KR101613841B1 - The low sodium soybean taste containing Phellinus linteus and the manufacturing method of it - Google Patents
The low sodium soybean taste containing Phellinus linteus and the manufacturing method of it Download PDFInfo
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- KR101613841B1 KR101613841B1 KR1020140018255A KR20140018255A KR101613841B1 KR 101613841 B1 KR101613841 B1 KR 101613841B1 KR 1020140018255 A KR1020140018255 A KR 1020140018255A KR 20140018255 A KR20140018255 A KR 20140018255A KR 101613841 B1 KR101613841 B1 KR 101613841B1
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- 241000001727 Tropicoporus linteus Species 0.000 title description 4
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
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- A23V2250/208—Fungi extracts
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- 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
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- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 상황버섯을 이용한 저염된장 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 저염상태에서 발생되는 미생물을 억제할 수 있는 효능을 가진 항균활성이 뛰어난 상황버섯을 첨가하여 저염이면서도 깊은 맛을 간직한 된장 및 그 제조방법에 관한 것이다.
본 발명에 따른 상황버섯을 이용한 저염된장 및 그 제조방법은 세척단계와, 함초 분쇄단계와, 함초 아임계 추출물 제조단계와, 침지단계와, 증자단계와, 함초메주 성형단계와, 함초메주 발효단계와, 상황버섯 분쇄단계와, 염수 제조단계와, 장 담그기 단계와, 상온숙성단계와, 장 가르기 단계와, 저온숙성단계를 포함하여 제조하는 것을 특징으로 한다.
본 발명에 의하면 상황버섯을 분쇄하여 직접 첨가하거나 또는 상황버섯 열수추출물을 염수에 첨가하여 제조함으로써, 항산화 및 항균활성 성분이 많이 함유되는 고부가가치 상황버섯 저염된장을 제조할 수 있게 된다. The present invention relates to a low salt doenjang using a mushroom and a method for producing the same, and more particularly, to a mushroom containing a low salt and a deep taste by adding a mushroom having an antimicrobial activity, Doenjang and a manufacturing method thereof.
The low salt doenjang using the mushroom according to the present invention and the method for preparing the same are characterized by comprising a washing step, a step of crushing green onion, a step of preparing a hamchoan subcritical extract, a step of immersing, a step of growing, a step of greening meju, And a step of crushing the mushroom, a step of producing salt water, a step of soaking, a step of aging at room temperature, a step of slicing at a room temperature, and a step of aging at a low temperature.
According to the present invention, it is possible to produce a high-value-added mushroom tofu doenjang containing a large amount of antioxidant and antimicrobial active ingredients, by grinding the mushroom and adding it directly or by adding the mushroom hot-water extract to the brine.
Description
본 발명은 상황버섯을 이용한 저염된장 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 저염상태에서 발생되는 미생물을 억제할 수 있는 효능을 가진 항균활성이 뛰어난 상황버섯을 첨가하여 저염이면서도 깊은 맛을 간직한 된장 및 그 제조방법에 관한 것이다. The present invention relates to a low salt doenjang using a mushroom and a method for producing the same, and more particularly, to a mushroom containing a low salt and a deep taste by adding a mushroom having an antimicrobial activity, Doenjang and a manufacturing method thereof.
대표적인 한국의 발효식품인 된장, 간장 그리고 고추장은 자연적으로 고초균등의 미생물들이 접종되어 만들어진 메주를 이용하며, 예로부터 우리나라의 밥상에서 없어서는 안되는 중요한 식품이다. 된장의 경우 주원료인 대두의 풍부한 단백질로 인하여 육류 섭취가 부족한 한국의 식단에서 중요한 단백질 공급원의 역할을 하며, 이미 학술적으로 항암효과, 고혈압 치료 효과 등이 보고되어 있는 웰빙 식품이다. 간장은 기본적으로 음식의 맛을 살려 식욕을 증진시켜주며, 혈관 내의 불순물을 제거하고 간장 속의 메티오닌은 담배, 술에 의한 니코틴과 알코올 해독작용이 있다.Soybean, soybean and kochujang, which are representative Korean fermented foods, are meju which is naturally produced by inoculation of microorganisms such as Bacillus. In the case of doenjang, it is a well-being food that has already been reported as an important source of protein in Korean diets lacking meat intake due to the abundant protein of soybean, which is the main raw material, and has already been reported to have an anticancer effect and hypertension treatment effect. Soy sauce basically improves appetite by utilizing the taste of food, removes impurities in blood vessels, and methionine in liver has nicotine and alcohol detoxification effect by tobacco and alcohol.
