KR20170065314A

KR20170065314A - Soused roe of alaska pollack and the process of manufacture that shiitake mushroom and enzyme are included

Info

Publication number: KR20170065314A
Application number: KR1020150171588A
Authority: KR
Inventors: 김정배
Original assignee: 김정배
Priority date: 2015-12-03
Filing date: 2015-12-03
Publication date: 2017-06-13
Also published as: KR101839508B1

Abstract

The present invention discloses a fermented fermented seafood containing mushroom and mushroom enzymes and a process for producing the fermented fermented fermented mushroom. The present invention relates to a fermented fermented seafood product, It has the effect of improving vascular function, strengthening of immunity and preventing constipation by eating dietary fiber of shiitake mushroom and its enzyme through helping to absorb nutrients quickly while helping to release sodium in the body, and low in fat.

Description

Technical Field [0001] The present invention relates to a fermented shiitake fermented with fermented shiitake mushroom and shiitake mushroom,

The present invention relates to a fermented fermented seaweed, more particularly, to a fermented fermented fermented seaweed, which not only retains the intrinsic flavor of the fermented seaweed, but also functions to facilitate the release of sodium in the body while rapidly absorbing nutrients, The present invention relates to a fermented shiitake fermented shiitake containing shiitake mushroom and shiitake mushroom enzyme and a method for producing the same.

In general, in order to change the taste of modern people who are tasted by instant food added with chemical food additives such as artificial coloring agent, artificial flavor, chemical seasoning, and chemical preservative to natural taste, many functional foods utilizing Korean traditional foods are studied have.

Among them, salted seafood is a food that I have enjoyed for a long time. Salted seafood such as fish and shellfish were salted and aged for a certain period. In Korea, 3 sides were in contact with the sea. .

The fermented seafood which can be directly ingested by the side dishes is prepared by adding 25 to 40% by weight of salt based on the total weight% of the fermented seafood to maintain the salinity of about 22 to 25 degrees.

However, modern people consume a single food, taking into account the deep flavor, aroma and health, high salinity is caused by the cause of adult diseases, salty salty salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted

Therefore, there is a demand for the development of salted seafood which has a deep flavor to meet the taste of modern people.

On the other hand, Shiitake mushroom is an edible mushroom which belongs to a porcine mushroom otter and a pine nut mushroom, and is grown or is cultivated in an old tree. It spreads from East Asia to Southeast Asia, and is distributed in the southern hemisphere of New Guinea and New Zealand. Buckwheat pine trees and oak trees usually fall on trees or in old trees when they fall on the wind.

Also, shiitake mushrooms next to the throat mushrooms contain a lot of dietary fiber to help prevent constipation, ergosterol contains a lot of vitamin D is produced in the body receive the ultraviolet rays. In addition, a special ingredient called eridadenin contained in shiitake mushrooms has been reported to be able to prevent hypertension because it removes cholesterol in the blood.

As described above, the utility of shiitake mushrooms has been well known in the past and recent studies have been continuing to elucidate the beneficial effects on humans. However, the use of shiitake mushrooms is mainly used for some dishes, especially Chinese dishes, Very few in and out.

Therefore, if processed foods using shiitake mushrooms are developed, not only can the usage of shiitake mushroom itself be increased, but also it can be a good health food for human body according to the efficacy of known shiitake mushroom.

Patent Registration No. 10-1142690 (registered April 25, 2012)

The object of the present invention is to provide a shiitake mushroom which is capable of rapidly absorbing nutrients while helping to release sodium in the body while maintaining the inherent flavor of salted pickled mushroom, And a mushroom enzyme, and a process for producing the same.

To achieve the above object, the fermented shiitake mushroom containing the shiitake mushroom and the mushroom enzyme according to the present invention comprises 60 to 90% by weight of the raw material of the raw mushroom, 2 to 20% by weight of the mushroom powder, 2 to 20% by weight of the mushroom enzyme, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger, 1.5 to 20% by weight of anchovy sauce, and 1.5 to 20% by weight of ocher.

The above mushroom enzyme is fermented by mixing and culturing lactic acid bacterium with shiitake mushrooms.

