KR102674201B1 - Fermented food of shiitake mushroom - Google Patents
Fermented food of shiitake mushroom Download PDFInfo
- Publication number
- KR102674201B1 KR102674201B1 KR1020220008812A KR20220008812A KR102674201B1 KR 102674201 B1 KR102674201 B1 KR 102674201B1 KR 1020220008812 A KR1020220008812 A KR 1020220008812A KR 20220008812 A KR20220008812 A KR 20220008812A KR 102674201 B1 KR102674201 B1 KR 102674201B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- mushrooms
- fermented
- shiitake
- parts
- Prior art date
Links
- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 80
- 235000021107 fermented food Nutrition 0.000 title description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 68
- 235000009566 rice Nutrition 0.000 claims abstract description 68
- 241000894006 Bacteria Species 0.000 claims abstract description 31
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 66
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 58
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 3
- 240000005710 Auricularia polytricha Species 0.000 claims description 3
- 241001385463 Hepatica <moth> Species 0.000 claims description 3
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 241000237858 Gastropoda Species 0.000 claims description 2
- 239000000872 buffer Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 10
- 238000001035 drying Methods 0.000 abstract description 9
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 238000000034 method Methods 0.000 description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 230000001093 anti-cancer Effects 0.000 description 6
- 235000021329 brown rice Nutrition 0.000 description 6
- 230000001766 physiological effect Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 241000219068 Actinidia Species 0.000 description 4
- 238000007602 hot air drying Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 3
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000036737 immune function Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000844 anti-bacterial effect Effects 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
- 238000011161 development Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000193749 Bacillus coagulans Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000009414 Elaeocarpus kirtonii Nutrition 0.000 description 1
- 244000078127 Eleusine coracana Species 0.000 description 1
- 235000013499 Eleusine coracana subsp coracana Nutrition 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 108090001090 Lectins Proteins 0.000 description 1
- 102000004856 Lectins Human genes 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 244000305267 Quercus macrolepis Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000236151 Tabebuia pallida Species 0.000 description 1
- 235000013584 Tabebuia pallida Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 229940054340 bacillus coagulans Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229940076810 beta sitosterol Drugs 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 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
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 208000002672 hepatitis B Diseases 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000002523 lectin Substances 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000002079 ragi Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol 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)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/038—Gamma-amino butyric acid
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 표고버섯에 쌀눈을 혼합한 후 발효균을 접종시켜 발효시키고 건조시킴으로써 흡수율이 높고 표고버섯의 활용성을 향상시키고 소비자의 기호를 충족시킬 수 있는 고부가가치의 표고버섯 발효식품에 관한 것으로서, 건조된 표고버섯 및 쌀눈을 1 : 0.3~1의 중량비로 혼합한 혼합물을 20~40분 동안 스팀 살균하며, 살균된 혼합물 100중량부에 대하여 바실러스서브틸러스, 복숭아효모균, 포자생성유산균 중 선택된 하나의 발효균 2~5중량부를 첨가하여 30~60시간 동안 발효시켜 발효물을 제조하는 것을 특징으로 한다.The present invention relates to a high value-added fermented shiitake mushroom food that has a high absorption rate, improves the usability of shiitake mushrooms, and satisfies consumer tastes by mixing rice germ with shiitake mushrooms, inoculating them with fermenting bacteria, fermenting, and drying them. A mixture of shiitake mushrooms and rice germs mixed at a weight ratio of 1:0.3 to 1 is steam sterilized for 20 to 40 minutes, and one selected among Bacillus subtilus, peach yeast, and spore-forming lactic acid bacteria is added to 100 parts by weight of the sterilized mixture. The fermented product is produced by adding 2 to 5 parts by weight of fermenting bacteria and fermenting for 30 to 60 hours.
Description
본 발명은 표고버섯 발효식품에 관한 것으로, 보다 상세하게는 표고버섯에 쌀눈을 혼합한 후 발효균을 접종시켜 발효시키고 건조시킴으로써 흡수율이 높고 표고버섯의 활용성을 향상시키고 소비자의 기호를 충족시킬 수 있는 고부가가치의 표고버섯 발효식품에 관한 것이다.The present invention relates to a fermented shiitake mushroom food. More specifically, the present invention relates to a fermented shiitake mushroom food, and more specifically, by mixing shiitake mushrooms with rice germ, inoculating them with fermenting bacteria, fermenting, and drying, thereby improving the usability of shiitake mushrooms and satisfying consumer preferences. It is about high value-added fermented shiitake mushroom food.
표고버섯(Lentinus edodes)은 담자균과 주름버섯목 느타리과 잣버섯속에 속하는 식용버섯으로 봄부터 가을에 참나무류, 활엽수의 나무토막, 그루터기 위에 단생하거나 군생하는 목재 백색 부후균으로 한국, 중국, 일본, 동남아시아, 뉴질랜드 등의 지역에 분포하고 있다.(Kim et al., 2003). 표고버섯의 성분으로 수분이 81.8~90%로 가장 많은 부분을 차지하고, 함유된 영양소로는 단백질과 아미노산, 지방, 회분, 미네랄, 비타민, 식이섬유를 함유하고 있다. 식이섬유는 버섯의 세포벽에 섬유질 성분과 다양한 다당류를 함유하고 있다(Bartnicki-Garcia, 1968). 표고버섯의 생리적인 특징으로 항암효과, 항균성, B형 간염치료 효과, 항 바이러스 연구의 보고가 있다. 연구 가운데 항암효과는 표고버섯의 자실체에서 분리한 β-1,3 glucan인 lentinan이 직접적으로 항암효과를 내지 않고, 숙주매개 면역반응에 관여하여 면역기능을 증강시킴으로써 효과를 내다는 보고가 있다(Chihara,1992).Shiitake mushrooms (Lentinus edodes) are edible mushrooms belonging to the Basidiomycetes order, Oysteraceae family, and the Pine fungus genus. They are white wood rot fungi that grow singly or in groups on wood chips and stumps of oak trees and broadleaf trees from spring to fall, and are found in Korea, China, Japan, and Southeast Asia. , and is distributed in areas such as New Zealand (Kim et al., 2003). Shiitake mushrooms account for the largest portion of moisture at 81.8-90%, and the nutrients they contain include protein, amino acids, fat, ash, minerals, vitamins, and dietary fiber. Dietary fiber contains fibrous components and various polysaccharides in the cell walls of mushrooms (Bartnicki-Garcia, 1968). There are reports of the physiological characteristics of shiitake mushrooms including anticancer effect, antibacterial effect, hepatitis B treatment effect, and antiviral research. Among the studies, there is a report that lentinan, a β-1,3 glucan isolated from the fruiting body of shiitake mushrooms, does not produce an anticancer effect directly, but by participating in host-mediated immune responses to enhance immune function (Chihara ,1992).