상황버섯(Phellinus linteus)은 목질진흙버섯이라고도 하며, 동의보감에서는 상목이(桑木耳)라는 이름으로 탕액편에 기록되어 있다. 갓은 지름 6~12cm, 두께 2~10cm로, 반원 모양, 편평한 모양, 둥근 산 모양, 말굽 모양 등 여러 가지 모양을 하고 있다. 표면에는 어두운 갈색의 털이 짧고 촘촘하게 나 있다가 자라면서 없어지고 각피화한다. 검은빛을 띤 가랙의 고리 홈이 나 있으며 가로와 세로로 등이 갈라진다. 가장자리는 선명한 노란색이고 아랫면은 황갈색이며 살도 황갈색이다. 자루가 없고 포자는 연한 황갈색으로 공 모양이다. 다년생으로 뽕나무 등에 겹쳐서 나는 목재부후균이다. 초기에는 진흙 덩어리가 뭉쳐진 것처럼 보이다가 다 자란 후에는 나무 그루터기에 혓바닥을 내민 모습이어서 수설(樹舌)이라고도 한다. 항암 효과가 뛰어난 것으로 알려져 있으며, 귀중한 약재로서 한국에서는 대량으로 재배하고 있다. 약용하기 위해 달이면 노란색이거나 연한 노란색으로 맑게 나타나며, 맛과 향이 없는 것이 특징이다. 맛이 순하고 담백하여 먹기에도 좋다. 한국·일본 ·오스트레일리아·북아메리카 등에 자생한다. Phellinus linteus is also called woody mud mushroom, and it is recorded in the name of the mushroom mushroom in the name of mungwoogi. It is 6 ~ 12cm in diameter and 2 ~ 10cm in thickness and has various shapes such as semicircular shape, flat shape, round mountain shape and horseshoe shape. The dark brown hairs on the surface are short and densely packed, then disappear and grow to become crisp. There is an annular groove in the black-tailed garrack. The edges are bright yellow, the lower side is tan, and the flesh is yellowish brown. The spores are pale yellowish brown and ball shaped. It is a wood-borne fungus that overlaps with mulberry trees in the perennial. In the early days, mud clusters seem to be united, and after they are all grown, they are called tongue because they have a tongue out on a tree stump. It is known to have excellent anticancer effect, and it is cultivated in Korea as a valuable medicinal substance in large quantities. For medicinal purposes, the moon is yellow or light yellow, and is characterized by lack of flavor and aroma. The taste is sweet and it is good for eating. It grows in Korea, Japan, Australia and North America.
함초(Salicornia herbacea L.)는 명아주과(Chenopodiaceae)에 속하는 일년초(一年草)로서 우리말로 '퉁퉁마디'라고 부른다. 함초의 자생지는 우리나라 남해안과 서해안 간척지 바닷가의 염습지대 및 염류 농도가 높은 갯벌근처에서 자라는 염생식물로 다량의 염분을 흡수하여 체내에 저장 및 축적하고 있다. 또한 K, Mg, Ca 등의 천연 미네랄이 다른 식물에 비하여 풍부할 뿐 아니라 필수 아미노산 및 필수 지방산인 리놀렌산이 풍부하여 숙변, 변비, 항당뇨, 항고지혈증, 항산화작용 등 다양한 생리적 작용효과가 보고되고 있으며, 일본에서는 함초를 천연기념물로, 프랑스 및 지중해에서는 어린줄기를 샐러드로 먹기도 하며, 멕시코, 이집트 및 아랍에서 식용이나 기름으로, 혹은 가축의 먹이로도 사용하였다. Salicornia herbacea L. is an annual plant belonging to the genus Chenopodiaceae. It is called 'Tungtungmadi' in Korean. The wild plants of Salicornia spp. Are salty plants grown in the salt water areas of the South coast of Korea and the coastal waters of the west coast, and near the tidal flats with high salt concentration, absorbing a large amount of saline and storing and accumulating them in the body. In addition, natural minerals such as K, Mg, and Ca are abundant compared to other plants, and various amino acids and essential fatty acids such as linolenic acid are abundant, and various physiological effects such as succulence, constipation, antidiabetic, anti-hyperlipemia, In Japan, green tea is used as a natural monument, and in France and the Mediterranean sea, young stems are used for salads. In Mexico, Egypt and the Arabs are used for food, oil, or livestock.
대한민국 등록특허 제10-0775639호에서는 국화 추출물을 이용하여 항혈전 및 항산화능 활성을 갖는 된장의 제조법에 대하여 제시하고 있다.Korean Patent No. 10-0775639 discloses a method for producing doenjang having antithrombotic and antioxidant activity using chrysanthemum extract.
대한민국 등록특허 제10-1185866호에서는 상황버섯을 이용한 된장의 제조방법에 대하여 제시하고 있으며 이는 상황버섯을 넣어 메주를 제조하고 상황버섯 추출액과 천일염으로 된장을 제조하는 방법이다. 상기 특허에 의한 된장은 식이섬유, 각종 무기질 및 아미노산이 증가되었으며, 기존의 된장 특유의 냄새가 없고 단맛과 감칠맛이 있어, 조리용으로 사용할 수 있으며, 본 발명의 된장을 부재료로 하여 각종 된장 숙성 식품을 제조하여 제품화할 수 있다. 또한 상황버섯의 유효성분을 통하여 항암 및 면역강화기능을 강화시켜 건강에 도움을 준다고 한다. Korean Patent No. 10-1185866 discloses a method of producing miso using mushroom, which is prepared by adding mushroom to make miso, and preparing miso with mushroom extract and sun-salt. The doenjang by the patent has an increased dietary fiber, various minerals and amino acids, and has no odor peculiar to conventional doenjang, and has a sweetness and a rich flavor, and can be used for cooking. In the soybean paste of the present invention, Can be manufactured and commercialized. In addition, the effective ingredients of the mushroom to enhance the anti-cancer and immunity function is said to help health.
