KR20170065313A - Condiment salt-pickled pollack tripe and the process of manufacture that shiitake mushroom and enzyme are included - Google Patents

Abstract

DISCLOSURE OF THE INVENTION The present invention discloses a seasoned salted-fermented fish meal containing a shiitake mushroom and a mushroom enzyme and a process for producing the same. Of course, it has the effect of improving vascular function, improving immunity and preventing constipation by eating dietary fiber - rich shiitake mushrooms and its enzymes, while absorbing nutrients quickly while helping to release sodium in the body, while helping to release sodium in the body.

Description

[0001] The present invention relates to a fermented salted-pickled fermented shiitake containing a shiitake mushroom and a shiitake mushroom enzyme and a preparation method thereof,

The present invention relates to seasoned salted pickles, and more particularly to a salted pickled salted salted pickled salted pickled shiitake which is capable of removing the intrinsic odor of salted pickled shiitake, The present invention relates to a seasoned salted fish paste containing shiitake mushroom and shiitake mushroom enzyme, which are useful as a functional food for improving health, and a manufacturing method thereof.

In general, in order to change the taste of modern people who are tasted by instant food added with chemical food additives such as artificial coloring agent, artificial flavor, chemical seasoning, and chemical preservative to natural taste, many functional foods utilizing Korean traditional foods are studied have.

Among them, salted seafood is a food that I have enjoyed for a long time. Salted seafood such as fish and shellfish were salted and aged for a certain period. In Korea, 3 sides were in contact with the sea. .

The fermented seafood which can be directly ingested by the side dishes is prepared by adding 25 to 40% by weight of salt based on the total weight% of the fermented seafood to maintain the salinity of about 22 to 25 degrees.

However, modern people consume a single food, taking into account the deep flavor, aroma and health, high salinity is caused by the cause of adult diseases, salty salty salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted

Therefore, there is a demand for the development of salted seafood which has a deep flavor to meet the taste of modern people.

On the other hand, Shiitake mushroom is an edible mushroom which belongs to a porcine mushroom otter and a pine nut mushroom, and is grown or is cultivated in an old tree. It spreads from East Asia to Southeast Asia, and is distributed in the southern hemisphere of New Guinea and New Zealand. Buckwheat pine trees and oak trees usually fall on trees or in old trees when they fall on the wind.

Also, shiitake mushrooms next to the throat mushrooms contain a lot of dietary fiber to help prevent constipation, ergosterol contains a lot of vitamin D is produced in the body receive the ultraviolet rays. In addition, a special ingredient called eridadenin contained in shiitake mushrooms has been reported to be able to prevent hypertension because it removes cholesterol in the blood.

As described above, the utility of shiitake mushrooms has been well known in the past and recent studies have been continuing to elucidate the beneficial effects on humans. However, the use of shiitake mushrooms is mainly used for some dishes, especially Chinese dishes, Very few in and out.

Therefore, if processed foods using shiitake mushrooms are developed, not only can the usage of shiitake mushroom itself be increased, but also it can be a good health food for human body according to the efficacy of known shiitake mushroom.

Patent Registration No. 10-0814511 (registered on March 12, 2008)

The object of the present invention is to provide a method for removing salty taste of salted fish from a shiitake mushroom while retaining the original flavor of spiced salted salted fish, Mushroom and mushroom enzyme, and a process for producing the same.

To achieve the above object, the seasoning salted fish paste containing the shiitake mushroom and the mushroom enzyme of the present invention comprises 60 to 90% by weight of the raw materials of the mushroom, 3 to 20% by weight of mushroom, 3 to 20% by weight of mushroom enzyme, 7.5 to 100% by weight of a seasoning mixture.

The seasoning mixture includes 1.5 to 20% by weight of red pepper powder, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger, and 1.5 to 20% by weight of starch syrup.

The above mushroom enzyme is fermented by mixing and culturing lactic acid bacterium with shiitake mushrooms.

The lactic acid bacteria may be a mixture of two or more selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus plantarum.