그리고, 평균수명의 연장과 함께, 2000년 이후부터는 식습관 및 식품소비가 안전과 건강을 추구하는 방향으로 흘러가고 있다. 그 결과 유기농산물, 무공해 식품, 기능성식품, 자연식 등이 지속적으로 인기를 끌고 있다. 그 한 예로 당 또는 미생물을 첨가하여 발효시킨 발효식품이다. 발효식품은 발효를 통해 고분자 물질이 저분자 물질로 분해되어 소화 흡수율을 높이고, 새로운 풍미 생성으로 기호성이 증대될 뿐만 아니라 생리활성을 갖는 성분이 증가되어, 최근 건강의 유지와 치료를 위한 약물 이외에 일반적으로 섭취할 수 있는 물질에서 생리활성효과에 대한 연구가 광범위하게 진행되고 있으며, 이를 이용한 기능성 식품이나 보조 의약품 등의 개발이 활발하게 진행되고 있다(Heo S.I. et al., 2010).And, along with the extension of life expectancy, eating habits and food consumption have been trending toward safety and health since 2000. As a result, organic products, pollution-free foods, functional foods, and natural foods continue to gain popularity. One example is fermented food that is fermented by adding sugar or microorganisms. Fermented foods break down high molecular substances into low molecular substances through fermentation, increasing the rate of digestion and absorption. Not only do the palatability increase by creating new flavors, but the number of components with physiological activity increases, and these days, they are commonly used in addition to drugs for maintaining and treating health. Research on the physiological activity effects of ingestible substances is being conducted extensively, and the development of functional foods and auxiliary medicines using them is actively underway (Heo S.I. et al., 2010).
그리고, 이와 같은 종래 버섯 가공식품 제조방법은 버섯의 저장성을 향상시키기 위해서 95~98의 온도에서 버섯을 증숙시키며, 50~55의 온도에서 2차에 걸쳐 건조시킨다. 이에 따라 가공 공정 중 버섯의 고온 노출이 잦아 버섯에 포함된 비타민 및 기타 성분들의 변성 또는 파괴 가능성이 있다. 또한 버섯의 성분 파괴를 최소화시키고 저장성을 더욱 높이기 위하여 당침 단계를 포함하지만, 이미 자체 감미 성분이 있는 버섯의 맛이 지나치게 달게 되는 문제점이 있다.In addition, in this conventional method of manufacturing processed mushroom foods, mushrooms are steamed at a temperature of 95 to 98 and dried twice at a temperature of 50 to 55 to improve the storage of the mushrooms. Accordingly, mushrooms are frequently exposed to high temperatures during the processing process, which may lead to denaturation or destruction of vitamins and other ingredients contained in mushrooms. In addition, a sugaring step is included to minimize the destruction of mushroom components and further increase storage, but there is a problem in that the taste of mushrooms, which already have their own sweetening components, becomes excessively sweet.
한편, 버섯은 수분 함량이 높아 저장, 수송 등에 유의하여야 하며 이에 따라 버섯 수확 후 짧은 시간 내에 소비되어야 하는 문제점이 있다. 따라서 버섯의 안정적인 생산 및 수급을 위해서는 새로운 가공 식품의 개발을 통한 새로운 수요 창출이 요구되고 있다.On the other hand, mushrooms have a high moisture content, so care must be taken when storing and transporting them, and thus there is a problem in that mushrooms must be consumed within a short time after harvesting. Therefore, in order to ensure stable production and supply of mushrooms, the creation of new demand through the development of new processed foods is required.
본 발명은 상기한 바와 같은 문제점을 해결하기 위해 이루어진 것으로서, 본 발명의 목적은 표고버섯의 성분 파괴를 최소화시키고 가바성분이 함유된 쌀눈을 혼합하여 발효균에 의해 발효시켜 인체에 흡수율을 높은 저분자 발효제품과 함께 영양성 및 기능성이 우수할 뿐만 아니라, 기호도를 증진시킨 포고버섯 발효식품을 생산하는 것을 목적으로 한다.The present invention was made to solve the problems described above, and the purpose of the present invention is to minimize the destruction of components of shiitake mushrooms and to produce a low-molecular-weight fermented product with a high absorption rate in the human body by mixing rice germ containing GABA components and fermenting it with fermentation bacteria. The purpose is to produce fermented pogo mushroom food that not only has excellent nutrition and functionality, but also improves preference.
상기 목적 달성을 위한 본 발명의 표고버섯 발효식품의 일실시예는 건조된 표고버섯 및 쌀눈을 1 : 0.3~1의 중량비로 혼합한 혼합물을 20~40분 동안 스팀 살균하며, 살균된 혼합물 100중량부에 대하여 발효균 2~5중량부를 첨가하여 30~60시간 동안 발효시켜 발효물을 제조하는 것을 특징으로 한다.In one embodiment of the fermented shiitake mushroom food of the present invention for achieving the above object, a mixture of dried shiitake mushrooms and rice germ in a weight ratio of 1: 0.3 to 1 is steam sterilized for 20 to 40 minutes, and 100 weight of the sterilized mixture is mixed. The fermented product is produced by adding 2 to 5 parts by weight of fermenting bacteria and fermenting for 30 to 60 hours.
또한, 상기 발효물의 총중량부에 대하여 버섯 균사체 2~5중량부를 혼합하여 건조하는 것을 포함하는 것을 특징으로 한다.In addition, it is characterized in that it includes mixing 2 to 5 parts by weight of mushroom mycelium with respect to the total weight of the fermented product and drying it.
또한, 상기 발효쌀눈 및 싸라기 2~10중량부를 더 포함하는 것을 특징으로 한다.In addition, it is characterized in that it further comprises 2 to 10 parts by weight of the fermented rice bran and ssara.
또한, 상기 발효균은 바실러스 서브틸러스, 복숭아효모균, 포자생성유산균 중 선택된 하나를 첨가 사용하는 것을 특징으로 한다.In addition, the fermentation bacteria are characterized by adding one selected from Bacillus subtilus, peach yeast, and spore-producing lactic acid bacteria.
또한, 상기 버섯 균사체는 상황 버섯, 동충하초 버섯, 목이 버섯 및 노루궁뎅이 버섯으로 이루어지는 군 중에서 적어도 하나 아상을 선택되는 버섯 균사체인 것을 특징으로 한다.In addition, the mushroom mycelium is characterized in that it is a mushroom mycelium selected from the group consisting of Sanghwang mushrooms, Cordyceps sinensis mushrooms, wood ear mushrooms, and Hepatica chinensis mushrooms.
또한, 상기 버섯 균사체는 쌀눈을 120~130℃의 스팀으로 40~60분간 살균하여 살균된 쌀눈을 식힌 다음, 버섯 종균을 접종하여 22~25℃로 유지되는 배양실에서 25~40일간 배양하여 채취후, 상기 채취한 버섯 균사체를 건조한 상태에서 볶아 제조되는 것을 특징으로 한다.In addition, the mushroom mycelium is collected by sterilizing rice germs with steam at 120-130°C for 40-60 minutes, cooling the sterilized rice germs, inoculating mushroom spawn, and culturing for 25-40 days in a culture room maintained at 22-25°C. , characterized in that it is manufactured by roasting the collected mushroom mycelium in a dry state.
