KR20230112495A - Fermented food of shiitake mushroom - Google Patents

Abstract

The present invention relates to a high value-added fermented shiitake mushroom food that has a high absorption rate and improves the usability of shiitake mushrooms and can satisfy consumer preferences by mixing shiitake mushrooms with rice buds, inoculating fermenting bacteria, fermenting them, and drying them. It is characterized by preparing a fermented product by adding 2 to 5 parts by weight of one fermented bacteria selected from the bacteria and fermenting for 30 to 60 hours.

Description

Shiitake mushroom fermented food {FERMENTED FOOD OF SHIITAKE MUSHROOM}

The present invention relates to a fermented shiitake mushroom food, and more particularly, to a high value-added fermented shiitake mushroom food that can improve the usability of shiitake mushrooms and satisfy consumers' preferences by mixing shiitake mushrooms with rice buds, inoculating fermenting bacteria, fermenting, and drying.

Shiitake mushroom (Lentinus edodes) is an edible mushroom belonging to the genus Pine nut of the basidiomycete and Pleurotusus, and is a wood white rotting fungus that grows singly or in groups on oaks, wood chips, and stumps of broad-leaved trees from spring to autumn. It is distributed in regions such as Korea, China, Japan, Southeast Asia, and New Zealand (Kim et al., 2003). As a component of shiitake mushrooms, moisture accounts for the largest portion at 81.8 to 90%, and the nutrients contained include protein, amino acids, fat, ash, minerals, vitamins, and dietary fiber. Dietary fiber contains fibrous components and various polysaccharides in the cell walls of mushrooms (Bartnicki-Garcia, 1968). As for the physiological characteristics of shiitake mushrooms, there are reports of anticancer effects, antibacterial properties, hepatitis B treatment effects, and antiviral studies. Among studies, it has been reported that lentinan, a β-1,3 glucan isolated from fruiting bodies of shiitake mushrooms, does not directly exert anticancer effects, but rather enhances immune function by participating in host-mediated immune responses (Chihara, 1992).

And, along with the extension of life expectancy, since 2000, eating habits and food consumption have been flowing in the direction of pursuing safety and health. As a result, organic produce, non-polluting food, functional food, and natural food continue to gain popularity. One example is a fermented food fermented by adding sugar or microorganisms. In fermented foods, high-molecular substances are decomposed into low-molecular substances through fermentation to increase digestion and absorption, increase palatability through the creation of new flavors, and increase ingredients with physiological activity. Recently, in addition to drugs for maintaining and treating health, research on physiological activity effects in commonly ingestible substances has been extensively conducted, and the development of functional foods or supplementary medicines using them is actively progressing (Heo S.I. et al., 2010).

In addition, in this conventional mushroom processed food manufacturing method, mushrooms are steamed at a temperature of 95 to 98 and dried over a second time at a temperature of 50 to 55 to improve the shelf life of mushrooms. Accordingly, there is a possibility of denaturation or destruction of vitamins and other components contained in mushrooms due to frequent exposure of mushrooms to high temperatures during the processing process. In addition, although a sugar soaking step is included to minimize the destruction of the components of the mushroom and further increase the shelf life, there is a problem that the taste of the mushroom, which already has its own sweet component, becomes too sweet.

On the other hand, mushrooms have a high water content, so care must be taken in storage and transportation, and accordingly, there is a problem that mushrooms must be consumed within a short time after harvesting. Therefore, for stable production and supply of mushrooms, new demand creation through the development of new processed foods is required.

1. Republic of Korea Patent Registration No. 10-1783912 (Method for producing functionally colored fermented shiitake mushrooms using natural fermentation broth and colored fermented shiitake mushrooms) 2. Republic of Korea Patent No. 10-1210571 (Manufacturing method of natural seasoning containing shiitake mushrooms) 3. Republic of Korea Patent Registration No. 10-2265810 (Method for manufacturing shiitake mushroom vinegar and shiitake mushroom vinegar produced through it)

The present invention has been made to solve the above problems, and an object of the present invention is to minimize the destruction of the components of shiitake mushrooms, mix rice buds containing GABA ingredients, and ferment them with fermenting bacteria. It is an object of the present invention to produce a fermented pogo mushroom food that not only has excellent nutrition and functionality, but also enhances the preference.

One embodiment of the fermented shiitake mushroom food of the present invention for achieving the above object is to steam sterilize a mixture of dried shiitake mushrooms and rice buds in a weight ratio of 1: 0.3 to 1 for 20 to 40 minutes, and 100 parts by weight of the sterilized mixture. 2 to 5 parts by weight of fermented bacteria are added and fermented for 30 to 60 hours to prepare a fermented product.

In addition, it is characterized in that it comprises mixing and drying 2 to 5 parts by weight of mushroom mycelium with respect to the total weight of the fermented product.

In addition, it is characterized in that it further comprises 2 to 10 parts by weight of the fermented rice buds and hail.

In addition, the fermenting bacteria is characterized in that the addition and use of one selected from Bacillus subtilus, peach yeast, and spore-producing lactic acid bacteria.

In addition, the mushroom mycelium is characterized in that it is a mushroom mycelium selected from at least one subphase from the group consisting of Sanghwang mushroom, Cordyceps mushroom, Wood ear mushroom and Hericium erinaceus mushroom.

In addition, the mushroom mycelium is sterilized with steam at 120 to 130 ° C. for 40 to 60 minutes to cool the sterilized rice buds, then inoculated with mushroom spawn and cultured for 25 to 40 days in a culture room maintained at 22 to 25 ° C. After collection, it is characterized in that the harvested mushroom mycelium is roasted in a dry state.

The present invention provides a fermented pogo mushroom food that has high protein content of shiitake mushrooms and contains GABA components, is fermented by fermenting bacteria, and has high absorption rate to the human body along with a low-molecular fermented product that is highly absorbable to the human body. In addition, fermented shiitake mushroom foods can be used to make various health functional foods suitable for the taste of modern people.

In the following detailed description, the fermented shiitake mushroom food according to the present invention will be described in detail.

One embodiment of the fermented shiitake mushroom food of the present invention is a mixture of dried shiitake mushrooms and rice buds mixed at a weight ratio of 1: 0.3 to 1, steam sterilized for 20 to 40 minutes, and 2 to 5 parts by weight of fermented bacteria based on 100 parts by weight of the sterilized mixture. It is characterized by adding 5 parts by weight and fermenting for 30 to 60 hours to prepare a fermented product.

The shiitake mushrooms are dried with hot air and cut to a predetermined length or powdered before use. At this time, the hot air drying can be performed at 70 to 90 ° C. for 1 to 3 hours using a hot air dryer, and the moisture content of the mushrooms is about 60 to 65. It is preferable to dry to 65%. The moisture content of the shiitake mushrooms can be checked using an infrared moisture meter.

If the hot air drying time is less than 1 hour, there is a risk of moisture escaping during fermentation by mixing with rice buds, and if the hot air drying time exceeds 3 hours, the moisture content of the shiitake mushrooms is lowered, resulting in a decrease in texture or taste.

In addition, the following shiitake mushroom pretreatment process is included so that the internal structure of the shiitake mushroom is changed in porosity so that the fermenting bacteria are quickly inoculated into the shiitake mushroom to shorten the fermentation period and obtain a fermented product with good texture and flavor.

Expanded shiitake mushrooms that have undergone a process of inflating the dried shiitake mushrooms can be used, and the expanded shiitake mushrooms can be expanded at 100 to 150 ° C by putting shiitake mushrooms cut into 5 to 50 mm in an inflator, and having a moisture content of 10 to 15% by weight. Shiitake mushrooms can be used.

If the moisture content of the shiitake mushrooms before swelling exceeds the above conditions, natural drying, hot air drying, and freeze drying can be performed for a certain period of time, but natural drying is preferred to prevent chewing and loss of nutrients in the shiitake mushrooms.

In addition, instead of the dried shiitake mushrooms used in the mixture, expanded shiitake mushrooms may be used or mixed shiitake mushrooms mixed with dried shiitake mushrooms and expanded shiitake mushrooms at a weight ratio of 1: 0.2 to 1 may be used.

In addition, the following process may be included to deliver the active ingredients of rice bran to the shiitake mushroom.

Shiitake mushrooms are immersed in rice bran soaking liquid mixed with 3 to 20 parts by weight of salt and 5 to 20 parts by weight of rice bran powder with respect to 100 parts by weight of purified water for 1 to 2 days, and then dried and mixed with rice buds to prepare a mixture.

In addition, the expanded shiitake mushroom can be immersed in rice bran soaking liquid and then dried to prepare a mixture mixed with rice buds.