According to another aspect of the present invention, there is provided a method for manufacturing a salted pickled fermented fish according to another aspect of the present invention comprises the steps of: (a) ; (b) salting the viscous raw material cut from the step (a) into washing water having a salinity in the range of 1 to 20%; (c) secondarily washing the raw ingredients of the polished rice grown from the step (b) and firstly aging the raw materials in the storage for a predetermined period of time; (d) 3 to 20% by weight of mushroom, 3 to 20% by weight of mushroom enzyme, and 7.5 to 100% by weight of a seasoning mixture are added to 60 to 90% by weight of the viscous raw materials of the first- ; And (e) storing the mixture of step (d) in a freezing chamber after being aged in an underground aging chamber maintaining a constant temperature for a predetermined period of time; .

In addition, in the step (d), the mushroom enzyme added to the ginseng seeds may be prepared by mixing and culturing lactic acid bacteria in a mushroom; .

The lactic acid bacteria may be a mixture of two or more selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus plantarum.

Thus, while preserving the flavor of seasoned pickled salted fish, the present invention is capable of removing the intrinsic odor of the salted fish through the contained mushroom, while also absorbing the nutrients and helping to release sodium in the body, Through the rich mushroom and its enzymes, it can be expected to improve the vascular function and improve immunity and prevent constipation.

FIG. 1 is a flow chart showing the production of seasoned salted and fermented seafood containing mushroom and mushroom enzymes according to an embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, it should be understood that the present invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It will be understood by those of ordinary skill in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

The terminology used herein is for the purpose of illustrating embodiments and is not intended to be limiting of the present invention. In the present specification, the singular form includes plural forms unless otherwise specified in the specification.

In this specification, the terms "comprises" or "having ", and the like, specify that the presence of stated features, integers, steps, operations, elements, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

In addition, the embodiments described herein will be described with reference to cross-sectional views and / or plan views, which are ideal illustrations of the present invention. In the drawings, the thicknesses of the films and regions are exaggerated for an effective description of the technical content. Thus, the shape of the illustrations may be modified by manufacturing techniques and / or tolerances. Accordingly, the embodiments of the present invention are not limited to the specific forms shown, but may include variations in shapes that are created or required according to the manufacturing process. For example, the area shown at right angles may be rounded or may have a shape with a certain curvature. Thus, the regions illustrated in the figures have schematic attributes, and the shapes of the regions illustrated in the figures are intended to illustrate specific forms of regions of the apparatus and are not intended to limit the scope of the invention.

Like reference numerals refer to like elements throughout the specification. Accordingly, although the same reference numerals or similar reference numerals are not mentioned or described in the drawings, they may be described with reference to other drawings. Further, even if the reference numerals are not shown, they can be described with reference to other drawings.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a manufacturing process of seasoned salted pickles containing shiitake mushroom and mushroom enzymes according to an embodiment of the present invention.

As shown in FIG. 1, the preparation of seasoned and fermented seafood containing mushrooms and mushroom enzymes according to an embodiment of the present invention includes steps (a), (b), (c) .

In the step (a), only the visceral raw material (e.g., intestines) is collected from the stall, firstly washed, and the viscous raw material of the washed stall is cut to a thickness of 1 to 5 cm.

Here, the first washing of the raw materials of the above-mentioned polish has entered into the modern society, and the concern about health with the well-being wind has been heightened. In consideration of the tendency to eat the food sharply in relation to the cancer occurrence concern, In order to eliminate them.

On the other hand, the domestic raw materials of the above-mentioned polishes are constituted by 60 to 90% by weight based on 100% by weight of seasoned salted fishes.

It is distributed in the East Sea of Korea, the northern coast of Japan, the Sea of Okhotsk, the northern part of the North Bering Sea, etc. It protects the time of ingestion, It is said to have the efficacy to accelerate the recovery of the cold body and the body which does not appear well.

The step (b) may further comprise the step of adding salt-containing raw materials to the salt-added washing water so as to have a salinity in the range of 1 to 20% .

In other words, the preference for processed foods and fast foods due to changes in the dietary environment, and the changes in taste and preference according to them, result in a decrease in consumer preference for salted seafood and a decrease in consumption of salted salted fish due to anxiety and concern about excessive sodium intake Therefore, in order to provide a low salted salted fish, it is necessary to develop low salted salted salted fish in accordance with consumers' preference. The salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted fish The salinity is reported to be about 2,5% lower than that of tablets.

In the step (c), the internal raw materials of the polished rice poured by the salt material from the step (b) are secondly washed, and then primary aged in the storage tank for a period of 1 to 3 months.