그리고 대한민국 등록특허 제10-0897411호에서는 가시오가피가 함유된 된장 및 그 제조방법에 대하여 제시되어 있으며, 최근 국민들의 생황수준 향상 및 건강에 대한 관심 증가로 인하여 기능성 된장의 개발이 증가되고 있다. In Korean Patent No. 10-0897411, miso containing Caesygogi is disclosed and its preparation method. Recently, the development of functional miso has been increasing due to the improvement of the living standards of the people and the interest in health.
본 발명은 잘 띄운 메주를 세척한 후 된장을 담글 때 염수의 농도를 10~16°Be로 하여 일차적으로 염수의 농도를 낮춰주고 항균활성이 뛰어난 상황버섯을 첨가하여 저염상황에서 발생되는 미생물의 오염을 방지하여 맛이 있으면서도 염도가 낮아 염분섭취량이 높은 편인 한국인의 식생활 문제점을 다소 해결할 수 있는 저염된장 및 그 제조방법을 제공하는 것이다. The present invention relates to a method for preventing the contamination of microorganisms occurring in a low salt environment by adding a mushroom having a high antimicrobial activity by firstly lowering the concentration of salt water to 10 ~ The present invention provides a low-salt miso and a preparation method thereof, which can solve the problem of dietary habits of Koreans who are high in salt intake because of low taste and low salt.
본 발명에 따른 상황버섯을 이용한 저염된장의 제조방법은 이물질 제거를 위해 메주콩, 함초, 상황버섯을 세척하는 세척단계와, 상기 세척단계에서 세척한 함초를 건조하여 100~200mesh로 분쇄하는 함초 분쇄단계와, 상기 분쇄단계에서 분쇄된 함초분말을 1g 당 정제수 10~40mL로 0.5~5MPa의 압력에서 100~210℃의 온도로 1~2시간 아임계추출하여 추출물을 제조하는 함초 아임계 추출물 제조단계와, 정제수 100g 당 상기 함초 아임계 추출물 제조단계에서 제조된 함초 아임계 추출물을 0.1~5g 첨가한 혼합물에 상기 세척한 메주콩을 6~16시간 침지하는 침지단계와, 상기 침지단계에서 상기 혼합물에 침지한 메주콩을 90~100℃에서 삶는 증자단계와, 상기 증자단계에서 증자된 메주콩 100g 당 상기 함초 분쇄단계에서 분쇄된 함초분말을 1~5g 첨가하여 메주를 일정 크기로 성형하는 함초메주 성형단계와, 상기 함초메주 성형단계에서 성형된 함초메주 100g 당 황국균 0.01~1g 을 첨가하여 발효실에서 발효시키거나, 또는 성형된 함초메주를 볏짚으로 묶어서 발효실에서 발효시키는 함초메주 발효단계와, 상기 세척단계에서 세척한 상황버섯을 건조하여 60~100mesh로 분쇄하는 상황버섯 분쇄단계와, 정제수에 염도 10~16°Be 가 되도록 간수를 뺀 천일염 또는 함초소금을 이용하여 염수를 제조하는 단계와, 항아리에 상기 함초메주 발효단계에서 발효된 함초메주 100g 당 상기 염수 제조단계에서 제조된 염수 200~500g을 넣고 상기 상황버섯 분쇄단계에서 분쇄된 상황버섯 1~10g을 보자기에 싸서 염수에 바로 첨가하여 장을 담그는 단계와, 상기 장을 담그는 단계에서 담궈진 장을 상온에서 20~40일간 숙성시키는 상온숙성단계와, 상기 상온숙성단계에서 숙성된 장에서 함초메주를 걸러내는 장가르기 단계와, 상기 장가르기 단계에서 걸러낸 함초메주 100g 당 상기 함초 분쇄단계에서 분쇄된 함초분말을 1~5g 첨가한 후, 2~10℃ 저온숙성실에서 100~200일을 숙성시키는 저온숙성단계를 포함한다. The method of manufacturing low salt doenjang using a mushroom according to the present invention comprises washing a meju, green tea, and mushroom to remove foreign matter, drying the green tea washed in the washing step, and pulverizing the dried green tea with 100-200 mesh And the step of preparing the extract by the subcritical extraction of the powdered green tea powder in the pulverization step at a temperature of 100 to 210 ° C for 1 to 2 hours at a pressure of 0.5 to 5 MPa with 10 to 40 ml of purified water per 1 g of the powdered green tea powder, An immersion step of immersing the washed meju in the mixture of 0.1 to 5 g of the Hamcho subcritical extract prepared in the step of preparing the Hamcho subcritical extract per 100 g of purified water for 6 to 16 hours and the immersion step in the
또한, 분쇄된 상황버섯분말을 1g 당 정제수 10~100mL에 80~120℃의 온도로 4~8시간동안 열수추출하는 상황버섯 열수추출물 제조단계를 포함하고, 장을 담그는 단계에서 항아리에 발효된 함초메주 100g 당 염수 200~500g을 넣고 상황버섯 열수추출물 1~10g을 염수에 첨가하여 장을 담그는 것이 바람직하다. Also, the method comprises a step of hot-water extracting the ground mushroom powder, wherein the ground mushroom powder is subjected to hot-water extraction for 4 to 8 hours at a temperature of 80 to 120 ° C. in 10 to 100 mL of purified water per 1 g of the mushroom powder. It is preferable to add 200 ~ 500g of brine per 100g of meju and 1 ~ 10g of mushroom hot water extract to salt water to immerse the field.
