US-12622450-B2 - Method for producing fermented shiitake mushroom sauce using lactic acid bacteria fermented product of shiitake mushroom grown on wood logs

Abstract

A method for producing fermented shiitake mushroom sauce according to an embodiment includes adding lactose and sucrose to shiitake mushroom concentrate followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom, and mixing the lactic acid bacteria fermented product of shiitake mushroom prepared above with hot pepper extract, garlic extract, onion extract, and shiitake mushroom block, water, salt, lemongrass, and coriander, and the present invention also relates to fermented shiitake mushroom sauce produced by the aforementioned method.

Inventors

• Kyoung-Sun SEO
• Jeong-hee Kim
• Hee-Soo Kim
• Bok-Seon KIM
• Yu-Jin CHOI
• Da Hye SONG
• Ki Man Kim
• Se Eun PARK
• Junhui CHOI
• Kyung-Je KIM
• Seong-Woo JIN
• Young-Woo KOH
• Seung-bin IM
• Neul-I HA
• Hee-Gyeong JEONG
• Sang-Wook JEONG
• Seung-ju Kim

Assignees

• JANGHEUNG COUNTY RESEARCH INSTITUTE FOR MUSHROOM INDUSTRY
• DAY.N BIO CORP.
• IMSIL CHEESE & FOOD RESEARCH INSTITUTE

Dates

Publication Date

20260512

Application Date

20211216

Priority Date

20201216

Claims (3)

1. 1 . A method for producing a fermented shiitake mushroom sauce, the method comprising: (1) preparing a shiitake mushroom concentrate by adding water to a shiitake mushroom powder, followed by extraction and concentration to prepare; (2) preparing a lactic acid bacteria fermented product of shiitake mushroom by adding lactose and sucrose to the shiitake mushroom concentrate prepared in step (1), inoculating the shiitake mushroom concentrate to which the lactose and the sucrose are added with a Pediococcus pentosaceus strain or a Lactobacillus acidophilus strain to prepare an inoculated shiitake mushroom concentrate, and fermenting the inoculated shiitake mushroom concentrate; (3) preparing a hot pepper extract by adding corn germ oil to a hot pepper powder, followed by extraction, filtration, and heating; (4) preparing a garlic extract by crushing a garlic, roasting the crushed garlic in olive oil, and filtering the roasted garlic; (5) preparing an onion extract by crushing an onion and heating the crushed onion in olive oil; (6) preparing a shiitake mushroom block by cutting a shiitake mushroom to blocks and drying the shiitake mushroom block; and (7) mixing the lactic acid bacteria fermented product of shiitake mushroom prepared in step (2), the hot pepper extract prepared in step (3), the garlic extract prepared in step (4), the onion extract prepared in step (5), and the shiitake mushroom block prepared in step (6) with water, salt, lemongrass, and coriander, wherein the Pediococcus pentosaceus strain is Pediococcus pentosaceus JMIL002 strain with Accession No. KCTC 14826BP and the Lactobacillus acidophilus strain is Lactobacillus acidophilus JMIL001 strain with Accession No. KCTC 14825BP.
2. 2 . The method according to claim 1 , wherein the mixing in step (7) comprises mixing 32 to 38% by weight of lactic acid bacteria fermented product of shiitake mushroom, 7 to 9% by weight of the hot pepper extract, 3.5 to 4.5% by weight of the garlic extract, 5.5 to 6.5% by weight of the onion extract, and 12 to 18% by weight of the shiitake mushroom block with 23 to 29% by weight of water, 2.5 to 3.5% by weight of salt, 1.8 to 2.2% by weight of lemongrass, and 0.8 to 1.2% by weight of coriander, based on total weight of the fermented shiitake mushroom sauce.
3. 3 . The method according to claim 2 , wherein the fermented shiitake mushroom sauce is produced by: (1) adding 8 to 12 times (v/w) of water to shiitake mushroom powder followed by extraction for 4 to 6 hours at 75 to 85° C. and concentration to prepare shiitake mushroom concentrate; (2) adding to the shiitake mushroom concentrate 2.5 to 3.5% lactose and 1.8 to 2.2% sucrose by weight of shiitake mushroom concentrate, followed by inoculation of Pediococcus pentosaceus JMIL002 strain (KCTC 14826BP) or Lactobacillus acidophilus JMIL001 strain (KCTC 14825BP) and fermentation for 2 to 4 days at 34 to 40° C. to prepare lactic acid bacteria fermented product of shiitake mushroom; (3) adding corn germ oil in an amount of 4.5 to 5.5 L to 450 to 550 g of hot pepper powder followed by extraction for 15 to 25 minutes at 110 to 130° C., filtration, and heating for 20 to 40 minutes at 95 to 105° C. to prepare hot pepper extract; (4) adding olive oil in an amount of 450 to 550 mL to crushed garlic obtained by crushing 0.8 to 1.2 kg of garlic followed by roasting for 4 to 6 minutes at 110 to 130° C. and filtration to prepare garlic extract; (5) adding olive oil in an amount of 3.5 to 4.5 L to crushed onion obtained by crushing 1.5 to 2.5 kg of onion followed by heating for 8 to 12 minutes at 110 to 130° C. to prepare onion extract; (6) cutting shiitake mushroom to blocks followed by drying for 10 to 14 hours at 55 to 65° C.; and (7) mixing 32 to 38% by weight of the lactic acid bacteria fermented product of shiitake mushroom prepared in step (2), 7 to 9% by weight of the hot pepper extract prepared in step (3), 3.5 to 4.5% by weight of the garlic extract prepared in step (4), 5.5 to 6.5% by weight of the onion extract prepared in step (5), and 12 to 18% by weight of the shiitake mushroom block prepared in step (6) with 23 to 29% by weight of water, 2.5 to 3.5% by weight of salt, 1.8 to 2.2% by weight of lemongrass, and 0.8 to 1.2% by weight of coriander, based on total weight of the fermented shiitake mushroom sauce.

