KR20230090179A - Quickly producible and high quality soy source comprising lentinus edodes and manufacturing method thereof - Google Patents

Abstract

The present invention relates to high-quality, fast-acting soy sauce using shiitake mushrooms ( Lentinus edodes ) and a method for producing the same, and more specifically, by mixing various natural extracts with brine extracts of shiitake mushrooms steamed by high-pressure steam sterilization to obtain meju flour and soybean flour It relates to high-quality quick-fermented shiitake mushroom soy sauce and a manufacturing method thereof. The high-quality attribute shiitake mushroom soy sauce of the present invention can be stored for a long time even if it is prepared with a low salt content of 15% or less, and has the advantage that various functionalities can be expected including extracts of Rehmannia glutinosa, Usul, Hovenia, Licorice, and yeast extract. In addition, the shiitake mushroom soy sauce of the present invention has excellent functionality and can be very usefully used in the food industry because it has the advantage of being produced quickly.

Description

High quality shiitake mushroom soy sauce and manufacturing method thereof

The present invention relates to high-quality, fast-acting soy sauce using shiitake mushrooms ( Lentinus edodes ) and a method for producing the same, and more specifically, by mixing various natural extracts with brine extracts of shiitake mushrooms steamed by high-pressure steam sterilization to obtain meju flour and soybean flour It relates to high-quality quick-fermented shiitake mushroom soy sauce and a manufacturing method thereof.

Shiitake mushroom ( Lentinus edodes ) is an edible mushroom belonging to the genus Pine nut of the Basidiomycete class Pleurotusus and has the highest content of vitamin C among mushrooms, and contains a large amount of various amino acids and ergosterol. The total annual production of edible mushrooms in Korea is reported to be 162,292 tons in 2017, up from 173,354 tons in 2013. In 2017, oyster mushrooms were 58,784 tons, king oyster mushrooms 48,588 tons, enoki mushrooms 38,092 tons, and button mushrooms 10,173 tons. production, and shiitake mushroom production is estimated to be 25,000 tons (Ministry of Agriculture, Food and Rural Affairs, 2016. Production of special crops). In terms of health functions, shiitake mushrooms are well known for anticancer, lung and gastrointestinal disease prevention, virus immunity enhancement, antibody production promotion, blood pressure lowering, arteriosclerosis prevention, blood lipid concentration control function, diabetes suppression effect, etc. , 2010. Master's thesis at Sungkyunkwan University; Jung-Im Lee et al., 2020. Journal of Life Sciences 30: 877-885). Patents related to shiitake mushrooms include Korean Patent Registration No. 10-1839507 [Method of manufacturing seasoned Changnan salted fish containing shiitake mushrooms and fermented shiitake mushrooms], No. 10-1823460 [Method of manufacturing semi-dried rockfish using shiitake mushroom powder] ], No. 10-1759312 [Method of manufacturing shiitake mushroom powder, manufacturing method of nutritional bar using shiitake mushroom powder and nutritional bar produced thereby], No. 10-1673573 [Manufacturing method of shiitake mushroom tea and the product produced therefrom] Shiitake mushroom tea] is disclosed, and Korean Patent Publication No. 10-2004-0038957 [Food for manufacturing laver containing shiitake mushroom powder] is disclosed. Patents related to the useful physiological activity of shiitake mushrooms include Korean Patent Registration No. 10-1487742 [Food composition having antioxidant effect containing shiitake mushroom and cinnamon extract], No. 10-1806808 [Fermented using shiitake mushroom mycelium] Composition for preventing, improving or treating female menopausal symptoms containing fermented sewage as an active ingredient], No. 10-1611947 [Health food composition for preventing and improving vascular disease and manufacturing method thereof], No. 10-1266528 [Leaf A cosmetic composition for moisturizing and/or whitening containing a polysaccharide extracted from mushroom mycelium culture as an active ingredient] is disclosed, and Patent Publication No. 10-2017-0036912 [Atopy and contact containing shiitake mushroom extract as an active ingredient] Composition for preventing and improving sexual dermatitis], Patent Publication No. 10-2003-0056753 [Health food composition for obesity control containing shiitake mushroom mycelium, Agaricus mycelium, and water-soluble chitosan], No. 10-2008-0110212 [shiitake mushroom hot water extract A composition that helps bone growth by using] has been disclosed.