또한, 본 발명은 상기의 제조방법에 의해 제조되는 상황버섯을 이용한 저염된장을 제공한다. The present invention also provides a low salt miso using the mushroom produced by the above production method.
본 발명에 의하면 상황버섯을 분쇄하여 직접 첨가하거나 또는 상황버섯 열수추출물을 염수에 첨가하여 제조함으로써, 항산화 및 항균활성 성분이 많이 함유되는 고부가가치 상황버섯 저염된장을 제조할 수 있게 된다. According to the present invention, it is possible to produce a high-value-added mushroom tofu doenjang containing a large amount of antioxidant and antimicrobial active ingredients, by grinding the mushroom and adding it directly or by adding the mushroom hot-water extract to the brine.
도 1은 상황버섯 열수추출물과 에탄올 추출물의 DPPH 라디칼 소거능과 ABTS 라디칼 소거능을 비교한 도,
도 2는 상황버섯 열수추출물 및 에탄올 추출물의 항균활성을 나타내는 도,
도 3은 상황버섯 열수추출물 및 에탄올 추출물의 항균활성에 의한 클리어존의 크기를 나타낸 도,
도 4는 본 발명에 따른 상황버섯을 이용한 저염된장 제조방법의 개념도이다. FIG. 1 is a graph comparing the DPPH radical scavenging activity and the ABTS radical scavenging activity of the hot mushroom hot water extract and the ethanol extract,
FIG. 2 is a graph showing antimicrobial activity of hot-water extract and ethanol extract of Phellinus linteus,
FIG. 3 is a graph showing the size of the clear zone due to the antimicrobial activity of the mushroom hot-water extract and the ethanol extract,
FIG. 4 is a conceptual diagram of a method for producing low-salt miso using mushroom according to the present invention.
본 발명의 일실시예에 따른 상황버섯을 이용한 저염된장 제조방법은 도 4와 같다. 도 4를 참조하면 본 일실시예의 제조방법은 세척단계(S11)와, 함초 분쇄단계(S13)와, 함초 아임계 추출물 제조단계(S15)와, 침지단계(S17)와, 증자단계(S19)와, 함초메주 성형단계(S21)와, 함초메주 발효단계(S23)와, 상황버섯 분쇄단계(S25)와, 상황버섯 열수추출물 제조단계(S27)와, 염수 제조단계(S29)와, 장 담그기 단계(S31)와, 상온숙성단계(S33)와, 장 가르기 단계(S35)와, 저온숙성단계(S37)를 포함한다. A method for producing low-salt miso using mushroom according to an embodiment of the present invention is shown in Fig. 4, the manufacturing method of the present embodiment includes a cleaning step S11, a green pepper grinding step S13, a step of producing a hamchoan critical extract S15, an immersion step S17, a growing step S19, (Step S21), a green tea meju fermentation step (S23), a mushroom crushing step (S25), a mushroom hot water extract preparation step (S27), a brine production step (S29) Step S31, a room temperature aging step S33, a long thinning step S35, and a low temperature aging step S37.
