KR101839506B1 - Manufacture method of condiment salted and fermented squid fermentation product and fragrant mushrooms are included - Google Patents
Manufacture method of condiment salted and fermented squid fermentation product and fragrant mushrooms are included Download PDFInfo
- Publication number
- KR101839506B1 KR101839506B1 KR1020150171581A KR20150171581A KR101839506B1 KR 101839506 B1 KR101839506 B1 KR 101839506B1 KR 1020150171581 A KR1020150171581 A KR 1020150171581A KR 20150171581 A KR20150171581 A KR 20150171581A KR 101839506 B1 KR101839506 B1 KR 101839506B1
- Authority
- KR
- South Korea
- Prior art keywords
- mushroom
- squid
- fermented
- salted
- weight
- Prior art date
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 52
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 44
- 238000000855 fermentation Methods 0.000 title claims description 13
- 230000004151 fermentation Effects 0.000 title claims description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 238000000034 method Methods 0.000 title abstract description 11
- 235000013409 condiments Nutrition 0.000 title description 2
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims description 25
- 241000251468 Actinopterygii Species 0.000 claims description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000005406 washing Methods 0.000 claims description 10
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000001728 capsicum frutescens Substances 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 210000000845 cartilage Anatomy 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 238000010521 absorption reaction Methods 0.000 claims 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract description 7
- 235000015067 sauces Nutrition 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 230000032683 aging Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000014102 seafood Nutrition 0.000 description 7
- 230000003247 decreasing effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 3
- 240000006024 Lactobacillus plantarum Species 0.000 description 3
- 241000194020 Streptococcus thermophilus Species 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241001331845 Equus asinus x caballus Species 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241001233242 Lontra Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000305267 Quercus macrolepis Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000376 effect on fatigue Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 210000002490 intestinal epithelial cell Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- -1 salt salt Chemical class 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000004218 vascular function Effects 0.000 description 1
- 230000009278 visceral effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
-
- A23Y2220/03—
-
- A23Y2220/67—
-
- A23Y2240/75—
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
DISCLOSURE OF THE INVENTION The present invention discloses a method for preparing fermented squid sauce containing mushroom and shiitake fermented products. The present invention provides a method for fermenting squid fermented mushroom and shiitake fermented mushroom by removing the inherent odor of seasoned squid fermented mushroom, As well as a function to rapidly absorb nutrients, which has the effect of helping to improve the health of diabetic mushroom and fermented mushroom with low fat and dietary fiber.
Description
The present invention relates to a salted pickled squid, and more particularly, to a 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 radish, To a fermented shiitake mushroom and a fermented shiitake mushroom.
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.
Published Japanese Patent Application No. 10-2014-0093316 (Publication date 2014.07.28)
Patent Registration No. 10-1430213 (registered on Apr. 2014)
The object of the present invention is to provide a fermented shiitake mushroom and shiitake mushroom fermentation which is capable of rapidly absorbing nutrients as well as removing the intrinsic odor of seasoned squid shiitake through the mushroom contained therein while maintaining the inherent flavor of seasoned squid salted fish. And to provide a method for manufacturing salted squid including water.
To achieve the above object, the present invention provides a fermented squid sauce containing 60 to 86% by weight of squid raw material, 3 to 20% by weight of mushroom, 3 to 20% by weight of mushroom fermentation product, 7.5 to 30% by weight of a seasoning mixture.
Also, the seasoning mixture includes 20% by weight of red pepper powder, 20% by weight of garlic, 20% by weight of onion, 20% by weight of ginger, and 20% by weight of starch syrup, based on 100% by weight of the seasoning mixture.
In addition, the fermented shiitake mushroom is fermented by mixing and culturing the fermented shiitake mushroom with lactic acid bacteria.
