KR20190008785A - Functional Functional Mushroom Fermented Soymeat Added by Rubus coreanus Miquel and Manufacturing Method the Same - Google Patents

Abstract

The present invention relates to a functional mushroom fermented soybean meat to which bokbunja is added and a method for producing the same. More particularly, the present invention relates to a method for producing a mushroom fermented soybean using mushroom mycelium, a step of obtaining a bokbunja extract from a bokbunja, a step of adding bokbunja extract, fermented soybean, starch, onion, mushroom, carrot, sesame, A step of crushing the mixture with a mixer and then adding the ingredients and the seasoning to make a congee by aging the kneaded product dough kneaded in a kneader; and a step of preparing the congee by mixing the congee with any one of the molds consisting of hotba, patty, ham, bulgogi, steak and sausage And a step of forming and cooking the fermented soybean meat.
The functional mushroom fermentation soybean curd added with the brambles of the present invention can be molded into various forms and can provide a fermented soybean curd superior in functionality and palatability.

Description

TECHNICAL FIELD The present invention relates to a functional mushroom fermented soybean meat containing bokbunja and a preparation method thereof,

The present invention relates to a functional mushroom fermented soybean meat to which bokbunja is added and a method for producing the same. More particularly, the present invention relates to a method for producing a mushroom fermented soybean using mushroom mycelium, a step of obtaining a bokbunja extract from a bokbunja, a step of adding bokbunja extract, fermented soybean, starch, onion, mushroom, carrot, sesame, A step of crushing the mixture with a mixer and then adding the ingredients and the seasoning to make a congee by aging the kneaded product dough kneaded in a kneader; and a step of preparing the congee by mixing the congee with any one of the molds consisting of hotba, patty, ham, bulgogi, steak and sausage And a step of forming and cooking the fermented soybean meat.

The functional mushroom fermentation soybean curd added with the brambles of the present invention can be molded into various forms and can provide a fermented soybean curd superior in functionality and palatability.

The functional mushroom fermented soybean curd with the addition of the brambles of the present invention can be shaped into various forms and can provide a soybean curd refiner having excellent functionality and palatability.

Rubus coreanus Miquel is a deciduous shrub belonging to the Rosaceae. It is a major mountain of Jeju and southern part of Korea and harvests sown red fruit in early summer. Bokbunja has been known as a valuable medicine as a summary of tonic, gangjeongje and interpolation in the oriental medicine. It has been used for weakness of the body, immobilization, oil well, urination. Helicobacter pylori growth inhibition and hypothalamic-pituitary-gonadal axis functions are enhanced to improve the symptoms caused by gonadal dysfunction in the ovariectomized female rats. Bokbunja is used in the treatment of diabetes, libido, flatulence, enuresis, asthma, allergy, and antioxidant, angiogenesis inhibition and esophageal cancer.

Bokbunja contains a lot of free sugars, inorganic phosphorus, iron and potassium. Especially it contains organic acid and vitamin C. It has various antimicrobial activities such as anticancer activity and immunity enhancing effect, antioxidant and antibacterial effect, Efficacy has been revealed. Recent studies have shown that bokbunja water extract is effective in the treatment of hyperlipidemia and lipid metabolism by inhibiting low density lipoprotein (LDL) in animal studies and clinical trials. The inflammatory cytokines TNF-a, IL -6, PGF2, nitrogen monoxide, and the like