Description

CROSS REFERENCE TO RELATED APPLICATIONS AND CLAIM OF PRIORITY This application claims benefit under 35 U.S.C. 119, 120, 121, or 365 (c), and is a National Stage entry from International Application No. PCT/KR2021/019201 filed on Dec. 16, 2021, which claims priority to the benefit of Korean Patent Application No. 10-2020-0176802 filed in the Korean Intellectual Property Office on Dec. 16, 2020, the entire contents of which are incorporated herein by reference. BACKGROUND 1. Technical Field of Invention The present invention provides a method for producing fermented shiitake mushroom sauce characterized in that it is produced by including; (1) adding water to shiitake mushroom powder followed by extraction and concentration to prepare shiitake mushroom concentrate; (2) adding lactose and sucrose to the shiitake mushroom concentrate prepared in the step (1) followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom; (3) adding corn germ oil to hot pepper powder followed by extraction, filtration, and heating to prepare hot pepper extract; (4) adding olive oil to crushed garlic obtained by crushing a garlic followed by roasting and filtration to prepare garlic extract; (5) adding olive oil to crushed onion obtained by crushing an onion followed by heating to prepare onion extract; (6) cutting shiitake mushroom to blocks followed by drying to prepare a shiitake mushroom block; and (7) mixing the lactic acid bacteria fermented product of shiitake mushroom prepared in the step (2), the hot pepper extract prepared in the step (3), the garlic extract prepared in the step (4), the onion extract prepared in the step (5), and the shiitake mushroom block prepared in the step (6) with water, salt, lemongrass, and coriander, and the present invention also provides fermented shiitake mushroom sauce produced by the aforementioned method. 2. BACKGROUND OF INVENTION During the past decades, Thai food and Mexican food are quite popular in global market. In recent years, however, Vietnamese food and Korean food (i.e., K-food) are drawing attention. As people all over the world are more interested in vegetarian diet and premium vegetarian culture is gaining popularity after an arrival of the southeastern vegetarian influencer named KOLs, plant-based condiments and plant-based sauces are wanted more in Vietnam, Malaysia, Indonesia, and Thailand. In Vietnam and Thailand, both having the highest market share of sauces in Southeast Asia, salted fish sauce referred to as fish sauce has very high market size (i.e., 50% or so of the entire sauce market). It appears that the first thing to be considered for developing a food product for vegetarians in Southeast Asia is development of a plant-based sauce which has nutritional balance and flavors including amino acids preferred by local people. Meanwhile, although there are already well-established laws and regulations, due to the chaotic distribution structure in South Korea in which shiitake mushroom grown in media is not clearly separated from shiitake mushroom grown on wood logs, consumer prices of the shiitake mushroom grown on wood logs become even lower than the production cost. As the prices of shiitake mushroom grown on wood logs are close to the bottom and lower competitiveness is caused by illegal activity and spreading of misinformation, the reliability of Chang-heung shiitake mushroom, which has been built by overcoming many difficulties, is now degraded and the farmers and related industries are currently hitting rock bottom. In addition, while the export of shiitake mushroom to China is not allowed, Chinese mushroom are presently imported to South Korea in an amount of 18,000 tons or more per year (export of South Korean products to foreign countries: 340 tons, source: AT) and there is also highest risk caused by China capital investment. To ensure the stable income of about 690 farm households growing shiitake mushroom on wood logs, it is urgently needed to develop a new global market. In all Southeastern Asian countries except Indonesia and Malaysia, temple business is the most promising business item due to their strong religious culture. In fact, the religion with most followers in Vietnam is Buddhism (i.e., 11 to 14 millions). As a food material that needs to be essentially consumed by believers of Buddhism, shiitake mushroom grown on wood logs is specifically designated. Vietnamese people reproduce original taste of foods by using soybean, meat, or liquid fermentation sauce for vegetarians, or the like, and they are not particularly concerned with the appearance of foods. Thus, the range of vegetarian diet materials and cooking methods is broader when compared to other countries. Various processed food products for vegetarian with various types of product and various package shapes including canned food, dried food, instant rice noodle, and ramen