WO2011031083A2 - Fermented food made with mycelia of fomes formentarius and method for producing same - Google Patents

Abstract

The present invention presents a method of culturing mycelia of Fomes formentarius which are cultured on extracts of lacquer trees from which toxins have been removed. Fomes formentarius grows naturally on lacquer trees and are novel mushrooms that were discovered while making a variety of experiments for utilizing useful components of lacquer trees from which toxins had been removed. However, because the culturing period in a culture medium made from lacquer tree lumber or sawdust is as long as 2 - 3 years, a method for culturing Fomes formentarius on a large scale within a short period of time is proposed. In addition, soybean paste, soy sauce, red pepper paste and fermented bean paste that are made using the Fomes formentarius provide better taste and flavor with reduced offensive smell, compared with those made by traditional methods. Moreover, under the influence of the Fomes formentarius, as compared with those made by traditional methods, lower-sodium soybean paste, soy sauce, red pepper paste and fermented bean paste can be produced, and their antioxidant effects are also demonstrated.

Description

Fermented foods using the seven mycelium mushroom mycelium and its manufacturing method

The present invention relates to a method of liquid culturing mycelium of seven mushrooms and a method of preparing fermented food using the same.

More specifically, the present invention relates to a method of cultivating mycelium of seven sulfur mushrooms using a medium using a lacquer extract from which toxicity has been removed, and to prepare doenjang, soy sauce, red pepper paste and cheonggukjang with antioxidant properties.

Chil-hwang mushroom (KCTC 11549BP, Fomes formentarius ) is a mushroom that grows in lacquer trees and is a new mushroom discovered during various experiments in order to use the useful components of lacquer trees. The fruiting body of the seven mushrooms grows in the length of 3 ~ 7㎝, and looks similar to the situation mushroom or ganoderma lucidum, the outside is dark brown, the inside is light yellow, and it grows in detoxified lacquer trees. The seven mushrooms grow as a medium of Rhus verniciflua while absorbing useful ingredients of lacquer and having similar efficacy to lacquer. Lacquer has high antibacterial effect, high antiseptic effect and inhibits mold. In addition, lacquer is warm and has the effect of loosing blood, and it has been used for pain and constipation, and it is also effective for abdominal pain and constipation. Recently, it has been reported that urushiol, the main component of lacquer, or MU2 from which allergic components of urushiol have been removed has excellent anticancer and antioxidant effects. Since lacquer trees generally have strong toxicity and antimicrobial properties, mushrooms did not grow. However, the lacquer mushrooms were found to grow wild after denaturing the urushiol of lacquer by removing lactose from lacquer trees. In addition, it was confirmed that other kinds of mushrooms did not grow even if the poison of the lacquer tree was removed, and it was confirmed that the mushrooms grow only in the lacquer tree (the experimental results were not included in the present specification).

In the present invention, in order to apply the seven mushrooms having a similar effect to the usefulness of the lacquer in various ways, the development of the mycelium mushroom culture method of the mycelium form that can be used in large quantities through the rapid culture. In general, in order to cultivate seven mushrooms in the form of fruiting body, it takes a long time of two to three years, using the method of liquid culture in the form of mycelium was able to incubate mycelium of the mushrooms in a short time. It is well known that mycelia of mushrooms have the same function as fruiting bodies.

When cultivation of seven mushrooms in the form of fruiting body is used to remove the poison of the lacquer tree, the mycelium mushroom culture of the mycelium form of the present invention was added to the lacquer tree when making the lacquer extract to remove the toxicity of the lacquer tree. Traditionally used to remove the poison of lacquer, the lacquered tree is "Taste and Sweetness and Flatness" in Chinese Herbal Paintings. Stops relieving, etc. "is written and pain in the lower back and bones, postpartum hemorrhage, excessive menstruation, bruises, onggi, lacquer poison is known to hear well. When used in a skin disease with lacquer poison, wash the lacquer with decoction and there are no side effects.

In addition, in the present invention, a method of applying the same to foods after mass cultivation of the mycelium mushroom mycelium in a quick time and the representative fermented foods doenjang, soy sauce, gochujang and Cheonggukjang were prepared using mycelium of mushrooms.

Soybean paste, soy sauce and red pepper paste of the jangjang are traditionally prepared using meju, and after soaking the meju in salt or brine for 1-6 months, the solids are used as soybean paste and the liquid is used as soy sauce. Gochujang is fermented and matured for 1 ~ 6 months using crushed meju. Cheonggukjang is made by fermenting and fermenting for a short time.

Bacillus subtilis , Aspegillus sojae , or Aspegillus oryzae are the predominant strains that ripen meju and Cheonggukjang. In the case of Bacillus subtilis , straw It is known as a strain that inhabits mainly. Indeed, when making Cheonggukjang or meju, a certain amount of straw is put or dried meju is placed on a rope made of straw so that the strain can easily contact and grow with soybeans. However, when this natural fermentation method is used, various bacteria and fungi that cause rot rather than dominant bacteria are produced.

In order to solve the above problems and also because the traditional manufacturing method is manufactured through a long maturation period, when making the meju to improve the production period, Bacillus subtilis or Aspegillus sojae or Aspergillus oryzae ( Aspegillus oryzae ), such as using a single meju or koji or a mixture of mixed, and soybeans are also prepared by inoculating Bacillus subtilis in steamed soybeans.

In the present invention, the mycelium using the seven mushrooms is put directly after steamed soybean steamed so that the growth and fungus of the various bacteria related to corruption is reduced and coexists with the predominant strain to grow.