Soy beans are a good source of vegetable protein and are consumed by Northeast Asian people in the form of tofu, soy sauce, soy milk, and soybean oil. Soybeans are rich in nutritional aspects including 7.5% moisture, 40% protein, 20% fat, ash, 4.5% and 28% carbohydrates as well as physiological aspects such as saponin, isoflavone, lecithin, As the research on active substances becomes active, the health functional effect such as anti-cancer, anti-arteriosclerosis, and blood glucose intensification is attracting attention as a functional food. The most abundant amino acids in soybeans are glutamic acid and aspartic acid, accounting for 1/4 of total amino acids. The smallest amino acids are tryptophan and methionine. Dietary fiber of soybean is mostly insoluble and contains 26% on average, and also contains a large amount of minerals such as potassium, phosphorus, calcium and magnesium. Anthocyanin, one of the main functional components of soybeans, is present in many parts of plants such as flowers and fruit husks, which have fine colors. They mainly show red, blue, and purple colors. Anthocyanins are attracting attention recently as they exhibit various physiological activities in addition to functions as natural pigments. The physiologically active functions known to date include antioxidants, cholesterol lowering, vision improvement, vascular protection, arteriosclerosis, prevention of heart disease, anti-ulcer function, anti-cancer, anti-inflammatory and diabetic suppression when administered to the oral and subcutaneous fat layers. Among the various nutrients of soybean, microorganisms for increasing the aglycon content of isoflavones are Chungkukjang using Bacillus, NATO using natto, Doenjang using Aspergillus oryzae, and Tempeh using Rhizophous bacteria. According to the recommendation of Korea Food and Drug Administration, the recommended daily intake of isoflavone is 25 ~ 27 ㎎ / day, and it is recommended to consume 250 ~ 270 g / day, 67 g / day. Total isoflavone content of mushroom fermented soybean material is 3.69 ~ 5.94 mg / g (3.91 ~ 6.35 mg / g in daidzein and genistein) and about 5 ~ 7 g / day in case of powder material. On the other hand, there are about 15,000 mushrooms called high molds, of which about 2,000 are available for cooking. There are about 970 mushrooms distributed among Korea, and about 350 mushrooms are known to be edible. Among them, There are 20 kinds of cultivation. The mushroom fungus has an effective effect for prevention of diseases such as immunological activity, anticancer activity, anti-thrombotic action, anticholesterol action and antioxidative action, and has a function which is expected to have medicinal effects such as constipation and obesity because it contains a lot of dietary fiber It is attracting attention as food. It is made up of products that are commercialized but not functionally functional, such as beef fudge bean meat, beef meat, soymaru sweet and sour bean meat, chunil food, bean protein bean meat, beef burger and Jaram burger stick commercialized in Korea and abroad. have.