세척단계(S11)에서는 메주콩, 함초, 상황버섯을 세척하여 이물질을 제거한다. 함초 분쇄단계(S13)에서는 세척단계(S11)에서 세척한 함초를 건조하여 100~200mesh로 분쇄한다. 함초 아임계 추출물 제조단계(S15)에서는 함초 분쇄단계(S13)에서 분쇄된 함초분말을 1g 당 정제수 10~40mL로 0.5~5MPa의 압력에서 100~210℃의 온도로 1~2시간 아임계 추출하여 추출물을 제조한다. 침지단계(S17)에서는 정제수 100g 당 함초 아임계 추출물 제조단계(S15)에서 제조된 함초 아임계 추출물을 0.1~5g 첨가한 혼합물에 세척단계(S11)에서 세척한 메주콩을 6~16시간 침지한다. 증자단계(S19)에서는 침지단계(S17)에서 상기 혼합물에 침지한 메주콩을 90~100℃에서 삶는다. 함초메주 성형단계(S21)에서는 증자단계(S19)에서 증자된 메주콩 100g 당 함초 분쇄단계(S13)에서 분쇄된 함초분말을 1~5g 첨가하여 함초메주를 일정 크기로 성형한다. 함초메주 발효단계(S23)에서는 함초메주 성형단계(S21)에서 성형된 함초메주 100g 당 황국균 0.01~1g 을 첨가하여 발효실에서 발효시키거나, 또는 성형된 함초메주를 볏짚으로 묶어서 발효실에서 발효시킨다. 상황버섯 분쇄단계(S25)에서는 세척단계(S11)에서 세척한 상황버섯을 건조하여 60~100mesh로 분쇄한다. 상황버섯 열수추출물 제조단계(S27)에서는 상황버섯 분쇄단계(S25)에서 분쇄된 상황버섯을 1g 당 정제수 10~100mL에 80~120℃의 온도로 4~8시간동안 열수추출한다. 염수 제조단계(S29)에서는 정제수에 염도 10~16°Be 가 되도록 간수를 뺀 천일염 또는 함초소금을 이용하여 염수를 제조한다. 장 담그기 단계(S31)에서는 항아리에 함초메주 발효단계(S23)에서 발효된 함초메주 100g 당 염수 제조단계(S29)에서 제조된 염수 200~500g을 넣고 상황버섯 열수추출물 제조단계(S27)에서 제조된 상황버섯 열수추출물 1~10g 을 염수에 첨가하여 장을 담근다. 상온숙성단계(S33)에서는 장 담그는 단계(S31)에서 담궈진 장을 상온에서 20~40일간 숙성시킨다. 장 가르기 단계(S35)에서는 상온숙성단계(S33)에서 숙성된 장에서 함초메주를 걸러낸다. 저온숙성단계(S37)에서는 장 가르기 단계(35)에서 걸러낸 함초메주 100g 당 함초 분쇄단계(S13)에서 분쇄된 함초분말을 1~5g 첨가한 후, 2~10℃ 저온숙성실에서 100~200일을 숙성시킨다. In the cleaning step (S11), the meju, green tea, and mushroom are washed to remove foreign matter. In the step (S13) of grinding green tea, the green tea washed in the washing step (S11) is dried and pulverized to 100 to 200 mesh. In the step (S15) of preparing Hamcho supernatant extract, the ground green tea powder pulverized in the step (S13) was subcritically extracted with 10 to 40 mL of purified water at a pressure of 0.5 to 5 MPa and a temperature of 100 to 210 DEG C for 1 to 2 hours The extract is prepared. In the immersion step (S17), 0.1 to 5 g of the Hamcho subcritical extract prepared in the step (S15) of preparing the subcritical extract is submerged in the washing step (S11) for 6 to 16 hours. In the increasing step (S19), the soybean cake immersed in the mixture is boiled at 90 to 100 DEG C in an immersion step (S17). In step S21 of green pepper bean, 1 ~ 5g of ground green pepper powder is added to 100g of green pepper per 100g of green pepper in step S13 to form green pepper bean at a predetermined size. In the fermentation step (S23) of green tea planting, 0.01 to 1 g of Hwang guk gyun is added per 100 g of green tea meju prepared in the green tea meju forming step (S21) and fermented in the fermentation room or the molded green tea meju is put into rice straw and fermented in the fermentation room. In the crushing stage mushroom (S25), the mushroom washed in the washing stage (S11) is dried and pulverized to 60 to 100mesh. In the step S27 of producing mushroom hot water extract, the mushroom ground in crushed mushroom (S25) is subjected to hot water extraction at a temperature of 80 to 120 ° C for 10 to 100 ml of purified water per 1 g for 4 to 8 hours. In the salt water production step (S29), salt water is prepared by using sun salted salt or green tea salt in which purified water is salted to 10 ~ 16 ° Be. In the soaking step (S31), 200 to 500 g of the brine prepared in the step (S29) of producing the salt water per 100 g of the green tea fermented in the fermenting step (S23) of the green tea mash is added to the pot, 1 ~ 10g of mushroom hot water extract is added to salt water to soak the intestines. In the room temperature aging step (S33), the soaked soil is aged at room temperature for 20 to 40 days in the step (S31). In the branching step S35, the green pepper meju is sieved in the aged field in the room temperature aging step (S33). In the low-temperature aging step (S37), 1 to 5 g of crushed powdered green tea powder is added in 100 g of crushed green pepper crushed step (S13) in the long crushing step (35) .
본 발명의 실시예에 대한 상황버섯의 항산화 및 항균 활성을 실험을 통하여 설명하기로 한다. The antioxidative and antimicrobial activities of the mushroom according to the examples of the present invention will be explained through experiments.