The rice bran refers to the inner shell powder composed of rice bran and rice bran produced in the process of milling brown rice into white rice, and accounts for about 8% of brown rice, and is composed of 34-52% of carbohydrates, 20-25% of dietary fiber, 18-22% of fat, and 12-16% of protein. -Sitossterol) and various other nutrients are contained. In particular, gamma oryzanol, a component present only in rice bran, exhibits various physiological activities such as anti-inflammatory, anti-cancer and antibacterial effects, lowering cholesterol, lowering the level of peroxidized lipids in the blood, and anti-diabetic, and is widely used as a raw material for cosmetics and pharmaceuticals, and as an antioxidant for fat and oil foods.

In addition, sterilized rice bran is heated at 75 to 85 ° C. for 1 to 3 hours and mixed with 10 to 50 parts by weight of garlic juice with respect to 100 parts by weight of powdered rice bran powder to prepare a rice bran aged product aged for 48 hours. Then, dried shiitake mushrooms or expanded shiitake mushrooms are immersed in aged rice bran for 5 to 12 hours to prepare dried shiitake mushrooms, and then mixed with rice buds to prepare a mixture.

In addition, aged rice bran diluted by adding 5 to 50 parts by weight of purified water with respect to 100 parts by weight of the aged rice bran may be used.

The garlic juice is stored at a temperature of 10 ° C to 70 ° C, aged for 3 weeks, and then dried at a temperature of 25 ° C to 35 ° C for 2 weeks, using aged garlic prepared by drying for 2 weeks at a temperature of 85 ° C to 95 ° C. In an extractor with water at a ratio of 1: 8, it is put into an extractor and heated for 1 to 3 days, and then filtered to have a solid content of 40 to 60% by weight.

Then, in order to use the sterilized rice buds, only the rice buds polished by the milling machine are selected, and then the selected rice buds are put into a sterilizer and irradiated with microwaves to produce sterile rice buds. The same sterilization method is applied to the cut or powdered shiitake mushrooms.

The sterilization of the rice germ is an essential process for the inactivation of enzymes (lipoxygenase, lipase, peroxydase, etc.) that cause rancidity, oxidation, and hydrolysis in raw rice germ, sterilization of contaminating microorganisms, and thermal decomposition of pesticide ingredients.

The method of drying and sterilizing by irradiating microwaves on the sprouts is low in production cost because it can be dried in a short time, sterilization is performed during the drying process to eliminate microbial contamination, and the fragrance and color of the sprouts are minimized to maintain high quality.

Then, the mixture of the shiitake mushrooms and rice buds is steam sterilized to once again sterilize the propagation of various germs.

In addition, the fermenting bacteria is characterized in that selected one selected from Bacillus subtilus, peach yeast, and spore-forming lactic acid bacteria is used.

By using the fermenting bacteria, it serves to increase the level of the amino acid content of the rice germ and, in particular, to increase the GABA component, and decomposes and destroys digestive inhibitors (phytic, trypshin inhibitor, lectin, non starch polysaccharide) and converts them into substances useful for the human body. It also serves to help the absorption of active ingredients into cells by breaking down relatively large lumps of high-molecular components into small lumps of low-molecular substances. Thus, the fermented shiitake mushroom can increase the human body absorption rate of the active ingredient of the shiitake mushroom.

In addition, when the fermented product is prepared by inoculating the Bacillus subtilis, functional components such as total phenol content and physiological activity such as antioxidant activity are increased, and a fermented product with excellent palatability can be prepared.

In addition, as the yeast, any yeast that can be used for normal yeast fermentation may be used, and one type of yeast or a combination of yeast may be used. Preferably, peach yeast, Saccharomyces cerevisiae, Saccharomyces ellipsoidus, or a combination thereof may be used, but is not limited thereto, and more preferably, peach yeast or Saccharomyces cerevisiae may be used.

In addition, the spore-forming lactic acid bacteria, Bacillus coagulans, is known as a bacterium that forms spores as a bacterium isolated as the only lactic acid bacteria in the genus Bacillus. Therefore, it is considered that the heat resistance is excellent, and it was found that the heat resistance was excellent even in field experiments. The ability to produce lactic acid by fermentation of sugar is over 90%, and it is known as a spore-forming lactic acid bacteria that also metabolizes using protein decomposition products such as yeast extract and peptone.

If the amount of the fermenting bacteria is less than 2 parts by weight, the amount required for the start of fermentation of the mixture is not sufficient, so the fermentation does not proceed smoothly, and even if fermented, excessive fermentation time is unnecessarily required, which may cause the product to deteriorate.

In addition, the mixture is inoculated with fermentative bacteria and fermented for 30 to 60 hours to produce a fermented product. At this time, the fermented product may be the fermented food of the present invention, and the fermented product may be dried and powdered before consumption or other grains.

In addition, the fermented shiitake mushroom food according to the present invention is characterized in that it further comprises 2 to 10 parts by weight of fermented rice buds and hail based on 100 parts by weight of the mixture.

The brown rice bran, rice bran, and hail contain more than 95% of the total nutrients of rice. In addition, brown rice bran or rice bran is rich in fiber, so it removes stool and activates the peristaltic movement of the large intestine, contains whitic acid, which detoxifies heavy metals and residual pesticides in the body, treats skin care and allergies, and activates various metabolisms.

In addition, the fermented rice buds are mixed with rice buds and kiwi fruit juice at a weight ratio of 1: 0.1 to 0.5, and 0.06 to 0.5 parts by weight of β-amylase derived from Aspergillus niger, an enzyme, is added to 100 parts by weight of the kiwi fruit juice. It is prepared by fermentation at 15 to 25 ° C. for 12 to 30 hours.

The darae juice has a high vitamin C content while forming a combination of sweetness and sour taste, and individualizes the taste and aroma of fermented rice buds.

In addition, it is characterized in that it comprises mixing and drying 2 to 5 parts by weight of mushroom mycelium with respect to 100 parts by weight of the fermented product.

The mushroom mycelium differs depending on the type of mushroom, but in common, it performs immune function and anticancer action due to its strong physiological activity, and has little side effects on the human body compared to mushroom fruiting bodies. These mushroom mycelium has a 10-fold or more difference in nutrient content as well as physiological activity compared to raw or dried mushrooms.

In the present invention, by mixing the mushroom mycelium with the fermented product, it is possible to simultaneously provide unique effects such as preventing adult diseases, cancer, gout, obesity, and strengthening immunity, as well as anti-cancer and immune function effects of mushrooms. In particular, by mixing the fermented product and the mushroom mycelium, it is possible to obtain a synergistic effect that maximizes the effect of preventing anti-cancer and strengthening immunity, as well as preventing aging and maintaining homeostasis that regulates the balance of the human body.

The amount of the mushroom mycelium is preferably mixed with 2 to 5 parts by weight based on the total weight of the fermented product. Because, when the mushroom mycelium is mixed in less than 2 parts by weight, it is difficult to expect a synergistic effect of strengthening immunity due to the mixing of the fermented product and the mushroom mycelium, and when it exceeds 5 parts by weight, the increase in the effect due to the increase in manufacturing cost is not large. This is because it is inefficient.

In addition, the mushroom mycelium may be added to the fermented product and used as the mushroom mycelium selected from at least one subphase from the group consisting of Sanghwang mushroom, Cordyceps mushroom, Wood ear mushroom, and Hericium erinaceus mushroom.

In addition, the mushroom mycelium is sterilized with steam at 120 to 130 ° C. for 40 to 60 minutes to cool the sterilized rice buds, then inoculated with mushroom spawn and cultured for 25 to 40 days in a culture room maintained at 22 to 25 ° C. After collection, it is characterized in that the harvested mushroom mycelium is roasted in a dry state.

In addition, since the mushroom mycelium is cultured in a sterilized rice bud medium and fermented rice buds are also prepared from brown rice as a main raw material, when the two components are mixed, the food science compatibility is well matched due to the common ingredient of brown rice, and the depth of taste is added.

In particular, by lightly roasting the mushroom mycelium over low heat, it is possible to neutralize the sour taste of the fermented rice buds and increase the consumer's preference.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1)

A mixture prepared by preparing 100 g of shiitake mushrooms and 30 g of rice buds is steam sterilized for 30 minutes, and 3.9 g of Bacillus subtilus, a fermenting fungus, is added to the mixture and fermented for 50 hours to prepare a fermented product.

(Example 2)

It is carried out in the same manner as in Example 1, but the fermented product is prepared by adding peach yeast to the fermenting bacteria.

(Example 3)

It is carried out in the same manner as in Example 1, but the fermented product is prepared by adding spore-forming lactic acid bacteria to the fermenting bacteria.

(Comparative Example 1)

It is carried out in the same way as in Example 1, but a fermented product is prepared using fresh shiitake mushrooms instead of dried shiitake mushrooms.