Soybean paste, soy sauce, red pepper paste, and Cheonggukjang prepared by using the seven yellow mushrooms are all influenced by seven yellow mushrooms when using the traditional method or the improvement method, and the growth of other germs and molds is also suppressed. Less off-flavor than kochujang and cheonggukjang, taste and flavor were improved, and soybean paste, soy sauce, and kochujang prepared in low salt condition could be made.

An object of the present invention to provide a liquid culture method of seven mushrooms.

Still another object of the present invention is to provide a doenjang, soy sauce, red pepper paste, cheonggukjang, and a method for producing the same, which have an antioxidant function, using seven mushrooms.

The step of culturing seven mushrooms to achieve the technical problem,

Preparing a lacquer extract (step 1); Preparing a liquid culture solution by mixing the lacquer extract with PDB (Potato Dextrose Broth) medium (step 2); Inoculating the mycelium mushroom mycelium on the culture solution (3 step); And incubating the culture solution inoculated with the seven mushrooms mycelium for 10 to 20 days at 20 to 40 ° C. (4 steps).

The lacquer extract may be extracted by pulverizing lacquer and lacquered tree at 300 mesh or less and then mixing 60 to 80 parts by weight of lacquer and 20 to 40 parts by weight of lacquered tree. Extraction of the lacquer component can be extracted by reacting for 1 to 10 hours at 20 ~ 125 ℃ with purified water of 5 to 30 times the weight of the lacquer and lacquer tree mixture. The sumac extract produced using the above method can be used by collecting the liquid phase by filtering the solid body after sinking for 1 to 10 hours. The filtration method uses a filtration method commonly used in the art using a filter species or filter paper. In addition, the lacquer component may be extracted using an organic solvent aqueous solution instead of the purified water. The organic solvent may be selected from protanol, ethanol, methanol, acetone, ether, hexane and the like. After extraction, the organic solvent extract may be used after evaporating the concentrated organic solvent under reduced pressure and diluting it with purified water to 1 to 100 times. It may be.

Liquid culture medium for cultivating seven mushrooms can be prepared by 20 to 40 parts by weight of the lacquer extract and 40 to 80 parts by weight of PDB medium. PDB may be prepared by a conventional method using a medium PDB (Difco, USA) containing potato starch, which is mainly used when culturing microorganisms, or may be directly prepared using potato and sugar. Except for the lacquer extract from the culture of the seven mushrooms, two to four times longer culture time is required until the seven mushrooms mycelium cultured in the same amount.

The culture solution of lacquer mushrooms mixed with lacquer extract and PDB medium is sterilized at 120 to 125 ° C. for 15 minutes to 5 hours, and then used under sterile conditions. 0.1 to 10 g of mycelium can be inoculated per 1 L of the culture solution of the seven mushrooms.

After the incubation is completed, the culture medium is removed and the remaining mycelium can be used for the preparation of enteric soybeans.

The jang includes soybean paste, soy sauce, red pepper paste and cheonggukjang.

Doenjang, soy sauce and red pepper paste contain meju powder as the main raw material or some composition, and may be used in the mycelium of seven yellow mushrooms when steaming soybeans. Cheonggukjang is prepared by steaming soybeans after short-term ripening, and the mycelium of seven yellow mushrooms may be used in the ripening step.

To prepare the meju, soybeans are first soaked in purified water at about 20 to 40 ° C. for about 2 to 13 hours, then boiled at 70 to 125 ° C. for 15 minutes to 5 hours, and then cooled at room temperature. Since the inoculation of the mycelium mushroom mycelium of 0.1 ~ 10g per 1kg soybean can be prepared by aging for 2-7 days at 20 ~ 40 ℃, humidity 40 ~ 90%. The meju may also be used to prepare soybean paste or soy sauce and red pepper paste, or may be stored for 4-10 days to dry for long-term storage.

Doenjang is a type of soybean paste that has been aged in brine, and then matured with soy sauce and dried soybean paste. In addition, the miso may be prepared by an eclectic improvement method prepared by combining the two methods. In addition, in the case of improved doenjang, not soybeans can be prepared by using rice flour or flour as a single, or by mixing rice flour and flour. The method is prepared by adding soy flour or soy flour made using meju or Aspergillus granules or Aspergillus duck made using Bacillus subtilis, or mixing 'cozy' using flour or rice flour, and adding salt and purified water thereto. Sometimes. The koji boiled soy flour, wheat flour and rice flour at 70 ~ 135 ℃ for 15-5 minutes and inoculated with 0.01 ~ 0.1 parts by weight of Aspergillus cleanser or Aspergillus duckse for 2-10 days to mature at 20 ~ 50 ℃ Are manufactured. Improved soy sauce uses the method of making the improved soybean paste, but may also use the filtrate of the prepared mature. Improved soybean paste or soy sauce gives a different sense to traditional soybean paste, soy sauce and taste, and because it is produced by artificially inserting strains, it is generally easy to mass-produce with a fast ripening process. Kochujang can also be divided into traditional Kochujang and long-term ripening Kochujang and strains made by directly adding meju or Koji.

The brine used to soak aging meju retained the salinity of 20 to 25% in the past, but when using the meju using the seven yellow mushrooms, even when aged with 8 to 20% brine, the rot decays during aging and storage. It may not change. The salinity applies equally to improved miso or soy sauce in addition to traditional miso or soy sauce. In addition, traditionally used kochujang or improved kochujang should be kept at a salinity of 10-15% or more, so that it will not rot during aging and storage, but the kochujang using meju or koji can be used to reduce the salt concentration to 10% or less.