본 발명은 표고버섯의 높은 단백질함량을 포함하면서 가바성분이 함유된 쌀눈을 혼합하여 발효균에 의해 발효시켜 인체에 흡수율을 높은 저분자 발효제품과 함께 영양성 및 기능성이 우수할 뿐만 아니라, 기호도를 증진시킨 포고버섯 발효식품을 제공함과 아울러, 아울러, 표고버섯 발효식품을 이용하여 현대인의 기호에 적합한 다양한 건강기능식품을 만들 수 있을 것이다.The present invention is a low-molecular fermentation product with a high absorption rate in the human body by mixing rice germ containing a high protein content of shiitake mushrooms and containing GABA components and fermenting it with fermentation bacteria to produce pogo that not only has excellent nutrition and functionality, but also improves preference. In addition to providing fermented mushroom foods, it will be possible to use fermented shiitake mushroom foods to create a variety of health functional foods suitable for the tastes of modern people.
이하의 상세한 설명에는 본 발명에 따른 표고버섯 발효식품에 관하여 상세히 설명하기로 한다.In the detailed description below, the fermented shiitake mushroom food according to the present invention will be described in detail.
본 발명의 표고버섯 발효식품의 일실시예는 건조된 표고버섯 및 쌀눈을 1 : 0.3~1의 중량비로 혼합한 혼합물을 20~40분 동안 스팀 살균하며, 살균된 혼합물 100중량부에 대하여 발효균 2~5중량부를 첨가하여 30~60시간 동안 발효시켜 발효물을 제조하는 것을 특징으로 한다.In one embodiment of the fermented shiitake mushroom food of the present invention, a mixture of dried shiitake mushrooms and rice germ at a weight ratio of 1:0.3 to 1 is steam sterilized for 20 to 40 minutes, and 2 fermenting bacteria are added to 100 parts by weight of the sterilized mixture. The fermented product is produced by adding ~5 parts by weight and fermenting for 30 to 60 hours.
상기 표고버섯은 열풍건조하여 소정의 길이로 절단하거나 분말화하여 사용하게 되며, 이때 열풍건조는 열풍건조기를 이용하여 70~90℃에서 1~3시간동안 수행될 수 있으며, 표고버섯의 수분함량이 약 60~65%가 되도록 건조시키는 것이 바람직하다. 상기 표고버섯의 수분함량은 적외선 수분측정기를 이용하여 확인할 수 있다.The shiitake mushrooms are hot-air dried and cut into predetermined lengths or powdered before use. At this time, hot-air drying can be performed at 70-90°C for 1-3 hours using a hot-air dryer, and the moisture content of the shiitake mushrooms is It is desirable to dry it to about 60-65%. The moisture content of the shiitake mushrooms can be confirmed using an infrared moisture meter.
상기 열풍건조 시간이 1시간 미만인 경우 쌀눈과 함께 혼합하여 발효시 수분이 빠져나올 우려가 있으며, 열풍건조 시간이 3시간을 초과할 경우, 표고버섯의 수분함량이 낮아져 조직감이나 맛이 저하될 우려가 있다.If the hot air drying time is less than 1 hour, there is a risk of moisture escaping during fermentation when mixed with rice germ, and if the hot air drying time exceeds 3 hours, the moisture content of the shiitake mushrooms is lowered, leading to a risk of deterioration in texture and taste. there is.
또한, 표고버섯의 내부 조직이 다공성의 변화되어 발효균이 표고버섯의 내부로 빠르게 접종되어 발효기간을 단축하면서 식감과 풍미가 좋은 발효물을 얻을 수 있도록 다음과 같은 표고버섯 전처리과정이 포함된다.In addition, the internal structure of shiitake mushrooms is changed in porosity, so that fermentation bacteria can be quickly inoculated into the inside of shiitake mushrooms, shortening the fermentation period and obtaining fermented products with good texture and flavor. The following shiitake mushroom pretreatment process is included.
상기 건조된 표고버섯을 부풀리는 공정을 거친 팽화된 표고버섯을 사용할 수 있으며, 상기 팽화된 표고버섯은 5~50mm로 절단된 표고버섯을 팽화기에 넣어 100 ~ 150 ℃에서 팽화시킬 수 있고, 수분함량 10 ~ 15 중량% 범위인 표고버섯을 이용할 수 있다.Puffed shiitake mushrooms that have gone through the process of puffing up the dried shiitake mushrooms can be used, and the puffed shiitake mushrooms can be puffed at 100 to 150° C. by placing shiitake mushrooms cut into 5 to 50 mm in a puffer, and the moisture content Shiitake mushrooms in the 10 to 15 weight percent range are available.
팽화시키기 전 표고버섯의 수분함량이 상기의 조건을 초과하는 경우에 일정시간 동안의 자연건조, 열풍건조 및 동결건조를 수행할 수 있으나, 표고버섯의 저작감 및 영양소 손실을 막기 위해 자연건조를 수행하는 것이 바람직하다.If the moisture content of the shiitake mushrooms before puffing exceeds the above conditions, natural drying, hot air drying, and freeze-drying for a certain period of time can be performed. However, natural drying is performed to prevent the chewing sensation and nutrient loss of the shiitake mushrooms. It is desirable to do so.
또한, 상기 혼합물에 사용되는 건조된 표고버섯 대신에 팽화된 표고버섯을 사용하거나 건조된 표고버섯과 팽화된 표고버섯을 1 : 0.2~1의 중량비로 혼합한 혼합표고버섯을 사용할 수 있다.Additionally, instead of the dried shiitake mushrooms used in the above mixture, puffed shiitake mushrooms can be used, or mixed shiitake mushrooms can be used by mixing dried shiitake mushrooms and puffed shiitake mushrooms at a weight ratio of 1:0.2 to 1.
또한, 상기 표고버섯에 미강의 유효성분이 전달되도록 다음과 같은 과정이 포함될 수 있다.Additionally, the following process may be included to ensure that the active ingredients of rice bran are delivered to the shiitake mushrooms.
정제수 100 중량부에 대하여 소금 3 내지 20 중량부 및 미강분말 5 내지 20중량부로 혼합한 미강침지액에 표고버섯을 1일 내지 2일 동안 침치하여 보관한 후 표고버섯을 건조하여 쌀눈과 혼합한 혼합물을 제조하게 된다.A mixture of shiitake mushrooms soaked in a rice bran steeping solution mixed with 3 to 20 parts by weight of salt and 5 to 20 parts by weight of rice bran powder for 100 parts by weight of purified water for 1 to 2 days, then dried and mixed with rice germ. will be manufactured.