Here, the secondary washing of the inner raw material of the above-mentioned polish is intended to prevent the excessive saltiness from being contained in the built-in raw materials of the polished polish.

In step (d), 3 to 20% by weight of mushroom and 3 to 20% by weight of mushroom enzyme are added to and mixed with 60 to 90% by weight of the viscous raw material of the first-stage mature rice from the step (c) 1.5 to 20 wt% of red pepper powder, 1.5 to 20 wt% of red pepper powder, 1.5 to 20 wt% of garlic, 1.5 to 20 wt% of onion, 1.5 to 20 wt% of ginger and 1.5 to 20 wt% of starch syrup are added and mixed will be.

Herein, the shiitake mushroom is low in fat and abundant in dietary fiber, so that it does not limit the intake during dieting, it has the ability to strengthen the immunity against the cancer resistance, the cancerous growth by the improvement of the vascular function, and the abundant dietary fiber It is known that it has effective efficacy in preventing constipation. It is known that it has effective efficacy for constipation prevention. Its nutritional value is 3.80mg of niacin, 4.00mg of sodium, 2.00g of protein, 5.50g of saccharin, 0.05mg of vitamin B1, 0.21mg of vitamin B2, 0.12mg of vitamin B6, C, 5.00 mg of oil, 6.05 g of cooking oil, 0.28 mg of zinc, 47.00 g of folic acid, 25.00 mg of phosphorus, 0.30 g of lipid, 1.20 mg of iron, 256.00 mg of potassium, 4.00 mg of calcium and 0.50 g of ash.

The above mushroom enzyme is fermented by mixing and culturing lactic acid bacterium with mushroom.

Herein, the lactic acid bacteria are widely distributed in the natural world from human and animal digestive tracts to dozens of agricultural products. In particular, the lactic acid bacteria have an activity of inhibiting harmful bacteria by degrading lactic acid, fatty acid, antibiotic substance and hydrogen peroxide by attaching to intestinal epithelial cells And it is known to enhance the nutritional value of foods as well as to improve immunity. Examples of such lactic acid bacteria include Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus planta (L. plantarum) are mixed and cultivated.

In the step (e), the mixture of step (d) is first aged for 1 to 60 days in an underground aging room maintained at a temperature within the range of 0 to 10 ° C, and then stored in a freezer. This is a low-fat, low-fat, low-fat, low-fat, low-fat, low-fat, low-fat, low-fat, And the efficacy of prevention of constipation and constipation can be expected.

That is, the following effects can be expected when adding the shiitake mushroom and its enzyme to the seasoned fermented sea urchin according to the embodiment of the present invention.

1. Quick nutrient absorption aid of shiitake mushrooms

A lot of calcium in salted fish helps mushrooms to absorb quickly.

2. Unique smell removal

The characteristic odor of salted fish appears in the proteolytic process and each fish has the unique smell of the salted fish, so when the shiitake fermented fish is mixed with the shiitake mushroom and its enzyme, the shiitake mushroom alleviates the characteristic smell of the salted fish.

3. Effect of sodium on the body due to abundant potassium

Shiitake mushrooms contain a lot of potassium to help release sodium in the body.

4. Richness and nutrient content of fermented seafood

If you put shiitake mushrooms and enzymes in the seaweed, you can eat various beneficial nutrients of shiitake mushroom as well as chewing texture and richness.

5. Efficacy of lowering blood pressure

Lentin has the effect of eliminating harmful cholesterol which blocks the blood flow of blood vessels. It cleanses the blood vessels and prevents the increase of blood pressure and helps to make blood production easier. Because it can maintain clean blood, it can get the efficacy which helps both the body and the mind to become calm.

6. Diet efficacy

The effect of shiitake mushrooms is very good for diet because it has a small calorie value. Also, shiitake mushrooms have a good taste because they can be cooked in various ways, and when they are cooked well, they taste like meat There is an advantage to eat instead of meat because it can.

7. Anticancer effect

The effect of shiitake mushroom, which is rich in retinin, is excellent in anticancer activity. It can inhibit the proliferation of cancer cells, enhances liver function, Can be expected.

8. Growth promoting efficacy

The effect of shiitake mushroom contains vitamin D ingredient, and it supplies calcium to the bones, so it helps the growth of children. Therefore, steady consumption of shiitake mushrooms can be expected to have good effects for children with bony weakness.