In the traditional method, 7 ~ 7% brine 1 ~ 10ℓ of brine meju is used to ferment for 1-6 months at 20 ~ 40 ℃ and 40 ~ 90% humidity.Solids are soybean paste and liquid is soy sauce. Can be used. In addition, to enhance the taste, after separating the soybean and soy sauce may be aged for 1-6 months at 20-40 ℃, 40-90% humidity again.

Or by using an improved method, 50 to 70 parts by weight of improved meju, 8 to 25 parts by weight of salt, 0.01 to 1 part by weight of mycelium mushroom mycelium and 15 to 30 parts by weight of purified water, to prepare soybean paste or 15 to 30 parts by weight of improved meju, Soy sauce may be prepared by using 8 to 25 parts by weight of salt, 0.01 to 1 part by weight of seven mushrooms, and 40 to 70 parts by weight of purified water. Cozy may be used instead of the improved meju, or may be used by mixing the improved meju and the Cozy. The fermentation of the improved doenjang and soy sauce can be shortened to 4 to 15 days (20 ~ 40 ℃, humidity 40 ~ 90%) compared to the traditional method.

Traditional Kochujang prepared with seven mycelium mushroom mycelium is 15 to 25 parts by weight of red pepper powder, 6 to 15 parts by weight of salt, 6 to 15 parts by weight of traditional meju powder, 15 to 30 parts by weight of glutinous rice, 0.01 to 1 part by weight of mycelium mushroom mycelium and 25 to purified water To make a ratio of 40 parts by weight can be prepared for 1-6 months at 20 ~ 40 ℃, 40 to 90% humidity to prepare red pepper paste. Improved red pepper paste using the mycelium mushroom mycelium can be prepared by aging for 4 to 15 days by replacing the traditional meju powder with koji aged with improved meju powder or Aspergillus dust or Aspergillus duck. Since the amount of meju powder using seven sulfur mushroom mycelium is less than that of miso and red pepper paste, the liquid diluted with lacquer extract to purified water may be mixed instead of purified water.

Cheonggukjang using the seven mycelium mushroom mycelium is soaked soybean in 20 ~ 40 ℃ purified water for about 2 to 13 hours, boiled at 70 ~ 125 ℃ for 0.5 to 10 hours, and then cooled at room temperature to 0.1 ~ 10 g of seven mushrooms mycelium mushroom per 1 kg soybean After inoculation can be prepared by aging for 2 to 10 days at 20-40 ℃, 40-90% humidity. It is also possible to further inoculate a certain amount of straw (straw) or Bacillus subtilis strain while inoculating the seven mycelium mushroom mycelium for the predominant growth of the chungkukjang culture strain.

Seven mushrooms have the effect similar to that of lacquer as it grows with deciduous lacquer as a medium. However, seven mushrooms have a fruiting body having a size of 4 to 5 cm in the lacquer for 2 to 3 years, and thus a method for cultivating high-quality seven mushrooms in a short period of time is required. The culture method was devised a method for cultivating seven mycelium mushroom mycelium in large quantities. It is well known that the mycelium of mushrooms is less effective than the fruiting bodies. In addition, in order to use the usefulness of the mycelium of the seven yellow mushrooms, it was applied to the production of soybean paste, soy sauce, red pepper paste and cheonggukjang.

In the present invention, the soybean paste, soy sauce, red pepper paste and Cheonggukjang were prepared by using the seven yellow mushroom mycelium in a natural fermentation method or an improved manufacturing method to produce the enteric food. When the seven yellow mushrooms are used to make doenjang, soy sauce, red pepper paste and cheonggukjang, the seven yellow mushrooms inhibit the growth of other germs and fungi that induce decay, while coexisting with the dominant strains that mature the doenjang, soy sauce, red pepper paste and cheonggukjang. It grows up. Soybean paste, soy sauce, red pepper paste, and Cheonggukjang with seven yellow mushrooms did not lag in terms of taste or flavor than doenjang, soy sauce, red pepper paste, and cheonggukjang, which were used by conventional methods. In addition, since the decayed bacteria were suppressed, it was confirmed that the odor peculiar to the intestines was also reduced, and it was also possible to prepare low salt entertains.

Soybean paste and soy sauce, which were prepared by conventional methods, are easily decayed when their salinity is low when they are aged. Gochujang must also have a salinity of 10 to 15% to prevent corruption in the ripening process. Although there are good results on the nutritional value of fermented foods based on soybeans such as soybean paste, soy sauce, and red pepper paste, even if the nutrition and function are excellent, excessive intake of salt is inevitable when the intake of the soy sauce is inevitable. Therefore, attempts to lower salinity have often been made from the soy sauce, but there have not been many successes in making products that can be preserved for a long time in the distribution process. High intake of salt has been reported to affect the development of hypertension, stroke, gastric cancer. It is also argued that one of the reasons why Korea's number of hypertension patients remained in the first and second place internationally is due to high salt intake. Therefore, the production of doenjang, soy sauce and red pepper paste using seven yellow mushrooms can be said to contribute to the promotion of the national rice wine.

In addition, while trying various methods to find the health-enhancing effect of doenjang, soy sauce, red pepper paste and cheonggukjang using chil-hwang mushroom, it was found that there is an antioxidant effect on the doenjang, soy sauce, red pepper paste and cheonggukjang. In addition, it is possible to develop Jangjang, whose functional aspects are highlighted.

