KR100484065B1 - Alcoholic drink comprising Tricholoma matsutake and preparation method for the same - Google Patents

Abstract

The present invention relates to a pine mushroom juice using a pine mushroom and a method for preparing the same, the pine mushroom juice according to the present invention includes the unique color, flavor, and active ingredients of pine mushroom, and can maintain the texture and shape of the pine mushroom to the maximum In addition, there is almost no sequelae such as headache, stomach discomfort, abdominal bloating and hangover after drinking, and dilute shochu is a liquor without the peculiar alcohol smell and bad taste.

Description

Matsutake wine and its preparation method {Alcoholic drink comprising Tricholoma matsutake and preparation method for the same}

The present invention relates to matsutake strain using matsutake mushrooms, and more particularly, to matsutake strains having a color and flavor unique to matsutake mushrooms and maintaining the texture and form of fresh matsutake mushrooms and their preparation method.

Pine mushrooms have a low water content of 89.9% among mushrooms, and are high in protein, fat, carbohydrates, fiber, vitamins, minerals, and ergosterol. Pine mushrooms are good for people who are cool in nature and have low calories and good taste. Pine mushroom lowers cholesterol levels in the blood and improves blood circulation, which is good for adult diseases such as arteriosclerosis, heart disease, diabetes, hyperlipidemia, etc., which appear when exercise and basal metabolism decrease with age. It has been found to be effective in dehydration. In particular, Matsutake mushrooms help the stomach and intestines, and promote blood circulation so that the hands and feet are numb, weak, or low back and knee. In addition, the polysaccharide of the pine mushroom contains more than 90.7% of the tumor inhibiting substance than 80.7% of shiitake mushroom, and has anti-cancer activity, and the soft flavor of the pine mushroom was found to be anti-tumor. Pine mushrooms are known as a good health food for everyone by helping the stomach function, improve appetite, stop diarrhea, add energy and cultivate resistance to disease. Due to the color, flavor, and excellent efficacy of such mushrooms, many foods using them are being developed.

Distilled liquor prepared by distillation, such as shochu, has a high concentration of alcohol and is toxic, and many consumers are reluctant to smell it because of its alcohol smell. Therefore, in the spirit of distilled liquor is a situation that has a soft flavor with the characteristic alcohol smell and bad tastes are removed. In addition, there is an urgent need for a simple and effective way to drink alcohol and at the same time to drink ingredients that are beneficial for the protection of the stomach and intestines and health. Therefore, the recent trend of consumption of alcoholic beverages, mainly distilled spirits such as soju, tend to prefer products with better flavor and color, more easy to drink, and less damage to health after drinking.

Conventional leaching wines such as ginseng wine, plum wine, green tea leaching wine, phalanges leaching wine and Eoseongcho leaching wine is known. In Korean Patent Laid-Open No. 2001-45957, activated alcohol is used to remove alcoholic alcohol from alcohol, and then adjusted to have a 70% alcohol concentration. Green tea leaves processed for antioxidant and food green tea 0.5 for the adjusted alcohol. A method for producing green tea leaching liquor without browning and formation of precipitates, prepared by adding -5.0, is described. Korean Patent Laid-Open Publication No. 1996-23022 describes a method for producing a distilled liquor by adding a phalanges extract, fermented and distilled to the rice flour containing the phalanges, and then adding and ripening the phalanges and phalanges extracts. Korean Laid-Open Publication No. 2001-69032 discloses a method for preparing eosinophilic leaching liquor which adds 10 g / l of edible vinegar to alcoholic liquor 95% (stock liquor) and matures for 2 months, followed by compression filtration to add subsidiary materials such as sweeteners and seasonings. have.

In addition, the Republic of Korea Patent Publication No. 1993-25030 discloses a method of manufacturing a liquor using mushrooms as a main ingredient as a method of manufacturing a liquor using mushrooms. In addition, the Republic of Korea Patent Publication No. 1993-2503, soaked dried mushrooms in water, and then knead the flour with a solution (crushed water) obtained by crushing and squeezing, mixed chrysanthemum petal powder and green tea leaf powder and fermented It describes a method of making fermented liquor by using yeast made of yeast and mixed with pine mushroom powder, chrysanthemum petal powder and green tea leaf powder. However, there is no literature or technique mentioning the preparation of leaching liquor using the pine mushroom itself.

The present invention is a pine mushroom wine having a unique active ingredient, color, and flavor of the matsutake mushroom, the smell and bad taste peculiar to alcohol are removed, and the aftereffects such as headache, stomach discomfort, and hangover after drinking To provide.