The lactic acid bacteria may be a mixture of two or more selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus plantarum.

According to another aspect of the present invention, there is provided a method for preparing fermented fermented seafood, which comprises the steps of: (a) dissolving 60 to 90% by weight of a frozen raw lignocellulosic material, &Lt; / RTI > (b) drying the crude raw material washed from the step (a) for a predetermined period of time; (c) 2 to 20% by weight of shiitake powder, 1 to 10% by weight of mushroom enzyme, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 To 20% by weight of anchovy sauce, 1.5% to 20% by weight of anchovy sauce, and 1.5% to 20% by weight of anchovy into a first mixture; (d) first aging the first combination formulated in step (c) for a period of time in an underground aging chamber maintained at a constant temperature; (e) blending 1 to 10% by weight of a mushroom enzyme and 1,5 to 20% by weight of red pepper powder as a second mixture in the first blended first blend from the step (d) to form a second blend; And (f) storing the second compound formulated in step (e) in a freezing room after second aging in an underground aging room maintained at a predetermined temperature for a predetermined period of time; .

In addition, the mushroom enzyme added in the steps (c) and (e) may be prepared by mixing and culturing lactic acid bacteria with mushroom; .

As described above, the present invention provides a method of removing salty seaweed from a shiitake mushroom, while retaining the inherent flavor of salted and fermented seafood, while also absorbing nutrients quickly while helping to release sodium in the body, Through the shiitake mushrooms and its enzymes, the efficacy of improving the vascular function, enhancing immunity and preventing constipation can be expected.

FIG. 1 is a flow chart showing a manufacturing process of a fermented shrimp fermented with shiitake mushroom and shiitake mushroom as an example of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, it should be understood that the present invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It will be understood by those of ordinary skill in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

The terminology used herein is for the purpose of illustrating embodiments and is not intended to be limiting of the present invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification.

In this specification, the terms "comprises" or "having ", and the like, specify that the presence of stated features, integers, steps, operations, elements, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

In addition, the embodiments described herein will be described with reference to cross-sectional views and / or plan views, which are ideal illustrations of the present invention. In the drawings, the thicknesses of the films and regions are exaggerated for an effective description of the technical content. Thus, the shape of the illustrations may be modified by manufacturing techniques and / or tolerances. Accordingly, the embodiments of the present invention are not limited to the specific forms shown, but may include variations in shapes that are created or required according to the manufacturing process. For example, the area shown at right angles may be rounded or may have a shape with a certain curvature. Thus, the regions illustrated in the figures have schematic attributes, and the shapes of the regions illustrated in the figures are intended to illustrate specific forms of regions of the apparatus and are not intended to limit the scope of the invention.

Like reference numerals refer to like elements throughout the specification. Accordingly, although the same reference numerals or similar reference numerals are not mentioned or described in the drawings, they may be described with reference to other drawings. Further, even if the reference numerals are not shown, they can be described with reference to other drawings.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a flow chart showing the production process of a fermented shrimp fermented with shiitake mushroom and shiitake mushroom as an example of the present invention.

As shown in FIG. 1, the preparation of seasoned salted pickles containing mushroom and mushroom enzymes according to an embodiment of the present invention can be carried out by using the methods of (a), (b), (c) f).

In the step (a), 60 to 90% by weight of the frozen raw materials for working on board are thawed and then washed with a salt-added wash water having a salinity in the range of 1 to 20% to preserve the freshness.

Here, washing of the above-mentioned raw materials has become popular in the modern society, and health concern is rising with the well-being wind. In consideration of the tendency to eat the food in a soothing manner in relation to cancer incidence, It is for elimination.

In other words, the preference for processed foods and fast foods due to changes in the dietary environment, and the changes in taste and preference according to them, result in a decrease in consumer preference for salted seafood and a decrease in consumption of salted salted fish due to anxiety and concern about excessive sodium intake Therefore, it is necessary to develop a low salted salted salted fish that is suitable for consumers' preference, so as to provide a low salted salted salted fish, and the concentration of salted salted fish is varied within a range of 1 to 20% Which is reported to be about 2,5% lower than salty salt.