1 is a flow chart showing a liquid culture method of the seven mushrooms mycelium mycelium according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the invention to those skilled in the art.

Example 1 Liquid Culture of Seven Sulfur Mushrooms I

First, lacquer extract was prepared in order to liquid culture the seven mushrooms.

The lacquer extract was pulverized with lacquer and lacquer tree 200 mesh and mixed with lacquer 700g and lacquer tree 300g. 10 L of purified water was added to 1 kg of the mixture, and the lacquer component was extracted at 90 ° C. for 8 hours. Thereafter, the extract was allowed to stand at room temperature for 5 hours to remove solids, and only liquid phase was collected.

Next, 7 L of PDB medium was mixed with 3 L of the lacquer extract and sterilized at 121 ° C. for 15 minutes. The culture solution was inoculated with 7 g of mycelium mushroom mycelium and incubated in a sterile chamber at 25 ° C. for 15 days. After the culture was completed, the mycelium was collected after removing the culture solution.

Example 2 Liquid Culture of Seven Yellow Mushrooms

In the same manner as in Example 1, cultivated seven sulfur mushrooms, but when preparing the lacquer extract 50% ethanol was used instead of purified water and ethanol was removed using a vacuum distillation after extraction. Then, purified water was added as much as the amount of ethanol removed and used as a lacquer extract.

Example 3 Preparation of Seven Yellow Mushroom Meju

3-1. Production of meju using traditional methods

Chilwang mushroom meju was prepared using the mycelium mushroom mycelium cultured in Example 1 to prepare soybean paste, soy sauce and red pepper paste by the traditional method. First, 1 kg of soybeans were soaked in purified water at 20-40 ° C. for 2 hours, and then steamed at 121 ° C. for 1 hour. After inoculating 1 g of seven mycelium mushroom mycelium and maintained at 25 ℃, 60% humidity was aged for 4 days.

3-2. Preparation of Meju and Cozy by Improved Method

To improve the doenjang, soy sauce and red pepper paste in the improved method was prepared using the seven mushrooms mycelium cultured in Example 1 to improve the seven yellow mushrooms meju and koji. First, 1 kg of soybeans were soaked in purified water at 20-40 ° C. for 2 hours, and then steamed at 121 ° C. for 1 hour. After inoculating 1 g of 7 mycelium mushroom mycelium and 1 g of Bacillus subtilis and aged at 25 ℃, 60% humidity was maintained for 4 days.

Coji for producing improved soybean paste, soy sauce and red pepper paste was prepared in the same manner as the conventional manufacturing method of the art. 1 kg of wheat flour was boiled at 121 ° C. for 1 hour, and then inoculated with 1 g of Aspergillus cleanser, and aged at 25 ° C. and 60% of humidity for 4 days.

Example 4 Preparation of Chilwang Mushroom Traditional Miso

4-1. Salinity 10% condition

Miso was prepared using the traditional meju prepared in Example 3-1. In order to soak the traditional meju, 1kg of traditional meju was added to the earthenware, and 3ℓ of 10% brine was added. The lid was closed and aged for 1 month at 25 ℃ and 60% humidity. After completion of the first fermentation, the liquid to be used as soy sauce was removed, and the remaining miso was further aged for 2 months at 25 ° C. and 60% humidity for 2 months to finally prepare a traditional red chilli mushroom paste with 10% salinity.

4-2. Salinity 20% condition

The traditional miso was prepared under the same conditions as 1-1, but the brine salt containing the traditional meju was 20%.

Example 5 Preparation of Seven Seasoned Mushrooms

5-1. Salinity 10% condition

300 g of improved meju of Example 3-2, 300 g of koji of Example 3-2, 100 g of salt, and 300 g of purified water were aged at 25 ° C. and 60% of humidity for 20 days to prepare a sapling mushroom improved doenjang with 10% salinity. .

5-2. Salinity 20% condition

300 g of improved meju of Example 3-2, 300 g of koji of Example 3-2, 200 g of salt and 200 g of purified water were matured at 25 ° C. and 60% of humidity for 20 days to prepare a modified yellow soybean paste with 20% salt. .

Example 6 Preparation of Chilwang Mushroom Traditional Soy Sauce

6-1. Salinity 10% condition

In Example 4-1, after removing the liquid after the first aging of the traditional seven seasoned soybean paste, the removed liquid was collected and further aged for two months at 25 ° C. and 60% humidity to prepare a traditional soybean mushroom with 10% salinity.

6-2. Salinity 20% condition

In Example 4-2, after removing the liquid after the first ripening of the traditional seven seasoned soybean paste, the removed liquid was collected and further aged for two months at 25 ° C. and 60% of humidity to prepare a traditional soybean mushroom with 20% salt.

Example 7 Preparation of Chilwang Mushroom Improved Soy Sauce

7-1. Salinity 10% condition

100 g of improved meju of Example 3-2, 100 g of koji of Example 3-2, 100 g of salt, and 700 g of purified water were mixed, and aged at 25 ° C. and 60% of humidity for 10 days to prepare sapling mushroom improved soy sauce with 10% salinity. It was.

7-2. Salinity 20% condition

100 g of improved meju of Example 3-2, 100 g of koji of Example 3-2, 200 g of salt, and 600 g of purified water were mixed, and aged at 25 ° C. and 60% of humidity for 10 days to prepare sapling mushroom improved soy sauce having a salinity of 20%. It was.