또한, 상기 팽화된 표고버섯을 미강침지액에 침진한 후 건조시켜 쌀눈과 혼한한 혼합물을 제조할 수 있다.In addition, the puffed shiitake mushrooms can be immersed in rice bran soaking liquid and then dried to prepare a mixture mixed with rice germ.
상기 미강은 현미에서 백미로 도정하는 과정에서 생기는 쌀겨와 쌀눈으로 이루어진 속껍질 가루를 말하며 현미의 약8%를 차지하며, 탄수화물 34∼52%, 식이섬유 20∼25%, 지방 18∼22%, 단백질 12∼16%로 구성되며 항산화 활성을 지닌 비타민(A, B1, B6, E), 철분, 미네랄, 감마오리자놀(γ-oryzanol), 베타시토스테롤(β-sitossterol) 등 다양한 영양소들이 함유되어 있다. 특히 감마오리자놀은 미강에만 존재하는 성분으로 항염, 항암 및 항균효과, 콜레스테롤 저하, 혈중 과산화 지질 수준 감소, 항당뇨 등 다양한 생리 활성을 나타내어 화장품 및 의약품의 원료, 유지 식품의 산화 방지제로 널리 사용되고 있다.The rice bran refers to the inner husk powder composed of rice bran and rice germ produced during the process of polishing brown rice into white rice. It accounts for about 8% of brown rice, and contains 34-52% carbohydrates, 20-25% dietary fiber, 18-22% fat, and protein. It consists of 12-16% and contains various nutrients such as vitamins (A, B1, B6, E) with antioxidant activity, iron, minerals, γ-oryzanol, and beta-sitosterol. In particular, gamma oryzanol, a component that exists only in rice bran, exhibits various physiological activities such as anti-inflammatory, anti-cancer and antibacterial effects, lowering cholesterol, lowering lipid peroxidation levels in the blood, and anti-diabetic, and is widely used as a raw material for cosmetics and pharmaceuticals and as an antioxidant in oil-based foods.
또한, 무균된 쌀겨를 1~3시간 동안 75~85℃의 열을 가해 분말화된 쌀겨분말 100중량부에 대하여 마늘즙 10 ~ 50중량부로 혼합하여 48시간 숙성시킨 쌀겨숙성물을 제조한 후, 건조된 표고버섯 또는 팽화된 표고버섯을 쌀겨숙성물에 5 ~12시간동안 침지하여 건조시킨 표고버섯을 제조한 다음 쌀눈을 혼합하여 혼합물을 제조하게 된다.In addition, sterilized rice bran was heated at 75 to 85°C for 1 to 3 hours and mixed with 10 to 50 parts by weight of garlic juice per 100 parts by weight of rice bran powder to prepare aged rice bran product, which was aged for 48 hours. Dried shiitake mushrooms or puffed shiitake mushrooms are immersed in rice bran ripening water for 5 to 12 hours to prepare dried shiitake mushrooms, and then mixed with rice bran to prepare a mixture.
또한, 상기 쌀겨숙성물 100중량부에 대하여 정제수 5 ~ 50중량부 첨가하여 희석시킨 쌀겨숙성물을 사용할 수 있다.Additionally, the aged rice bran product can be used by adding 5 to 50 parts by weight of purified water and diluting it with respect to 100 parts by weight of the aged rice bran product.
상기 마늘즙은, 10℃ ~ 70℃의 온도에 수납하여 3주간 숙성시킨 후 25℃ ~ 35℃의 온도에서 2주간 건조시켜 제조되는 숙성된 마늘을 사용하여 85℃ ~ 95℃에 1:8 비율로 물과 함께 추출기에 넣고 1 ~ 3일간 가열한 후, 고형분이 40 ~ 60중량%가 되도록 여과하여 제조된 것을 사용할 수 있다.The garlic juice is stored at a temperature of 10℃ to 70℃, aged for 3 weeks, and then dried for 2 weeks at a temperature of 25℃ to 35℃. Using aged garlic, it is stored at a ratio of 1:8 at 85℃ to 95℃. It can be used by putting it in an extractor with water, heating it for 1 to 3 days, and then filtering it so that the solid content is 40 to 60% by weight.
그리고, 살균된 쌀눈을 사용하기 위해 벼를 도정기에 의해 도정된 쌀눈만을 선별한 후 상기 선별된 쌀눈을 살균기에 넣어 마이크로웨이브를 조사하여 무균상태의 쌀눈을 제조하게 되며, 상술한 절단 또는 분말화한 표고버섯도 동일한 살균방법을 적용한다.Then, in order to use sterilized rice germ, only the rice germ that has been polished is selected by a rice mill, and then the selected rice germ is placed in a sterilizer and irradiated with a microwave to produce rice germ in a sterile state. The rice germ is cut or powdered as described above. The same sterilization method is applied to shiitake mushrooms.
상기 쌀눈의 살균처리는 생 쌀눈에서 산패와 산화 및 가수 분해를 일으키는 효소들(lipoxygenase, lipase, peroxydase 등)의 실활과 오염 미생물의 살균 및 농약 성분의 열분해를 위해서 필수적인 공정이다.The sterilization treatment of rice germ is an essential process for deactivating enzymes (lipoxygenase, lipase, peroxydase, etc.) that cause rancidity, oxidation, and hydrolysis in raw rice germ, sterilization of contaminating microorganisms, and thermal decomposition of pesticide components.
마이크로웨이브(microwave)를 쌀눈에 조사하여 건조 및 살균하는 방법은 짧은시간 내에 건조가 가능하여 생산비가 저렴하며, 건조과정에서 살균처리가 되어 미생물 오염을 해소시키고, 쌀눈의 향기와 색깔변화를 최소화하여 고품질을 유지시킬 수 있는 장점이 있다.The method of drying and sterilizing rice germs by irradiating microwaves allows drying in a short period of time, making production costs low, and sterilizing the rice germs during the drying process eliminates microbial contamination and minimizes scent and color changes in the rice germs. It has the advantage of maintaining high quality.
그리고, 상기 표고버섯과 쌀눈을 혼합한 혼합물을 스팀 살균하여 잡균의 번식을 다시 한번 살균하는 과정을 거친다.Then, the mixture of shiitake mushrooms and rice germ is steam sterilized to once again sterilize the growth of various bacteria.
그리고, 상기 발효균은 바실러스 서브틸러스, 복숭아효모균, 유포자성 유산균 중 선택된 하나를 선택하여 사용하는 것을 특징으로 한다.In addition, the fermentation bacteria are characterized in that one selected from Bacillus subtilus, peach yeast, and diasporic lactic acid bacteria is used.