On the other hand, soy sauce is a traditional liquid fermented food and is an important food that represents the salty taste of salt, the savory taste of amino acids, the sweetness of free sugars, the acidity of organic acids, and umami. Most of the studies related to shiitake mushroom soy sauce are fermented by adding shiitake mushrooms during the existing soy sauce manufacturing process, and the quality characteristics of soy sauce containing shiitake mushrooms during fermentation (Woo Kang-yong et al., Journal of the Korean Agricultural Society 2003. 46: 220-224 ), quality characteristics and antioxidant activity of soy sauce with astragalus and shiitake mushrooms by aging period (Kim Hwa-seon et al., Journal of the Korean Society of Food Preservation and Distribution 2013, 20: 467-474), quality characteristics and antioxidant activity of traditional soy sauce with cheonma and shiitake mushrooms by aging period ( Hyukjin Kwon et al., Journal of the Korean Society of Food Storage and Distribution 2014, 21: 231-238) are known. Patents related to shiitake mushroom soy sauce include Korean Patent Registration No. 10-1508726 [Method of manufacturing soy sauce containing Astragalus and shiitake mushroom], and Patent No. 10-1508720 [Method of manufacturing soy sauce including celery and shiitake mushroom] , Registered Patent No. 10-1646013 [Method of manufacturing flavored soy sauce using gorosoe and shiitake mushrooms and flavored soy sauce prepared thereby], etc., in Korean Patent Publication No. 10-2020-0070588 Manufacturing method of fermented soybean paste and soy sauce] is known. However, there is no known method for producing shiitake mushroom soy sauce prepared by preparing shiitake mushrooms and various medicinal extracts using salt and then adding fermented soybean flour and soybean flour to them and rapidly fermenting them in 5 days.

KR 10-1508726 B KR 10-1508720 B KR 10-2020-0070588 A

Kang-Yung Woo et al., Journal of the Korean Society of Agricultural Chemistry 2003. 46: 220-224 Kim Hwa-sun et al., Journal of the Korean Society of Food Storage and Distribution 2013, 20: 467-474 Hyukjin Kwon et al., Journal of the Korean Society of Food Storage and Distribution 2014, 21: 231-238

The present invention was made to solve the problems of the prior art as described above, and the problem to be solved in the present invention is to provide a high-quality shiitake mushroom soy sauce and a method for producing it quickly within 5 to 7 days.

In order to solve the above problems, the present invention comprises the steps of (S1) recovering the cap part from the shiitake mushroom and obtaining the steamed shiitake mushroom cap by applying high-pressure steam; (S2) adding brine to the steamed shiitake mushroom caps and heating and extracting to obtain a shiitake mushroom-salt extract; (S3) obtaining a natural product-salt extract by hot water extraction of salt, Rehmannia glutinosa, hyusul, barnacle, licorice, yeast extract and glucose; (S4) mixing the shiitake mushroom-salt extract and the natural product-salt extract to obtain a shiitake mushroom-natural product-salt extract; And (S5) providing a method for producing shiitake mushroom soy sauce comprising the step of adding fermented soybean flour and soybean powder to the shiitake mushroom-natural product-salt extract, filtering to obtain shiitake mushroom soy sauce.

The step (S1) is preferably steamed at 100 to 120 ° C. for 10 to 20 minutes using a high-pressure steam sterilizer.

In the step (S2), it is preferable to heat extract by adding 25 to 35% salt water in an amount of 2 to 4 times the weight of the shiitake mushroom cap.