9. Colon cancer prevention efficacy

The fiber of shiitake mushrooms has a function of discharging carcinogens in the intestines to prevent colon cancer, and the steady consumption of shiitake mushrooms can also prevent chronic enteritis.

10. True efficacy for diarrhea and vomiting

Shiitake mushrooms have a good taste, taste, poison, prosperity and antioxidant effect.

11. Brain development efficacy

The efficacy of shiitake mushroom, rich in lentioinine, is a clearing effect on the brain, which is a good benefit for people with a lot of brain activity.

12. Facility enhancement efficacy

Since the efficacy of shiitake mushrooms has the effect of improving the immunity, the steady consumption of shiitake mushrooms is effective in strengthening the surface tension, and it can be expected to prevent the leftovers of colds and the like.

[Example 1]

(1) The pollock was used as a sample caught on the east coast.

(2) Salt was used as a low salt salt.

(3) Shiitake mushroom was used as a sample for shiitake mushroom grown and cultivated near Asan city in Chungcheongnam - do.

(4) The mushroom enzyme was produced by fermenting mushroom cultivated in the vicinity of Asan city, Chungcheongnam-do with lactic acid bacteria.

(5) As the seasoning mixture, red pepper powder was used.

(6) The syrup (Chochung) purchased and used a product (Haechandle Co., Ltd.) distributed in the market.

(7) Garlic, onion, and ginger were purchased from traditional markets.

First, the intestines, which is a raw material of pollacks, are firstly washed, cut to a thickness of 1 to 5 cm, and 60 to 90 weight% of the visceral raw materials are cut so as to have a salinity in the range of 1 to 20% After washing the added washing water, the mixture is washed twice and then aged for 1 to 3 months in a storage tank. In a state where the raw materials are aged for about 1 to 3 months, 60 to 90% by weight of the visceral raw materials are added to 3 to 20% 3 to 20% by weight of enzyme, and 1.5 to 20% by weight of red pepper powder, 1.5 to 20% by weight of garlic, 1.5 to 20% by weight of onion, 1.5 to 20% by weight of ginger and 1.5 to 20% And then fermented for 2 to 6 hours in an underground fermentation chamber maintained at a constant temperature (for example, 0 to 10 ° C) for a certain period of time (for example, 1 to 60 days) .

[Example 2]

(Hereinafter referred to as "seasoned salted fish paste of Example 1") containing the shiitake mushroom and the mushroom enzyme obtained in Example 1 was used as a control group and the seasoned salted fish paste (hereinafter referred to as " , 'Common seasoned salted fish').

(1) Water content

The moisture content was measured using an infrared moisture determination balance (AD-47 14, Japan) as follows. 3.5 g of the sample was standardized with the balance installed in the moisture meter, and the heating temperature and time were set at 105 ° C. and 50 minutes, and the water content was calculated by a water content calculator installed in the moisture meter Water content. The results are shown in Table 1. Example 1 The change in moisture content of the seasoned salted fishes according to the ripening period is shown in the following Table 1 (%).

division Formulation ratio (%) Aging period (days) 0 10 30 60 90
Salted salted fish in Example 1 3.0 50.0 48.6 46.7 45.0 44.9 7.0 49.8 48.1 47.5 46.6 45.7 15.0 49.7 48.8 48.1 47.7 47.3 20.0 49.5 49.1 48.8 48.3 48.1 Common salted pickles 50.1 48.9 46.2 45.0 44.8

The moisture content of the fermented seasoning of Example 1 containing the shiitake mushroom and shiitake enzyme was decreased during the fermentation period, but the decrease of the moisture content of the fermented mushroom and shiitake enzyme was smaller than that of the common seasoning fermented fish As the aging time for the pretreatment increased, the moisture content was increased, and the moisture content was increased as the aging time for pretreatment increased. , But the reduction was extremely small. It seems that the contained mushroom and mushroom enzyme absorb and retain moisture.