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 preparing a salted squid fish sauce according to another aspect of the present invention, comprising the steps of: (a) removing the internal organs and cartilage of a squid raw material, Cutting; (b) salting the squid raw material cut from the step (a) into wash water having a salinity in the range of 1 to 20%; (c) secondarily washing the raw squid raw material from the step (b) and firstly aging the squid raw material for a certain period of time in a storage tank; (d) adding 3 to 20% by weight of mushroom, 3 to 20% by weight of a mushroom fermentation product, and 7.5 to 30% by weight of a seasoning mixture to 60 to 86% by weight of the first aged squid raw material from the step (c) Mixing; 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; .
Also, in the step (d), the mushroom fermented product added to the squid raw material may be prepared by mixing and culturing the mushroom with mixed lactic acid bacteria; .
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.
As described above, the present invention provides a method of removing the odor of the fermented squid from the fermented shiitake mushroom through the contained mushroom while maintaining the inherent flavor of the fermented squid, and also has a function of rapidly absorbing the nutrients, It is expected that the fermented water will help the health promotion by eating the fermented fish.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing the production of a fermented squid sauce containing mushroom and shiitake as 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 production process of a fermented squid sauce containing shiitake mushroom and shiitake mushroom as an embodiment of the present invention.
As shown in FIG. 1, the preparation of the fermented shiitake mushroom and the shiitake mushroom according to the embodiment of the present invention can be carried out by the following steps (a), (b), (c) .
In the step (a), the inside of the raw material of the squid and the cartilage are removed, and then the raw material is firstly washed, and the washed squid raw material is cut to a thickness of 2 to 5 cm.
Here, the first washing of the squid raw material has entered into the modern society, and the concern about health with the well-being wind has been heightened, and the salinity of the salted spice has been increased to 1 It is for the purpose of eliminating it.
Meanwhile, the squid raw material is composed of 60 to 86% by weight based on 100% by weight of salted squid.
Here, the squid is a mollusc, belonging to cephalopods, and is caught in the East Sea in April-June. The amount of taurine contained in the squid is known to be 16 times that of beef and 50 times that of milk. Taurine has a significant effect on fatigue recovery and is known to promote insulin secretion, prevent diabetes, and regulate blood pressure to maintain normal blood pressure.
In the step (b), the squid raw material cut after the first washing from the step (a) is salted to the washing water to which the salt is added 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, it is necessary to develop a salted salted salted fish which is suitable for consumers' preference, and it is to provide a salted salted salted salted salted salted fish with a salt concentration of 1 to 20% in a pretreatment process. Which is reported to be about 2,5% lower than salty salt.
In the step (c), the squid raw material which has been infiltrated from the step (b) is secondly washed and firstly aged in a storage tank for a period of 1 to 3 months.
Here, the secondary washing of the squid raw material again is intended to prevent the saltiness of the squid raw material from being included in the salted squid.
In step (d), 3 to 20% by weight of mushroom and 3 to 20% by weight of mushroom fermentation product are added to and mixed with 60 to 86% by weight of the squid raw material first aged from the step (c) 7.5 to 30% by weight. That is, 20% by weight of red pepper powder, 20% by weight of garlic, 20% by weight of onion, 20% by weight of ginger and 20% by weight of starch syrup are added to 100%
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 fermented product is fermented by mixing and culturing the mushroom with lactic acid bacteria.
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 salted squid shiitake is low in salt content while maintaining constant moisture from fermented shiitake mushroom and shiitake mushroom. It provides low fat and abundant dietary fiber to help health promotion It is possible to expect the effect of providing
That is, the following effects can be expected when the shiitake mushroom and the fermented product thereof are added to the fermented squid fish sauce 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 distinctive odor of salted seaweed appears in the proteolytic process, and the unique smell of the salted salted seaweed is alleviated by the shiitake mushroom when mixed with the fermented shiitake mushroom in the seasoned salted fish.
3. Richness and nutrient content of fermented seafood
delete
delete
If you put shiitake mushroom and fermentation mule in the salted fish, you can add various nutrients of shiitake mushroom as well as chewing texture and richness.
delete
delete
delete
delete
delete
delete
delete
delete
delete
delete
delete
delete
delete
delete
delete
delete
[Example 1]
(1) Squid 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 fermented product was fermented with lactic acid bacterium, mushroom cultivated and cultivated near Asan city, Chungcheongnam-do.