도 1은 상황버섯 열수추출물과 에탄올 추출물의 DPPH 라디칼 소거능과 ABTS 라디칼 소거능을 비교한 도이다. DPPH(1-diphenyl-2-picrylhydrazyl) 및 ABTS(3-ethlbenzthiazolon-6-sulfonic acid) assay를 이용하여 상황버섯 추출물의 전자공여능을 측정한 결과, 상황버섯에서 높은 황산화 활성을 보였다. 항산화 활성의 라디칼을 50% 소거하는 농도는 IC50로 나타내었다. DPPH 라디칼 소거활성에서 상황버섯 열수추출물은 에탄올추출물의 활성보다 낮게 나타났으나 양성대조구인 아스코르빅산(Ascorbic acid)보다 낮은 온도에서 효과를 보이는 것으로 나타났다. 또한, ABTS 라디칼 소거능도 비슷한 수준에서 관찰되었다.Figure 1 compares DPPH radical scavenging activity and ABTS radical scavenging activity of hot-water extracts from ethanol extracts. DPPH (1-diphenyl-2-picrylhydrazyl) and ABTS (3-ethylbenzthiazolone-6-sulfonic acid) assay were used to determine the electron donating ability of P. mushroom extract. The concentration of 50% scavenging radicals of antioxidant activity is indicated by IC 50 . In the DPPH radical scavenging activity, the hot water extract of Phellinus linteus showed lower activity than the ethanol extract, but lower than the positive control, Ascorbic acid. In addition, ABTS radical scavenging activity was also observed at a similar level.
상황버섯 열수추출물의 항균활성은 페이퍼디스크 확산법(paper disc diffusion method)을 이용하여 확인하였다. 도 2는 상황버섯 열수 및 에탄올추출물의 항균활성을 나타낸 도이다. 균주는 그람 양성균인 Staphylococcus aureus(ATCC 25923), Staphylococcus epidermidis(KTCT 1917)와 그람 음성균인 Salmonella enteritidis(ATCC 13076), Salmonella enterica(KTCT 1925)를 사용하였으며 한국생명공학연구원 생물자원센터(KCTC)와 American Type Culture Collection(ATCC)에서 각각 분양받았다. 각각의 균주들은 Tryptic soy agar(TSA) 배지에 3주마다 계대하여 사용하였다. 도 3은 상황버섯 열수 및 에탄올 추출물의 항균활성에 의한 클리어존의 크기를 나타낸 도이며, 단위는 mm 이다. 4가지 균주의 항균활성은 페이퍼디스크의 클리어존(clear zone)의 직경이 넓을수록 추출물의 항균활성이 뛰어남을 나타낸다. The antimicrobial activity of hot - water extracts from P. japonica was confirmed by the paper disc diffusion method. Fig. 2 is a graph showing the antimicrobial activity of hot water and ethanol extract of Shiitake mushroom. Staphylococcus aureus (ATCC 25923), Staphylococcus epidermidis (KTCT 1917), Gram-negative bacteria Salmonella enteritidis (ATCC 13076) and Salmonella enterica (KTCT 1925) were used as the strains. The Korean Biotechnology Research Center (KCTC) Type Culture Collection (ATCC). Each strain was used in a Tryptic soy agar (TSA) medium every 3 weeks. Fig. 3 is a graph showing the size of the clear zone due to the antimicrobial activity of the mushroom hot water and the ethanol extract, and the unit is mm. The antimicrobial activity of the four strains indicates that the larger the clear zone of the paper disk is, the better the antimicrobial activity of the extract.
본 발명의 다른 실시예에 따른 상황버섯을 이용한 저염된장 제조방법에서는 장 담그기 단계(S31)에서 항아리에 함초메주 발효단계(S23)에서 발효된 함초메주 100g 당 염수 제조단계(S29)에서 제조된 염수 200~500g을 넣고 상황버섯 분쇄단계(S25)에서 분쇄된 상황버섯 1~10g 을 보자기에 싸서 염수에 바로 첨가하여 장을 담근다. 장 담그기 단계(S31) 이외의 단계는 일실시예와 동일하므로 상세한 설명은 생략하기로 한다. According to another embodiment of the present invention, in the method for producing low-salt miso using mushroom, the saltwater produced in the salt water producing step (S29) per 100 g of the green mushroom fermented in the step (S31) Add 200 ~ 500g and add 1 ~ 10g of the mushroom crushed in the crushing stage (S25). The steps other than the soaking step S31 are the same as those of the embodiment, and therefore, a detailed description thereof will be omitted.
본 발명과 같이 제조하였을 때 보다 항산화 효과 및 항균효과를 갖는 생리활성 성분이 많이 함유되는 고부가가치 상황버섯 저염된장을 제조할 수 있게 된다. It is possible to produce a high-value-added mushroom hypo-salt doenjang containing a large amount of physiologically active ingredients having antioxidative and antimicrobial effects than when prepared according to the present invention.