Example 8 Preparation of Chilwang Mushroom Traditional Gochujang

8-1. Salinity 8% Condition

Red pepper powder 200g, salt 80g, traditional meju powder 150g, glutinous rice 200g and purified water 370g of Example 3-1 were mixed and aged at 25 ° C., 60% humidity for 3 months to prepare a 7% mushroom red pepper paste.

8-2. 14% salinity conditions

Red pepper powder 200g, salt 140g, traditional meju powder 150g, glutinous rice 200g and purified water 310g of Example 3-1 were mixed and aged for 3 months at 25 ℃, 60% humidity to prepare a red pepper paste with 14% salt.

Example 9 Preparation of Chilli Mushroom Improved Gochujang

9-1. Salinity 8% Condition

200g red pepper powder, 80g salt, 150g improved meju powder of Example 3-2, 200g koji and 370g of purified water were mixed and aged at 25 ° C. and 60% humidity for 10 days to prepare a red pepper paste with 8% salt.

9-2. 14% salinity conditions

Red pepper powder 200g, salt 140g, 150g of improved meju powder of Example 3-2, 200g of koji and 310g of purified water were mixed and aged at 25 ° C., 60% humidity for 10 days to prepare 14% red chilli pepper paste.

Example 10 Preparation of Chilwang Mushroom Cheonggukjang

10-1. Using only seven mushrooms mycelium

Soak 1kg of soybean in lukewarm water for about 5 hours, boil it for 1 hour at 121 ℃, inoculate 1g of 7g mushroom mycelium in 1kg of soybean, and ferment for 7 days at 25 ℃ and 60% humidity It was.

10-2. Using seven mushrooms mycelium and straw

Soak 1kg of soybean in lukewarm water for about 5 hours, boil it for 1 hour at 121 ℃, inoculate 1g of 7g mushroom mycelium in 1kg of soybean, and add 10g of straw washed with purified water. The fermentation was carried out daily to prepare Chilgwang mushroom Cheonggukjang.

10-3. Using seven mushrooms mycelium and Bacillus subtilis

Soak 1 kg of soybean in lukewarm water for about 5 hours and boil it for 1 hour at 121 ℃. Inoculate 1g of soybean mushroom mycelium and 1g of Bacillus subtilis in 1kg of soybean for 7 days at 25 ℃ and 60% humidity. Fermented to prepare the seven yellow mushrooms Cheonggukjang.

<Comparative Example 1: Cultivation of seven mushrooms using lacquer extract without lacquer tree>

The same method as in Example 1 was incubated, but when preparing lacquer extracts, lacquer extracts were prepared without adding lacquer tree to 100% lacquer tree without removing poisonous poisons. .

<Comparative Example 2: Cultivation of seven mushrooms without lacquer extract>

Cultivation of seven yellow mushrooms in the same manner as in Example 1, but cultured the seven yellow mushrooms with only 100% PDB culture medium without the addition of lacquer extract in the culture.

Comparative Example 3 Production of General Meju

3-1. Manufacture of Traditional Meju

Prepare the meju by the method of Example 3-1 without putting the seven mushrooms mycelium After the meju was prepared, it was tied to a rope braided with straw, and then dried for 7 days to prepare meju in a traditional manner.

3-2. Manufacture of improved meju

Prepare improved meju by the method of Example 3-2, but without putting the seven mushrooms mycelium Instead, Bacillus subtilis, which is generally used when making improved meju (Bacillus subtilis) 1 g was added to prepare an improved meju.

Comparative Example 4 Preparation of Traditional Miso Using Regular Meju

4-1. Salinity 10% condition

Traditional traditional miso was prepared by the method of Example 4-1, but a general traditional miso having a salinity of 10% was prepared using the general traditional meju of Comparative Example 3-1.

4-2. Salinity 20% condition

Traditional traditional miso was prepared by the method of Example 4-2, but general traditional miso having a salinity of 20% was prepared using general traditional meju of Comparative Example 3-1.

Comparative Example 5: Preparation of Improved Doenjang Using Regular Meju

5-1. Salinity 10% condition

An improved miso was prepared by the method of Example 5-1, but a general improved miso having a salinity of 10% was prepared using the general improved meju of Comparative Example 3-2.

5-2. Salinity 20% condition

An improved miso was prepared by the method of Example 5-2, but a general improved miso having a salinity of 20% was prepared using the general improved meju of Comparative Example 3-2.

Comparative Example 6: Preparation of Traditional Soy Sauce Using Regular Meju

6-1. Salinity 10% condition

Traditional soy sauce was prepared by the method of Example 6-1, but general traditional soy sauce having a salinity of 10% was prepared using the general traditional meju of Comparative Example 3-1.

6-2. Salinity 20% condition

A traditional soy sauce was prepared by the method of Example 6-2, but a general traditional soy sauce having a salinity of 20% was prepared using the general traditional meju of Comparative Example 3-1.

Comparative Example 7: Preparation of Improved Soy Sauce Using General Meju

7-1. Salinity 10% condition

Traditional soy sauce was prepared by the method of Example 7-1, but general modified soy sauce having a salinity of 10% was prepared using general modified meju of Comparative Example 3-2.

7-2. Salinity 20% condition

Traditional soy sauce was prepared by the method of Example 7-2, but general modified soy sauce having a salinity of 20% was prepared using the general modified meju of Comparative Example 3-2.