(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 squid raw material which has been cleansed by removing the visceral and cartilage is cut to a thickness of 2 to 5 cm, and the cut squid raw material of 60 to 86% by weight is cut into the wash water to which salt is added so as to have a salinity in the range of 1 to 20% After being washed twice, it is subjected to secondary washing and then aged in a storage tank for about 1 to 3 months. In a state where the squid raw material is 60 to 86% by weight, 3 to 20% by weight of mushroom, 3 to 20% 20 wt% of red pepper powder, 20 wt% of garlic, 20 wt% of onion, 20 wt% of ginger and 20 wt% of starch syrup are added to 100 wt% of the seasoning mixture as a seasoning mixture, (For example, 1 to 60 days) in an underground fermentation room maintained at a temperature of 0 to 20 ° C (for example, 0 to 20 ° C).
[Example 2]
(Hereinafter referred to as 'the seasoned salted fish paste of Example 1') containing the mushroom and the mushroom fermentation product obtained in Example 1 was used as a control group and the salted mushroom and salted squid fermented product (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 (%).
Salted salted fish in Example 1
The moisture content of the seasoned fermented fish product of Example 1 containing the mushroom and shiitake fermented product decreased during the fermentation period, but the decrease of the moisture content of the fermented product of the fermented product of mushroom and shiitake fermented product decreased with the moisture content of the common seasoning fermented fish As the aging time for the pretreatment increased, the moisture content increased and the water content decreased. The increase in the aging time for pretreatment increased the moisture content The decrease of the content was remarkable, but the decrease was insignificant. It seems that the contained mushroom and mushroom fermentation water absorb and retain moisture.
(2) Salinity
The results of measuring the salinity of the fermented fishes of Example 1 according to the aging period are shown in the following Table 2. (Unit:%)
Salted salted fish in Example 1
As shown in Table 3, 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 salted salted fish.
In other words, the change of squid salinity according to salting concentration increased significantly with the increase of salt concentration, while the salinity decreased gradually with the aging period and gradually increased. This is because salt is diffused 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.
As can be seen from Table 3, there was no significant difference in flavor between the control group and the salted squid according to the example of the present invention. However, the color, taste and overall acceptability of the fermented shiitake mushroom and the shiitake mushroom fermented according to 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 present invention is by no means intended to limit the scope of the present invention, 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)
(a) cutting the squid raw material to a thickness of 2 to 5 cm by removing the internal organs and cartilage of the raw squid and washing the squid first;
(b) salting the squid raw material cut from the step (a) to washing water having a salinity in the range of 1 to 10% added with the salting water reported to be lower by about 2.5% than the purified salt;
(c) secondary washing the squid raw material which has been subjected to the washing water having a salinity in the range of 1 to 10% from the step (b), and then primary-aging the raw material for a period of time ranging from 60 days to 90 days in the storage;
(d) adding 3 to 20% by weight of mushroom, 3 to 20% by weight of a mushroom fermentation product, and 7.5 to 30% by weight of a seasoning mixture to 60 to 86% by weight of the first aged squid raw material from the step (c) Mixing the spice mixture with 20 wt% of red pepper powder, garlic, onion, ginger, and starch syrup per 100 wt% of the seasoning mixture; And
(e) incubating the mixture of step (d) for 30 days to maintain the water absorption by the mushroom and the mushroom fermentation product and maintaining the absorbed moisture in an underground mature room maintained at a temperature within a range of 0 ° C to 20 ° C. 60 < / RTI > days, and then stored in the freezer chamber; Wherein the fermented mushroom and the mushroom are fermented.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150171581A KR101839506B1 (en) | 2015-12-03 | 2015-12-03 | Manufacture method of condiment salted and fermented squid fermentation product and fragrant mushrooms are included |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150171581A KR101839506B1 (en) | 2015-12-03 | 2015-12-03 | Manufacture method of condiment salted and fermented squid fermentation product and fragrant mushrooms are included |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170065310A KR20170065310A (en) | 2017-06-13 |