Another object of the present invention is to provide a pine mushroom strain and a method for manufacturing the same, which can maintain the texture and form of fresh pine mushroom.

In order to achieve the above technical problem, the present invention relates to a pine mushroom leaching liquor prepared by dipping pine mushroom in alcohol content of 5 to 60% (v / v) alcohol.

The present invention also relates to a pine mushroom leaching liquor prepared by dipping pine mushroom in alcohol content of 5 to 60% (v / v) alcohol.

Hereinafter, the present invention will be described in detail.

Pine mushroom wine of the present invention is prepared by immersing pine mushroom in distilled spirit. In the present invention, the pine mushroom may be immersed in liquor to manufacture pine mushroom leaching liquor, and then the pine mushroom may be removed and commercialized. However, when the pine mushroom is included as it is, it is more preferable when considering flavor, appearance, and consumer preference. Do.

The pine mushroom that can be used in the present invention includes all of the common pine mushrooms. For example, raw mushrooms, dried pine mushrooms, lyophilized pine mushrooms, pine mushrooms lyophilized after immersion in pine spice liquid, and the like, preferably lyophilized pine mushrooms and lyophilized after immersed in pine spice liquid It may be a pine mushroom. In the present invention, the pine mushroom can be used as it is, but is more preferable in terms of elution of the flavor component or active ingredient when prepared by immersing into slices. Lyophilization of matsutake mushrooms may be accomplished according to conventional lyophilization methods.

Freeze-dried pine mushrooms compared to fresh pine mushrooms can be produced leaching liquor containing the inherent color and flavor, and even more preferred because the texture of the pine mushroom is maintained to the maximum even after the leaching time. In other words, pine mushroom has a sharp decline in its aroma and freshness over time, its color changes to black, its surface is destroyed and broken, and the freshness and moisture loss, color change, etc. Due to the high temperature rise, morphological changes such as condensation (weathering phenomenon) and sourness occur. Eventually, the product quality is lost due to aging, forgery and corruption by microorganisms. Therefore, the use of lyophilized pine mushrooms can reduce the problems such as color change, moisture evaporation, and decay, and thus have more excellent flavor and color, and can provide pine mushroom liquor and manufacturing method which can maintain the texture of pine mushroom itself. have.

In the flavor side of pine mushrooms, pine mushrooms lyophilized after immersing in pine mushroom liquid are more preferable. In a specific example of the present invention, a method of producing a lyophilized pine mushroom after immersing in the pine spice liquid, immersing the pine mushroom or a fragment thereof in the pine spice liquid containing 0.1 to 10% (v / v) of pine spice And, dried matsutake mushrooms in dipping solution can be prepared by freeze drying under reduced pressure.

In one example of the present invention, the amount of pine mushrooms for preparing pine mushroom liquor may be 0.1% (w / v) relative to the volume of the distilled liquor based on the dry pine mushroom weight, preferably 0.2 to 50% (w / v). . The higher the pine mushroom content, the higher the pine mushroom color and aroma, but the appropriate amount can be selected considering the appearance and cost. In preparing the pine mushroom liquor according to the present invention, the amount of distilled liquor in the leaching step may be variously selected according to the alcohol concentration and the pine mushroom addition amount, preference, etc., for example, 1 to 100 times the weight of pine mushroom It may be added in an amount of pears, but is not limited thereto.

In addition, the pine mushroom may further comprise the step of immersing in distilled liquor.

Liquor that can be used to prepare pine mushroom liquor may be used as a general distilled liquor, such as distilled distilled liquor diluted with commercially available alcohol, distilled liquor prepared using grains, and the like. The alcohol concentration of distilled liquor usable in the present invention is about 5 to 60% (v / v), preferably about 30 to 50% (v / v), more preferably about 35 to 48% (v / v). . The higher the alcohol concentration, the shorter the leaching time of the matsutake mushrooms, but the higher the odor, the higher the leach time, the color of the leaching liquor, flavor, spirits, and soft taste can be appropriately selected.

The immersion time of Matsutake mushroom has a soft taste as the immersion time increases within a certain period of time, increasing the color, aroma and active ingredient leaching amount, and the harmony of alcohol taste and Matsutake mushroom is better. In addition, the immersion time can be appropriately selected by those of ordinary skill in the art in consideration of consumer preferences, distilled spirits alcohol concentration, pine mushroom added amount and the like. For example, considering the amount of pine mushroom added, cost, color and aroma, it is about 10 to 90 days, preferably 45 to 75 days, but is not limited thereto.