In the step (S3), 20 to 30% by weight of salt, 1 to 3% by weight of Rehmannia glutinosa, 1 to 3% by weight of hydrangeas, 1 to 3% by weight of barnacles, 0.5 to 1.5% by weight of licorice, 0.5 to 1.5% by weight of yeast extract, glucose It is preferable to extract for 10 to 20 minutes by heating 0.5 to 1.5% by weight and the remaining water.

In the step (S4), the mixed weight ratio of shiitake mushroom-salt extract: natural product-salt extract is preferably 1: 0.8 to 1.2.

In the step (S5), it is preferable to add 0.5 to 1.5% by weight of soybean powder and 0.5 to 1.5% by weight of soybean powder to the shiitake mushroom-natural product-salt extract, ferment at 28 to 32 ° C. for 4 to 6 days, and then filter. .

In addition, the present invention provides a shiitake mushroom soy sauce obtained by the above production method of the present invention.

The high-quality attribute shiitake mushroom soy sauce of the present invention can be stored for a long time even if it is prepared with a low salt content of 15% or less, and has the advantage that various functionalities can be expected including extracts of Rehmannia glutinosa, Usul, Hovenia, Licorice, and yeast extract. In addition, the shiitake mushroom soy sauce of the present invention has excellent functionality and can be very usefully used in the food industry because it has the advantage of being produced quickly.

1 shows a fermentation broth in which meju flour was added to the 'shiitake mushroom-salt extract' of the present invention. Here, A: commercial soy sauce from S company, B: commercial soy sauce from H company, C: commercial soy sauce from C company, D: commercial gorosoe shiitake soy sauce, E: shiitake mushroom-salt extract of the present invention, F: shiitake mushroom of the present invention- Meju flour-added fermentation broth of salt extract is shown respectively.
Figure 2 shows a fermentation broth in which fermented soybean flour was added to the 'shiitake mushroom-natural product-salt extract' of the present invention. Here, A: fermentation broth of shiitake mushroom-salt extract with fermented soybean paste, B: shiitake mushroom-natural product-salt extract, C: fermented soybean powder added fermentation broth of shiitake mushroom-natural product-salt extract, respectively.
Figure 3 compares the manufacturing method of traditional soy sauce (soy sauce, soybean paste, gochujang) and the shiitake mushroom soy sauce of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have problems in that sodium intake is high due to the use of high salt in conventional soy sauce, problems in which harmful substances such as biogenic amines may be generated due to uncontrolled long fermentation, and mycotoxins caused by long-term cultivation of various molds such as yeast mold. As a result of recognizing the production problems and repeating research to solve these problems, the development of shiitake mushroom soy sauce, which is superior in low salt, quick fermentation, functionality and sensory properties to existing soy sauce, was completed.

Therefore, the present invention comprises the steps of (S1) recovering the cap portion from the shiitake mushroom and applying high-pressure steam to obtain a steamed shiitake mushroom cap; (S2) adding brine to the steamed shiitake mushroom caps and heating and extracting to obtain a shiitake mushroom-salt extract; (S3) obtaining a natural product-salt extract by hot water extraction of salt, Rehmannia glutinosa, hyusul, barnacle, licorice, yeast extract and glucose; (S4) mixing the shiitake mushroom-salt extract and the natural product-salt extract to obtain a shiitake mushroom-natural product-salt extract; And (S5) providing a method for producing shiitake mushroom soy sauce comprising the step of adding fermented soybean flour and soybean powder to the shiitake mushroom-natural product-salt extract, filtering to obtain shiitake mushroom soy sauce.