In the step (b), the washed raw material washed from the step (a) is dried for 1 to 24 hours.

The step (c) comprises adding 2 to 20% by weight of powder of mushroom powder, 1 to 10% by weight of a mushroom enzyme, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger, 1.5 to 20% by weight of anchovy sauce, and 1.5 to 20% by weight of seasoning are compounded to form the first mixture.

Herein, the shiitake mushroom is low in fat and abundant in dietary fiber, so that it does not limit the intake during dieting, it has the ability to strengthen the immunity against the cancer resistance, the cancerous growth by the improvement of the vascular function, and the abundant dietary fiber It is known that it has effective efficacy in preventing constipation. It is known that it has effective efficacy for constipation prevention. Its nutritional value is 3.80mg of niacin, 4.00mg of sodium, 2.00g of protein, 5.50g of saccharin, 0.05mg of vitamin B1, 0.21mg of vitamin B2, 0.12mg of vitamin B6, C, 5.00 mg of oil, 6.05 g of cooking oil, 0.28 mg of zinc, 47.00 g of folic acid, 25.00 mg of phosphorus, 0.30 g of lipid, 1.20 mg of iron, 256.00 mg of potassium, 4.00 mg of calcium and 0.50 g of ash.

The above mushroom enzyme is fermented by mixing and culturing lactic acid bacterium with mushroom.

Herein, the lactic acid bacteria are widely distributed in the natural world from human and animal digestive tracts to dozens of agricultural products. In particular, the lactic acid bacteria have an activity of inhibiting harmful bacteria by degrading lactic acid, fatty acid, antibiotic substance and hydrogen peroxide by attaching to intestinal epithelial cells And it is known to enhance the nutritional value of foods as well as to improve immunity. Examples of such lactic acid bacteria include Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus planta (L. plantarum) are mixed and cultivated.

Wherein the step (d) is such that the first combination formulated in step (c) is first aged for 1 to 60 days in an underground mature room maintained at a temperature of 0 to 20 ° C.

The step (e) may comprise combining 1 to 10% by weight of a mushroom enzyme as a second mixture with 1,5 to 20% by weight of red pepper powder to form a second blend in the first blended first blend from the step (d) It is.

In the step (f), the second combination formulated in step (e) is first aged for 1 to 60 days in an underground aging room maintained at a temperature of 0 to 20 ° C and then stored in a freezer room. , Which is a low salt, low in fat and rich in dietary fiber, is used to maintain a constant water content from the shiitake mushroom and mushroom enzyme contained in the fermented fermented seafood, and to improve the vascular function, The efficacy of preventing constipation can be expected.

That is, the following effects can be expected when the shiitake mushroom and its enzyme are added to the fermented salted fish according to the embodiment of the present invention.

1. Quick nutrient absorption aid of shiitake mushrooms

A lot of calcium in salted fish helps mushrooms to absorb quickly.

2. Unique smell removal

The characteristic odor of salted fish appears in the proteolytic process and each fish has the unique smell of the salted fish, so when the shiitake fermented fish is mixed with the shiitake mushroom and its enzyme, the shiitake mushroom alleviates the characteristic smell of the salted fish.

3. Effect of sodium on the body due to abundant potassium

Shiitake mushrooms contain a lot of potassium to help release sodium in the body.

4. Richness and nutrient content of fermented seafood

If you put shiitake mushrooms and enzymes in the seaweed, you can eat various beneficial nutrients of shiitake mushroom as well as chewing texture and richness.

5. Efficacy of lowering blood pressure

Lentin has the effect of eliminating harmful cholesterol which blocks the blood flow of blood vessels. It cleanses the blood vessels and prevents the increase of blood pressure and helps to make blood production easier. Because it can maintain clean blood, it can get the efficacy which helps both the body and the mind to become calm.

6. Diet efficacy

The effect of shiitake mushrooms is very good for diet because it has a small calorie value. Also, shiitake mushrooms have a good taste because they can be cooked in various ways, and when they are cooked well, they taste like meat There is an advantage to eat instead of meat because it can.

