.0

As shown in Table 2, it was confirmed that the fermented product produced according to the present invention had excellent fermented product having no alleged odor, shrunken chewy texture, cheonggukjang odor, and the like.

< Test Example  2: Sensory evaluation of functional solar salt of the present invention>

(20 persons, aged 30 to 40 years) were used as the functional silver salt of the present invention (example) and the general mannitol (comparative example 1, the same as the mannitol of the example) and the chitosan mannitol (comparative example 2) ), And each flavor and taste was evaluated. In addition, the taste was evaluated when the food was cooked using each sun salt. Foods cooked using each sun salt were fish grilled, cabbage kimchi, and cold seaweed.

The results are shown in Table 3, using the 5-point scale method (5, very good; 4, slightly better; 3, average; 2, slightly bad; 1, not very good).

Sun salt Cooked food
flavor incense Example 1 3.5 3.4 3.5 Example 2 3.6 3.6 3.7 Example 3 3.8 3.7 3.8 Example 4 3.1 3.1 3.1 Example 5 3.1 3.2 3.1 Example 6 3.3 3.3 3.3 Example 7 3.6 3.6 3.6 Example 8 3.6 3.6 3.7 Example 9 3.8 3.8 3.8 Example 10 3.3 3.3 3.3 Example 11 3.3 3.3 3.4 Example 12 3.4 3.5 3.6 Example 13 4.0 3.9 3.9 Example 14 4.1 4.2 4.0 Example 15 4.3 4.1 4.1 Example 16 4.2 3.9 3.8 Example 17 4.1 3.9 3.9 Example 18 4.1 4.2 4.2 Example 19 4.1 4.3 4.1 Example 20 4.3 4.2 4.0 Example 21 4.5 4.6 4.7 Example 22 4.2 4.3 4.2 Example 23 4.2 4.3 4.3 Example 24 4.5 4.3 4.3 Comparative Example 1 1.9 1.8 1.8 Comparative Example 2 1.5 1.6 1.5

As shown in the above Table 3, the functional silver salt of the present invention was rated excellent in the flavor and taste of the present invention compared to the general sun salt and chitosan sun salt used as the control group, Of the chitosan silver salt was rated worse than the general silver salt of Comparative Example 1.

< Example  25: Preparation of the solar salt according to the present invention>

Example 21, which received the best evaluation in the above example, further added 20% by weight of a honeycomb to prepare a fermented product to complete Example 25.

Specifically, 40% by weight of fermented soybean was mixed with 60% by weight of boiled crab and shrimp mixture at a ratio of 60% by weight. Then, a honeycomb was added to the mixture to make a weight ratio of 8: 2, followed by secondary fermentation The fermented product thus prepared and the salt were mixed at a weight ratio of 8: 2 to prepare the functional silver salt according to the present invention.

The same evaluation results as in Example 21 were obtained in the same evaluation as in Test Example 2 with respect to Example 25. As can be seen from the above results, even if a honeycomb is further added, the functional ingredient of the honeycomb can be added to the salt without changing the taste and aroma.

< Test Example  3: Antioxidant activity measurement>

The antioxidant activity of the fermented soybean, crab, shrimp and honeycomb which had been fermented before mixing with the sun salt was measured in the manufacturing process of Example 25. Antioxidant activity was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma, USA) radical scavenging activity assay. Alpha-tocopherol (Sigma, USA) was used as a comparator.

DPPH radical scavenging activity. As a result, it was found that DPPH radical scavenging activity was 50% similar to that of comparative alpha tocopherol, showing excellent antioxidative activity. Can be used in the field.

Claims (9)

5 to 20% by weight of a mixed fermented product of soybean and 80 to 95% by weight of a salt of any one selected from the group consisting of crab, shrimp and mixtures thereof.
[3] The functional solar salt according to claim 1, wherein the mixed fermented product comprises 20 to 80% by weight of any one selected from the group consisting of crab, shrimp and mixtures thereof, and 20 to 80% by weight of soybeans.
The method according to claim 1 or 2, wherein any one selected from the group consisting of crab, shrimp, and mixtures thereof, and soybeans are boiled or steamed, and the soybean is boiled or stewed, Wherein the selected one is boiled or steamed water is used.
The fermented product according to claim 1 or 2, wherein the mixed fermented product further comprises 10 to 30% by weight of a honeycomb based on the total weight of the mixed fermented product.
(a) preparing a mixed fermented product of soybean and any one selected from the group consisting of crab, shrimp, and mixtures thereof; And
(d) uniformly mixing the mixed fermented product of step (a) with the salt of the sun.
6. The method of claim 5,
The step of producing the mixed fermentation product of the step (a)
A fermentation process in which boiled or steamed soybeans are mixed with any one selected from the group consisting of crab, shrimp, and mixtures thereof,
A method of mixing soybeans with any one selected from the group consisting of crab, shrimp, and mixtures thereof, and then boiling or boiling together and then fermenting,
A method of fermenting soybeans by boiling or boiling the soybeans by boiling or steaming the soybeans of any one selected from the group consisting of crab, shrimp, and mixtures thereof,
Fermenting the soybeans after boiling or steaming, mixing the fermented soybeans with any one selected from the group consisting of crab, shrimp, and mixtures thereof, and then performing a second fermentation process; and
Boiled or steamed crab, shrimp, or a mixture thereof, and then boiled or steamed using the water to ferment the soybeans, boiled in fermented soybeans, steamed crab, shrimp, and mixtures thereof And a second fermentation step of mixing any one selected from the group consisting of ethanol and ethanol.
The method according to claim 5 or 6, wherein the mixed fermented product of step (a) comprises 20 to 80% by weight of any one selected from the group consisting of crab, shrimp and mixtures thereof, and 20 to 80% by weight of soybean &Lt; / RTI &gt;
[7] The method according to claim 5 or 6, wherein in step (b), 5 to 20% by weight of the fermented product of step (a) and 80 to 95% by weight of salt are mixed.
[7] The method according to claim 5 or 6, wherein the honeycomb is further added in an amount of 10 to 30% by weight based on the total weight of the mixed fermentation product in the production of the mixed fermented product in step (a) Way.