Claims (3)
상기 세척단계에서 세척한 함초를 건조하여 100~200mesh로 분쇄하는 함초 분쇄단계와,
상기 분쇄단계에서 분쇄된 함초분말을 1g 당 정제수 10~40mL로 0.5~5MPa의 압력에서 100~210℃의 온도로 1~2시간 아임계추출하여 추출물을 제조하는 함초 아임계 추출물 제조단계와,
정제수 100g 당 상기 함초 아임계 추출물 제조단계에서 제조된 함초 아임계 추출물을 0.1~5g 첨가한 혼합물에 상기 세척한 메주콩을 6~16시간 침지하는 침지단계와,
상기 침지단계에서 상기 혼합물에 침지한 메주콩을 90~100℃에서 삶는 증자단계와,
상기 증자단계에서 증자된 메주콩 100g 당 상기 함초 분쇄단계에서 분쇄된 함초분말을 1~5g 첨가하여 메주를 일정 크기로 성형하는 함초메주 성형단계와,
상기 함초메주 성형단계에서 성형된 함초메주 100g 당 황국균 0.01~1g 을 첨가하여 발효실에서 발효시키거나, 또는 성형된 함초메주를 볏짚으로 묶어서 발효실에서 발효시키는 함초메주 발효단계와,
상기 세척단계에서 세척한 상황버섯을 건조하여 60~100mesh로 분쇄하는 상황버섯 분쇄단계와,
정제수에 염도 10~16°Be 가 되도록 간수를 뺀 천일염 또는 함초소금을 이용하여 염수를 제조하는 단계와,
항아리에 상기 함초메주 발효단계에서 발효된 함초메주 100g 당 상기 염수 제조단계에서 제조된 염수 200~500g을 넣고 상기 상황버섯 분쇄단계에서 분쇄된 상황버섯 1~10g을 보자기에 싸서 염수에 바로 첨가하여 장을 담그는 단계와,
상기 장을 담그는 단계에서 담궈진 장을 상온에서 20~40일간 숙성시키는 상온숙성단계와,
상기 상온숙성단계에서 숙성된 장에서 함초메주를 걸러내는 장가르기 단계와,
상기 장가르기 단계에서 걸러낸 함초메주 100g 당 상기 함초 분쇄단계에서 분쇄된 함초분말을 1~5g 첨가한 후, 2~10℃ 저온숙성실에서 100~200일을 숙성시키는 저온숙성단계를 포함하는 것을 특징으로 하는 상황버섯을 이용한 저염된장 제조방법. A washing step of washing the meju, green tea, mushroom,
Drying the green tea washed in the washing step and pulverizing the dried green tea with 100-200 mesh;
The step of preparing the extract of Hamcho subcritical extract by subcritical extraction of the ground Hancho powder pulverized in the pulverization step at a temperature of 100 to 210 DEG C for 1 to 2 hours at a pressure of 0.5 to 5 MPa with 10 to 40 mL of purified water per 1 g,
An immersion step in which 0.1 to 5 g of the Hamcho subcritical extract prepared in the step of preparing the Hamcho subcritical extract is added per 100 g of purified water, and the washed mexin is immersed for 6 to 16 hours;
Boiling the bean sprouts immersed in the mixture at 90 to 100 DEG C in the immersion step,
A step of shaping Meju into a predetermined size by adding 1 to 5 g of crushed green tea powder in 100 g of the meju,
A green rice meju fermentation step of adding 0.01 to 1 g of Hwang guk gyun per 100 g of green pepper meju produced in the step of forming green pepper meju and fermenting it in a fermentation room or fermenting the green pepper meju with rice straw to ferment in a fermentation chamber,
A step of crushing the mushroom washed in the washing step and drying the mushroom to 60 to 100mesh,
A step of preparing salt water by using a salt of sun salt or green onion,
200 g to 500 g of the brine prepared in the step of preparing the brine was added to 100 g of the green tea fermented in the fermentation stage of the green tea Meju, and 1 to 10 g of the mushroom ground in the above-mentioned mushroom crushing step was added to the brine ,
A fermentation step of fermenting the soaked filaments at room temperature for 20 to 40 days,
A step of filtering out the green pepper meju from the aged field at the room temperature aging step,
And a low-temperature aging step of adding 1 to 5 g of the ground green tea powder in the above-mentioned grinding step, and aging the agar for 100 to 200 days in a low-temperature aging chamber at a temperature of 2 to 10 ° C. A method of manufacturing low salt miso using mushroom.
