KR20220062921A - Fermented product with truffle flavor using eggplant and shiitake and manufacturing method thereof - Google Patents

Abstract

Disclosed herein is a fermented product having a truffle flavor and a manufacturing method thereof. According to one aspect, since the fermented product of the present disclosure has a high content of 1-octen-3-ol exhibiting a truffle flavor, a food containing the fermented product has excellent flavor. In addition, the fermented product maintains such a constant flavor for a long time and can be widely applied to various foods.

Description

Fermented truffle flavor using eggplant and shiitake as main raw materials and manufacturing method thereof

The present specification relates to a fermented product having a truffle flavor and a method for preparing the same.

The vegan population is increasing due to the growing awareness of the environment, health, and animal welfare, and accordingly, various plant foods targeting vegans are being launched.

Vegetable cream sauce mainly uses raw materials with high fat content such as coconut, vegetable oil, avocado, and nuts to pursue creamy taste and savory taste of fat. There are limitations such as the problem of allergy to nuts.

The role of sauce is important in vegan cuisine because of the oily taste that is insufficient to eat with vegetables alone. Eggplant and mushrooms are used in more diverse forms than in Korean cuisine, among vegetables that give oily, savory taste and rich flavor in Western cuisine.

Eggplant is a vegetable with a sponge-like structure and has a moisture content of 94%, so it absorbs various ingredients and flavors well in cooking. In addition, raw eggplant has the flavor of apple and raw jujube and has a crunchy and chewy texture, but when heated, it turns into a soft and creamy physical property.

In addition, mushrooms are a material with a well-aged flavor and heavy taste. In particular, truffles (truffles) are high-end ingredients with an old-fashioned and luxurious flavor that are selected as one of the top five delicacies among Western ingredients. Korean Patent Laid-Open Patent No. 10-2019-0068224 discloses vinegar in which truffles are extracted with hot water and fermented with acetic acid bacteria. However, since truffles are very expensive, they are difficult to access.

Republic of Korea Patent Publication No. 10-2019-0068224

In one aspect, the present invention is to provide a fermented product that can be widely applied to various foods by maintaining this flavor for a long time while having an oily and fragrant truffle flavor, and a method for manufacturing the same.

In order to achieve the above object, in one aspect, the present invention provides a fermented product obtained by fermenting a mixture of shiitake mushrooms, eggplant, onion and garlic with lactic acid bacteria.

In one aspect, the present invention is a pickling step of preparing pickled shiitake by pickling shiitake mushrooms in soy sauce; Mixing step of mixing at least one of eggplant, onion, garlic and salt in pickled shiitake; It provides a method for producing a fermented product comprising a fermentation step of fermenting by inoculating the mixture obtained in the mixing step with lactic acid bacteria.

In one aspect, the fermented product according to the present invention can provide a food having excellent truffle flavor by including 1-octen-3-ol and sulfur compounds exhibiting truffle flavor in a high content.

In one aspect, the method for producing a fermented product according to the present invention is excellent in fermentation safety and enzymatic action by applying raw shiitake mushrooms to fermentation after pickling in soy sauce.

1 shows a GC-MS total ion chromatogram of a fermented product according to an aspect of the present invention.

Hereinafter, the present invention will be described in detail.

In one aspect, the present invention provides a fermented product, wherein the fermented product is a fermented product of a mixture of lactic acid bacteria shiitake mushroom, eggplant, onion and garlic, and has one or more of the following characteristics:

(1) the pH of 3.5 to 5.0;

(2) having an acidity of 0.5 to 1.5%;

(3) comprising 5.0 to 25.0 μg/g of 1-octen-3-ol based on the total weight of the fermented product; and

(4) containing a sulfur compound in an amount of 1.0 to 300.0 μg/g based on the total weight of the fermented product, the sulfur compound being allyl methyl disulfide, diallyl disulfide, methyl allyl trisulfide ) and properties comprising at least one of allyl trisulfide.

As used herein, "acidity" can be calculated through Equation 1 below, and can be obtained by substituting a titratable acidity coefficient according to the type of acid to be measured.

[Equation 1]

In one aspect of the present invention, since lactic acid produced by lactic acid bacteria is measured, acidity can be calculated using 0.009, which is the coefficient of lactic acid, as the titratable acidity coefficient. This acidity is different from pH and is related to the acidity and umami of food, and means that substances such as phosphoric acid, organic acid, amino acids or peptides are involved.