상기 발효균을 사용함으로서 쌀눈의 아미노산의 함량의 수치를 증대하고 특히 가바 성분을 증대 시키는 역할을 하며, 소화방해물질(phytic, trypshin inhibitor, lectin, non starch polysaccharide)들을 분해 및 파괴하여 인체에 유용한 물질로 바꾸며, 비교적 큰 덩어리의 고분자 성분을 잘게 쪼개어 작은 덩어리 상태의 저분자 물질로 바꾸어 유효 성분의 세포 내 흡수를 돕는 역할을 한다. 이에, 표고버섯 발효물은 표고버섯의 유효성분의 인체흡수율을 증가시킬 수 있게 된다.By using the fermentation bacteria, it increases the level of amino acid content of rice germ and especially GABA component, and decomposes and destroys digestive substances (phytic, trypshin inhibitor, lectin, non starch polysaccharide) into substances useful to the human body. It plays a role in helping the absorption of active ingredients into cells by breaking relatively large chunks of polymer into small chunks of low-molecular substances. Accordingly, fermented shiitake mushrooms can increase the human body's absorption rate of the active ingredients of shiitake mushrooms.
그리고, 상기 바실러스 서브틸리스(Bacillus subtilis)를 접종하여 발효물을 제조하는 것이 총 페놀 함량 등의 기능성 성분 및 항산화 활성 등의 생리활성 효능이 증가할 뿐만 아니라 기호도가 우수한 발효물로 제조할 수 있다.In addition, producing a fermented product by inoculating the Bacillus subtilis not only increases functional ingredients such as total phenol content and physiological activity such as antioxidant activity, but also produces a fermented product with excellent palatability. .
그리고, 효모균은 통상의 효모균 발효에 사용될 수 있는 임의의 효모균이 사용될 수 있으며, 한 종류의 효모균 또는 복합 효모균이 사용될 수 있다. 바람직하게는, 복숭아효모균, 사카로마이세스 세레비지애(Saccharomyces cerevisiae), 사카로아미세스 엘리소이더스(Saccharomyces ellipsoidus), 또는 이들의 조합이 이용될 수 있으나, 이에 한정되는 것은 아니며, 더욱 바람직하게는 복숭아효모균 또는 사카로마이세스 세레비지에를 사용할 수 있다.Additionally, the yeast may be any yeast that can be used in normal yeast fermentation, and one type of yeast or a composite yeast may be used. Preferably, peach yeast, Saccharomyces cerevisiae, Saccharomyces ellipsoidus, or a combination thereof may be used, but is not limited thereto, and more preferably Peach yeast or Saccharomyces cerevisiae can be used.
그리고, 상기 유포자성 유산균인 바릴러스 코아굴란스(Bacillus coagulans)는 바릴러스(Bacillus) 속에서 유일한 유산균으로 분리되는 균으로서 아포를 형성하는 균으로 알려져 있다. 따라서 내열성이 우수할 것으로 사료되며, 실지 실험에서도 우수한 내열성을 보임을 알 수 있었다. 당의 발효에 의한 유산 생성능이 90% 이상이며, 효모액기스와 펩톤 같은 단백질 분해물을 이용한 물질대사도 하는 유포자성 유산균으로 알려져 있다.In addition, Bacillus coagulans, which is a spore-forming lactic acid bacterium, is the only isolated lactic acid bacterium in the genus Bacillus and is known to form spores. Therefore, it is believed that heat resistance is excellent, and it was found that excellent heat resistance was shown in actual experiments. It is known as a spore-forming lactic acid bacterium that has a lactic acid production capacity of over 90% through sugar fermentation and also metabolizes using protein decomposition products such as yeast juice and peptone.
상기 발효균이 2중량부 미만인 경우에는 혼합물의 발효 개시에 필요한 양에 미치지 못하여 발효가 원할하게 이루어지지 않고, 발효되더라도 불필요하게 과다한 발효시간이 소요되어 제품이 변질될 우려가 있으며, 발효균이 5중량부를 초과하더라도 초과되는 양에 따른 발효 효과의 증가를 기대하기 어렵고, 오히려 발효가 과다하게 이루어져 신맛이 강해지고, 소비자의 기호도가 떨어지기 때문이다.If the amount of the fermenting bacteria is less than 2 parts by weight, it does not reach the amount required to start fermentation of the mixture, so fermentation does not proceed smoothly, and even if fermented, there is a risk that the product will deteriorate due to unnecessary fermentation time. If the fermenting bacteria are 5 parts by weight, Even if it is exceeded, it is difficult to expect an increase in the fermentation effect according to the excess amount, and rather, the sour taste becomes stronger due to excessive fermentation and the consumer's preference decreases.
그리고, 상기 혼합물에 발효균을 접종 사용하여 30~60시간 동안 발효시켜 발효물을 제조하게 되며, 이때 발효물이 본 발명의 발효식품일 수 있으며, 또한 발효물을 건조 후 분발화한 다음 섭취하거나 다른 곡물에 넣어 혼합 후 섭취하거나 스틱 또는 환형태로 제조하여 섭취할 수 있도록 할 수 있다.In addition, the mixture is inoculated with fermenting bacteria and fermented for 30 to 60 hours to produce a fermented product. At this time, the fermented product may be the fermented food of the present invention, and the fermented product is dried and aerated and then consumed or used for other purposes. It can be consumed after mixing it with grains, or it can be manufactured into a stick or pill form and consumed.
또한, 본 발명에 따른 표고버섯 발효식품은 혼합물의 100중량부에 대하여 발효쌀눈 및 싸라기 2~10중량부를 더 포함하는 것을 특징으로 한다.In addition, the fermented shiitake mushroom food according to the present invention is characterized in that it further contains 2 to 10 parts by weight of fermented rice germ and snail snail, based on 100 parts by weight of the mixture.
상기 현미 미강, 쌀눈 및 싸라기에는 쌀 전체 영양분의 95% 이상이 함유되어 있다. 또한, 현미 미강 내지 쌀눈 등에는 섬유질이 풍부해서 숙변 제거와 대장의 연동 운동을 활성화하는 작용, 휘친산 성분이 들어 있어 체내의 중금속과 잔류 농약을 해독하는 작용, 피부미용과 알레르기에 대한 치료 및 각종 신진대사를 활발하게 하는 작용을 하게 된다.The brown rice bran, rice germ, and ragi contain more than 95% of the total nutrients of rice. In addition, brown rice bran and rice germ are rich in fiber, which helps eliminate stool and activate peristalsis in the large intestine. Contains phytic acid, which detoxifies heavy metals and residual pesticides in the body, and is used for skin care and allergy treatment and various other purposes. It has the effect of activating metabolism.
또한, 상기 발효쌀눈은 쌀눈과 다래과즙을 1 : 0.1 ~ 0.5의 중량비로 혼합하되, 상기 다래과즙 100중량부에 대하여 효소제인 아스퍼질러스나이거(Aspergillus niger) 유래의 β-아밀라아제를 0.06 ~ 0.5 중량부를 첨가하여 15∼25℃에서 12∼30시간 발효시켜 제조하게 된다.In addition, the fermented rice germ is mixed with rice germ and Actinidia nectar juice at a weight ratio of 1: 0.1 to 0.5, and 0.06 to 0.5 weight of β-amylase derived from Aspergillus niger, an enzyme, per 100 parts by weight of Actinidia nectar juice. It is manufactured by adding a portion and fermenting it at 15-25℃ for 12-30 hours.