7. Anticancer effect

The effect of shiitake mushroom, which is rich in retinin, is excellent in anticancer activity. It can inhibit the proliferation of cancer cells, enhances liver function, Can be expected.

8. Growth promoting efficacy

The effect of shiitake mushroom contains vitamin D ingredient, and it supplies calcium to the bones, so it helps the growth of children. Therefore, steady consumption of shiitake mushrooms can be expected to have good effects for children with bony weakness.

9. Colon cancer prevention efficacy

The fiber of shiitake mushrooms has a function of discharging carcinogens in the intestines to prevent colon cancer, and the steady consumption of shiitake mushrooms can also prevent chronic enteritis.

10. True efficacy for diarrhea and vomiting

Shiitake mushrooms have a good taste, taste, poison, prosperity and antioxidant effect.

11. Brain development efficacy

The efficacy of shiitake mushroom, rich in lentioinine, is a clearing effect on the brain, which is a good benefit for people with a lot of brain activity.

12. Facility enhancement efficacy

Since the efficacy of shiitake mushrooms has the effect of improving the immunity, the steady consumption of shiitake mushrooms is effective in strengthening the surface tension, and it can be expected to prevent the leftovers of colds and the like.

[Example 1]

(1) Myeonran was sampled from the paddy rice samples collected from the East Coast.

(2) Salt was used as a low salt salt.

(3) Shiitake mushroom was used as a sample for shiitake mushroom grown and cultivated near Asan city in Chungcheongnam - do.

(4) The mushroom enzyme was produced by fermenting mushroom cultivated in the vicinity of Asan city, Chungcheongnam-do with lactic acid bacteria.

(5) As the seasoning mixture, red pepper powder was used.

(6) Chochung purchased and used the product (Haechandle Co., Ltd.) which is distributed in the market.

(7) Garlic, onion, ginger, and anchovy sauce were purchased from traditional markets.

First, 60 to 90% by weight of the raw material of defatted Crude raw material after defrosting the frozen Crude raw material is washed in washing water to which the salt is added so as to have a salinity in the range of 1 to 20%, and then dried for 1 to 24 hours.

Next, 2 to 20% by weight of shiitake, 1 to 10% by weight of mushroom enzyme and 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger, 1.5 to 20% 20 to 20% by weight of anchovy sauce, and 1.5 to 20% by weight of anchovy sauce, and the mixture is first aged for 1 to 60 days in an underground fermentation chamber maintaining a temperature of 0 to 20 캜.

Next, 1 to 10% by weight of mushroom enzyme and 1.5 to 20% by weight of red pepper powder are blended in the above primary aged combination, and then the mixture is mixed in an underground aging room maintaining the temperature of 0 to 20 ° C for 1 to 60 days for 2 By fermentation, the fermented fermented seaweed fermented by fermentation was completed.

[Example 2]

The shiitake mushroom containing the mushroom and the mushroom enzyme obtained in Example 1 (hereinafter, referred to as 'myeonjangjeol' in Example 1) was used as a control group and the shiitake mushroom Quot; common cod roe ").

(1) Water content

The moisture content was measured using an infrared moisture determination balance (AD-47 14, Japan) as follows. 3.5 g of the sample was standardized with the balance installed in the moisture meter, and the heating temperature and time were set at 105 ° C. and 50 minutes, and the water content was calculated by a water content calculator installed in the moisture meter Water content. The change in moisture content of the shiitake mushroom of Example 1 according to the ripening period is shown in Table 1 below (unit:%).

division Formulation ratio (%) Aging period (days) 0 10 30 60 90
In Example 1, 3.0 50.0 48.6 46.7 45.0 44.9 7.0 49.8 48.1 47.5 46.6 45.7 15.0 49.7 48.8 48.1 47.7 47.3 20.0 49.5 49.1 48.8 48.3 48.1 Common cod roe 50.1 48.9 46.2 45.0 44.8

The moisture content of shiitake mushroom in Example 1 containing the mushroom and mushroom enzyme was decreased during the fermentation period, but the decrease was less in the moisture content of mushroom and mushroom enzyme when the content of mushroom and mushroom enzyme was lower As the aging time for the pretreatment increased, the moisture content was increased, and the moisture content was increased as the aging time for pretreatment increased. , But the reduction was extremely small. It seems that the contained mushroom and mushroom enzyme absorb and retain moisture.