상기 세척단계에서 세척한 함초를 건조하여 100~200mesh로 분쇄하는 함초 분쇄단계와,
상기 분쇄단계에서 분쇄된 함초분말을 1g 당 정제수 10~40mL로 0.5~5MPa의 압력에서 100~210℃의 온도로 1~2시간 아임계추출하여 추출물을 제조하는 함초 아임계 추출물 제조단계와,
정제수 100g 당 상기 함초 아임계 추출물 제조단계에서 제조된 함초 아임계 추출물을 0.1~5g 첨가한 혼합물에 상기 세척한 메주콩을 6~16시간 침지하는 침지단계와,
상기 침지단계에서 상기 혼합물에 침지한 메주콩을 90~100℃에서 삶는 증자단계와,
상기 증자단계에서 증자된 메주콩 100g 당 상기 함초 분쇄단계에서 분쇄된 함초분말을 1~5g 첨가하여 메주를 일정 크기로 성형하는 함초메주성형단계와,
상기 함초메주성형단계에서 성형된 함초메주 100g 당 황국균 0.01~1g 을 첨가하여 발효실에서 발효시키거나, 또는 성형된 함초메주를 볏짚으로 묶어서 발효실에서 발효시키는 함초메주발효단계와,
상기 세척단계에서 세척한 상황버섯을 건조하여 60~100mesh로 분쇄하는 상황버섯 분쇄단계와,
상기 상황버섯 분쇄단계에서 분쇄된 상황버섯분말을 1g 당 정제수 10~100mL에 80~120℃의 온도로 4~8시간동안 열수추출하는 상황버섯 열수추출물 제조단계와,
정제수에 염도 10~16°Be 가 되도록 간수를 뺀 천일염 또는 함초소금을 이용하여 염수를 제조하는 단계와,
항아리에 상기 함초메주발효단계에서 발효된 함초메주 100g 당 상기 염수 제조단계에서 제조된 염수 200~500g을 넣고 상기 상황버섯 열수추출물 제조단계에서 제조된 상황버섯 열수추출물 1~10g을 염수에 첨가하여 장을 담그는 단계와,
상기 장을 담그는 단계에서 담궈진 장을 상온에서 20~40일간 숙성시키는 상온숙성단계와,
상기 상온숙성단계에서 숙성된 장에서 함초메주를 걸러내는 장가르기 단계와,
상기 장가르기 단계에서 걸러낸 함초메주 100g 당 상기 함초 분쇄단계에서 분쇄된 함초분말을 1~5g 첨가한 후, 2~10℃ 저온숙성실에서 100~200일을 숙성시키는 저온숙성단계를 포함하는 것을 특징으로 하는 상황버섯을 이용한 저염된장 제조방법. A washing step of washing the meju, green tea, mushroom,
Drying the green tea washed in the washing step and pulverizing the dried green tea with 100-200 mesh;
The step of preparing the extract of Hamcho subcritical extract by subcritical extraction of the ground Hancho powder pulverized in the pulverization step at a temperature of 100 to 210 DEG C for 1 to 2 hours at a pressure of 0.5 to 5 MPa with 10 to 40 mL of purified water per 1 g,
An immersion step in which 0.1 to 5 g of the Hamcho subcritical extract prepared in the step of preparing the Hamcho subcritical extract is added per 100 g of purified water, and the washed mexin is immersed for 6 to 16 hours;
Boiling the bean sprouts immersed in the mixture at 90 to 100 DEG C in the immersion step,
A step of shaping Meju into a predetermined size by adding 1 to 5 g of crushed green tea powder in 100 g of the meju,
A green rice meju fermentation step of adding 0.01 to 1 g of Hwang guk gyun per 100 g of green pepper meju produced in the step of forming green pepper meju and fermenting it in a fermentation room or fermenting the green pepper meju with rice straw to ferment in a fermentation chamber,
A step of crushing the mushroom washed in the washing step and drying the mushroom to 60 to 100mesh,
The method according to any one of claims 1 to 5, wherein the mushroom powder is pulverized in 10 to 100 mL of purified water at 80 to 120 ° C for 4 to 8 hours,
A step of preparing salt water by using a salt of sun salt or green onion,
200 g to 500 g of the brine prepared in the step of preparing the brine was added to 100 g of the green tea fermented in the fermentation stage of the green tea meju in the jar and 1 to 10 g of the mushroom hot water extract prepared in the step of preparing the mushroom hot water extract was added to the brine ,
A fermentation step of fermenting the soaked filaments at room temperature for 20 to 40 days,
A step of filtering out the green pepper meju from the aged field at the room temperature aging step,
And a low-temperature aging step of adding 1 to 5 g of the ground green tea powder in the above-mentioned grinding step, and aging the agar for 100 to 200 days in a low-temperature aging chamber at a temperature of 2 to 10 ° C. A method of manufacturing low salt miso using mushroom.
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KR101211075B1 (en) | 2010-08-05 | 2012-12-12 | 주식회사 태평소금 | Preparing method for soybean paste using Salicornia herbacea powder by high pressure water extracting |
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KR100587399B1 (en) | 2004-09-24 | 2006-06-08 | 차금자 | Process for preparing soy sauce and soybean paste by salty pasture |
KR101211075B1 (en) | 2010-08-05 | 2012-12-12 | 주식회사 태평소금 | Preparing method for soybean paste using Salicornia herbacea powder by high pressure water extracting |
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