(2) Salinity

The results of measuring the salinity of the seasoned salted fishes according to the aging period of Example 1 are shown in the following Table 2. (Unit:%)

division Formulation ratio (%) Aging period (days) 0 10 30 60 90
Salted salted fish in Example 1 3.0 7.9 8.0 8.3 8.5 8.5 7.0 8.0 8.2 8.3 8.5 8.5 15.0 7.9 8.1 8.2 8.5 8.5 20.0 8.0 8.1 8.3 8.5 8.5 Common salted pickles 9.0 9.1 9.3 9.5 9.6

As shown in Table 2, the salinity of the seasoned salted fish in Example 1 was increased immediately before the immersion, but it was confirmed that the salt salinity was maintained by using the salted salted salted salted salted fish in comparison with the ordinary salted salted fish.

In other words, the salinity change of the visceral raw materials with the salting concentration increased significantly as the salt concentration increased, and the salinity gradually decreased with the aging period, This is because the salt is diffused into the tissue and dehydration and penetration are repeated.

(3) Sensory evaluation

The color, flavor, taste, and overall acceptability of the 30 normal salted salted fishes of the control group and the salted salted salted fish of the Example 1 were evaluated by a 5-point scale method. Point rating method is '1' is very bad, '2' is bad, '3' is normal, '4' is good, '5' is very good.

Control group Example 1 color 3.26 4.12 incense 3.30 3.42 flavor 3.54 4.30 Overall likelihood 3.48 4.26

As can be seen from Table 3, there was no significant difference in flavor between the control and the seasoned salted fish according to the example of the present invention. However, in terms of color, flavor and overall acceptability, the salted and fermented shiitake containing the shiitake mushroom and mushroom enzyme of the present invention were significantly higher than those of the control group.

Although the present invention has been described with reference to the accompanying drawings, it is to be understood that the invention is not to be limited to the details of the foregoing description, But is not limited to.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is to be understood that such changes and modifications are within the scope of the claims.

Claims (7)

Characterized in that it contains 60 to 90% by weight of a raw material of pollack, 3 to 20% by weight of shiitake, 3 to 20% by weight of mushroom enzyme, and 7.5 to 100% by weight of a seasoning mixture. Seasoned salted pickles. [3] The spice mixture according to claim 1, wherein the seasoning mixture comprises 1.5 to 20 wt% of red pepper powder, 1.5 to 20 wt% of garlic, 1.5 to 20 wt% of onion, 1.5 to 20 wt% of ginger, and 1.5 to 20 wt% It is characterized by the shiitake mushroom and shiitake mushroom fermented seasoned salted fish. [3] The fermented shiitake as set forth in claim 1, wherein the shiitake enzyme is fermented by mixing and culturing the shiitake mushroom with a lactic acid bacterium. 4. The method of claim 3, wherein the lactic acid bacteria are selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus plantarum. Which is characterized by that it is made with seasoning and fermented shiitake containing the shiitake mushroom and shiitake enzyme. (a) collecting a raw material of a pollock and collecting the polluted raw material, and then washing the polluted raw material to a thickness of 1 to 5 cm;
(b) salting the viscous raw material cut from the step (a) into washing water having a salinity in the range of 1 to 20%;
(c) secondarily washing the raw ingredients of the polished rice grown from the step (b) and firstly aging the raw materials in the storage for a predetermined period of time;
(d) 3 to 20% by weight of mushroom, 3 to 20% by weight of mushroom enzyme, and 7.5 to 100% by weight of a seasoning mixture are added to 60 to 90% by weight of the viscous raw materials of the first- ; And
(e) storing the mixture of step (d) in a freezing room after being aged in an underground aging room maintaining a constant temperature for a predetermined period of time; Wherein the method comprises the steps of: preparing a fermented pickled marjoram containing the shiitake mushroom and the mushroom enzyme. [6] The method of claim 5, wherein the seasoning mixture to be mixed in step (d) comprises 1.5 to 20 wt% of red pepper powder, 1.5 to 20 wt% of garlic, 1.5 to 20 wt% of onion, 1.5 to 20 wt% And 20% by weight of at least one enzyme selected from the group consisting of citric acid and citric acid. 6. The method of claim 5,
In the step (d), the mushroom enzyme added to the viscous raw material is fermented by mixing and culturing the mushroom with lactic acid bacteria,
Wherein the lactic acid bacteria are a mixture of two or more selected from the group consisting of Streptococcus thermophilus, Lactobacillus acidophilus and L. plantarum, Production method of seasoned pickles containing shiitake mushroom and shiitake enzyme.

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