Korean Patent Registration No. 10-1514534 (soybean meat processed food and method for producing the same) relates to 100% by weight of bean ground product, 15 to 75 parts by weight of gluten, 7 to 38 parts by weight of nuts, 40 to 40 parts by weight of vegetable, 5 to 30 parts by weight of vegetable, 0.1 to 2.5 parts by weight of TG and 100 to 200 parts by weight of broth. The soybean meat processed food is a soybean meat processed food which is at least one selected from the group consisting of soybean meat, bean sausage, bean ham, beanburger patty, soy bean curd, bean bulgogi, and soybean steak. Korean Patent Registration No. 10-1397794 (a method of producing soybean meat having improved palatability and antioxidative activity) comprises the steps of i) adding water to soybeans in an amount of 2 to 3 times and immersing the soybean at 20 ° C to 30 ° C for 8 to 16 hours; ii) removing water and increasing at 100 ° C for 1-2 hours; iii) drying the expanded soybeans at 50 DEG C to 60 DEG C for 2 to 3 days; iv) pulverizing the dried beans into a powder; And v) mixing powdered soybeans with a raw material, adding gravy, kneading and aging the mixture; (vi) molding the Congo machine in a mold, and / or (vii) step of adding. Korean Patent Publication No. 10-2017-0055356 (soybean meat having an increased content of conjugated linoleic acid and isoflavone, and a method for producing the same) is characterized in that (a) fermenting a fermented soybean mushroom culture broth to a roasted soybean, Preparing; (b) 47.5-57.5% by weight of fermented soybean mash mycelia powder, 8-16% by weight of mung bean powder, 2-6% by weight of starch, 3-7% by weight of gluten, 0.1-0.5% by weight of transglutaminase, 2.0% by weight and 20 to 35% by weight of the material; (c) mixing and kneading the broth with the solid material; And (d) aging the batter at 4-8 [deg.] C for 4 to 6 hours; (e) a step of molding the congo group in any one of the molds composed of hot bar, patty, ham, bulgogi, steak, and sausage, and further comprising a step of producing soybean meats with increased content of conjugated linoleic acid and isoflavones to be. Korean Patent Registration No. 10-1659655 (low-gluten-containing soybean meat and method for producing the same) is characterized in that it comprises: i) 30-52.9% by weight of soybean powder, 9-15% by weight of soybean powder, 8-16% by weight of mung bean powder, 0.1 to 1.0% by weight of gluten, 5 to 9% by weight of gluten, and 25 to 39% by weight of a sub ingredient; Ii) kneading the solid material with the broth; (Iii) aging the kneaded product at 4 to 8 DEG C for 4 to 6 hours, (iv) molding the conglomerate in any one of a hot bar, a patty and a sausage, There is a method of making meat. Other prior arts related to processing products using soybeans are Korean Patent Publication No. 10-2014-0143315, Korean Patent Laid-Open No. 2001-0054290, and Ultra Low-Liquid Chromatography Regarding Manufacturing Method of Ham and Sausage- Korean Patent Laid-Open Publication No. 2004-0076548 for processing fine sausage sausage, Korean Patent Laid-Open Publication No. 2010-033718 for manufacturing soybean meat for cooked bread, a method for producing soybean sausage using anthocyanin extract and protein extracted from black soybean Patent Registration No. 10-0936514, and Korean Patent Registration No. 10-0878329 on a method for producing soybean sausage using tissue soybean protein, which have a technology for producing soybean protein using soybean protein. In addition, as a conventional technology related to fermented soybeans, a method of producing soybean fermented product by inoculating and cultivating lactic acid bacterium into the expanded soybean or grown germinated soybean (Japanese Patent Application Laid-Open No. 10-2016-0056489), a method of producing soybean microorganism (Japanese Unexamined Patent Application Publication No. 10-2013-0056020), a method of producing a fermented soybean sprout food by inoculating and cultivating bacillus, fungus or yeast in a fermented soybean sprout 10-2007-0113674) and the like are disclosed.

Korean Patent Registration No. 10-1514534 (Processed Soybean Meat and Its Preparation) Korean Patent Registration No. 10-1397794 (Method for producing soybean meat having improved palatability and antioxidant activity) Korean Patent Registration No. 10-1659655 (low-gluten-containing soybean meat and its preparation method)

Soybean has no high cholesterol in vegetable high protein and is being used as a new food material that can replace meat products worldwide. However, products that have been commercialized for domestic and international congo are lacking in functionality. Therefore, it is necessary to develop healthy meats substitute products that can meet consumer needs that reflect consumers' demand for products that are highly interested in health - oriented foods. The market size of vegetable protein food in Korea is about 5 billion won per year.

The present invention is to solve the problems of conventional soybean meat. Therefore, it is an object of the present invention to provide a method for producing fermented soybean meat of mushroom mycelia, which provides an antioxidant activity by adding mushroom mycelium, bokbunja and juice to congo.

More particularly, the present invention relates to a method for producing a mushroom fermented soybean using mushroom mycelium, a step of obtaining a bokbunja extract from a bokbunja, a step of adding bokbunja extract, fermented soybean, starch, onion, mushroom, carrot, sesame, A step of crushing the mixture with a mixer and then adding the ingredients and the seasoning to make a congee by aging the kneaded product dough kneaded in a kneader; and a step of preparing the congee by mixing the congee with any one of the molds consisting of hotba, patty, ham, bulgogi, steak and sausage And a step of forming and cooking the fermented soybean meat.

The soybean meat processed food of the present invention may be at least one of soybean meat, bean sausage, bean ham, beanburger patty, bean curd, bean bulgogi, and bean steak.

The functional mushroom fermented soybean curd with the addition of the brambles of the present invention can be shaped into various forms and can provide a soybean curd refiner having excellent functionality and palatability.

Fig. 1 shows a method for producing soybean meat of the present invention.
Fig. 2 shows antioxidant activity of soybean meat products of the present invention.