In an exemplary embodiment, the ferment may be a ferment having one or more of the following characteristics:

(1) pH is 3.5 or more, 3.6 or more, 3.7 or more, 3.8 or more, 3.9 or more, 4.0 or more, 4.1 or more, 4.2 or more and 5.0 or less, 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, or 4.5 or less;

(2) an acidity of 0.5% or more, 0.6% or more, 0.7% or more, 0.8% or more, 0.9% or more, or 1.0% or more and has an acidity of 1.5% or less, 1.4% or less, 1.3% or less, or 1.2% or less;

(3) Based on the total weight of the fermented product, use 1-octen-3-ol at least 5.0 μg/g/g, 6.0 μg/g or more, 7.0 μg/g or more, 8.0 μg/g or more, 9.0 μg/g or more, 10.0 μg /g or more, 11.0 μg/g or more, 12.0 μg/g or more, 13.0 μg/g or more, 14.0 μg/g or more, or 15.0 μg/g or more, or 25.0 μg/g or less, 24.0 μg/g or less, 23.0 μg/g g or less, 22.0 µg/g or less, 21.0 µg/g or less, 20.0 µg/g or less, 19.0 µg/g or less, 18.0 µg/g or less, 17.0 µg/g or less, 16.0 µg/g or less, 15.0 µg/g or less , 14.0 μg/g or less, 13.0 μg/g or less, 12.0 μg/g or less, or 11.0 μg/g or less; and

(4) Based on the total weight of the fermented product, the amount of sulfur compounds is 1.0 μg/g or more, 2.0 μg/g or more, 3.0 μg/g or more, 4.0 μg/g or more, 5.0 μg/g or more, 10.0 μg/g or more, 15.0 μg /g or more, 20.0 μg/g or more, 25.0 μg/g or more, 30.0 μg/g or more, 35.0 μg/g or more, 40.0 μg/g or more, 45.0 μg/g or more, 50.0 μg/g or more, 55.0 μg/g or more, 60.0 μg/g or more, 65.0 μg/g or more, 70.0 μg/g or more, 75.0 μg/g or more, 80.0 μg/g or more, 85.0 μg/g or more, 90.0 μg/g or more, 95.0 μg/g or more, or 100.0 μg/g or more, 300.0 μg/g or less, 290.0 μg/g or less, 280.0 μg/g or less, 270.0 μg/g or less, 260.0 μg/g or less, 250.0 μg/g or less, 240.0 μg/g or less, 230.0 µg/g or less, 220.0 µg/g or less, 210.0 µg/g or less, 200.0 µg/g or less, 190.0 µg/g or less, 180.0 µg/g or less, 170.0 µg/g or less, 160.0 µg/g or less, or 150.0 µg/g or less g or less, wherein the sulfur compound includes at least one of allyl methyl disulfide, diallyl disulfide, methyl allyl trisulfide and allyl trisulfide .

In an exemplary embodiment, the weight ratio of 1-octen-3-ol and the sulfur compound may be 1: 9 to 11. Specifically, the weight ratio of 1-octen-3-ol and the sulfur compound may be 1: 9 to 11, preferably 1: 9.5 to 11, preferably 1: 9.5 to 10.5, more preferably 1:10. .

In an exemplary embodiment, the weight ratio of 1-octen-3-ol and the sulfur compound may be 8 to 10:1. Specifically, the weight ratio of the 1-octen-3-ol and the sulfur compound may be 8 to 10: 1, preferably 8.5 to 10: 1, preferably 8.5 to 9.5: 1, and more preferably 9: 1.

In one exemplary embodiment, the lactic acid bacterium may be Leuconostoc mesenteroides ( Leuconostoc mesenteroides ), specifically, Leuconostoc mesenteroides SMB742 having an accession number of KCCM12605P.

In an exemplary embodiment, the shiitake may be pickled in soy sauce. The soy sauce is not particularly limited, but may be a soy sauce concentrate.

In an exemplary embodiment, the eggplant, onion or garlic may be steamed.

In an exemplary embodiment, the mixture may be a mixture of 30 to 50 parts by weight of shiitake mushrooms, 30 to 50 parts by weight of eggplant, 30 to 50 parts by weight of onion, and 3 to 8 parts by weight of garlic.

In one aspect, the present invention provides a creamy truffle flavor composition comprising the fermented product, and more specifically, provides an oily and fragrant truffle flavor composition.

In an exemplary embodiment, the composition may be in a paste formulation.

In an exemplary embodiment, the composition may be a food composition.

In an exemplary embodiment, the food may be an emulsion containing the fermented product, ice cream, soup, sauce, yogurt, beverage, feed, and drink.

In an exemplary embodiment, the food may include a pharmaceutically acceptable food supplement additive, and may further include an appropriate carrier, excipient and diluent commonly used in the manufacture of food.

In an exemplary embodiment, the food contains various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, and preservatives in addition to the above. , glycerin, alcohol, and may further include a carbonation agent used in carbonated beverages.

In one aspect, the present invention provides a method for producing the fermented product, comprising the steps of: pickling shiitake mushrooms in soy sauce to prepare pickled shiitake; Mixing step of mixing at least one of eggplant, onion, garlic and salt in pickled shiitake; It provides a method for producing a fermented product comprising a fermentation step of fermenting by inoculating the mixture obtained in the mixing step with lactic acid bacteria.

In an exemplary embodiment, the weight ratio of shiitake mushrooms and soy sauce in the pickling step may be 1:1 to 1:3. Specifically, the weight ratio of shiitake mushrooms and soy sauce in the pickling step may be 1:1 to 1:3, preferably 1:1 to 1:2, more preferably 1:1.

In an exemplary embodiment, the pickling step may be performed at a temperature of 0 to 45° C. for 12 to 36 hours. Specifically, the pickling step is at a temperature of 0 ℃ or more, 5 ℃ or more, 10 ℃ or more, 15 ℃ or more, 20 ℃ or more, or 25 ℃ or more, 45 ℃ or less, 40 ℃ or less, 35 ℃ or less, or 30 ℃ or less. 12 hours or more, 16 hours or more, 20 hours or more, or 24 hours or more and for 36 hours or less, 32 hours or less, or 28 hours or less.

In an exemplary embodiment, the pickling step may be performed by finely pulverizing the shiitake mushroom in order to increase the activity ability by increasing the dissolution property of the enzyme in the shiitake mushroom cell.

In an exemplary embodiment, the method may further include a steaming step of steaming eggplant, onion or garlic before the mixing step. Through this steaming step, it is possible to suppress negative flavors such as kimchi flavor, raw garlic odor, and raw onion sachet that occur when raw onions and raw garlic are fermented with lactic acid bacteria.

In an exemplary embodiment, the steaming step may be performed at a steaming temperature of 80 to 100° C. for 30 to 120 minutes. Specifically, the steaming step is 80 °C or higher, 81 °C or higher, 82 °C or higher, 83 °C or higher, 84 °C or higher, or 85 °C or higher, and 100 °C or lower, 99 °C or lower, 98 °C or lower, 97 °C or lower, 96 °C or higher It may be carried out for 30 minutes or more, 40 minutes or more, 50 minutes or more, or 60 minutes or more and 120 minutes or less, 110 minutes or less, 100 minutes or less, or 90 minutes or less at a steaming temperature of less than or 95°C or less.

In an exemplary embodiment, in the mixing step, 30 to 50 parts by weight of pickled shiitake, 30 to 50 parts by weight of eggplant, 3 to 8 parts by weight of garlic, 30 to 50 parts by weight of onion, and 0.1 to 3 parts by weight of salt may be mixed. .

In an exemplary embodiment, eggplant, garlic or onion in the mixing step may be pulverized.

In one exemplary embodiment, the lactic acid bacterium may be Leuconostoc mesenteroides ( Leuconostoc mesenteroides ), specifically, Leuconostoc mesenteroides SMB742 having an accession number of KCCM12605P.

