WO2011031083A2 - Aliment fermenté produit par fomes formentarius et son procédé de production - Google Patents

Aliment fermenté produit par fomes formentarius et son procédé de production Download PDF

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WO2011031083A2
WO2011031083A2 PCT/KR2010/006161 KR2010006161W WO2011031083A2 WO 2011031083 A2 WO2011031083 A2 WO 2011031083A2 KR 2010006161 W KR2010006161 W KR 2010006161W WO 2011031083 A2 WO2011031083 A2 WO 2011031083A2
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lacquer
mycelium
mushrooms
salinity
soy sauce
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PCT/KR2010/006161
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English (en)
Korean (ko)
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WO2011031083A3 (fr
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이성호
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Lee Soung Ho
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof

Definitions

  • the present invention relates to a method of liquid culturing mycelium of seven mushrooms and a method of preparing fermented food using the same.
  • the present invention relates to a method of cultivating mycelium of seven sulfur mushrooms using a medium using a lacquer extract from which toxicity has been removed, and to prepare doenjang, soy sauce, red pepper paste and cheonggukjang with antioxidant properties.
  • Chil-hwang mushroom (KCTC 11549BP, Fomes formentarius ) is a mushroom that grows in lacquer trees and is a new mushroom discovered during various experiments in order to use the useful components of lacquer trees.
  • the fruiting body of the seven mushrooms grows in the length of 3 ⁇ 7cm, and looks similar to the situation mushroom or ganoderma lucidum, the outside is dark brown, the inside is light yellow, and it grows in detoxified lacquer trees.
  • the seven mushrooms grow as a medium of Rhus verniciflua while absorbing useful ingredients of lacquer and having similar efficacy to lacquer. Lacquer has high antibacterial effect, high antiseptic effect and inhibits mold.
  • lacquer is warm and has the effect of loosing blood, and it has been used for pain and constipation, and it is also effective for abdominal pain and constipation.
  • urushiol the main component of lacquer, or MU2 from which allergic components of urushiol have been removed has excellent anticancer and antioxidant effects. Since lacquer trees generally have strong toxicity and antimicrobial properties, mushrooms did not grow. However, the lacquer mushrooms were found to grow wild after denaturing the urushiol of lacquer by removing lactose from lacquer trees. In addition, it was confirmed that other kinds of mushrooms did not grow even if the poison of the lacquer tree was removed, and it was confirmed that the mushrooms grow only in the lacquer tree (the experimental results were not included in the present specification).
  • a method of applying the same to foods after mass cultivation of the mycelium mushroom mycelium in a quick time and the representative fermented foods doenjang, soy sauce, gochujang and Cheonggukjang were prepared using mycelium of mushrooms.
  • Soybean paste, soy sauce and red pepper paste of the jangjang are traditionally prepared using meju, and after soaking the meju in salt or brine for 1-6 months, the solids are used as soybean paste and the liquid is used as soy sauce.
  • Gochujang is fermented and matured for 1 ⁇ 6 months using crushed meju.
  • Cheonggukjang is made by fermenting and fermenting for a short time.
  • Bacillus subtilis , Aspegillus sojae , or Aspegillus oryzae are the predominant strains that ripen meju and Cheonggukjang.
  • straw It is known as a strain that inhabits mainly. Indeed, when making Cheonggukjang or meju, a certain amount of straw is put or dried meju is placed on a rope made of straw so that the strain can easily contact and grow with soybeans.
  • Cheonggukjang or meju a certain amount of straw is put or dried meju is placed on a rope made of straw so that the strain can easily contact and grow with soybeans.
  • this natural fermentation method is used, various bacteria and fungi that cause rot rather than dominant bacteria are produced.
  • Bacillus subtilis or Aspegillus sojae or Aspergillus oryzae ( Aspegillus oryzae ), such as using a single meju or koji or a mixture of mixed, and soybeans are also prepared by inoculating Bacillus subtilis in steamed soybeans.
  • the mycelium using the seven mushrooms is put directly after steamed soybean steamed so that the growth and fungus of the various bacteria related to corruption is reduced and coexists with the predominant strain to grow.
  • Soybean paste, soy sauce, red pepper paste, and Cheonggukjang prepared by using the seven yellow mushrooms are all influenced by seven yellow mushrooms when using the traditional method or the improvement method, and the growth of other germs and molds is also suppressed. Less off-flavor than kochujang and cheonggukjang, taste and flavor were improved, and soybean paste, soy sauce, and kochujang prepared in low salt condition could be made.
  • An object of the present invention to provide a liquid culture method of seven mushrooms.
  • Still another object of the present invention is to provide a doenjang, soy sauce, red pepper paste, cheonggukjang, and a method for producing the same, which have an antioxidant function, using seven mushrooms.
  • step 1 Preparing a lacquer extract (step 1); Preparing a liquid culture solution by mixing the lacquer extract with PDB (Potato Dextrose Broth) medium (step 2); Inoculating the mycelium mushroom mycelium on the culture solution (3 step); And incubating the culture solution inoculated with the seven mushrooms mycelium for 10 to 20 days at 20 to 40 ° C. (4 steps).
  • PDB Pantato Dextrose Broth
  • the lacquer extract may be extracted by pulverizing lacquer and lacquered tree at 300 mesh or less and then mixing 60 to 80 parts by weight of lacquer and 20 to 40 parts by weight of lacquered tree. Extraction of the lacquer component can be extracted by reacting for 1 to 10 hours at 20 ⁇ 125 °C with purified water of 5 to 30 times the weight of the lacquer and lacquer tree mixture. The sumac extract produced using the above method can be used by collecting the liquid phase by filtering the solid body after sinking for 1 to 10 hours.
  • the filtration method uses a filtration method commonly used in the art using a filter species or filter paper.
  • the lacquer component may be extracted using an organic solvent aqueous solution instead of the purified water.
  • the organic solvent may be selected from protanol, ethanol, methanol, acetone, ether, hexane and the like. After extraction, the organic solvent extract may be used after evaporating the concentrated organic solvent under reduced pressure and diluting it with purified water to 1 to 100 times. It may be.
  • Liquid culture medium for cultivating seven mushrooms can be prepared by 20 to 40 parts by weight of the lacquer extract and 40 to 80 parts by weight of PDB medium.
  • PDB may be prepared by a conventional method using a medium PDB (Difco, USA) containing potato starch, which is mainly used when culturing microorganisms, or may be directly prepared using potato and sugar. Except for the lacquer extract from the culture of the seven mushrooms, two to four times longer culture time is required until the seven mushrooms mycelium cultured in the same amount.
  • the culture solution of lacquer mushrooms mixed with lacquer extract and PDB medium is sterilized at 120 to 125 ° C. for 15 minutes to 5 hours, and then used under sterile conditions. 0.1 to 10 g of mycelium can be inoculated per 1 L of the culture solution of the seven mushrooms.
  • the culture medium is removed and the remaining mycelium can be used for the preparation of enteric soybeans.
  • the jang includes soybean paste, soy sauce, red pepper paste and cheonggukjang.
  • Doenjang, soy sauce and red pepper paste contain meju powder as the main raw material or some composition, and may be used in the mycelium of seven yellow mushrooms when steaming soybeans.
  • Cheonggukjang is prepared by steaming soybeans after short-term ripening, and the mycelium of seven yellow mushrooms may be used in the ripening step.
  • soybeans are first soaked in purified water at about 20 to 40 ° C. for about 2 to 13 hours, then boiled at 70 to 125 ° C. for 15 minutes to 5 hours, and then cooled at room temperature. Since the inoculation of the mycelium mushroom mycelium of 0.1 ⁇ 10g per 1kg soybean can be prepared by aging for 2-7 days at 20 ⁇ 40 °C, humidity 40 ⁇ 90%.
  • the meju may also be used to prepare soybean paste or soy sauce and red pepper paste, or may be stored for 4-10 days to dry for long-term storage.
  • Doenjang is a type of soybean paste that has been aged in brine, and then matured with soy sauce and dried soybean paste.
  • the miso may be prepared by an eclectic improvement method prepared by combining the two methods.
  • not soybeans can be prepared by using rice flour or flour as a single, or by mixing rice flour and flour. The method is prepared by adding soy flour or soy flour made using meju or Aspergillus granules or Aspergillus duck made using Bacillus subtilis, or mixing 'cozy' using flour or rice flour, and adding salt and purified water thereto. Sometimes.
  • Improved soy sauce uses the method of making the improved soybean paste, but may also use the filtrate of the prepared mature.
  • Improved soybean paste or soy sauce gives a different sense to traditional soybean paste, soy sauce and taste, and because it is produced by artificially inserting strains, it is generally easy to mass-produce with a fast ripening process.
  • Kochujang can also be divided into traditional Kochujang and long-term ripening Kochujang and strains made by directly adding meju or Koji.
  • the brine used to soak aging meju retained the salinity of 20 to 25% in the past, but when using the meju using the seven yellow mushrooms, even when aged with 8 to 20% brine, the rot decays during aging and storage. It may not change.
  • the salinity applies equally to improved miso or soy sauce in addition to traditional miso or soy sauce.
  • traditionally used kochujang or improved kochujang should be kept at a salinity of 10-15% or more, so that it will not rot during aging and storage, but the kochujang using meju or koji can be used to reduce the salt concentration to 10% or less.
  • Soy sauce may be prepared by using 8 to 25 parts by weight of salt, 0.01 to 1 part by weight of seven mushrooms, and 40 to 70 parts by weight of purified water.
  • Cozy may be used instead of the improved meju, or may be used by mixing the improved meju and the Cozy.
  • the fermentation of the improved doenjang and soy sauce can be shortened to 4 to 15 days (20 ⁇ 40 °C, humidity 40 ⁇ 90%) compared to the traditional method.
  • Cheonggukjang using the seven mycelium mushroom mycelium is soaked soybean in 20 ⁇ 40 °C purified water for about 2 to 13 hours, boiled at 70 ⁇ 125 °C for 0.5 to 10 hours, and then cooled at room temperature to 0.1 ⁇ 10 g of seven mushrooms mycelium mushroom per 1 kg soybean After inoculation can be prepared by aging for 2 to 10 days at 20-40 °C, 40-90% humidity. It is also possible to further inoculate a certain amount of straw (straw) or Bacillus subtilis strain while inoculating the seven mycelium mushroom mycelium for the predominant growth of the chungkukjang culture strain.
  • straw straw
  • Bacillus subtilis strain Bacillus subtilis strain
  • Seven mushrooms have the effect similar to that of lacquer as it grows with deciduous lacquer as a medium.
  • seven mushrooms have a fruiting body having a size of 4 to 5 cm in the lacquer for 2 to 3 years, and thus a method for cultivating high-quality seven mushrooms in a short period of time is required.
  • the culture method was devised a method for cultivating seven mycelium mushroom mycelium in large quantities. It is well known that the mycelium of mushrooms is less effective than the fruiting bodies.
  • it was applied to the production of soybean paste, soy sauce, red pepper paste and cheonggukjang.
  • the soybean paste, soy sauce, red pepper paste and Cheonggukjang were prepared by using the seven yellow mushroom mycelium in a natural fermentation method or an improved manufacturing method to produce the enteric food.
  • the seven yellow mushrooms are used to make doenjang, soy sauce, red pepper paste and cheonggukjang
  • the seven yellow mushrooms inhibit the growth of other germs and fungi that induce decay, while coexisting with the dominant strains that mature the doenjang, soy sauce, red pepper paste and cheonggukjang. It grows up.
  • Soybean paste, soy sauce, red pepper paste, and Cheonggukjang with seven yellow mushrooms did not lag in terms of taste or flavor than doenjang, soy sauce, red pepper paste, and cheonggukjang, which were used by conventional methods.
  • soy sauce, red pepper paste, and cheonggukjang since the decayed bacteria were suppressed, it was confirmed that the odor peculiar to the intestines was also reduced, and it was also possible to prepare low salt entertains.
  • Soybean paste and soy sauce which were prepared by conventional methods, are easily decayed when their salinity is low when they are aged. Gochujang must also have a salinity of 10 to 15% to prevent corruption in the ripening process.
  • soybeans such as soybean paste, soy sauce, and red pepper paste
  • excessive intake of salt is inevitable when the intake of the soy sauce is inevitable. Therefore, attempts to lower salinity have often been made from the soy sauce, but there have not been many successes in making products that can be preserved for a long time in the distribution process. High intake of salt has been reported to affect the development of hypertension, stroke, gastric cancer.
  • FIG. 1 is a flow chart showing a liquid culture method of the seven mushrooms mycelium mycelium according to the present invention.
  • lacquer extract was prepared in order to liquid culture the seven mushrooms.
  • the lacquer extract was pulverized with lacquer and lacquer tree 200 mesh and mixed with lacquer 700g and lacquer tree 300g. 10 L of purified water was added to 1 kg of the mixture, and the lacquer component was extracted at 90 ° C. for 8 hours. Thereafter, the extract was allowed to stand at room temperature for 5 hours to remove solids, and only liquid phase was collected.
  • Example 2 In the same manner as in Example 1, cultivated seven sulfur mushrooms, but when preparing the lacquer extract 50% ethanol was used instead of purified water and ethanol was removed using a vacuum distillation after extraction. Then, purified water was added as much as the amount of ethanol removed and used as a lacquer extract.
  • Chilwang mushroom meju was prepared using the mycelium mushroom mycelium cultured in Example 1 to prepare soybean paste, soy sauce and red pepper paste by the traditional method.
  • 1 kg of soybeans were soaked in purified water at 20-40 ° C. for 2 hours, and then steamed at 121 ° C. for 1 hour. After inoculating 1 g of seven mycelium mushroom mycelium and maintained at 25 °C, 60% humidity was aged for 4 days.
  • soy sauce and red pepper paste in the improved method was prepared using the seven mushrooms mycelium cultured in Example 1 to improve the seven yellow mushrooms meju and koji.
  • 1 kg of soybeans were soaked in purified water at 20-40 ° C. for 2 hours, and then steamed at 121 ° C. for 1 hour.
  • 60% humidity was maintained for 4 days.
  • Miso was prepared using the traditional meju prepared in Example 3-1.
  • 1kg of traditional meju was added to the earthenware, and 3l of 10% brine was added.
  • the lid was closed and aged for 1 month at 25 °C and 60% humidity.
  • the liquid to be used as soy sauce was removed, and the remaining miso was further aged for 2 months at 25 ° C. and 60% humidity for 2 months to finally prepare a traditional red chilli mushroom paste with 10% salinity.
  • the traditional miso was prepared under the same conditions as 1-1, but the brine salt containing the traditional meju was 20%.
  • 300 g of improved meju of Example 3-2, 300 g of koji of Example 3-2, 100 g of salt, and 300 g of purified water were aged at 25 ° C. and 60% of humidity for 20 days to prepare a sapling mushroom improved doenjang with 10% salinity. .
  • 300 g of improved meju of Example 3-2, 300 g of koji of Example 3-2, 200 g of salt and 200 g of purified water were matured at 25 ° C. and 60% of humidity for 20 days to prepare a modified yellow soybean paste with 20% salt. .
  • Example 4-1 after removing the liquid after the first aging of the traditional seven seasoned soybean paste, the removed liquid was collected and further aged for two months at 25 ° C. and 60% humidity to prepare a traditional soybean mushroom with 10% salinity.
  • Example 4-2 after removing the liquid after the first ripening of the traditional seven seasoned soybean paste, the removed liquid was collected and further aged for two months at 25 ° C. and 60% of humidity to prepare a traditional soybean mushroom with 20% salt.
  • Red pepper powder 200g, salt 80g, traditional meju powder 150g, glutinous rice 200g and purified water 370g of Example 3-1 were mixed and aged at 25 ° C., 60% humidity for 3 months to prepare a 7% mushroom red pepper paste.
  • Red pepper powder 200g, salt 140g, traditional meju powder 150g, glutinous rice 200g and purified water 310g of Example 3-1 were mixed and aged for 3 months at 25 °C, 60% humidity to prepare a red pepper paste with 14% salt.
  • Red pepper powder 200g, salt 140g, 150g of improved meju powder of Example 3-2, 200g of koji and 310g of purified water were mixed and aged at 25 ° C., 60% humidity for 10 days to prepare 14% red chilli pepper paste.
  • Example 2 The same method as in Example 1 was incubated, but when preparing lacquer extracts, lacquer extracts were prepared without adding lacquer tree to 100% lacquer tree without removing poisonous poisons. .
  • Example 5-1 An improved miso was prepared by the method of Example 5-1, but a general improved miso having a salinity of 10% was prepared using the general improved meju of Comparative Example 3-2.
  • Example 5-2 An improved miso was prepared by the method of Example 5-2, but a general improved miso having a salinity of 20% was prepared using the general improved meju of Comparative Example 3-2.
  • a traditional soy sauce was prepared by the method of Example 6-2, but a general traditional soy sauce having a salinity of 20% was prepared using the general traditional meju of Comparative Example 3-1.
  • Example 8-1 To prepare kochujang by the method of Example 8-1, but using the traditional traditional meju of Comparative Example 3-1 to prepare a general kochujang with a salinity of 8%.
  • An improved kochujang was prepared by the method of Example 9-1, but a general improved kochujang having a salinity of 8% was prepared using the general improved meju of Comparative Example 3-2.
  • Cheonggukjang was prepared by the method of Example 10-2, but when fermenting Cheonggukjang, 10g of straw (straw) was added to 1kg of soybean except for the mycelium mycelium mycelium.
  • Cheonggukjang was prepared by the method of Example 10-3, but when fermenting chunggukjang, 1 g of Bacillus subtilis was inoculated on 1 kg of soybean except for the mycelium mycelium mycelium.
  • Table 1 is a table showing the state of each culture solution.
  • Table 1 Culture condition Culture of Seven Yellow Mushrooms after 15 Days Addition of Lacquer Extract Extracted from Hot Water Using Lacquered Wood (Example 1) More than 95% of mycelium cultured in the medium Adding lacquer extract extracted from ethanol using lacquer lumber (Example 2) Mycelia are cultured more than 90% in the medium Addition of Lacquer Extract Extracted from Hot Water without Painted Trees (Comparative Example 1) Mycelia are cultured about 10% Purified water instead of lacquer extract (Comparative Example 2) Mycelia are incubated about 30%
  • soybean paste, soy sauce and red pepper paste by varying the salt concentrations. Stored in a shaded place at 20 ⁇ 35 °C for more than a month.
  • Table 2 is a table showing the state immediately after aging of soybean paste, soy sauce and red pepper paste under low salt condition
  • Table 3 is a table showing the state and storage state immediately after aging of soybean paste, soy sauce and red pepper paste under high salt condition.
  • soybean paste, soy sauce, and red pepper paste that do not contain seven yellow mushrooms were found to be decayed under low salt conditions immediately after fermentation. After 6 months of storage, both the traditional and the improved methods were causing severe decay reactions under low salt conditions, and a slight decay began to occur under high salt conditions.
  • TBARS assay uses the principle that malondialdehydes (MDAs) are produced by the peroxidation of lipids generated by active oxygen damage to living cells.
  • MDAs malondialdehydes
  • TBARS Thiobarbituric acid reactive substances
  • TMP 1, 1, 3, 3-tetramethoxypropane
  • each enteric acid was confirmed by the concentration of 0.1mg / ml and by confirming that the production of TBARS decreased in the group of juveniles made of seven yellow mushrooms, it was confirmed that the treatment of seven yellow mushrooms to inhibit lipid peroxidation.
  • Table 4 is a table showing the degree of oxidation in low salt conditions and Table 5 is a table showing the degree of oxidation in low salt conditions. Cheonggukjang was tested in the same group as low salt condition because it is not affected by salinity.
  • Table 6 Condition flavor zest Odor reduction Personal preference Seven Seasoned Soybean Paste Salmon 20% (Example 4-2) 4.5 3.9 4.1 4.3 Seven yellow mushrooms improved soybean salinity 20% (Example 5-2) 4.3 4.5 4.0 4.7 Seven Seasoned Soy Sauce Salinity 20% (Example 6-2) 4.3 4.7 4.7 4.3 Seven mushrooms improved soy sauce salinity 20% (Example 7-2) 4.1 4.6 4.2 4.4 Seven mushrooms red pepper paste salinity 14% (Example 8-2) 3.9 4.4 4.6 4.5 Seven mushroom red pepper paste salinity 14% (Example 9-2) 3.4 4.2 4.3 4.5 Chilwang Mushroom Cheonggukjang (Example 10-1) 4.0 3.9 4.2 4.6 Seven Yellow Mushroom Cheonggukjang (Example 10-2) 4.1 4.0.

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Abstract

La présente invention concerne un procédé de culture de Fomes formentarius à partir de vernis du Japon non toxiques. Fomes formentarius croît naturellement dans les vernis du Japon non toxiques et est un nouveau champignon qui a été découvert en procédant à diverses expériences visant à utiliser les composants utiles du vernis du Japon. Toutefois, la durée de culture dans un milieu de culture préparé à partir de bois ou de sciure de vernis du Japon s'élevant à 2 - 3 ans, un procédé de culture de Fomes formentarius à grande échelle en une courte période de temps est proposé. En outre, la pâte de soja, la sauce soja, la pâte de piment rouge et la pâte de haricot fermenté qui sont préparées en utilisant Fomes formentarius donnent un meilleur goût et une meilleure saveur et moins de mauvaises odeurs que celles préparées par les procédés traditionnels. En outre, sous l'influence de Fomes formentarius, et comparées à celles préparées par des procédés traditionnels, une pâte de soja, une sauce soja, une pâte de piment rouge et une pâte de haricot fermenté à faible teneur en sodium peuvent être produites, et leurs effets antioxydants sont également démontrés.
PCT/KR2010/006161 2009-09-11 2010-09-10 Aliment fermenté produit par fomes formentarius et son procédé de production WO2011031083A2 (fr)

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KR101678726B1 (ko) * 2014-01-08 2016-11-22 차경석 함초, 줄풀, 조릿대잎 및 옻진액의 추출물을 포함하는 저염식 약초 간장 및 그 제조 방법
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