1) Making fermented soybean powder using mushroom mycelium

10 ~ 15 liters of purified water at 22 ~ 28 ℃ is added to 5kg of organic soybeans (purchased from Garak Market) and soaked for 12 ~ 24 hours. Then the soaked soybeans are removed and the water is removed. Boil the beans for 2 hours. The fermented soybeans of mushroom mycelium were dried at 35 ~ 45 ℃ for 12 ~ 24 hours, and the dried soybeans were pulverized into 20 ~ 100 mesh size and 4 kg of fermented soybean powder ≪ / RTI >

Mushroom mycelium was cultured in liquid medium (5%) at 25 ℃ and 120 rpm using yeast peptone agar (YPD agar, Difico, MI, USA) and potato dextrose agar (PDA agar, Difico, MI, USA) Respectively. The mushroom mycelium was cultured in a plate medium and stored in a refrigerator at 4 ° C for 1 month. The mycelium and the mycelium of the mushroom and the mushroom which showed rapid growth (within 7 days) in the soybean liquid medium (5%) were selected and activated first at 25 ° C and 120 rpm. (5%) in a soybean liquid medium (3%, 5%, 10%) (v / v) to check mycelium amount and β-glucosidase activity, The seedlings were inoculated with mushroom mycelium which had been activated at 25 ° C. and 120 rpm for 5 to 7 days at 10%.

Among the mushroom mycelia, KCTC 6734, KCTC 26147, KCTC 26147, Tricholoma matsutake, KCTC 26249, Pleurotus ostreatus mycelium, KCTC 16855 and mushroom, respectively, were found to be mycelia of Lentinula edodes, KCTC 6734, Inonolus obiquus, Phellinus linteus mycelium KCTC 6190, Ganoderma lucodum mycelium KCTC 6283, and Irpex lacteus mycelium can be purchased from the seed pots in Gimje, Jeonbuk. In addition, mycelium is commercially available (available from mushroom mycelium AHCC (2008-78)).

2) Step of Obtaining Bokbunja Extract

After obtaining 5 kg of bokbunja fruit harvested from Gochang, they were mixed with 8 to 12 liters of purified water, and 10 liters of bokbunja extract was obtained by hot water for 12 to 24 hours at 50 to 60 ° C. Instead of the purified water used in the dough, the diluted brambone extract solution is added and kneaded to reduce the amount of water used.

3) Crushing, dough and bean meat production of raw materials

Purified water suitable amount, 8 ~ 12 liters of bokbunja extract, 3.5 ~ 4.5kg of fermented soybean powder, 50 ~ 100g of starch, 10 ~ 20g of onion, 10 ~ 20g of pork, 10 ~ 20g of nuts, 10 ~ 20g of mushroom, And 10 g of bread, 10 to 20 g of bread flour, 1.5 to 5 g of transglutaminase, or 50 to 100 g of hydrolyzed protein (HVP) are further added as a sub ingredient and kneaded in a kneader. The starch may be any one or more of acorn starch, tapioca starch, corn starch, and sweet potato starch. The mushroom may use one or more of mushroom mushroom, shiitake mushroom, oyster mushroom, mushroom mushroom or mushroom mushroom. The nuts may be any one or more of peanut, almond, walnut, sunflower seed, chestnut, bank, pine nut, cashew nut, pistachio, pecan and pumpkin seeds.

In the above step, 50 to 100 g of sugar, 5 to 10 g of salt, 50 to 100 ml of soy sauce, 50 to 100 g of garlic powder, 50 to 100 g of black pepper powder or 0.5 to 1 liter of broth are further mixed and kneaded. The kneaded product is aged in a refrigerator and stored. The juice solution may include one or more of fruit juice, vegetable juice, seaweed juice or juice.

The fruit juice may include one or two or more of juice in a pear, an apple, a pomegranate, a grape, an fig, a lemon, a bramble, an aronia, and a blue barley. The vegetable juice may include one or more of tomato, cabbage, carrot, radish, radish, broccoli, spinach or carrot juice. Seaweed juice can be either juice or extracted from brown algae (red sea bream, seaweed, kelp, rhubarb, mung bean, etc.), red algae (mugwort, kim, caranigin etc.) and green algae (parasites, hearing,

The juice may include any one or two or more of the juice in beef broth, bone broth, tuna broth, crab broth, and home-grown broth.