Comparative Example 8: Preparation of Traditional Gochujang Using Meju

8-1. Salinity 8% Condition

To prepare kochujang by the method of Example 8-1, but using the traditional traditional meju of Comparative Example 3-1 to prepare a general kochujang with a salinity of 8%.

8-2. 14% salinity conditions

Kochujang was prepared by the method of Example 8-2, but a general kochujang having a salinity of 14% was prepared using the general traditional meju of Comparative Example 3-1.

Comparative Example 9 Preparation of Improved Kochujang Using Regular Meju

9-1. Salinity 8% Condition

An improved kochujang was prepared by the method of Example 9-1, but a general improved kochujang having a salinity of 8% was prepared using the general improved meju of Comparative Example 3-2.

9-2. 14% salinity conditions

Using the improved Kochujang by the method of Example 9-2, but using the general improved meju of Comparative Example 3-2 to prepare a general improved kochujang with a salinity of 14%.

Comparative Example 10 Preparation of General Cheonggukjang

10-1. Only straw without using mycelium mycelium mycelium

Cheonggukjang was prepared by the method of Example 10-2, but when fermenting Cheonggukjang, 10g of straw (straw) was added to 1kg of soybean except for the mycelium mycelium mycelium.

10-2. Use only Bacillus subtilis without using mycelium mushroom mycelium

Cheonggukjang was prepared by the method of Example 10-3, but when fermenting chunggukjang, 1 g of Bacillus subtilis was inoculated on 1 kg of soybean except for the mycelium mycelium mycelium.

Experimental Example 1: Comparison of Cultivation Conditions of Seven Yellow Mushrooms

In order to check whether the liquid culture conditions of the seven mushrooms are essential for cultivating the seven mushrooms, seven mushrooms were cultured by varying the conditions of the liquid culture solution. Table 1 is a table showing the state of each culture solution.

Table 1 Culture condition Culture of Seven Yellow Mushrooms after 15 Days Addition of Lacquer Extract Extracted from Hot Water Using Lacquered Wood (Example 1) More than 95% of mycelium cultured in the medium Adding lacquer extract extracted from ethanol using lacquer lumber (Example 2) Mycelia are cultured more than 90% in the medium Addition of Lacquer Extract Extracted from Hot Water without Painted Trees (Comparative Example 1) Mycelia are cultured about 10% Purified water instead of lacquer extract (Comparative Example 2) Mycelia are incubated about 30%

When confirming the contents of Table 1, mycelium mushroom grows well under the condition that the lacquer extract without the lacquer tree which is the condition of Comparative Example 1 was added to the culture solution and the purified water was added instead of the lacquer extract which is the condition of Comparative Example 2 As a result, it was confirmed that the condition for removing the poison of lacquer tree using lacquer tree is essential for the condition of cultivating seven mushrooms using lacquer extract.

Experimental Example 2 Comparison of Salinity of Soybean Paste, Soy Sauce and Gochujang Ripening Conditions

In order to check whether salinity can be controlled when fermenting soybeans using seven yellow mushrooms, we prepared soybean paste, soy sauce and red pepper paste by varying the salt concentrations. Stored in a shaded place at 20 ~ 35 ℃ for more than a month. Table 2 is a table showing the state immediately after aging of soybean paste, soy sauce and red pepper paste under low salt condition, and Table 3 is a table showing the state and storage state immediately after aging of soybean paste, soy sauce and red pepper paste under high salt condition.

The results of Table 2 and Table 3 show that the soybean paste, soy sauce and red pepper paste prepared using the seven yellow mushrooms are not affected by low or high salinity and maintain good product status immediately after ripening or after 6 months of storage.

TABLE 2 Low salt condition Immediately after ripening Archive after 6 months Seven yellow mushroom traditional miso salinity 10% (Example 4-1) good good Seven yellow mushroom improved soybean salt 10% (Example 5-1) good good Chili mushroom traditional soy sauce salinity 10% (Example 6-1) good good Chili mushroom improved soy sauce salinity 10% (Example 7-1) good good Chili Pepper Mushroom Traditional Gochujang Salinity 8% (Example 8-1) good good Chili mushroom improved red pepper paste salt 8% (Example 9-1) good good General traditional miso salinity 10% (comparative example 4-1) Slightly mildew Severe mold and air bubbles appear under the influence of decaying bacteria 10% of general improved miso salinity (comparative example 5-1) good Severe mold and air bubbles appear under the influence of decaying bacteria 10% of general traditional soy sauce salinity (comparative example 6-1) Slightly mildew Severe mold and air bubbles appear under the influence of decaying bacteria 10% of general improvement soy sauce salinity (comparative example 7-1) good Severe mold and air bubbles appear under the influence of decaying bacteria 8% General Salmon Gochujang (Comparative Example 8-1) Slightly mildew Severe mold and air bubbles appear under the influence of decaying bacteria 8% of general improved kochujang salinity (comparative example 9-1) good Severe mold and air bubbles appear under the influence of decaying bacteria