The pine mushroom leaching liquor of the present invention may be prepared by further adding one or more additives, such as sweeteners and antioxidants, which are commonly used in liquor production.

The present invention will be described in more detail with reference to the following illustrative examples, but the protection scope of the present invention is not intended to be limited to the following examples.

EXAMPLE

Example 1: Preparation of Matsutake Wine

To prepare pine mushroom liquor by using alcohol, 500 ml of dilute shochu diluted with alcohol concentration of 40% (v / v) by distilled water was added to the alcohol, and raw mushroom and lyophilized pine mushroom slices 1.6g (3 slices) was added to leach for 45 days.

In addition, in order to manufacture pine mushroom liquor using distilled liquor made from rice, the pine mushroom liquor was purchased in the same manner as the method of using the diluted distilled liquor by purchasing soju (Andong Soju: trade name) having a spirit concentration of 45 degrees. It was.

Example 2: Preparation of pine mushroom liquor according to alcohol concentration

Distilled water was added to the alcohol to prepare a distilled shochu 500ml alcohol concentration was adjusted as shown in Table 1. 2.63 g (5 slices) of lyophilized Matsutake mushrooms were added, sealed, and allowed to stand at room temperature for 20 days. In the sensory test, 15 male and female college students at Jinju University were selected as sensory testers, and their average value was evaluated by evaluating the appearance, aroma and color of pine mushrooms. The experimental results are shown in Table 1 below.

Alcohol concentration Song additive amount Sensory check Exterior color incense flavor 15% 2.63 g (5 slices) One One 2 30% 〃 2 2 2 45% 〃 3 3 3 60% 〃 2 2 One 75% 〃 2 One One

As shown in Table 1, in consideration of color and flavor, distilled spirits having a spirit concentration of 30 to 50% (v / v) are preferred, and 45% (v / v) pine liquor has the best color, aroma and taste. It was. As the alcohol concentration is lowered, the leach of liquor decreases, and when the alcohol content is excessive, the soft taste gradually disappears, making it difficult to drink, and the manufacturing cost increases.

Example 3: Preparation of Matsutake Mushroom Wine according to Matsutake Addition

Distilled spirits were diluted with distilled water to prepare 500 ml of distilled spirits with alcohol concentration adjusted to 45% (v / v). Lyophilized Matsutake mushroom was added in the amount shown in Table 2 (1 slice of Matsutake mushroom is about 0.5 to 0.6 g), sealed, left to stand at room temperature for 3 months, and 20 months after the obtained Matsutake strain and 3 months The sensory test was carried out in substantially the same manner as in Example 2 for the passage. The sensory test was conducted by selecting 15 male and female college students as the sensory testers, evaluating the appearance color, aroma and taste of leaching liquor with a very good taste of 5 and a refractory taste of 0. Considering the fragrance and alcohol, it is highly rated as 5, with only alcohol or almost no cluster scent as 0, the exterior color is up to 5 points depending on the intensity of yellow, and when it is close to alcohol as 0, it is evaluated in 6 steps. And averaged 15 test values, it is shown in Table 2 below.

Song additives (number of slices) Exterior color incense flavor 20 days 3 months 20 days 3 months 20 days 3 months One Like water Like water - - - One 2 One One - One - One 3 One 2 One 2 One 2 5 3 3 2 2 2 2 6 3 4 2 3 2 3 7 4 4 3 4 3 4 10 5 5 4 5 4 5

As a result, the color gradually increased over time, and in the experimental group to which 7 and 10 were added, the color and aroma were very strong. In addition, the higher the alcohol concentration, the longer the leaching period, the softer the smell of the matsutake mushrooms were. The taste was slightly lower due to the aroma even at a very low concentration. The taste and aroma of sensibility are strong and softer.

Example 4 Structure Change of Pine Mushroom According to Leaching Time

4-1: sensory test

Distilled alcohol was diluted with distilled water to prepare a distilled spirit 100ml of alcohol concentration was adjusted to 45% (v / v). Sensory evaluation was carried out in the same manner as in Example 2, and the sensory evaluation of pine mushroom strains over time was added while sealing and adding 0.51 g (1 slice) of fresh pine mushroom and lyophilized pine mushroom. . The experimental results are shown in Table 3 below.

sample 1 day 2 days 4 days 7 days 10 days 25 days 45 days Fresh pine color - One One 2 3 3 3 incense - - One 2 3 3 3 Freezing color One One 2 2 3 3 3 incense - One 2 3 4 4 4

As a result of the experiment, the color did not show any difference in appearance, and the scent of lyophilized pine mushroom was better than the fresh pine in fragrance, and the mellow flavor was better with alcohol.

