KR960013243A - Method of manufacturing fermented food using pure cultured mushrooms - Google Patents

Method of manufacturing fermented food using pure cultured mushrooms Download PDF

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Publication number
KR960013243A
KR960013243A KR1019940028066A KR19940028066A KR960013243A KR 960013243 A KR960013243 A KR 960013243A KR 1019940028066 A KR1019940028066 A KR 1019940028066A KR 19940028066 A KR19940028066 A KR 19940028066A KR 960013243 A KR960013243 A KR 960013243A
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KR
South Korea
Prior art keywords
soy sauce
fermented
red pepper
pepper paste
fermented food
Prior art date
Application number
KR1019940028066A
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Korean (ko)
Other versions
KR0137063B1 (en
Inventor
이재성
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이재성
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 이재성 filed Critical 이재성
Priority to KR1019940028066A priority Critical patent/KR0137063B1/en
Publication of KR960013243A publication Critical patent/KR960013243A/en
Application granted granted Critical
Publication of KR0137063B1 publication Critical patent/KR0137063B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/208—Fungi extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 된장, 고추장, 간장 등의 발효식품을 제조하는데 있어서, 순수배양한 버섯균을 종균으로 이용하는 것을 특징으로 하는 발효식품의 제조방법에 관한 것이다.The present invention relates to a method for producing a fermented food, characterized in that in the production of fermented foods such as miso, red pepper paste, soy sauce, using purely cultured mushrooms as seed.

종래에 이러한 종류의 발효식품의 산업적인 생산에 있어서, 된장과 국간장을 만들기 위해 메주를 띄우거나, 또는 미소(miso)와 진간장을 제조하기 위하여 종국을 제조할 경우, 일본의 진간장 제조에 이용되는 아스퍼질러스속 균주를 접종하고 발효시켜 사용하여 왔다.In the conventional industrial production of this kind of fermented food, it is used to make Japanese soy sauce when it is made to float meju to make miso and soy sauce, or finally to make miso and soy sauce. Aspergillus strains have been inoculated and fermented.

본 발명은 순수배양한 버섯균을 전처리된 곡분에 접종하고 버섯균의 생육 최적온도에서 배양하여 제조된 종국을 발효에 사용하여 된장, 고추장, 간장류의 발효식품을 제조하는 방법인 것이다.The present invention is a method of producing fermented foods of doenjang, red pepper paste, and soy sauce by inoculating pure cultured mushroom bacteria into pretreated grain flour and cultivating at the optimum temperature for growing mushroom bacteria.

본 발명에 따라 버섯균에 의하여 생상된 된장, 고추장, 간장류의 제품은 아스퍼질러스균으로 발효시킨 종래의 제품들에 비하여 맛과 영양에서 현저히 다른 독특한 풍미를 함유한다.The products of doenjang, red pepper paste, and soy sauce produced by the mushroom bacterium according to the present invention contain unique flavors that are significantly different in taste and nutrition than conventional products fermented with Aspergillus.

Description

키토산과 구운소금을 함유하는 건강소금 조성물.Healthy salt composition containing chitosan and roasted salt.

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

된장, 고추장, 간장 등의 발효식품의 제조에 있어서, 순수배양한 버섯균을 전처리된 곡분에 접종하고 버섯균의 생육 최적온도에서 배양하여 제조된 종국을 발효에 사용하는 것임을 특징으로 하는 된장, 고추장, 간장류의 발효식품의 제조방법.In the production of fermented foods such as doenjang, red pepper paste, and soy sauce, doenjang and red pepper paste are characterized by inoculating purely cultured mushrooms with pretreated cereal flour and cultivating them at the optimum temperature for growing mushrooms. Method of fermented food of soy sauce. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940028066A 1994-10-29 1994-10-29 Process for the preparation of fermented foods using purely cultured strains of basidiomycete KR0137063B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940028066A KR0137063B1 (en) 1994-10-29 1994-10-29 Process for the preparation of fermented foods using purely cultured strains of basidiomycete

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940028066A KR0137063B1 (en) 1994-10-29 1994-10-29 Process for the preparation of fermented foods using purely cultured strains of basidiomycete

Publications (2)

Publication Number Publication Date
KR960013243A true KR960013243A (en) 1996-05-22
KR0137063B1 KR0137063B1 (en) 1998-04-24

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940028066A KR0137063B1 (en) 1994-10-29 1994-10-29 Process for the preparation of fermented foods using purely cultured strains of basidiomycete

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KR (1) KR0137063B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030018440A (en) * 2001-08-28 2003-03-06 배조정 manufacture method of vegetable worms fermented soybeans
KR20030063011A (en) * 2002-01-22 2003-07-28 홍주헌 production method of the funtional red pepper

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000014745A (en) * 1998-08-21 2000-03-15 이재성 Manufacturing method of boiled rice using solid cultured matter of mushroom koji
KR20010017055A (en) * 1999-08-06 2001-03-05 심규광 Various bean paste including cordyceps sp., paecilomyceps sp., phytocordyceps sp., and paecilomyces sp. et al.
EP1154022B1 (en) * 1999-12-15 2010-10-13 Amino Up Chemical Co. Ltd. Novel substance originating in basidiomycete culture, process for producing the same and use thereof
KR20010065061A (en) * 1999-12-21 2001-07-11 김우영 preparation of meju(Korean-style soybean koji) and soybean pastes enhanced shelf-life and functionality by using mushroom and Bacillus natto
KR20020064850A (en) * 2001-02-03 2002-08-10 손동화 Soy sauce using Tricholoma matsutake mycellium and process for preparation thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030018440A (en) * 2001-08-28 2003-03-06 배조정 manufacture method of vegetable worms fermented soybeans
KR20030063011A (en) * 2002-01-22 2003-07-28 홍주헌 production method of the funtional red pepper

Also Published As

Publication number Publication date
KR0137063B1 (en) 1998-04-24

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