TABLE 3 High salt condition Immediately after ripening Archive after 6 months Seven yellow mushroom traditional miso salinity 20% (Example 4-2) good good Seven yellow mushrooms improved soybean salinity 20% (Example 5-2) good good Seven-Yellow Mushroom Traditional Soy Sauce Salinity 20% (Example 6-2) good good Seven yellow mushroom improved soy sauce salinity 20% (Example 7-2) good good Chili Pepper Mushroom Traditional Gochujang Salinity 14% (Example 8-2) good good Chilwang Mushroom Traditional Gochujang Salinity 14% (Example 9-2) good good General traditional miso salinity 20% (comparative example 4-2) good Mildew 20% of general improved miso salinity (comparative example 5-2) good Mildew 20% of general traditional soy sauce salinity (comparative example 6-2) good Mildew 20% of general improved soy sauce salinity (comparative example 7-2) good Mildew 14% of traditional Kochujang salinity (Comparative Example 8-2) good Mildew 14% of general improved kochujang salinity (comparative example 9-2) good Mildew

However, the soybean paste, soy sauce, and red pepper paste that do not contain seven yellow mushrooms were found to be decayed under low salt conditions immediately after fermentation. After 6 months of storage, both the traditional and the improved methods were causing severe decay reactions under low salt conditions, and a slight decay began to occur under high salt conditions.

Experimental Example 3 Comparison of Antioxidant Effects

In order to investigate the effect of seven mushrooms on soybean paste, soy sauce, red pepper paste and cheonggukjang, diluting the aged kochujang was diluted to confirm the antioxidant effect. For this purpose, a method called TBARS assay was used, which uses the principle that malondialdehydes (MDAs) are produced by the peroxidation of lipids generated by active oxygen damage to living cells. As an indicator of the level of lipid peroxidation, the content of Thiobarbituric acid reactive substances (TBARS) is used to quantitatively measure the amount of pigment produced when MDA reacts with TBA.

To investigate the effect of juvenile mushrooms using LPS on peroxidation in lipid 26 (TBARS) in RAW 264.7 cells induced oxidative stress with LPS, Praga et al. TBARS content was measured using the method (Fraga CG. Et al., Free Radic. Biol. Med., 4, pp 155-161, 1988). First, the cells were injected and attached to a 24-well plate (8 × 10 ⁵ cells / well), and the dandelion extracts were treated by concentration and incubated for 2 hours, followed by incubation for 20 hours by adding LPS (1 μg / ml). 400 μl of TBARS solution was added to 200 μl of medium supernatant, followed by reaction for 30 minutes in a 95 ° C. water bath, followed by centrifugation at 4,000 rpm for 10 minutes, and the supernatant was taken to measure absorbance at 532 nm. At this time, 1, 1, 3, 3-tetramethoxypropane (TMP) was used as the standard curve, and the measured value was substituted into the standard curve to convert the amount of malondialdehyde (MDA).

To this end, the treatment of each enteric acid was confirmed by the concentration of 0.1mg / ㎖ and by confirming that the production of TBARS decreased in the group of juveniles made of seven yellow mushrooms, it was confirmed that the treatment of seven yellow mushrooms to inhibit lipid peroxidation.

Table 4 is a table showing the degree of oxidation in low salt conditions and Table 5 is a table showing the degree of oxidation in low salt conditions. Cheonggukjang was tested in the same group as low salt condition because it is not affected by salinity.

Table 4 Low salt condition TBARS (mole MDA) Seven Miso Mushroom Traditional Miso Salinity 10% (Example 4-1) 0.17 Seven yellow mushrooms improved soybean salt 10% (Example 5-1) 0.22 Chili Mushroom Traditional Soy Sauce Salinity 10% (Example 6-1) 0.19 Seven mushrooms improved soy sauce salinity 10% (Example 7-1) 0.24 Chili Pepper Mushroom Traditional Gochujang Salinity 8% (Example 8-1) 0.25 Chili mushroom improved red pepper paste salt 8% (Example 9-1) 0.27 Seven Yellow Mushroom Cheonggukjang (Example 10-1) 0.23 Seven Yellow Mushroom Cheonggukjang (Example 10-2) 0.22 Seven Yellow Mushroom Cheonggukjang (Example 10-3) 0.19 General traditional miso salinity 10% (Comparative Example 4-1) 0.84 General improved miso salinity 10% (Comparative Example 5-1) 0.86 General traditional soy sauce salinity 10% (Comparative Example 6-1) 0.79 General improved soy sauce salinity 10% (Comparative Example 7-1) 0.88 General Traditional Gochujang Salinity 8% (Comparative Example 8-1) 0.91 General improved Kochujang salinity 8% (Comparative Example 9-1) 0.85 General Cheonggukjang (Comparative Example 10-1) 0.83 General Cheonggukjang (Comparative Example 10-2) 0.87

Table 5 High salt condition TBARS (mole MDA) Seven Seasoned Soybean Paste Salmon 20% (Example 4-2) 0.24 Seven yellow mushrooms improved soybean salinity 20% (Example 5-2) 0.26 Seven Seasoned Soy Sauce Salinity 20% (Example 6-2) 0.31 Seven mushrooms improved soy sauce salinity 20% (Example 7-2) 0.24 Seven mushrooms red pepper paste salinity 14% (Example 8-2) 0.27 Seven mushroom red pepper paste salinity 14% (Example 9-2) 0.21 General traditional miso salinity 20% (Comparative Example 4-2) 0.80 General improved miso salinity 20% (Comparative Example 5-2) 0.81 Normal traditional soy sauce salinity 20% (Comparative Example 6-2) 0.74 General improved soy salinity 20% (Comparative Example 7-2) 0.78 General Gochujang Salinity 14% (Comparative Example 8-2) 0.86 Normal Gochujang Salinity 14% (Comparative Example 9-2) 0.81

Checking Table 4 and Table 5, Miso, soy sauce, red pepper paste and Cheonggukjang with seven yellow mushrooms were found to have a high antioxidant effect due to the lower oxidation degree than normal doenjang, soy sauce, red pepper paste and Chunggukjang. Unlike the anticancer effect, the antioxidant effect was found to be hardly affected by salinity.