The step (S1) is a process of steaming the recovered shiitake mushroom caps. At this time, the reason why only 'shade' is used except for 'stick' in shiitake mushrooms is because there is a problem in that the concentration of the extract obtained does not increase significantly, only the volume to be handled increases. The steaming process may be performed at 100 to 120° C., preferably 100° C., for 10 to 20 minutes, preferably 15 minutes, using a high-pressure steam sterilizer. The volume of the steamed shiitake mushroom cap is reduced to about 1/10 compared to before steaming, but there is almost no separate filtrate and the flavor is increased. In addition, the steaming process prevents browning, increases storability, facilitates extraction, and reduces volume, so it is advantageous for handling in future processes.

The step (S2) is a process of extracting the steamed shiitake mushroom cap obtained from step (S1) by heating with salt water. At this time, 25 to 35%, preferably 30% brine can be used for the brine, and 2 to 4 times, preferably 3 times the weight of the steamed shiitake mushroom cap is added, and 100 to 120 ° C., preferably It can be extracted by heating at 100 ° C. for 10 to 20 minutes, preferably for 15 minutes. Thereafter, by filtering and removing the shiitake mushroom solids, 'shiitake mushroom-salt extract' can be obtained. The shiitake mushroom-salt extract exhibits a salinity of ~20%, and has the advantage of being able to express a savory salty taste while having excellent umami and aroma unique to shiitake mushrooms.

Step (S3) may be understood as a process separate from steps (S1) and (S2), which does not necessarily need to be performed after steps (S1) and (S2) are performed. Step (S3) is a process of hot water extraction of the natural products mentioned below. The natural product includes salt, Rehmannia glutinosa, hyssop, barnacle, licorice, yeast extract and glucose, and the hot water extraction process contains 20 to 30% by weight of salt, preferably 25% by weight, 1 to 3% by weight of Rehmannia glutinosa, preferably 2% by weight of salt. % by weight, 1 to 3% by weight of hyusul, preferably 2% by weight, 1 to 3% by weight of barnacle, preferably 2% by weight, licorice 0.5 to 1.5% by weight, preferably 1% by weight, yeast extract 0.5 to 1.5 By weight, preferably 1% by weight, 0.5 to 1.5% by weight of glucose, preferably 1% by weight and the remaining water are heated to 100 to 120 ° C, preferably 100 ° C for 10 to 20 minutes, preferably 15 Minutes can be extracted. After extraction, filtration may be performed to obtain a 'natural product-salt extract'. The natural product-salt extract exhibits the unique flavor and taste of herbal medicines and is observed in a dark black color.

The step (S4) is a process of mixing the shiitake mushroom-salt extract obtained from step (S2) and the natural product-salt extract obtained from step (S3). The mixed weight ratio of shiitake mushroom-salt extract: natural product-salt extract may be 1:0.8 to 1.2, preferably 1:1. When mixing at such a mixing ratio, excellent functionality was confirmed.

The step (S5) is a mixture of shiitake mushroom-salt extract and natural salt extract, which is the result of step (S4), adding fermented soybean powder and soybean powder to 'shiitake mushroom-natural product-salt extract' to complete soy sauce production It is fair. 0.5 to 1.5% by weight of meju powder, preferably 1% by weight, and 0.5 to 1.5% by weight of soybean powder, preferably 1% by weight, are added to the shiitake mushroom-natural product-salt extract, and the temperature is 28 to 32°C, preferably 30°C. After fermentation for 4 to 6 days, preferably 5 days, it can be filtered to complete the preparation of shiitake mushroom soy sauce.

Therefore, the present invention provides a shiitake mushroom soy sauce obtained by the above production method of the present invention. Although the shiitake mushroom soy sauce of the present invention is rapidly fermented, it shows excellent sensory properties, and even in the case of color, it shows a color similar to that of conventional soy sauce. In addition, shiitake mushroom soy sauce is not only excellent in nutritional value, but also has the characteristic of being observed in antioxidant functionality.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples describe a preferred embodiment of the present invention, and the scope of the present invention is not limited by the matters described in the following examples.

