KR20210047391A - Method for producing multifunctional salt using boxthorn. - Google Patents

Abstract

The present invention relates to a method for preparing multi-functional salt using Lentinus edodes, which comprises the following steps: (a) grinding dried Lentinus edodes into a size of 100 to 900 μm; (b) grinding dried fruits of Lycium chinense into a size of 200 to 1,000 μm; (c) mixing the Lentinus edodes powder prepared in the step (a) with the Lycium chinense fruit powder prepared in the step (b) in a weight ratio of 90 : 10 to 50 : 50; (d) mixing 1 liter of drinking water with the Lentinus edodes mixture prepared in the step (c) in a volume ratio of 1 : 1; (e) inoculating the ingredients prepared in the step (d) with a fermentation enzyme and fermenting the ingredients at a temperature of 25 to 35℃ for 1 to 3 days; (f) adding 5 to 50 g of the fermented Lentinus edodes product prepared in the step (d) per each 1 kg of drinking water, and extracting and filtering the fermented product at a temperature of 80 to 100℃ for 1 to 3 hours; (g) preparing salt; (h) mixing the salt prepared in the step (g) with the Lentinus edodes extract prepared in the step (f) and drying the mixture thereof; and (i) packaging the salt dried in the step (h) to commercialize the salt.

Description

Method for producing multifunctional salt using shiitake mushrooms. {Method for producing multifunctional salt using boxthorn.}

The present invention relates to a method for producing multifunctional salt using shiitake mushrooms.

Salt is a compound of sodium and chlorine, and is used in daily life and industrial fields such as seasoning and salting. In animals, it is an essential thing that plays an important role in maintaining the osmotic pressure in the body, but its excess causes high blood pressure.

The taste of salt is an important taste representing the salty taste of the four original tastes. In particular, salt plays a role in enhancing the taste of all foods. That's why it is usually seasoned when cooking and'ganbonda', meaning salt. However, the tasty range of salty taste is very narrow for liquids such as soup, and is usually 0.8 to 1.2%. 1% in soup and 2% in stew are the basic saltiness. Salty taste weakens as the temperature rises. The reason that the cold dish feels salty is because it is seasoned at a high temperature where the taste is weak, so the salty taste gradually becomes stronger as it cools down.

The prior art for the present invention is a functional salt composition containing dry pine needle powder (10-1994-0039909).

Salt is mainly used for salting or seasoning, but it is known to be the cause of adult diseases when ingested in large amounts. An object to be solved in the present invention is to increase the competitiveness by increasing product properties by manufacturing salt with improved seasoning effect.

As a means of solving the problems of the present invention

(a) preparing dried shiitake mushrooms by pulverizing them to a size of 100 to 900 μm;

(b) preparing dried wolfberry by pulverizing it to a size of 200 to 1000 μm;

(c) mixing the shiitake mushroom powder of (a): the goji berries powder of (b) in a weight ratio of 90:10 to 50:50;

(d) 1 liter of drinking water: mixing the shiitake mushroom mixture of step (c) at a volume ratio of 1:1;

(e) inoculating the material of step (d) with a fermentation enzyme and fermenting it at a temperature of 25 to 35° C. for 1 to 3 days;

(f) adding 5 g to 50 g of the shiitake mushroom fermented product of step (d) per 1 kg of drinking water, extracting and filtering at a temperature of 80 to 100° C. for 1 to 3 hours;

(g) preparing salt;

(h) mixing and drying the salt of the acidic (g) step with the shiitake mushroom extract of the step (f);

(i) comprising the step of packaging and commercializing the dried salt of step (h).

The salt produced through the manufacturing method of the present invention exhibits the seasoning effect of shiitake mushrooms in the salt, thereby improving the seasoning effect when cooking various foods or eating meat. In addition, since it has a function of removing fishy odor and odor, it improves the flavor of food ingredients and contains beta-glucan, which is helpful in enhancing immunity.

In order to achieve the above technical problem, the present invention relates to a method for preparing multifunctional salt using shiitake mushrooms.

(a) preparing dried shiitake mushrooms by pulverizing them to a size of 100 to 900 μm;

(b) preparing dried wolfberry by pulverizing it to a size of 200 to 1000 μm;

(c) mixing the shiitake mushroom powder of (a): the goji berries powder of (b) in a weight ratio of 90:10 to 50:50;

(d) 1 liter of drinking water: mixing the shiitake mushroom mixture of step (c) at a volume ratio of 1:1;

(e) inoculating the material of step (d) with a fermentation enzyme and fermenting it at a temperature of 25 to 35° C. for 1 to 3 days;

(f) adding 5 g to 50 g of the shiitake mushroom fermented product of step (d) per 1 kg of drinking water, extracting and filtering at a temperature of 80 to 100° C. for 1 to 3 hours;

(g) preparing salt;

(h) mixing and drying the salt of the acidic (g) step with the shiitake mushroom extract of the step (f);

(i) comprising the step of packaging and commercializing the dried salt of step (h).

Example

Salt was prepared and prepared by the method of the present invention.

Comparative example

Salt used as the material of the present invention was prepared.

The salt produced according to the Examples and Comparative Examples and the grilled pork belly were dip in salt and then tasted, and then evaluated in the following manner. The evaluation method was to evaluate the satisfaction with the Examples and Comparative Examples for 40 men and women in their 20s to 50s.The taste, aroma, texture, and overall acceptability were tested in a five-point method. Bad: 1 point, slightly bad: 2 points, moderate: 3 points, slightly good: 4 points, very good: 5 points)

<Comparison evaluation table after direct intake of salt> division Flavor Texture flavor Overall preference Example 4.5 4.5 4.7 4.6 Comparative example 4.2 4.4 2.4 3.0

<Comparison evaluation table after eating grilled pork belly with salt> division Flavor Texture flavor Overall preference Example 4.7 4.7 4.8 4.7 Comparative example 3.8 4.1 4.0 3.9

<Comparison Table for Analysis of Salt Components> division mg/100g Ca
(mg) P
(mg) K
(mg) Na
(mg) Beta Glucan
(mg) Example 134.1 57.8 356 32547 124 Comparative example 121 0 341 33568 0

Claims (2)

(a) preparing dried shiitake mushrooms by pulverizing them to a size of 100 to 900 μm;
(b) preparing dried goji berries by pulverizing them to a size of 200 to 1000 μm;
(c) mixing the shiitake mushroom powder of (a): the goji berries powder of (b) in a weight ratio of 90:10 to 50:50;
(d) 1 liter of drinking water: mixing the shiitake mushroom mixture of step (c) at a volume ratio of 1:1;
(e) inoculating the material of step (d) with a fermentation enzyme and fermenting it at a temperature of 25 to 35° C. for 1 to 3 days;
(f) adding 5 g to 50 g of the shiitake mushroom fermented product of step (d) per 1 kg of drinking water, extracting for 1 to 3 hours at 80 to 100°C, and filtering;
(g) preparing salt;
(h) mixing the salt of the acidic (g) step with the shiitake mushroom extract of the step (f) and drying the salt;
(i) A method for producing multifunctional salt using shiitake mushrooms, comprising the step of packaging and commercializing the dried salt of step (h).
Salt produced by the manufacturing method of claim 1.