Experimental Example 5: Sensory Test

This time, the sensory tests were conducted by boiling stew or soup with the same conditions using doenjang, soy sauce, red pepper paste, and cheongukjang prepared with seven yellow mushrooms. Cheonggukjang-Cheonggukjang stew, etc.). In order to enter stew or soup at the same concentration, doenjang and soy sauce used salinity of 20%, and kochujang used 14% salinity (the condition of traditional doenjang, soy sauce and kochujang with 10% salinity Because it is not suitable for use).

To investigate the food preference of each age group, 50 adult men and women and children were eaten stew or soup using miso, soy sauce, red pepper paste, and cheonggukjang, and sensory evaluation of texture, flavor, taste, and personal preference was made using the 5-point scale method. It is shown in Table 8 below. Each stew or soup was rated as good (5 points), good (4 points), normal (3 points), bad (2 points), and bad (1 point), with a total of 50 agents The evaluated scores are shown as averages. The score is shown only to one decimal place. Table 6 is a table showing the degree of preference for each stew or soup.

Table 6 Condition flavor zest Odor reduction Personal preference Seven Seasoned Soybean Paste Salmon 20% (Example 4-2) 4.5 3.9 4.1 4.3 Seven yellow mushrooms improved soybean salinity 20% (Example 5-2) 4.3 4.5 4.0 4.7 Seven Seasoned Soy Sauce Salinity 20% (Example 6-2) 4.3 4.7 4.7 4.3 Seven mushrooms improved soy sauce salinity 20% (Example 7-2) 4.1 4.6 4.2 4.4 Seven mushrooms red pepper paste salinity 14% (Example 8-2) 3.9 4.4 4.6 4.5 Seven mushroom red pepper paste salinity 14% (Example 9-2) 3.4 4.2 4.3 4.5 Chilwang Mushroom Cheonggukjang (Example 10-1) 4.0 3.9 4.2 4.6 Seven Yellow Mushroom Cheonggukjang (Example 10-2) 4.1 4.0. 4.1 4.2 Seven Yellow Mushroom Cheonggukjang (Example 10-3) 4.2 4.2 4.3 4.5 General traditional miso salinity 20% (Comparative Example 4-2) 2.3 2.6 2.2 2.6 General improved miso salinity 20% (Comparative Example 5-2) 2.2 3.1 3.1 3.1 Normal traditional soy sauce salinity 20% (Comparative Example 6-2) 1.9 2.2 2.1 2.6 General improved soy salinity 20% (Comparative Example 7-2) 2.3 2.8 3.1 3.4 General Gochujang Salinity 14% (Comparative Example 8-2) 1.9 3.1 2.3 2.2 Normal Gochujang Salinity 14% (Comparative Example 9-2) 1.5 2.6 3.1 2.4 General Cheonggukjang (Comparative Example 10-1) 1.3 2.3 2.3 1.9 General Cheonggukjang (Comparative Example 10-2) 1.9 2.5 2.8 2.1

Checking Table 6, it was found that the overall preference of doenjang, soy sauce, red pepper paste, and Cheonggukjang was high. Other opinions of the investigators were that the stew or soup made with miso, soy sauce and red pepper paste made with seven yellow mushrooms had a rich and deep taste and richer flavor. When some of the investigators were prepared to eat stew or soup with miso, soy sauce, and red pepper paste, which were made with low-salt saline mushrooms, the preferences were similar, and more miso, soy sauce, and red pepper paste were added. It could be put in a thick taste.

Claims (6)

Preparing a lacquer extract (step 1); Mixing 20 to 40 parts by weight of the lacquer extract and 40 to 80 parts by weight of PDB (Potato Dextrose Broth) medium to prepare a liquid culture solution (step 2); Inoculating the mushroom culture mycelium (microbial international accession number KCTC 11549BP, Fomes formentarius ) in the liquid culture solution (step 3); And incubating the culture solution inoculated with the seven mushrooms mycelium for 10 to 20 days at 20 to 40 ° C. (4 steps); Liquid culture method of the seven mushrooms mycelium, characterized in that it comprises a. The method of claim 1, Step of preparing the lacquer extract in one step, Grinding the lacquer and lacquer tree to 300 mesh or less; Mixing the crushed wood of lacquer and lacquer tree with 60 to 80 parts by weight of lacquer and 20 to 40 parts by weight of lacquer tree; Extracting the mixture for 1 to 10 hours with purified water at 20 to 125 ° C. of 5 to 30 times the weight of crushed lacquer and lacquered tree; And Leaving the extract at room temperature for 1-10 hours to remove solids and to collect only liquid phase; Liquid culture method of the seven mushrooms mycelium, characterized in that to produce a lacquer extract, including. The method of claim 1, Three-step inoculum mushroom mycelium inoculation method of liquid culture of the seven mushrooms mycelium, characterized in that the inoculation in 0.01 to 1 parts by weight of the liquid culture liquid. Chilled mushroom mycelium cultured using the method of any one of claims 1 to 3. Fermented food prepared using the mycelium mushroom mycelium of claim 4. The method of claim 5, The fermented food is fermented food, characterized in that the soy sauce, soybean paste, red pepper paste and cheongukjang.

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