[Example]

Example 1: Preparation of 'shiitake mushroom-salt extract'

After purchasing shiitake mushrooms produced in Andong, Gyeongsangbuk-do in 2021, separating the stems and caps in a fresh state, the shiitake mushroom caps were recovered and steamed in a high-pressure steam sterilizer at 100 ° C for 15 minutes to reduce the volume to 1/10. During this heat treatment process, no separate filtrate was generated, and through the heat treatment process, the flavor of the shiitake mushroom increased and the texture improved. In addition, the steaming heat treatment process prevents browning of shiitake mushrooms, increases storability, facilitates extraction using salt solution, and reduces the volume of shiitake mushroom caps to enable efficient manufacturing of soy sauce. have Most of the shiitake mushroom stems have a tough texture and the concentration of the extract is low, so it is preferable to use the recovered shiitake mushroom stems as powder through a separate drying process.

Thereafter, pre-prepared salt water (30%) was added to the heat-treated shiitake mushroom cap in an amount three times the weight of the shiitake mushroom, and extracted at 100 ° C. for 15 minutes. Afterwards, the shiitake mushroom ingredients were filtered to prepare 'shiitake mushroom-salt extract', and the filtrate had a salinity of ~20%, and the umami and aroma of the shiitake mushrooms were excellent and had a savory salty taste.

Example 2: Soy sauce fermentation of 'shiitake mushroom-salt extract'

After adding commercially available soybean flour and roasted soybean flour at a weight ratio of 1%, respectively, to the 'shiitake mushroom-salt extract' of Example 1, fermented at 30 ° C. for 5 days, and filtered to prepare shiitake mushroom soy sauce. The prepared shiitake mushroom soy sauce showed better sensory properties due to the addition of fermented soybean powder and roasted soybean powder. However, compared to commercially available soy sauces, it exhibited higher brightness, lower redness, and lower yellowness, and was a color of low preference for consumers who were accustomed to the color of traditional soy sauce (Fig. 1, Table 1). Compared to existing commercial soy sauces that go through acid decomposition, fermentation, and decoction mainly of soybeans and add caramel pigment to give them a very deep black color, the overall color difference of manufactured shiitake mushroom soy sauce is 76.46 ~ 78.78, which is currently available on the market. It was most similar to Gorosoe shiitake soy sauce, and showed lower yellowness and higher brightness than commercially available Gorosoe shiitake soy sauce. At this time, color difference analysis was measured using a Hunter Color Difference meter (Super color SP-80 Colormeter, Tokyo Denshoku Co., Japan), brightness (white 100 ~ 0 black), redness (red 100 ~ -80 green), Yellowness (yellow 70 to -80 black) was measured. At this time, the chromaticity of the standard white board was set as L value of 92.44, a value of -0.06, and b value of 1.35. It was calculated using

[Table 1] Color difference analysis of commercial soy sauce and fermented soy sauce of shiitake mushroom-salt extract of the present invention

Example 3: Preparation of 'natural product-salt extract' and 'shiitake mushroom-natural product-salt extract'

In order to produce shiitake mushroom soy sauce with a color similar to traditional soy sauce and excellent health functionality, natural medicinal crop extracts were added, and the 'natural product-salt extract' of the present invention was prepared through various repeated experiments. Natural product-salt extract was prepared by adding 25% by weight of salt, 2% by weight of Rehmannia glutinosa, 2% by weight of hyusul, 2% by weight of barn raisin, 1% by weight of licorice root, 1% by weight of yeast extract, and 1% by weight of glucose to water, followed by hot water at 100 ° C. for 15 minutes. It was prepared by extraction and filtration. The natural product-salt extract exhibited the unique flavor and taste of herbal medicines and showed a deep black color. It was confirmed that when the 'shiitake mushroom-natural product-salt extract' was prepared by mixing the natural product-salt extract and the shiitake mushroom-salt extract of Example 1 at a ratio of 1:1, the sensory properties were excellent.