상기 다래과즙은 단맛과 신맛의 조합을 이루면서 비타민C 함량이 높아 발효쌀눈의 맛과 향을 개성하며, 특히 효소제를 첨가함으로서 발효쌀눈 및 다래과즙의 발효를 촉진하게 된다.The Actinidia nectar juice has a combination of sweet and sour taste and has a high vitamin C content, which enhances the taste and aroma of fermented rice germ. In particular, the addition of enzymes promotes the fermentation of fermented rice germ and Actinidia nectar juice.
또한, 상기 발효물의 100중량부에 대하여 버섯 균사체 2~5중량부를 혼합하여 건조하는 것을 포함하는 것을 특징으로 한다.In addition, it is characterized in that it includes mixing 2 to 5 parts by weight of mushroom mycelium with respect to 100 parts by weight of the fermented product and drying it.
상기 버섯 균사체는 버섯의 종류에 따라 차이는 있으나, 공통적으로 강력한 생리활성 작용으로 인해 면역 기능 및 항암 작용을 수행하며, 버섯 자실체에 비해 인체에 대한 부작용이 거의 없는 특성이 있다. 이러한 버섯 균사체는 생버섯 또는 건조버섯에 비해 영양소 함유량은 물론, 생리활성 능력에 있어서도 10배 이상의 큰 차이가 있다.The mushroom mycelium varies depending on the type of mushroom, but in common, it performs immune function and anticancer activity due to its strong physiological activity, and has the characteristic of having almost no side effects on the human body compared to mushroom fruiting bodies. These mushroom mycelia have a greater difference of more than 10 times in nutrient content and physiological activity compared to fresh or dried mushrooms.
본 발명에서 발효물에 버섯 균사체를 혼합함으로써, 쌀눈의 성인병, 암, 통풍, 비만 예방 및 면역력 강화와 같은 특유의 효과와 버섯의 항암 효과 및 면역 기능 효과를 동시에 제공할 수 있다. 특히 발효물과 버섯 균사체 혼합하여 항암 예방과 면역력 강화 효과는 물론, 노화방지와 인체의 균형을 조절하는 항상성 유지 효과를 극대화하는 시너지 효과를 얻을 수 있다.In the present invention, by mixing mushroom mycelium with fermented product, the unique effects of rice germ, such as preventing adult diseases, cancer, gout, obesity, and strengthening immunity, as well as the anticancer effect and immune function effect of mushrooms can be provided at the same time. In particular, by mixing fermented products and mushroom mycelium, you can achieve a synergy effect that maximizes the effects of anti-cancer prevention and strengthening immunity, as well as anti-aging and homeostasis that regulates the balance of the human body.
상기 버섯 균사체가 혼합되는 양은 상기 발효물 총 중량부에 대하여 2~5중량부를 혼합하는 것이 바람직하다. 왜냐하면, 버섯 균사체가 2중량부 미만으로 혼합되는 경우에는 발효물과 버섯 균사체 혼합에 따른 면역력 강화의 시너지 효과 등을 기대하기 어렵고, 5중량부를 초과하는 경우에는 제조단가의 상승에 따른 효과의 증가율이 크지 않아 비효율적이기 때문이다.The amount of the mushroom mycelium mixed is preferably 2 to 5 parts by weight based on the total weight of the fermented product. This is because, if the mushroom mycelium is mixed in less than 2 parts by weight, it is difficult to expect a synergistic effect of strengthening immunity due to the mixture of fermented product and mushroom mycelium, and if it exceeds 5 parts by weight, the rate of increase in effect due to the increase in manufacturing cost is low. This is because it is not large and therefore inefficient.
또한, 상기 버섯 균사체는 상황 버섯, 동충하초 버섯, 목이 버섯 및 노루궁뎅이 버섯으로 이루어지는 군 중에서 적어도 하나 아상을 선택되는 버섯 균사체인 것을 발효물에 첨가 사용할 수 있다.In addition, the mushroom mycelium may be a mushroom mycelium selected from the group consisting of Sanghwang mushrooms, Cordyceps sinensis mushrooms, wood ear mushrooms, and Hepatica chinensis mushrooms, and can be used by adding it to the fermented product.
또한, 상기 버섯 균사체는 쌀눈을 120~130℃의 스팀으로 40~60분간 살균하여 살균된 쌀눈을 식힌 다음, 버섯 종균을 접종하여 22~25℃로 유지되는 배양실에서 25~40일간 배양하여 채취후, 상기 채취한 버섯 균사체를 건조한 상태에서 볶아 제조되는 것을 특징으로 한다.In addition, the mushroom mycelium is collected by sterilizing rice germs with steam at 120-130°C for 40-60 minutes, cooling the sterilized rice germs, inoculating mushroom spawn, and culturing for 25-40 days in a culture room maintained at 22-25°C. , characterized in that it is manufactured by roasting the collected mushroom mycelium in a dry state.
그리고 상기 버섯 균사체는 살균한 쌀눈 배지에서 배양하고, 발효 쌀눈도 현미를 주원료로 제조하기 때문에, 두 성분을 혼합하면 현미라는 공통성분으로 인해 식품학적인 궁합이 잘 맞아 맛의 깊이가 더 해지게 된다.In addition, since the mushroom mycelium is cultured in a sterilized rice germ medium, and the fermented rice germ is also manufactured from brown rice as the main ingredient, when the two ingredients are mixed, the depth of taste is enhanced due to good food compatibility due to the common ingredient of brown rice.
특히, 버섯 균사체를 약한 불에서 살짝 볶아 발효 쌀눈의 시큼한 맛을 중화시키고 소비자의 기호도를 높일 수 있게 된다.In particular, the sour taste of fermented rice germ can be neutralized and consumer preference can be increased by lightly roasting mushroom mycelium over low heat.
이하, 본 발명을 구체적인 실시예를 통해 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail through specific examples.
(실시예 1)(Example 1)
표고버섯 100g, 쌀눈 30g을 준비하여 혼합한 혼합물을 30분 동안 스팀 살균하며, 상기 혼합물에 발효균인 바실러스 서브틸러스 3.9g을 첨가하여 50시간 발효시켜 발효물을 제조하게 된다.100 g of shiitake mushrooms and 30 g of rice germ are prepared, the mixture is steam sterilized for 30 minutes, and 3.9 g of fermenting bacteria, Bacillus subtilus, is added to the mixture and fermented for 50 hours to prepare a fermented product.