(2) Salinity

Table 2 shows the results of measurement of saltiness by period of aging on the shiitake mushroom of Example 1 (unit:%)

division Formulation ratio (%) Aging period (days) 0 10 30 60 90
In Example 1, 3.0 7.9 8.0 8.3 8.5 8.5 7.0 8.0 8.2 8.3 8.5 8.5 15.0 7.9 8.1 8.2 8.5 8.5 20.0 8.0 8.1 8.3 8.5 8.5 Common cod roe 9.0 9.1 9.3 9.5 9.6

As shown in Table 2, the salinity of the shiitake mushroom of Example 1 was increased immediately before the immersion, but it was confirmed that the salinity was lower than that of the common shiitake mushroom by using the salting salt.

In other words, the salinity change of the visceral raw materials with the salting concentration increased significantly as the salt concentration increased, and the salinity gradually decreased with the aging period, This is because the salt is diffused into the tissue and dehydration and penetration are repeated.

(3) Sensory evaluation

The color, flavor, taste, and overall acceptability were evaluated by the 5-point scale method for the 30 normal male and 30 male workers who were interested in health, Point rating method is '1' is very bad, '2' is bad, '3' is normal, '4' is good, '5' is very good.

Control group Example 1 color 3.26 4.12 incense 3.30 3.42 flavor 3.54 4.30 Overall likelihood 3.48 4.26

As can be seen from Table 3, there was no significant difference in flavor between the control and the fermented fermented fish according to the present invention. However, in terms of color, taste and overall acceptability, shiitake mushroom containing the shiitake mushroom and mushroom enzyme of the present invention exhibited significantly higher preference than the control group.

Although the present invention has been described with reference to the accompanying drawings, it is to be understood that the best mode for carrying out the invention is not limited to the disclosed embodiments, It does not.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is to be understood that such changes and modifications are within the scope of the claims.

Claims

60 to 90% by weight of a raw material for a poultice, 2 to 20% by weight of a mushroom, 2 to 20% by weight of a mushroom enzyme and 1,5 to 20% by weight of a red pepper powder, 1.5 to 20% 1.5 to 20% by weight of anchovy sauce, 1.5 to 20% by weight of anchovy sauce, and 1.5 to 20% by weight of seasoning.

[3] The fermented shiitake mushroom according to claim 1, wherein the mushroom enzyme is fermented by mixing and culturing the mushroom with a lactic acid bacterium.

3. The method of claim 2,
Wherein the lactic acid bacteria are a mixture of two or more selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus plantarum, Shiitake pickles containing mushrooms and shiitake enzymes.

(a) defrosting 60 to 90% by weight of the frozen raw egg white and washing it with wash water having a salinity in the range of 1 to 20%;
(b) drying the crude raw material washed from the step (a) for a predetermined period of time;
(c) 2 to 20% by weight of shiitake powder, 1 to 10% by weight of mushroom enzyme, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 To about 20% by weight of anchovy sauce, from about 1.5% to about 20% by weight of anchovy sauce, and from about 1.5% to about 20% by weight of anchovy, to form a first combination;
(d) first aging the first combination formulated in step (c) for a period of time in an underground aging chamber maintained at a constant temperature;
(e) blending 1 to 10% by weight of a mushroom enzyme and 1,5 to 20% by weight of red pepper powder as a second mixture in the first blended first blend from step (d) to form a second blend; And
(f) storing the second compound formulated in step (e) in a freezing compartment after second aging in an underground aging room maintained at a predetermined temperature for a predetermined period of time; The method of claim 1, wherein the fermented shiitake mushroom is selected from the group consisting of mushroom and mushroom.

5. The method of claim 4,
The above mushroom enzymes added in the steps (c) and (e) are mixed and incubated with mushroom,
Wherein the lactic acid bacteria are a mixture of two or more selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus and L. plantarum, Production Method of Pickled Pickled Citrus Containing Shiitake Mushroom and Shiitake Mushroom.