Example 4: Soy sauce fermentation of shiitake mushroom-natural product-salt extract

To the shiitake mushroom-natural product-salt extract prepared by mixing the natural product-salt extract and shiitake mushroom-salt extract obtained in Example 3 at a ratio of 1: 1, 1% by weight of commercially available soybean powder and soybean powder were added, respectively, at 30 ° C. for 5 days. Fermented, and filtered to prepare shiitake mushroom soy sauce. The final prepared shiitake mushroom soy sauce was rapidly fermented by fermentation within 5 days, but showed excellent sensory properties, and also showed a color similar to that of conventional soy sauce (Fig. 2, Table 2).

[Table 2] Color difference analysis of fermented soy sauce with shiitake mushroom-salt extract and fermented soy sauce with shiitake mushroom-natural product-salt extract

As shown in Figure 2 and Table 2, when fermented by adding soybean flour and soybean powder to shiitake mushroom-natural product-salt extract, lower brightness and higher redness than when fermented by adding fermented soybean flour and soybean powder to shiitake mushroom-salt extract Sea bream exhibited yellowness and exhibited excellent visual sensory properties. In addition, fermentation by the addition of soybean flour proceeded, showing higher acidity than the extract, and thus, sweetness, sourness, and umami taste were well harmonized, resulting in excellent sensory properties.

Example 5: Evaluation of useful components of the final developed shiitake mushroom soy sauce

The main components of shiitake mushroom soy sauce fermented at 30 ° C. for 5 days by adding 1% by weight of soybean powder and soybean flour to the shiitake mushroom-natural product-salt extract of Example 4 were compared with existing commercially available soy sauce (Table 3).

[Table 3] Shiitake mushroom-natural product-salt extract main components of fermented soy sauce

In addition, the contents of total polyphenols, total flavonoids, total sugars and reducing sugars were measured by component analysis of the prepared shiitake mushroom soy sauce and commercially available soy sauce. For the total polyphenol content, 50 μl of Folin-ciocalteau and 100 μl of a saturated Na ₂ CO ₃ solution were added to 400 μl of the extraction sample solution, and the absorbance was measured at 725 nm after allowing to stand at room temperature for 1 hour. As a standard reagent, tannic acid was used. For the total flavonoid content, each sample was stirred and extracted with methanol for 18 hours, 4 ml of 90% diethylene glycol was added to 400 μl of the filtered extraction sample solution, 40 μl of 1 N NaOH was added again, and 420 nm after 1 hour reaction at 37 ° C. The absorbance was measured at. Rutin was used as a standard reagent. Reducing sugar was quantified using the DNS method, and total sugar was quantified using the phenol-sulfuric acid method.

[Table 4] Analysis of components of fermented soy sauce of shiitake mushroom-natural product-salt extract

As shown in Table 4, the prepared shiitake soy sauce had a total polyphenol content of 0.69 mg / ml, lower than commercially available S and C soy sauces, but higher than H and commercially available shiitake soy sauce. In addition, the prepared shiitake soy sauce showed a relatively high content except for the total flavonoid content of 0.12 mg/ml company S soy sauce. In the case of S company's product, it was found to contain herbal extracts such as licorice, and the high polyphenol and flavonoid content was determined to be due to soybean and herbal ingredients. On the other hand, in the case of total sugar and reducing sugar, the shiitake soy sauce of the present invention showed a very low content of 10 to 15% compared to the existing commercially available soy sauce from S and C companies. On the other hand, the total sugar content and reducing sugar content were similar to that of H company of traditional fermentation method and commercially available gorosoe shiitake soy sauce. Therefore, it can be seen that the shiitake soy sauce prepared in the present invention has a lower sweetness than the existing commercially available soy sauce.

Example 6: Evaluation of useful physiological activity of the final developed shiitake mushroom liver

The antioxidant activity of shiitake mushroom soy sauce, which was fermented at 30 ° C. for 5 days by adding 1% by weight of soybean powder and soy flour to the shiitake mushroom-natural product-salt extract of Example 4, was compared with that of commercially available soy sauce. At this time, the antioxidant activity was determined by diluting the soy sauce sample to an appropriate concentration, DPPH (1,1-diphenyl-2-picryl hydrazyl) anion radical scavenging ability, ABTS [2,2-azobis (3-ethylbenzo thiazoline-6-sulfonate)] cation radical It was used to measure scavenging ability, nitrite scavenging ability and reducing power.

First, in the case of DPPH scavenging ability, 380 μl of 2 x 10 ^-4 M DPPH solution dissolved in 99.5% ethanol was added to 20 μl of samples diluted in various concentrations, mixed, and reacted at 37 ° C. for 30 minutes, followed by microplate at 516 nm. Absorbance was measured using a reader (Asys Hitech, Expert96, Asys Co., Austria). DPPH radical scavenging ability was expressed as a percentage of sample-added and non-added groups. In the case of ABTS scavenging ability, after mixing 5 ml of 7 mM ABTS (Sigma Co., USA) and 88 ml of 140 mM potassium persulfate, blocking light at room temperature for 16 hours to form ABTS cations, this solution was then used to obtain absorbance values at 414 nm. It was diluted with ethanol so that it became 1.5. After mixing 190 ml of the prepared diluted solution and 10 ml of samples prepared at various concentrations and reacting at room temperature for 6 minutes, the absorbance was measured at 734 nm, and the ABTS radical scavenging ability was calculated by the following formula.

ABTS radical scavenging activity (%) = [(C-S)/C] x 100,

C: Absorbance upon addition of solvent control water,

S: absorbance at the time of sample addition.

On the other hand, in the case of nitrite scavenging ability measurement, the sample solution was added to a nitrite solution (1 mM), 0.1 N HCl was added thereto to adjust the pH to 1.2, and after reacting at 37 ° C. for 1 hour, Griess reagent (Sigma Co., USA) ) was added and mixed. Then, after standing at room temperature for 15 minutes, absorbance was measured at 520 nm to measure the amount of residual nitrite. The nitrite scavenging ability (%) was calculated by the following formula.

NSA (%) = [1-(A-C)/B] x 100;

A: Absorbance after adding a sample to a 1 mM nitrite solution and reacting for 1 hour,

B: absorbance of 1 mM nitrite solution,

C: Absorbance of liver sample.

In the above antioxidant experiment, vitamin C (Sigma Co., USA) was used as a control. Each activity evaluation was expressed as the average and deviation of each experiment repeated three times, and finally, each antioxidant activity was expressed as the concentration of the extract required for 50% radical scavenging activity (RC ₅₀ ).

On the other hand, in the case of evaluating the reducing power, the method of Oyaizu et al. was modified (Ahn Seon-mi et al., 2011. J. Life Sci. 21: 576-583) and measured. 2.5 ml of 0.2 M sodium phosphate buffer (pH 6.6) and 2.5 ml of 10% potassium ferricyanide were added to 2.5 ml of the sample dissolved in ethanol, reacted at 50 ° C for 20 minutes, and then 2.5 ml of 10% trichloroacetic acid was added to terminate the reaction. and centrifuged at 4000 rpm for 10 minutes to recover the supernatant. The recovered supernatant was diluted 2-fold with distilled water and then mixed with a freshly prepared 0.1% ferric chloride solution in a ratio of 5:1 (v/v) and evaluated by measuring absorbance at 700 nm.

[Table 5] Antioxidant activity of shiitake mushroom-natural product-salt extract fermented soy sauce and commercially available soy sauce

As shown in Table 5, the shiitake mushroom soy sauce of the present invention was relatively weaker in DPPH anion scavenging ability and reducing power than commercially available soy sauces, but similar in ABTS cation scavenging ability. On the other hand, the nitrite scavenging ability was superior to commercial soy sauce. Therefore, it is believed that the shiitake mushroom soy sauce of the present invention will contribute to the inhibition of carcinogenesis through its excellent nitrite scavenging ability.