The aging of the above-mentioned bean paste doughs evenly distributes the moisture among various kinds of food ingredients contained in the bean processed food dough and the aging condition is to aged while preventing the propagation of microorganisms within 10 hours at 10 ° C or less do.

4) Molding and steaming stage

The above-mentioned bean meat dough can be made into various forms of molds such as hot bar, patty, ham, bulgogi, steak and sausage. The bean meat dough is put into a molding frame, molded, and then heated at 95 to 105 ° C for 25 to 35 minutes and then cooled to 10 ° C or lower to produce processed soybean meat.

≪ Example 1-4 >

The fermented soybean powder was prepared by using the mushroom mycelia culture liquid as described above, and then the pre-prepared brambone extract was obtained. Then, these raw materials were pulverized, kneaded and congealed by the following mixing ratios.

In the above, fruit juice is juice, vegetable juice is juice and carrot juice, juice is beef broth and bone marrow, and seaweed juice is seaweed extract.

≪ Test Example 1 > Property measurement

In order to examine the physical properties of soybean meat prepared according to the mixing ratios of Examples 1 to 4 and the control group, the height and height of the soybean meat were cut to a certain size (5 cm x 5 cm x 1 cm) and analyzed using a physical property analyzer (Stable Micro System, ≪ tb > < SEP > product name: TA.XTEpress) is shown in Table 2 below.

Physical property measurement result division Example 1 Example 2 Example 3 Example 4 Control group Ruggedness 405.45 401.23 399.75 387.34 350.89 Write 204.34 201.67 197.45 196.83 215.31 Gum 229.81 225.67 217.84 213.67 232.21

As shown in Table 2, the physical properties of soybean meat were measured, and the firmness of Examples 1 to 4 was higher than that of the control. In addition, the chewing of Examples 1 to 4 was lower than that of the control group, and the gonorrhea showed a slightly higher or similar level than that of the Examples 1 to 4 in the control group.

≪ Test Example 2 > Chromaticity measurement

The chromaticity was measured using a color difference meter (product name: CM-3500d, Minolta). The results of physical properties measured above are shown in Table 3 below.

Chromaticity measurement result division Example 1 Example 2 Example 3 Example 4 Control group L (brightness) 61.19 62.11 62.21 63.21 59.86 a (redness) 6.12 6.08 5.87 5.67 5.56 b (yellow degree) 24.65 24.21 24.56 24.32 24.12

As shown in Table 3, the chromaticities of Examples 1 to 4 and the control soybean meat were measured. As a result, the L value indicating the brightness was slightly better than that of the control group, and the a value and the b value Were similar to those of the control group.

≪ Test Example 3 > Sensory test

The sensory evaluation for the palatability of soybean meat was conducted in 30 well - trained men and women (10, 20, and 30 years old). The 5 point scale method (very good 5 points, good 4 points, Point, very bad 1 point). The results of the sensory evaluation are shown in Table 4 below.

Sensory test result division Example 1 Example 2 Example 3 Example 4 Control group incense 3.7 3.8 3.9 4.1 3.5 flavor 3.8 3.9 4.0 4.0 3.4 color 3.7 3.8 3.9 4.1 3.5 Likelihood 3.8 3.9 4.0 4.0 3.4

As shown in Table 4, it was confirmed that in Examples 1 to 4, the taste, color and overall acceptability were higher than those of the control group.

≪ Test Example 4 > Total phenolics and total flavonoid content of soybean meat

Each sample was measured by the total phenolics Folin-Ciocalteu method. Each of the prepared samples was diluted 100 times with a 0.45 μm filter and 0.5 ml was added to a test tube. 0.5 ml of 25% Na 2 CO 3 solution was added and the mixture was allowed to stand for 3 minutes. Then, 0.25 ml of 2N-Folin-Ciocalteu phenol reagent was added to the mixture, and the mixture was allowed to stand at room temperature for 1 hour to develop color. The color developed blue was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). The content of total phenolics was determined from the standard curves prepared using gallic acid. The absorbance of the standard curve using galactan was measured at 750 nm in the same manner as above, so that the final concentration of gallic acid was 0, 25, 50, and 100 mg / l. The results are shown in FIG.

As shown in Fig. 2, the total phenolic content of soybean meat according to the present invention was higher than that of the control soybean group. The total flavonoid content of each sample was diluted 50-fold with a 0.45-μm filter, and 0.5 ml of diethylene glycol and 1.0 ml of 1N-NaOH were added to the test tube. The absorbance was measured at 420 nm using a spectrophotometer (Spectronic 2D), and the results are shown in Fig. The content of total flavonoid was determined from the standard curve prepared using Rutin. As shown in FIG. 2, the total flavonoid content of soybean meat according to the present invention was much higher than that of the control soybean congo.

≪ Test Example 5 > Antioxidant activity test of soybean meat

Antioxidant activity of DPPH radical scavenging activity, ABTs radical scavenging activity and reducing power (FRAP) analysis were examined for the extract of soybean meat. DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma D9132, FW 393.4, C18H12N5O6) is a very stable radical and a violet compound exhibiting a specific absorbance at 517 nm. DPPH radical scavenging activity was measured to confirm antioxidant activity. Specifically, 0.8 ml of a DPPH solution having a concentration of 1.5 × 10 ^-4 M as ethanol was uniformly mixed in a vortex to each 0.2 ml of the extract samples of the two soybean concentrates, and the mixture was allowed to stand at room temperature for 30 minutes The absorbance (OD) was measured at 525 nm. In the negative control experiment, 0.2 ml of distilled water was used instead of the sample. The DPPH radical scavenging activity was expressed as a percentage (%) by the following formula, and the results are shown in Table 5 and Fig.

DPPH radical scavenging activity (%) = [1- (negative control absorbance ÷ experimental spherical absorbance)] × 100

As shown in Table 5 and FIG. 2, DPPH radical scavenging activity of soybean meat according to the present invention was higher than that of the control Konggonggi. That is, it can be confirmed that the DPPH radical scavenging activity is increased by the embodiment of the present invention.

The ABTs radical scavenging activity is a method for examining the antioxidant ability of 2-azino-bis according to the degree of reduction of colored radicals. In other words, this method is a method to measure the antioxidant ability by comparing with the value of sample and reference material (Trolox, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) The cations (ABTS) are cleared and decolorized into cyan. At this time, the degree of ABTS cations (ABTS) can be detected by measuring the absorbance, and the decoloring reaction is completed within 1 minute. Specifically, 5 ml of 7 mM ABTS reagent (Sigma 1888) and 5 ml of 140 mM K2S2O8 (FW 270.3, Sigma 9392) were mixed and allowed to stand in the dark for 14 to 16 hours. The mixture was mixed with methanol in an amount of about 1:88, In which the absorbance of the control was adjusted to 0.70 ± 0.02. 0.1 ml of each sample and 0.9 ml of ABTS solution were mixed, shaken for 30 seconds, reacted for 3 minutes and absorbance was measured at 732 nm. Negative control experiments were performed with distilled water instead of samples. The ABTS radical scavenging activity was expressed as a percentage (%) by the following formula, and the results are shown in Table 5 and FIG.

ABTS radical scavenging activity (%) = [1- (negative control absorbance / experiment absorbance)] × 100

As shown in Table 5 and FIG. 2, the ABTS radical scavenging activity of soybean meat according to the present invention was higher than that of the control soybean concentrate. It can be confirmed that the ABTS radical scavenging activity is increased by the manufacturing process of the present invention.

Reducing power was measured by using Liu et al. Based on FRAP analysis. Specifically, in the FRAP reduction assay, 10 mM 2,4,6-tripyridyl-s-triazine (TPTZ, T1253, C18H12N6, MW312.33) dissolved in 40 mM acetate buffer (pH 3.6) And 20 mM FeCl ₃ (F7134, MW 162.20) were prepared, and the acetate buffer, the TPTZ solution and the FeCl ₃ solution were mixed at a ratio of 10: 1: 1 (v / v / v) . 0.1 ml of each sample according to the reference example and 0.9 ml of the pre-reacted FRAP reagent were dispensed into a 96-well plate, reacted for 15 minutes, and the absorbance was measured at 590 nm using a microplate reader (Biorad 3055, Sweden) The results are shown in Table 5 and Fig. As shown in Table 5 and FIG. 2, the ABTS radical scavenging activity of soybean meat according to the present invention was higher than that of the control soybean congee. It can be confirmed that the ABTS radical scavenging activity is increased by the manufacturing process of the present invention. From the above results, it can be seen that the Congo group prepared according to the present invention shows excellent antioxidative activity.

Antioxidant activity
division
Total polyphenol content (mg / g)
Total flavonoid content (mg / g)
DPPH radical scavenging activity (%)
ABTs radical scavenging activity (%)
FRAP reducing power (OD) Example 3.6 0.34 66 52 0.74 Control group 3.2 0.21 54 43 0.59

The functional mushroom fermented soybean curd with the addition of the brambles of the present invention can be shaped into various forms and can provide a soybean curd refiner having excellent functionality and palatability.

Claims (11)

Preparing a mushroom fermented soybeans by using a mushroom mycelium; obtaining a bokbunja extract from the bokbunja; and adding a bokbunja extract, fermented soybean, starch, onion, mushroom, carrot, sesame, nuts and juice to purified water, Next, the ingredients and seasonings are added, and the dough obtained by kneading the kneaded dough is chilled and aged to make Congogi, and the above-mentioned Congogi is shaped and cooked in one of the molds composed of hot bar, patty, ham, bulgogi, steak and sausage Wherein the fermented soybean meats are cooked in the fermented soybean meat. The mushroom mycelium according to claim 1, wherein the mushroom mycelium is selected from the group consisting of mushroom mycelium (KCTC 6734), mushroom mycelium (KCTC 26147), mushroom mycelium (KCTC 26249), oyster mushroom mycelium (KCTC 16855) A mushroom mycelium (KCTC 6283), and a machine-made mushroom mycelium. The fermented soybean meat according to claim 1, wherein the brambled extract is extracted with hot water or ethanol. The method for producing fermented soybean meat according to claim 1, wherein the starch is any one or more of acorn starch, tapioca starch, corn starch or sweet potato starch. The method for producing fermented soybean meat according to claim 1, wherein the mushroom is one or more of mushroom mushroom, shiitake mushroom, oyster mushroom, mushroom mushroom or mushroom mushroom. The method for producing fermented soybean meat according to claim 1, wherein the nuts are at least one of peanut, almond, walnut, sunflower seed, chestnut, bank, pine nut, cashew nut, pistachio, pecan and pumpkin seeds. The fermented soybean meat according to claim 1, wherein the juice is one or more of fruit juice, vegetable juice, seaweed juice or juice. The fermented soybean meat according to claim 1, wherein the sauce is at least one selected from sugar, salt, soy sauce, and pepper. The fermented soybean meat according to claim 1, wherein the ingredient is at least one selected from the group consisting of gluten, bread crumb, TG enzyme, and HVP. The method according to claim 7, wherein the fruit juice of the juice solution is at least one of a juice in a pear, an apple, a pomegranate, a grape, an fig, a lemon, a bramble, an aronia and a blue barrel, and the vegetable juice includes tomato, cabbage, carrot, Wherein the seaweed juice is any one of jujube or extract from seaweed, seaweed, kelp, rhubarb, mung bean, mugwort, kim, caranigin, parasitoid, Wherein the juice is one or two or more selected from the group consisting of beef broth, bone broth, tuna broth, crab broth and crayfish broth. A fermented soybean meal made by the method of any one of claims 1 to 10

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