(실시예 2)(Example 2)
실시예 1과 동일하게 실시하되, 발효균을 복숭아효모균을 첨가하여 발효물을 제조하게 된다.The same procedure as in Example 1 was carried out, but the fermented product was prepared by adding peach yeast bacteria to the fermentation bacteria.
(실시예 3)(Example 3)
실시예 1과 동일하게 실시하되, 발효균을 유포자성 유산균을 첨가하여 발효물을 제조하게 된다.The same procedure as in Example 1 was carried out, but the fermented product was prepared by adding spore-forming lactic acid bacteria to the fermentation bacteria.
(비교예 1)(Comparative Example 1)
실시예 1과 동일하게 실시하되, 건조된 표고버섯 대신 생표고버섯을 사용하여 발효물을 제조하게 된다.The same procedure as in Example 1 was carried out, but the fermented product was prepared using fresh shiitake mushrooms instead of dried shiitake mushrooms.
(비교예 2)(Comparative Example 2)
실시예 1과 동일하게 실시하되, 발효균을 사용하지 않고 혼합물을 건조하여 발효물을 제조하게 된다.The same procedure as in Example 1 was carried out, but the mixture was dried without using fermentation bacteria to produce a fermented product.
(시험예 1)(Test Example 1)
실시예 1, 2, 3 및 비교예 1, 2의 발효물에 대하여 관능평가를 실시하였다. 상기 관능평가는 성인 남녀 각 20명씩 패널로 선정하여 맛, 향 및 전체 기호도에 대하여 9점 채점법(9: 매우 좋음, 7: 좋음, 5: 보통, 3: 나쁨, 1: 매우 나쁨)을 이용하여 평가하였으며, 그 결과를 표 1로 나타냈다.Sensory evaluation was performed on the fermented products of Examples 1, 2, and 3 and Comparative Examples 1 and 2. The sensory evaluation was conducted by a panel of 20 adult men and women each, using a 9-point scoring method (9: very good, 7: good, 5: average, 3: bad, 1: very bad) for taste, aroma, and overall preference. It was evaluated, and the results are shown in Table 1.
상기 표 1에서 알 수 있듯이, 실시예 1 내지 3의 기호도가 비교예 1, 2에 비해 높다는 것을 알 수 있다. 특히 실시예 1과 비교예 1, 2를 비교하면, 동일한 혼합물을 사용하더라고 발효균을 사용했는지, 아니면 생버섯을 사용했는지 여부에 따라 맛 내지 향에 대한 기호도에 있어서 큰 차이가 있다는 것을 알 수 있었다.As can be seen from Table 1, it can be seen that the preference of Examples 1 to 3 is higher than that of Comparative Examples 1 and 2. In particular, when comparing Example 1 and Comparative Examples 1 and 2, it was found that even if the same mixture was used, there was a significant difference in preference for taste or aroma depending on whether fermented bacteria or raw mushrooms were used.
이와 같이, 본 발명에 따른 표고버섯 발효식품은 건조된 표고버섯, 쌀눈 및 발효균을 혼합함으로써, 각각의 고유의 효능은 물론 상술한 바와 같이, 두 가지 성분들이 서로 혼합됨으로써 얻어지는 시너지효과를 기대할 수 있다. 그리고 맛과 향에 대한 기호도 조사에서와 같이 섭취자에 대한 기호도가 비교예에 비해 상대적으로 우수하여 구매 욕구를 높여 판매 증진 효과가 기대할 수 있다.In this way, the fermented shiitake mushroom food according to the present invention mixes dried shiitake mushrooms, rice germ, and fermentation bacteria, so that not only the unique efficacy of each but also the synergy effect obtained by mixing the two ingredients can be expected as described above. . In addition, as shown in the preference survey for taste and aroma, the preference for consumers is relatively superior compared to the comparative example, so the effect of increasing sales can be expected by increasing the desire to purchase.
이상에서는 본 발명의 바람직한 실시예를 설명하였으나, 본 발명은 전술한 실시예에 한정되지 않고 다양한 형태로 변형 또는 수정되어 실시될 수 있고, 변형 또는 수정된 실시예도 후술하는 특허청구범위에 개시된 본 발명의 기술적 사상을 포함한다면 본 발명의 권리범위에 속함은 물론이다.Although the preferred embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments and can be implemented in various forms by modification or modification. Modified or modified embodiments of the present invention are also disclosed in the claims described later. Of course, if it includes the technical idea of , it falls within the scope of the rights of the present invention.
Claims (7)
상기 건조된 표고버섯 및 쌀눈을 1 : 0.3~1의 중량비로 혼합한 혼합물을 20~40분 동안 스팀 살균하며, 살균된 혼합물 100중량부에 대하여 바실러스서브틸러스, 복숭아효모균, 포자생성유산균 중 선택된 하나의 발효균 2~5중량부를 첨가하여 30~60시간 동안 발효시켜 발효물을 제조하는 것을 특징으로 하는 표고버섯 발효식품.Shiitake mushrooms are soaked in a rice bran steeping solution mixed with 3 to 20 parts by weight of salt and 5 to 20 parts by weight of rice bran powder per 100 parts by weight of purified water for 1 to 2 days, then dried and the dried shiitake mushrooms are prepared. manufacturing,
The mixture of the dried shiitake mushrooms and rice germ at a weight ratio of 1:0.3 to 1 is steam sterilized for 20 to 40 minutes, and 100 parts by weight of the sterilized mixture is selected from Bacillus subtilus, peach yeast, and spore-forming lactic acid bacteria. A fermented shiitake mushroom food characterized in that the fermented product is produced by adding 2 to 5 parts by weight of one fermenting bacteria and fermenting for 30 to 60 hours.
상기 혼합물에 사용되는 건조된 표고버섯 대신에 건조된 표고버섯과 팽화된 표고버섯을 1 : 0.2~1의 중량비로 혼합한 혼합표고버섯을 사용하며,
상기 팽화된 표고버섯은 수분함량 10 ~ 15 중량% 범위의 5~50mm로 절단된 표고버섯을 팽화기에 넣어 100 ~ 150 ℃에서 팽화시키는 것을 특징으로 하는 표고버섯 발효식품.According to paragraph 1,
Instead of the dried shiitake mushrooms used in the above mixture, mixed shiitake mushrooms are used, in which dried shiitake mushrooms and puffed shiitake mushrooms are mixed at a weight ratio of 1:0.2 to 1,
The puffed shiitake mushroom is a fermented shiitake mushroom food, characterized in that shiitake mushrooms cut into 5 to 50 mm pieces with a moisture content in the range of 10 to 15% by weight are placed in a puffer and puffed at 100 to 150°C.