4-2: Matsutake and Matsutake Pictures

A photograph of Matsutake mushroom strains after 10 days of leaching is shown in FIG. 1, and Matsutake mushroom photos taken from Matsutake mushroom strain are shown in FIG. 3. Photographs of matsutake strains 35 days after leaching are shown in FIG. 2, and matsutake photos taken from the matsutake strains are shown in FIG. 4. 1 to 4, both fresh mushrooms and freeze-dried pine mushrooms did not become cloudy, but as time passed, the degree of organization became poor. The overall color of dark pine mushrooms was dark and black parts appeared. Lyophilized Matsutake mushroom was more excellent in tissue reduction.

4-3: SEM photograph of Matsutake

Using a scanning electron microscope (SEM), pine mushroom photos before leaching, after 20 days of leaching, and 45 days after leaching, the pine mushroom pictures were magnified 100, 1000, and 4000 times, respectively. Indicated.

As shown in FIG. 5, the results of observing the tissues of live pine and lyophilized pine were their overall surface textures that were preserved regularly and well in the case of fresh pine mushrooms, and that of the freeze-dried pine mushrooms was partially damaged during the freeze-drying process. Able to know.

As shown in FIG. 6, 20 days after leaching, the tissues of fresh mushrooms and lyophilized pine mushrooms were found to be damaged as a result of the overall surface texture, and the lyophilized pine mushrooms were damaged rather than before leaching (FIG. 5). Although the degree was severe, the tissue was better preserved and the density was better than the fresh pine after leaching. Lyophilized Matsutake mushroom was more excellent in maintaining texture and subtle Matsutake flavor.

In addition, as shown in FIG. 7, as the leaching time elapsed, the tissue was severely damaged, and the degree of the damage was less lyophilized pine mushroom. Therefore, it is possible to use both fresh mushrooms and lyophilized pine mushrooms, but it can be seen that lyophilized pine mushrooms are superior in terms of providing palatability, commerciality and high-quality pine mushroom strains.

The present invention provides a matsutake mushroom using a matsutake mushroom and a method for producing the same, containing the active ingredient while maintaining the unique color and flavor of matsutake mushroom, can maintain the texture and shape of raw matsutake mushrooms, such as shochu In distilled spirits, it has a soft taste from which the peculiar alcohol smell and bad taste are removed, and is useful for the production of alcoholic beverages containing active ingredients.

FIG. 1 is a photograph of pine mushroom strain after 10 days of leaching.

FIG. 2 is a photograph of pine mushroom strain after 35 days of leaching, and the left side is a freeze-dried pine mushroom, and the right side is a leach mushroom dipped into fresh pine mushroom.

Figure 3 is a photograph of the pine mushroom taken from the pine mushroom strain after 10 days of leaching, the left is a lyophilized pine mushroom, the right is a photograph of fresh pine mushroom.

Figure 4 is a photograph of the matsutake mushroom taken from the matsutake mushroom after 35 days of leaching, the left is a live mushroom, the right is a picture of lyophilized pine mushroom.

5 is a SEM image of the pine mushroom tissue before leaching treatment, the left column is a picture of fresh mushrooms and the right column is a picture of lyophilized pine mushrooms.

6 is a SEM photograph of the pine mushroom tissue taken 20 days after leaching, the left column is a picture of fresh mushrooms and the right column is a picture of lyophilized pine mushrooms.

7 is a SEM image of the pine mushroom tissue taken after 45 days of leaching, the left column is a picture of fresh mushrooms and the right column is a picture of lyophilized pine mushrooms.

Claims (5)

Providing a solution comprising 5 to 60% (v / v) alcohol; Adding lyophilized pine mushroom to the solution in an amount of 0.2 to 50% (w / v); And Immersing the solution containing the pine mushroom Pine mushroom leaching wine manufacturing method comprising a. The method of claim 1, wherein the freeze-dried matsutake mushrooms are lyophilized after immersion in pine spice liquid. The method according to claim 1, wherein the solution containing alcohol is diluted distilled liquor diluted with alcohol or distilled liquor. The method of claim 1, further comprising the step of adding at least one additive selected from the group consisting of preservatives, sweeteners, and antioxidants. Pine mushroom leaching liquor prepared by the method according to any one of claims 1 to 4.