In an exemplary embodiment, the fermentation step may be fermentation at a temperature of 25 to 45° C. for 1 to 9 days. Specifically, the fermentation step is 25 ℃ or more, 26 ℃ or more, 27 ℃ or more, 28 ℃ or more, 29 ℃ or more, 30 ℃ or more, 31 ℃ or more, or 32 ℃ or more and 45 ℃ or less, 44 ℃ or less, 43 ℃ or less , 42 °C or lower, 41 °C or lower, 40 °C or lower, 39 °C or lower, 38 °C or lower, 37 °C or lower, 36 °C or lower, 35 °C or lower, 34 °C or lower, or 33 °C or lower for 1 day or more, 2 days or more , 3 days or more, or 4 days or more, and may be fermented for 9 days or less, 8 days or less, 7 days or less, 6 days or less, or 5 days or less.

In an exemplary embodiment, the fermentation step may be to inoculate the lactic acid bacteria in an amount of 0.1 to 10% by weight based on the total weight of the mixture. Specifically, the fermentation step is based on the total weight of the mixture of lactic acid bacteria 0.1% by weight or more, 0.5% by weight or more, 1.0% by weight or more, 1.5% by weight or more, 2.0% by weight or more, 2.5% by weight or more, 3.0% by weight or more , 3.5 wt% or more or 4.0 wt% or more, and 10.0 wt% or less, 9.5 wt% or less, 9.0 wt% or less, 8.5 wt% or less, 8.0 wt% or less, 7.5 wt% or less, or 7.0 wt% or less can

In an exemplary embodiment, the method may further include a pre-fermentation step of inoculating and fermenting the steamed eggplant, onion or garlic with lactic acid bacteria after the steaming step.

In one aspect, the present invention provides a fermented product of a mixture of lactic acid bacteria shiitake, eggplant, onion and garlic prepared by the method for producing the fermented product.

Hereinafter, the present invention will be described in more detail through examples and the like. These examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

[Example 1] Preparation of fermented product 1

840 g of fresh shiitake mushrooms and 840 g of soy sauce were mixed, ground for 5 minutes with a mixer, and pickled at 10° C. for 24 hours to prepare pickled shiitake. 1421 g of steamed eggplant, 1600 g of steamed onion, 183 g of steamed garlic and 16 g of salt, which were steamed at 100° C. and ground with a blender, were mixed with the pickled shiitake. 100 g of Leukonostok mecenteroides SMB742 (Korea Microorganism Conservation Center, KCCM12605P) was inoculated into the mixture thus obtained, and fermentation was performed for 2 days while maintaining the temperature at 30° C. to prepare a fermented product.

[Example 2] Preparation of fermented product 2

Before mixing with pickled shiitake, 100g of Leukonostok mecenteroides SMB742 (Korea Microorganism Conservation Center, KCCM12605P) was inoculated into steamed eggplant, steamed onion, steamed garlic and salt, and then fermented for 2 days while maintaining the temperature at 30℃ A fermented product was prepared in the same manner as in Example 1.

[Test Example 1] Confirmation of titratable acidity and pH of fermented product

1-1. Determination of titratable acidity

50 mL of distilled water was added to the fermented products of Examples 1 and 2, each quantified at 10 g, and then titrated with 0.1N NaOH to measure the consumption of mL of NaOH solution until pH 8.3. The titratable acidity coefficient was set to 0.009 and the titrated acidity (%) was calculated according to Equation 1 below, and the results are shown in Table 1.

[Equation 1]

1-2. Measurement of pH

40 mL of distilled water was added to the fermented products of Examples 1 and 2, each quantified at 10 g, and stirred at room temperature for 2 minutes using a magnetic stirrer, and then the pH was measured using a pH meter F-11 (HORIBA). , the results are shown in Table 1.

division Example 1 Example 2 Titratable acidity (% (v/w)) 1.12 1.08 pH 4.48 4.30

[Test Example 2] Analysis of volatile aroma components of fermented shiitake mushrooms

Fragrance components were analyzed qualitatively and quantitatively after GC-MS analysis using the SPME extraction method. First, methyl cinnamate as an internal standard material was added to each sample and equilibrated at 30°C for 30 minutes, and then SPME fibers (CAR/PDMS 75 μm) were exposed on the headspace to remove volatile components for 10 minutes. The volatile components were desorbed at the GC-MS inlet (250°C for 5 minutes). The volatile components of each sample were identified using GC-MS mass spectral data and retention index (RI). The quantification of volatile flavor components of each sample was indirectly quantified by using the peak area according to the concentration of the internal standard material on the GC-MS total ion chromatogram to quantify the relative amounts of other flavor components analyzed. These results are shown in Table 2 and FIG.