| KR101839506B1 true KR101839506B1 (en) | 2018-04-26 |
Family
ID=59218943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150171581A KR101839506B1 (en) | 2015-12-03 | 2015-12-03 | Manufacture method of condiment salted and fermented squid fermentation product and fragrant mushrooms are included |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101839506B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220115149A (en) | 2021-02-10 | 2022-08-17 | 김정배 | A method for preparing the salted squid and salted squid prepared thereby |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102501727B1 (en) * | 2020-11-09 | 2023-02-21 | 샘표식품 주식회사 | Fermented product with truffle flavor using eggplant and shiitake and manufacturing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101178420B1 (en) * | 2012-02-14 | 2012-08-31 | (유)윤희식품수산 어업회사법인 | Salted-fermented food comprising lentinus edode and manufacturing method thereof |
-
2015
- 2015-12-03 KR KR1020150171581A patent/KR101839506B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101178420B1 (en) * | 2012-02-14 | 2012-08-31 | (유)윤희식품수산 어업회사법인 | Salted-fermented food comprising lentinus edode and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220115149A (en) | 2021-02-10 | 2022-08-17 | 김정배 | A method for preparing the salted squid and salted squid prepared thereby |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170065310A (en) | 2017-06-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101318023B1 (en) | Flatfist jerky comprising Sasa borealis extract and preparation thereof | |
| KR101766308B1 (en) | The manufacturing method on drying slice Using the seasoning shellfish | |
| KR101839507B1 (en) | Manufacture method of condiment salt-pickled pollack tripe fermentation product and fragrant mushrooms are included | |
| KR101839508B1 (en) | Manufacture method of soused roe of alaska pollack fermentation product and fragrant mushrooms are included | |
| CN104366381A (en) | Pickling method of pickled vegetable | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| CN106036561B (en) | A kind of biological processing method improving fresh-water fishes | |
| KR101134150B1 (en) | Method for manufacturing salted Brown croaker air bladder | |
| KR20090039967A (en) | Manufacturing for kimchi improved shelf-life | |
| CN104664301B (en) | A kind of production method of Pleurotus eryngii pickles | |
| KR101839506B1 (en) | Manufacture method of condiment salted and fermented squid fermentation product and fragrant mushrooms are included | |
| KR101606113B1 (en) | Composition of sauce for meat including grape and method of manufacturing thereof | |
| CN105614789A (en) | Osmanthus-flavored tuber mustard pickle and production method thereof | |
| KR20030048370A (en) | Food preservative composition and food comprising the same | |
| KR101775585B1 (en) | Marinated Blue Crab with Soybean Sauce and the process of manufacture that shiitake mushroom and enzyme are included | |
| KR102322070B1 (en) | Kimchi using cutlassfish and songhwa mushroom and maunfacturing method thereof | |
| KR101813218B1 (en) | Condiment chopsticks and the process of manufacture that shiitake mushroom and enzyme are included | |
| KR101682560B1 (en) | A manufacturing method of cabbage kimchi for children | |
| KR101813217B1 (en) | Condiment chopsticks and the process of manufacture that shiitake mushroom and enzyme are included | |
| KR101809823B1 (en) | Kimchi manufacture Method for Child | |
| KR101435915B1 (en) | Salted laver comprising Schisandra chinensis seed oil and preparation method thereof | |
| CN103005391B (en) | Method for producing globefish sauce | |
| KR20120064336A (en) | Flatfist jerky comprising seaweed extract and preparation thereof | |
| KR20120134308A (en) | Manufacturing method of functional kimchi containing enriched calcium of natural fermentation and the kimchi manufactured by this method | |
| KR101972340B1 (en) | Seasoning Sauce for Making Sailfin Sandfish Sikhae, and Method for Manufacturing the Same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| AMND | Amendment | ||
| X701 | Decision to grant (after re-examination) | ||
| GRNT | Written decision to grant |