Example 7: Sensory evaluation of the final developed shiitake mushroom soy sauce

The sensory properties of shiitake mushroom soy sauce, which was fermented at 30 ° C. for 5 days by adding 1% by weight of fermented soybean flour and soy flour to the shiitake mushroom-natural product-salt extract of Example 4, were compared with existing commercially available soy sauce. At this time, the sensory evaluation was evaluated for saltiness, sweetness, umami, aroma, and overall preference by 8 food and nutrition researchers, and was evaluated using a 5-point scale method.

[Table 6] Sensory comparison between fermented soy sauce with shiitake mushroom-natural product-salt extract and commercially available soy sauce

As a result, as shown in Table 6, the shiitake mushroom soy sauce of the present invention showed a high overall preference in harmony with saltiness, sweetness, savory taste, and aroma as a whole. On the other hand, the products of commercially available companies S and C had excellent saltiness and sweetness, but lacked savory taste and flavor.

[R&D task]

[Assignment identification number] 2021-0357

[Name of department in charge] Ministry of SMEs and Startups

[Research management institution] Andong National University Industry-University Cooperation Foundation

[Research project name] R&D research on fostering star companies at the Gyeongbuk Regional Center for Value Creation

[Name of research project] Development of high value-added products using local agricultural products

[Contribution rate] 1/1

[Research period] 2021. 9. 27. ~ 2021. 12. 25

[Organizer] (Foundation) Corporate Support Center for the Disabled Gyeongbuk Regional Center

[Actual research institution] Department of Food and Nutrition, Andong National University

Claims (7)

A method for preparing shiitake mushroom soy sauce comprising the following steps:
(S1) recovering the cap portion from the shiitake mushroom and applying high-pressure steam to obtain a steamed shiitake mushroom cap;
(S2) adding brine to the steamed shiitake mushroom caps and heating and extracting to obtain a shiitake mushroom-salt extract;
(S3) obtaining a natural product-salt extract by hot water extraction of salt, Rehmannia glutinosa, hyusul, barnacle, licorice, yeast extract and glucose;
(S4) mixing the shiitake mushroom-salt extract and the natural product-salt extract to obtain a shiitake mushroom-natural product-salt extract; and
(S5) adding fermented soybean powder and fermented soybean powder to the shiitake mushroom-natural product-salt extract, followed by filtering to obtain shiitake mushroom soy sauce. The method according to claim 1, wherein the step (S1) is steamed at 100 to 120 ° C for 10 to 20 minutes using a high-pressure steam sterilizer. The method according to claim 1, wherein, in the step (S2), 25 to 35% salt water is added in an amount of 2 to 4 times the weight of the shiitake mushroom cap and extracted by heating. The method of claim 1, wherein the step (S3) contains 20 to 30% by weight of salt, 1 to 3% by weight of Rehmannia glutinosa, 1 to 3% by weight of hyusul, 1 to 3% by weight of raisin, 0.5 to 1.5% by weight of licorice, and 0.5% by weight of yeast extract. ~ 1.5% by weight, 0.5 ~ 1.5% by weight of glucose and the remaining water is heated and extracted for 10 to 20 minutes. The method according to claim 1, wherein (S4) is a mixed weight ratio of shiitake mushroom-salt extract: natural product-salt extract of 1: 0.8 to 1.2. The method of claim 1, wherein (S5) is fermented for 4 to 6 days at 28 to 32 ° C by adding 0.5 to 1.5% by weight of fermented soybean powder and 0.5 to 1.5% by weight of soybean powder to the shiitake mushroom-natural product-salt extract. A manufacturing method characterized by filtering. Shiitake mushroom soy sauce obtained by the production method according to claims 1 to 6.

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