division Example 1 (μg/g) Example 2 (μg/g) 1-octen-3-ol 8.16 ± 0.35 14.75 ± 0.38 Ally methyl disulfide 7.25 ± 0.10 0.20 ± 0.01 Diallyl disulfide 26.70 ± 0.38 0.70 ± 0.04 Methyl allyl trisulfide 23.74 ± 0.35 0.30 ± 0.02 Allyl tridulfide 23.69 ± 1.39 0.38 ± 0.02

As shown in Table 2 and FIG. 1 , it can be confirmed that the fermented shiitake mushrooms of Examples 1 and 2 have excellent truffle flavor by including 1-octen-3-ol, which exhibits a truffle flavor, in a high content. In addition, it was found that the ratio of 1-octen-3-ol to the sulfur compound was 1:10 in Example 1 and 9:1 in Example 2, which showed truffle flavor and had different flavor characteristics.

Korea Microorganism Conservation Center KCCM12605P 20191011

Claims (19)

As a ferment,
The fermented product is a fermented product of a mixture of lactic acid bacteria shiitake mushroom, eggplant, onion and garlic, and has at least one of the following characteristics:
(1) having a pH of 3.5 to 5.0;
(2) having an acidity of 0.5 to 1.5%;
(3) comprising 5.0 to 25.0 μg/g of 1-octen-3-ol based on the total weight of the fermented product; and
(4) containing a sulfur compound in an amount of 1.0 to 300.0 μg/g based on the total weight of the fermented product, the sulfur compound being allyl methyl disulfide, diallyl disulfide, methyl allyl trisulfide ) and properties comprising at least one of allyl trisulfide. According to claim 1,
The weight ratio of the 1-octen-3-ol and the sulfur compound is 1:9 to 11, the fermented product. According to claim 1,
The weight ratio of the 1-octen-3-ol and the sulfur compound is 8 to 10: 1, the fermented product. According to claim 1,
The lactic acid bacteria is Leuconostoc mesenteroides ( Leuconostoc mesenteroides ), the fermented product. According to claim 1,
The lactic acid bacteria is Leukonostok mecenteroides SMB742 (KCCM12605P), the fermented product. According to claim 1,
The shiitake mushroom is pickled in soy sauce, the fermented product. The method of claim 1,
The eggplant, onion or garlic is steamed, fermented product. According to claim 1,
The mixture is a mixture of 30 to 50 parts by weight of shiitake mushrooms, 30 to 50 parts by weight of eggplant, 30 to 50 parts by weight of onions, and 3 to 8 parts by weight of garlic. A creamy truffle flavor composition comprising the fermented product of any one of claims 1 to 8. 10. The method of claim 9,
The composition is a paste formulation. 10. The method of claim 9,
The composition is a food composition. A method for producing the fermented product of any one of claims 1 to 8, comprising:
Pickling the shiitake mushrooms in soy sauce to prepare pickled shiitake;
Mixing step of mixing at least one of eggplant, onion, garlic and salt in pickled shiitake;
A method comprising a fermentation step of inoculating and fermenting the mixture obtained in the mixing step by inoculating lactic acid bacteria. 13. The method of claim 12,
The weight ratio of shiitake mushrooms and soy sauce in the pickling step is 1:1 to 1:3, the method. 13. The method of claim 12,
The pickling step is carried out for 12 to 36 hours at a temperature of 0 to 45 ℃, method. 13. The method of claim 12,
Method, further comprising a steaming step of steaming eggplant, onion or garlic before the mixing step. 16. The method of claim 15,
The steaming step is performed for 30 to 120 minutes at a steaming temperature of 80 to 100 ℃, the method. 16. The method of claim 15,
The method further comprising a pre-fermentation step of inoculating lactic acid bacteria on the steamed eggplant, onion or garlic after the steaming step to ferment. 13. The method of claim 12,
The fermentation step is carried out for 1 to 9 days at a temperature of 25 to 45 ℃, the method. 13. The method of claim 12,
The fermentation step is inoculated with lactic acid bacteria in an amount of 0.1 to 10% by weight based on the total weight of the mixture.

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