(Comparative Example 2)

It is carried out in the same manner as in Example 1, but the mixture is dried without using fermented bacteria to prepare a fermented product.

(Test Example 1)

Sensory evaluation was performed on the fermented products of Examples 1, 2, and 3 and Comparative Examples 1 and 2. The sensory evaluation was performed using a 9-point scoring method (9: very good, 7: good, 5: normal, 3: bad, 1: very bad) for taste, aroma and overall preference by selecting 20 adult males and females as a panel, and the results are shown in Table 1.

Results of Test Example 1 division taste incense overall symbol Example 1 7.9 7.5 7.7 Example 2 7.8 7.5 7.6 Example 3 7.5 7.3 7.4 Comparative Example 1 6.5 6.3 6.4 Comparative Example 2 6.1 7.1 6.6

As can be seen from Table 1, it can be seen that the acceptability of Examples 1 to 3 is higher than that of Comparative Examples 1 and 2. In particular, when comparing Example 1 and Comparative Examples 1 and 2, it was found that there was a big difference in the degree of preference for taste or aroma depending on whether fermented bacteria or raw mushrooms were used even if the same mixture was used.

In this way, the fermented shiitake mushroom food according to the present invention can be expected to have synergistic effects obtained by mixing the two ingredients together as described above, as well as the unique effects of each by mixing dried shiitake mushrooms, rice buds and fermenting bacteria. In addition, as in the preference for taste and aroma, the preference for consumers is relatively better than that of the comparative example, so the sales promotion effect can be expected by increasing the desire to purchase.

In the above, preferred embodiments of the present invention have been described, but the present invention is not limited to the above-described embodiments and can be modified or modified in various forms, and the modified or modified embodiments are also disclosed in the claims to be described later. If the technical idea of the present invention is included, it is of course included in the scope of the present invention.

Claims (7)

A mixture of dried shiitake mushrooms and rice buds mixed at a weight ratio of 1: 0.3 to 1 is steam sterilized for 20 to 40 minutes, and 2 to 5 parts by weight of a fermenting bacteria selected from Bacillus subtilis, peach yeast, and spore-producing lactic acid bacteria are added to 100 parts by weight of the sterilized mixture and fermented for 30 to 60 hours to prepare a fermented product. According to claim 1,
Instead of the dried shiitake mushrooms used in the mixture, use expanded shiitake mushrooms or mixed shiitake mushrooms mixed with dried shiitake mushrooms and expanded shiitake mushrooms at a weight ratio of 1: 0.2 to 1,
The expanded shiitake mushroom is a fermented shiitake mushroom food, characterized in that the shiitake mushrooms cut into 5 to 50 mm in the range of 10 to 15% by weight of moisture content are put into a swelling machine and expanded at 100 to 150 ° C. According to claim 1,
Dried shiitake mushrooms are prepared by soaking and storing shiitake mushrooms in a rice bran steeping solution mixed with 3 to 20 parts by weight of salt and 5 to 20 parts by weight of rice bran powder with respect to 100 parts by weight of purified water for 1 to 2 days, and then drying the shiitake mushrooms. According to claim 1 or 2,
Sterilized rice bran is heated at 75 to 85 ° C for 1 to 3 hours and mixed with 10 to 50 parts by weight of garlic juice with respect to 100 parts by weight of powdered rice bran powder to prepare a rice bran aged product aged for 48 hours. Then, dried shiitake mushrooms or expanded shiitake mushrooms are immersed in the aged rice bran mixture for 5 to 12 hours, and the dried shiitake mushrooms are used in the mixture. According to claim 1,
Shiitake mushroom fermented food, characterized in that it further comprises 2 to 10 parts by weight of fermented rice buds and halibut based on 100 parts by weight of the mixture. According to claim 1,
2 to 5 parts by weight of mushroom mycelium are mixed and dried with respect to 100 parts by weight of the fermented product,
The mushroom mycelium is a fermented shiitake mushroom food, characterized in that the mycelium of at least one mushroom selected from the group consisting of situation mushroom, cordyceps mushroom, wood ear mushroom and ericium erinaceus mushroom. According to claim 6,
The mushroom mycelium is sterilized with steam at 120 to 130 ° C. for 40 to 60 minutes to cool the sterilized rice buds, and then inoculated with mushroom spawn and cultured for 25 to 40 days in a culture room maintained at 22 to 25 ° C. After collection, shiitake mushroom fermented food, characterized in that prepared by stir-frying the harvested mushroom mycelium in a dry state.