무균된 쌀겨를 1~3시간 동안 75~85℃의 열을 가해 분말화된 쌀겨분말 100중량부에 대하여 마늘즙 10 ~ 50중량부로 혼합하여 48시간 숙성시킨 쌀겨숙성물을 제조한 후, 팽화된 표고버섯을 쌀겨숙성물에 5 ~12시간동안 침지하여 건조시킨 표고버섯을 혼합물에 사용하는 것을 특징으로 하는 표고버섯 발효식품.According to paragraph 2,
Sterilized rice bran was heated at 75 to 85°C for 1 to 3 hours, mixed with 10 to 50 parts by weight of garlic juice per 100 parts by weight of powdered rice bran powder, and aged for 48 hours to produce a fermented rice bran product. A fermented shiitake mushroom food characterized by using dried shiitake mushrooms in a mixture by immersing shiitake mushrooms in rice bran fermentation water for 5 to 12 hours.
혼합물의 100중량부에 대하여 발효쌀눈 및 싸라기 2~10중량부를 더 포함하는 것을 특징으로 하는 표고버섯 발효식품.According to paragraph 1,
A fermented shiitake mushroom food, characterized in that it further comprises 2 to 10 parts by weight of fermented rice germ and snail snail per 100 parts by weight of the mixture.
발효물의 100중량부에 대하여 버섯 균사체 2~5중량부를 혼합하여 건조하며,
상기 버섯 균사체는 상황 버섯, 동충하초 버섯, 목이 버섯 및 노루궁뎅이 버섯으로 이루어지는 군 중에서 적어도 하나 선택되는 버섯의 균사체인 것을 특징으로 하는 표고버섯 발효식품.According to paragraph 1,
Mix 2 to 5 parts by weight of mushroom mycelium with 100 parts by weight of fermented product and dry.
The mushroom mycelium is a fermented shiitake mushroom food, characterized in that the mushroom mycelium is at least one selected from the group consisting of Sanghwang mushrooms, Cordyceps sinensis mushrooms, wood ear mushrooms, and Hepatica chinensis mushrooms.
상기 버섯 균사체는 쌀눈을 120~130℃의 스팀으로 40~60분간 살균하여 살균된 쌀눈을 식힌 다음, 버섯 종균을 접종하여 22~25℃로 유지되는 배양실에서 25~40일간 배양하여 채취후, 상기 채취한 버섯 균사체를 건조한 상태에서 볶아 제조되는 것을 특징으로 하는 표고버섯 발효식품.According to clause 6,
The mushroom mycelium is collected by sterilizing rice germs with steam at 120-130°C for 40-60 minutes, cooling the sterilized rice germs, inoculating mushroom spawn, and culturing for 25-40 days in a culture room maintained at 22-25°C. A fermented shiitake mushroom food produced by roasting collected mushroom mycelium in a dry state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220008812A KR102674201B1 (en) | 2022-01-20 | 2022-01-20 | Fermented food of shiitake mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220008812A KR102674201B1 (en) | 2022-01-20 | 2022-01-20 | Fermented food of shiitake mushroom |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20230112495A KR20230112495A (en) | 2023-07-27 |
| KR102674201B1 true KR102674201B1 (en) | 2024-06-10 |
Family
ID=87433371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220008812A KR102674201B1 (en) | 2022-01-20 | 2022-01-20 | Fermented food of shiitake mushroom |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102674201B1 (en) |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050107249A (en) * | 2004-05-07 | 2005-11-11 | 대경비엔티 (주) | Cheonggukjang containing shiitake mycelium and its manufacturing method |
| KR101210571B1 (en) | 2010-07-09 | 2012-12-11 | 안정균 | method for manufacturing of shiitake(lentinus edodes) contained natural seasoning |
| KR101462310B1 (en) * | 2012-04-26 | 2014-11-20 | 주식회사 엘비씨 | method for lentinula edodes extracts and the extract |
| KR101783912B1 (en) | 2017-07-06 | 2017-10-16 | (주)신성농산 | Manufacturing method of coloring fermented shiitake mushroom comprising natural fermented compositions and coloring fermented shiitake mushroom by the method |
| KR102367108B1 (en) * | 2018-12-10 | 2022-02-23 | 재단법인 경북바이오산업연구원 | MANUFACTURING METHOD of MEJU AND SAUCE USING SHIITAKE(LENTINULA EDODES) |
| KR102265810B1 (en) | 2019-10-16 | 2021-06-17 | 권용철 | method for manufacturing lentinula edodes vinegar and lentinula edodes vinegar manufactured with this |
-
2022
- 2022-01-20 KR KR1020220008812A patent/KR102674201B1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| KR20230112495A (en) | 2023-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ogueke et al. | Ugba, the fermented African oilbean seeds; its production, chemical composition, preservation, safety and health benefits | |
| JP2003259835A (en) | Production of fermented product and its utilization | |
| KR101823088B1 (en) | Method for manufacturing breads using lactic acid bacteria | |
| KR101983039B1 (en) | Method for Manufacturing Nuruk Sauce | |
| KR100851289B1 (en) | Method for producing fermented mixed grains using living effective microorganisms and fermented mixed grains produced by the same | |
| KR100907037B1 (en) | A cultivation method of Ganoderma lucidum or Lentinus edodes containing green tea and food produced thereby | |
| CN107484816A (en) | A kind of Chinese toon storage fresh-keeping and processing method | |
| CN108740891B (en) | Preserved chili and making method thereof | |
| KR102266142B1 (en) | Method of manufacturing grilled hot dog and grilled hot dog produced thereby | |
| KR102674201B1 (en) | Fermented food of shiitake mushroom | |
| KR102035939B1 (en) | Manufacturing method of fermented rice punch with persimmons | |
| CN108740790B (en) | Soy sauce and preparation method thereof | |
| KR102151573B1 (en) | Herb vinegar and manufacturing method thereof | |
| KR100963826B1 (en) | Novel fomes formentarius and its culturing method | |
| KR100668056B1 (en) | Soybean malt and manufacturing method thereby | |
| KR100905288B1 (en) | Jujube tree of fruit, leaf, branch, root using fermented soybeans manufacture method | |
| KR20180071793A (en) | The method for manufacturing fermented soybean by using propolis, and a fermented soybean manufactured by the method | |
| KR101329914B1 (en) | Hot pepper paste using rhizopus hypha body and methods for fabricating the same | |
| KR20120045928A (en) | Method for manufacturing fast-fermented bean paste containing noni, and fast-fermented bean paste produced thereby | |
| KR102616727B1 (en) | Method of manufacturing high-protein phellinus linteus alcoholic drinks and phellinus linteus alcoholic drinks manufactured by the same | |
| JP2519785B2 (en) | Method for producing food containing fiber | |
| Pandey | Chronological Developments in the Technology of Weaning and Geriatric Foods | |
| CN108770931A (en) | A kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt | |
| KR20200038728A (en) | Fermentation hot pepper paste, fermented soybean paste manufactured of manufacturing methods with short, intensive fermented soybean | |
| KR102330371B1 (en) | A Preparation Method of Sweet Red-bean Bread Using a Kind of Small Bean |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |