KR100580334B1 - Food composition improved in taste and preservation ability by comprising lentinus edodes extract obtained by treatment of enzyme in low temperature - Google Patents

Abstract

The present invention relates to a shiitake mushroom food composition having improved flavor and shelf life by containing shiitake mushroom extract by low temperature enzyme extraction. By using the extract to prepare food compositions, such as beverage composition, soy sauce, soybean paste, porridge, by analyzing their sensory and storage properties, there is a very excellent effect of producing a shiitake mushroom food composition with improved flavor and improved shelf life.

Shiitake, enzyme extraction, low temperature extraction, shiitake food, soy sauce, miso, porridge

Description

Food composition improved in taste and preservation ability by comprising Lentinus edodes extract obtained by treatment of enzyme in low temperature}

1 is a photograph showing the types of shiitake mushrooms in general.

Figure 2 is a photograph showing a beverage prepared using shiitake mushroom extract in the present invention.

Figure 3 is a photograph showing a soy sauce prepared using shiitake mushroom extract in the present invention.

Figure 4 is a photograph showing a miso prepared using shiitake mushroom extract in the present invention.

Figure 5 is a photograph showing the porridge prepared using shiitake mushroom extract in the present invention.

Figure 6 is a flow chart schematically showing a method for obtaining shiitake mushroom extract of the present invention and concentrating it.

Figure 7 is a flow chart schematically showing the manufacturing process of the beverage using the shiitake mushroom extract of the present invention.

Figure 8 is a flow chart schematically showing a manufacturing process of soy sauce using the shiitake mushroom extract of the present invention.

9 is a flow chart schematically showing a manufacturing process of miso using the shiitake mushroom extract of the present invention.

Figure 10 is a flow chart schematically showing the manufacturing process of porridge using the shiitake mushroom extract of the present invention.

The present invention relates to a shiitake mushroom food composition having improved flavor and shelf life by containing shiitake mushroom extract by low temperature enzyme extraction, prepared using shiitake mushroom extract extracted under optimal conditions by low temperature enzyme extraction, beverage composition, soy sauce, It relates to a food composition with improved flavor and shelf life of miso, porridge and the like.

Lentinus edodes, which is classified as genus Pleurotus eryngii or pine mushroom , is one of the most eatable edible mushrooms in Korea. White rot fungi and distributed in Korea, China, Japan, Southeast Asia and New Zealand.

Shiitake mushroom is a pure natural pollution-free food that can be cultivated only by pesticide-free and non-pollution in a clean area that is not contaminated.It is grown and produced in various regions of Korea. In the order of Chungbuk (Chungwon, Yeongdong, etc.), Gyeongbuk (Sangju, Geumneung, etc.), these three provinces account for 60% of the total production.

Shiitake is a natural flavoring ingredient that tastes good and enhances the taste of food.In addition to protein, carbohydrates, and fats, it is rich in minerals such as calcium and nutrients such as vitamins B ₁ , B ₂ , C, and ergosterine. Lentinan has been identified as an anticancer substance.

According to the medicinal herb, shiitake mushrooms have been recorded as 'helping qi and not feeling hunger, and correcting wind and making it better through blood.' Recently, plasma cholesterol lowering, high blood pressure prevention and treatment effect and It has been reported that there is a strong anticancer effect by the polysaccharide and the treatment effect of hepatitis B.

Shiitake mushrooms are sold as fresh and dry shiitake, and the development of processed food using them is insufficient due to simple primary processing or extract dried material using mushroom fruiting bodies and mycelium.

In order to increase the utilization of shiitake mushrooms with excellent functionality, the present inventors established a new technology of enzyme treatment, extraction, and concentration conditions for functional differentiation products rather than the conventional simple extraction processing, and standardized the active ingredients to satisfy the palatability and nutrition of modern people. And to develop a food that can enhance the pharmacological effect was completed the present invention.

The present invention has been made to overcome the above-mentioned problems and an object of the present invention is to provide an optimum extraction condition of shiitake mushrooms.

Another object of the present invention is to provide a shiitake mushroom food composition with improved flavor and shelf life using shiitake mushroom extracts extracted under optimum conditions.

The present invention is to crush the shiitake mushroom so that the ratio of shiitake mushroom and water 1: 1: 100% by protease (0.2% by weight of protease and 0.02% by weight of pectinase) by extracting at 50 ℃ for 2 hours It provides a food composition containing the obtained shiitake mushroom extract as an active ingredient.

Examples of the shiitake mushroom food composition in the present invention include drinks, soy sauce, miso or porridge.

In the present invention, the measurement of the soluble solid content is carried out by taking 50 mL of the test solution in accordance with the Food Code, evaporating to dryness at 105 ° C., and measuring the weight three times to express the dry weight (%) for the sample. .

In the present invention, the pH is measured using a pH meter (Metrohm 691, Swiss), the total acid is neutralized with 0.1N NaOH and then measured in acetic acid (acetic acid).

In the present invention, the chromaticity is measured by using a UV spectrophotometer (Shmadzu UV-1601PC, Japan) L (Lightness), a (Redness), b (Yellowness), the brown color is 420 nm, turbidity is 660 nm Measure at

Reducing sugar content in the present invention is quantified by the DNS method. More specifically, 1 mL of the DNS solution was added to 1 mL of a properly diluted sample solution, heated in a boiling water bath for 10 minutes, quenched, and then 3 mL of distilled water was added to the UV-Vis spectrophotometer (UV-). visible spectrophotometer; Shimadzu UV-1601PC, Japan) Measure the absorbance at 546 nm. At this time, the quantification of sugar is measured by converting from the standard curve prepared by the above method using glucose (glucose) as a standard, the total sugar is quantified by the DNS method after hydrolysis in 25% HCl. Sugar content is measured using a refractive sugar meter (Atage Ca., Japan).

In the present invention, the protein of shiitake mushroom is quantitatively determined by a Lowry method and measured by UV-Vis spectrophotometer (UV-1601, Shimadzu, Japan) at 750 nm. At this time, the standard protein is measured using bovine serum albumin.

In the present invention, the bacterial count is diluted 10 times with sterile water and then 100 μl is dispensed using a standard plate count agar (Difco, USA) and then cultured at 37 ° C. for 48 hours or more. Colony forming units (CFUs) per mL are counted using colonies as counts. In addition, the E. coli group is measured by counting red colonies after incubation for 48 hours at 37 ℃ using deoxycholate lactose agar (Difco, USA).

Hereinafter, the contents of the present invention will be described in more detail with reference to Examples. However, these examples are only for explaining the contents of the present invention and do not limit the scope of the present invention.

Experimental Example 1: Investigation on the optimum hot water extraction method of shiitake mushrooms

1) Effect of Extraction Temperature

The effect of temperature was investigated to establish the optimal extraction condition of shiitake mushrooms. Shiitake mushrooms were pulverized with 100 mesh to be hydrolyzed to 1:20 (w / v), and then extracted and filtered for 3 hours at a temperature of 0 ° C., 20 ° C., 40 ° C., 60 ° C. and 80 ° C. in a shaking water bath. The characteristic with temperature was measured.

Table 1 shows the results according to the extraction temperature of the shiitake mushroom extract. The pH of shiitake extract tended to decrease as the extraction temperature increased, and the total acidity increased as the temperature increased and then decreased after 0.084 at 40 ℃. Brownness and turbidity were the highest at 20 ℃, and gradually decreased as the temperature increased. The turbidity change of shiitake extract showed the same tendency as brownness. Solid content of shiitake mushroom extract was the highest when the extraction temperature was 40 ℃, the content was significantly decreased when the temperature rises above 60 ℃. In the case of other mushrooms, it is expected that extraction at a higher temperature no longer occurs in view of the high solid content in cold water extraction. Reducing sugar and crude protein contents of shiitake extract increased with increasing temperature and showed the highest value at 40 ℃, but since the extraction temperature was higher, the contents tended to decrease. As a result, the physicochemical properties of shiitake mushrooms were excellent at the extraction temperature of 20 ℃ and 40 ℃. However, at 40 ° C., the extraction temperature was set to 20 ° C. because the shiitake mushroom could be deteriorated due to a great influence on the extraction time environment.

Physicochemical Properties of Shiitake Mushrooms with Different Extraction Temperatures Metric Extraction temperature (℃) 0 20 40 60 80 pH 6.28 6.26 6.11 5.99 5.83 Total 0.045 0.084 0.084 0.072 0.072 Brown road 1.007 1.651 1.642 1.042 0.590 Turbidity 0.187 0.363 0.308 0.155 0.057 L 68.23 48.78 52.95 71.60 85.34 a 2.06 7.04 6.83 0.83 -2.57 b 27.55 25.22 27.34 29.47 25.56 Solid content (%) 2.20 2.09 2.25 1.56 1.57 Reducing Sugar (mg%) 264.0 302.8 366.6 229.6 228.2 Crude Protein (mg%) 238.1 258.2 281.8 207.4 202.8

2) Effect of Extraction Time

The effect of time to determine the optimal extraction condition of shiitake mushrooms was investigated. Shiitake mushrooms were pulverized with 100 mesh to be hydrolyzed at 1:20 (w / v), and the extraction time was determined by 2, 4, 6, 8, and 10 hours.

After setting the optimum extraction temperature of shiitake mushrooms, the effects of extraction time were investigated. The extraction temperature was set at 20 ° C. and extracted and filtered for 2, 4, 6, 8, 10 hours. The pH of shiitake mushroom extract was decreased slightly with time, but the pH was slightly increased at 10 hours. The total peak was highest at 2 hours and increased over time. Brownness did not show a significant difference according to extraction time, and turbidity showed the highest value at 6 hours. At this time, brownness also showed the highest tendency, and when brownness increased, turbidity also increased. Soluble solids content was highest at 4 hours and significantly decreased at 6 hours and then increased with time. The reducing sugar content tended to increase gradually with time, and crude protein showed the lowest content at 6 hours, but did not show a big difference and was not affected by the extraction time. Therefore, as a result of analyzing the physicochemical properties of shiitake mushroom extract according to the extraction time, the overall extraction time was set to 10 hours. The results are shown in Table 2 below.

Physicochemical Properties of Shiitake Mushrooms with Different Extraction Times Metric Extraction time 2 4 6 8 10 pH 6.28 6.28 6.21 6.15 6.22 Total 0.114 0.066 0.078 0.078 0.096 Brown road 2.157 2.031 2.591 2.422 2.533 Turbidity 0.599 0.637 0.818 0.701 0.707 L 34.38 31.81 24.82 28.17 28.17 a 8.39 8.77 8.38 9.32 9.32 b 19.39 18.38 14.74 16.77 16.77 Solid content (%) 2.47 2.60 2.28 2.30 2.60 Reducing Sugar (mg%) 286.8 304.4 325.4 324.4 343.6 Crude Protein (mg%) 631.1 639.4 624.9 632.4 653.8

3) Effect of Extraction Solvent Ratio

In order to set the optimum extraction condition of shiitake mushrooms, the effect of solvent ratio was investigated. Shiitake mushrooms pulverized with 100 mesh in 1: 100 (w / v), 1:50 (w / v), 1:20 (w / v), 1:10 (w / v) Was measured.

The effect of the extraction solvent ratio of shiitake mushrooms was investigated. The extraction temperature was extracted and filtered at 20 ° C. for 10 hours, and the filtrate was analyzed to calculate the same ratio. The pH tended to decrease as the solvent ratio increased, and the total acid showed the highest value at the solvent ratio 1: 100, and similar trends were observed at the solvent ratios of 1:50, 1:20, and 1:10. Soluble solids content of the shiitake mushrooms was decreased with increasing solvent ratio, while reducing sugar and crude protein contents were lower with higher solvent ratios. Therefore, it was found that shiitake mushrooms were extracted at a solvent ratio of 1: 100. In view of the above results, it was found that the extraction of shiitake mushrooms with water was most appropriate for 10 hours at 20 ° C. with an extraction solvent ratio of 1: 100. The results are shown in Table 3 below.

Physicochemical Properties of Shiitake Mushrooms with Different Solvent Ratios Metric Extraction solvent ratio 1: 100 1:50 1:20 1:10 pH 6.10 6.12 6.02 5.98 Total 0.036 0.018 0.020 0.018 Solid content (%) 0.67 0.40 0.38 0.37 Reducing Sugar (mg%) 391.0 353.2 335.2 292.4 Crude Protein (mg%) 431.4 396.5 347.9 313.3

Experimental Example 2: Investigation on the Method of Extracting Shiitake Mushroom

1) Effect of enzyme type and concentration

1 to 100 (w / v) was added to the shiitake mushrooms to protease (Protin FN, Daiwa Kasein Co. Japan), cellulase, pectinase (rapidase MAXC 80) 0.05, 0.1 , 0.5 and 1% (w / v) added at a concentration of 50 ℃ and 2 hours, which were most suitable for the extraction of enzymes through preliminary experiments in a shaking water bath. Was measured.

The effects of shiitake mushroom extracts were investigated. The enzyme used was protease, cellulase, pectinase, and extracted by reacting for 2 hours at an optimum extraction temperature of 50 ° C. through preliminary experiments. The pH of shiitake extract ranged from 5.79 to 5.88 regardless of the type and concentration of enzyme. Brown and turbidity of proteases were significantly higher than that of cellulase and pectinase, and cellulase and pectinase showed similar values. In chromaticity, L and a values tended to be lower in proteases than cellulase and pectinase, and b values were high. Brownness, turbidity, and color were all not significantly affected by enzyme concentration. Soluble solid content was not significantly different depending on the type and concentration of enzyme, but the highest content was 1% of pectinase. Reducing sugar content tended to be higher with higher concentration in enzyme protease and pectinase. Crude protein content was high when 1% protease, 0.1% cellulase, and 0.5% pectinase. The above results showed that pectinase and protease were suitable enzymes for the extraction of shiitake mushrooms.

Physicochemical Properties of Shiitake Mushrooms According to Enzyme Type and Concentration pH Brown road Turbidity L a b Solid content (%) Reducing Sugar (mg%) Crude Protein (mg%) Control 6.04 0.44 0.09 66.34 1.31 18.80 0.27 378.5 1139.0 prot. ¹⁾ (%) 0.05 5.88 0.47 0.09 82.29 -0.42 19.17 0.20 338.6 1294.2 0.1 5.83 0.44 0.09 80.43 -0.44 19.81 0.17 309.2 1274.1 0.5 5.81 0.48 0.10 80.78 -0.58 19.99 0.25 417.2 1389.3 One 5.84 0.53 0.11 80.11 -0.43 19.78 0.33 405.8 1442.6 cell. ²⁾ (%) 0.05 5.85 0.39 0.07 85.26 -0.85 17.86 0.27 305.0 1067.7 0.1 5.79 0.37 0.06 86.03 -1.02 17.68 0.25 314.2 1516.8 0.5 5.81 0.39 0.06 85.64 -0.94 17.92 0.23 352.0 1351.8 One 5.82 0.37 0.06 85.90 -1.00 17.89 0.20 328.8 1319.0 pect. ³⁾ (%) 0.05 5.84 0.39 0.06 84.65 -0.76 18.02 0.10 401.0 1226.8 0.1 5.85 0.38 0.06 84.54 -0.90 17.68 0.27 440.0 1085.8 0.5 5.82 0.39 0.07 85.98 -1.00 17.91 0.25 361.2 1310.7 One 5.83 0.38 0.07 85.63 -0.92 17.69 0.35 565.8 1148.3

1) Protease

     2): cellulase

     3): pectinase

2) Effect of Mixing Enzyme

1 to 100 (w / v) of shiitake mushrooms, mixed with 0.1% protease and 1% pectinase, 0.2% protease and 0.02, 0.05, 0.1% mixed with protease, 0.5% protease and 0.02 pectinase , 0.05, 0.1, 0.5% of the mixture, protease 1% and pectinase 0.1% was mixed in the shaking water bath to extract the extraction conditions at 50 ℃, 2 hours to determine the properties according to the enzyme.

After examining the effect of enzyme according to the enzyme type of shiitake mushroom extract, the effect of the enzyme was mixed. Preliminary experiments showed that a combination of protease and pectinase was effective. The pH change was in the range of 5.78 to 5.88, and brownness and turbidity were higher with increasing protease content.Brownness was highest at 0.51 when protease 1% + pectinase 0.1% and turbidity was 0.5% + protease. The highest value was 0.11 at 0.02% of tinases. Soluble solid content was the highest at 0.60 at 0.5% of protease + 0.02% of pectinase and showed constant content regardless of pectinase concentration at 0.2% of protease. Reducing sugar and crude protein content did not show a big difference in the mixing of enzyme and high value when the concentration of protease or pectinase was very high. Soluble solids content, reducing sugar and crude protein content were not significantly affected by the concentration, and considering the efficiency of shiitake mushroom extraction, protease 0.2% + pectinase 0.02% appeared to be the most suitable and was set as the shiitake enzyme enzyme concentration.

Physicochemical Properties of Shiitake Mushrooms with Mixed Enzymes (%) pH Brown road Turbidity L a b Solid content (%) Reducing Sugar (mg%) Crude Protein (mg%) control 6.04 0.44 0.09 66.34 1.31 18.80 0.27 378.5 1139.0 prot. ¹⁾ 0.10 pect ²⁾ . 1.00 5.79 0.42 0.08 84.22 -0.86 18.59 0.43 475.2 1440.8 prot. 0.20 pect. 0.02 5.88 0.41 0.08 84.24 -0.90 18.37 0.33 431.0 1346.7 pect. 0.05 5.84 0.42 0.08 84.05 -0.90 18.35 0.33 416.4 1313.8 pect. 0.1 5.82 0.44 0.09 82.25 -0.69 19.09 0.33 390.2 1335.5 prot. 0.50 pect. 0.02 5.85 0.50 0.11 79.50 -0.37 19.75 0.28 419.4 1406.3 pect. 0.05 5.85 0.49 0.10 80.61 -0.52 19.60 0.20 409.4 1387.9 pect. 0.10 5.81 0.48 0.10 81.61 -0.67 19.35 0.23 426.0 1349.6 pect. 0.50 5.78 0.49 0.11 80.59 -0.60 19.74 0.27 457.8 1420.0 prot. 1.00 pect. 0.10 5.83 0.51 0.11 80.39 -0.46 19.71 0.27 440.6 1480.8

1) Protease

     2): pectinase

Experimental Example 3: Investigation of Amino Acid Components According to Extraction Temperature and Time of Shiitake Mushroom

Free amino acid analysis of shiitake mushroom extract was concentrated to a certain amount of the extract and extracted under reflux with 75% ethanol for 1 hour, added 25% TCA solution and left for 1 hour to remove the protein. After the supernatant was centrifuged at 3,000 rpm for 20 minutes, the supernatant was removed, and then dried under reduced pressure. The filtrate was dissolved in 10 mL of lithium citrate buffer (pH 2.2) and filtered through a 0.45 μm membrane filter. Ltd, England).

The free amino acid of shiitake mushroom extract extracted by varying the extraction temperature and time by adding the shiitake mushroom sample and enzyme was analyzed. The free amino acids of shiitake mushrooms are glutamic acid, alanine, γ-amino-butyric acid (GABA), ornithine, proline and threonine. ), And the like. In particular, it is expected that it will be easy to develop products using GABA content that helps brain cell development. The total free amino acid content for shiitake mushroom samples was 1,739.88 mg / 100 g and the essential amino acid was 389.71 mg / 100 g. The free amino acid contents of shiitake mushroom extract (A) extracted for 10 hours at 20 ° C and shiitake mushroom extract (B) extracted for 2 hours at 50 ° C with the addition of the optimum enzyme were analyzed. The content was 50.91 mg / 100 mL, the essential amino acid content was 8.80 mg / 100 mL, the extract extracted at 50 ° C. for 2 hours was 54.28 mg / 100 mL, and the essential amino acid content was 17.93 mg / 100 mL. Compared with the total amino acid content, the essential amino acid content was higher for 2 hours at 50 ° C than for 10 hours at 20 ° C. Considering the high efficacy of the shiitake mushroom amino acid component, shiitake mushroom extract extracted at 50 ° C. for 2 hours, which has high content of essential amino acid and total amino acid, was more effective.

Changes in Free Amino Acids of Shiitake Mushrooms No enzyme treatment Enzyme treatment A ¹⁾ B ²⁾ C ³⁾ D ⁴⁾ Taurine - - - - Urea - - - - Aspartic acid - - 1.58 1.11 Hydroxy-L-proline - - - - Threonine 1.76 1.80 1.91 2.04 Serine 1.87 1.83 2.34 2.12 Glutamic acid 4.32 5.66 7.76 6.27 Sarcosine - - 2.15 - α-Aminoadipic acid - - - - Proline - - - - Glycine 0.77 0.75 1.20 1.07 Alanine 2.69 2.96 4.30 4.69 Citrulline 0.58 - 5.06 4.58 α-amino-n-butyric acid - - - - Valine 1.42 1.56 3.72 10.80 Cystine 0.93 0.52 4.90 4.30 Methionine - - - - Cystathionine - - - - Isoleucine 1.04 1.15 - - Leucine 1.04 1.56 1.16 1.71 Tyrosine - - - - β-Alanine - - - - Phenylalanine 1.36 1.39 - 1.49 β-Aminoisobutyric acid - - - - Homocystine - - - - γ-amino-butyric acid 1.69 1.29 1.83 1.59 Ethanolamine - - 7.66 6.60 δ-hydroxylysine - 1.40 - - Ornithine 2.70 2.09 2.45 1.88 Lysine 0.99 - 2.01 1.90 1-Methyl-Lhistidine - - - - Histidine 0.84 0.62 - - Tryptophan - - - - 3-Methyl-L-histidine - - - - Anserine - - - - Carnosine - - - - Arginine 1.97 2.11 2.46 2.13 TA ⁶⁾ 25.93 26.42 52.48 54.27 EA ⁷⁾ 7.60 7.47 8.80 17.93 ¹⁾ A: non-enzyme, 20 ° C, 10 hours extract (1 mg / 100 mL) ²⁾ B: non-enzyme, 50 ° C, 2 hours extract (1 mg / 100 mL) ³⁾ C: liquid 20 ° C , 10 hrs extraction enzyme treatment 20 ℃, 10 hours extract (1 mg / 100 mL) ⁴⁾ D: liquid 50 ℃, 2 hrs extraction enzyme treatment 50 ℃, 2 hours extract (1 mg / 100 mL) ⁵⁾ -: Not detected ⁶⁾ TA: Total amino acid ⁷⁾ EA: Essential amino acid (Thr + Val + Met + Ile + Leu + Phe + Lys + Trp)

Experimental Example 4: investigation of β-glucan content according to the enzyme treatment of shiitake mushroom

Β-glucan was extracted by modifying the method of Aman et al. The mixture was fixed at pH 10 and softened at room temperature for 20 hours, and then fixed at pH 6, followed by addition of thermostable α-amylase, followed by enzymatic treatment at 75 rpm for 2 hours in a 95 ° C. water bath. After fixation to pH 4.5, amyloglucosidase was added and the enzyme was treated at 75 rpm for 2 hours at 60 ° C, inactivated in boiling water for 30 minutes, and then centrifuged at 4,000 rpm to immerse the supernatant in absolute ethanol. The aqueous solution was fixed at pH 4.5 and retreated with amyloglucosidase at 58 ° C. for 2 hours, and then heated at 95 ° C. for 30 minutes to inactivate the enzyme and then cooled. The sample was reprecipitated with absolute ethanol and centrifuged at 4,000 rpm to obtain crude β-glucan. Distilled water was added to the crude β-glucan to make ethanol less than 10%, and then adjusted to pH 6 again. 2.5 mL of thermostable α-amylase was added to the enzyme at 95 ° C. for 2 hours, followed by amyloglucosidase. After enzymatic treatment at 2 ° C. for 2 hours, the mixture was inactivated in boiling water for 30 minutes and centrifuged at 4,000 rpm to obtain a supernatant. The obtained supernatant was again immersed in ethanol, and the aqueous solution was treated with a thermostable α-amylase and amyloglucosidase enzyme, inactivated, immersed in ethanol, and centrifuged at 4,000 rpm to obtain a supernatant. It was. The obtained supernatant was finally enzymatically treated with thermostable α-amylase, shaken for 2 hours at 37 ° C. with 0.25 g of protease, inactivated in boiling water for 30 minutes, cooled, and then the ethanol concentration was 80%. The precipitate obtained by centrifugation at 4,000 rpm was lyophilized to obtain pure β-glucan.

Β-glucan of enzyme-treated shiitake mushrooms and enzyme-treated shiitake mushrooms was extracted by modifying analytical methods such as Aman. By adjusting pH and enzymatic treatment, pure β-glucan was obtained. The β-glucan content of the enzyme-free shiitake mushroom was 4.2%, and the β-glucan content of the enzyme-treated shiitake mushroom was 4.0%. This was similar to the report that β-glucan content of shiitake mushrooms and barley was 3.0-6.9%. The experimental results are shown in Table 7 below.

Β-glucan content of shiitake mushrooms (unit: 100g) β-glucan content (%) Remarks Original Barley and Shiitake 3.0 to 6.9 Preceding Research Shiitake mushrooms 4.2 - Enzyme Extracted Shiitake 4.0 protease 0.2% + pectinase 0.02%

Example 1: Shiitake Mushroom Extract Preparation

1) Hot water extraction

Shiitake mushrooms were crushed with 100 mesh so that the ratio of shiitake mushrooms and water was 1: 100 and extracted for 10 hours at 20 ° C. to obtain shiitake mushroom hot water extract.

2) Enzyme Extraction

Shiitake mushrooms were crushed with 100 mesh to make the ratio of shiitake mushrooms and water 1: 100, 0.2% by weight of protease and 0.02% by weight of pectinase were extracted for 2 hours at 50 ° C. A mushroom enzyme extract was obtained.

Example 2: Beverage Preparation Using Shiitake Extract

To the mixing ratio as shown in Table 8, licorice, jujube, Schisandra chinensis, tofu, brown root, goji berry mixture was extracted for 2 hours at 100 ℃ to obtain an herbal extract. Then, using the herbal extract and shiitake mushroom extract of Example 1 to prepare a beverage in the compounding ratio as shown in Table 9.

Standard Herbal Herb Mixture Ratio (g / 5 L) Jujube Rooting Tofu Schisandra Wolfberry licorice Compounding cost 200 100 50 20 20 20

Shiitake mushroom drink ratio (100 mL) Raw material Compounding ratio 1 Compounding ratio 2 Compounding ratio 3 Compounding ratio 4 Remarks Shiitake extract 25 25 20 20 1 brix Chinese herbal medicine extract 65 67 72 71 3 brix oligosaccharide 7 6 6 5 80 brix Germinated brown rice concentrate . . . 2 55 brix honey One 2 2 2 Mixed Honey Apple concentrate 2 . . . 50 brix Salt 0.01 0.01 0.01 0.01 .

Experimental Example 5: Evaluation of sensory and shelf life of shiitake beverage

1) Sensory Characteristics of Drink Using Shiitake Mushroom Extract

Formulation ratio 1 of Table 8 was sweet and sour taste of apple concentrate, formulation ratio 2 was not so well blended with herbal extracts because the flavor of shiitake mushroom extract was too strong. Mixing ratio 3 was sweet and able to preserve the taste of the sea level, and the evaluator was the most preferred. Mixing ratio 4 was a good feeling of brown rice, but due to the brown rice concentrate was not able to utilize the aroma and taste of shiitake.

2) Shelf-life experiment of beverage using shiitake mushroom extract

Shiitake beverage of the compounding ratio 3 of Example 2 was stored at 37 ℃ was carried out for a storage test for 4 weeks. Storage items were examined by physicochemical experiments such as pH, total acidity, sugar content, and chromaticity and microbiological changes such as general bacterial count and E. coli group. The experimental results are shown in Tables 10 and 11.

There was no significant change in pH starting from 4.39 at the beginning week and from 4.31 to 4.32 from week 1 to week 4. The total acidity was high at 0.1236 at the beginning of the week and 0.162 at the second week. However, the total acidity was very small and there was no significant change during the storage period. In the case of chromaticity, L, a, and b values did not change until 3 weeks, but L and b values decreased with time, but there was no significant difference. Total and coliforms did not show any microorganisms during storage experiments.

The beverages at room temperature and refrigerated had no problem in appearance and had no change in taste.

Changes in pH, Total Acidity, Sugar and Color of Shiitake Mushrooms during Storage (37 ℃) Inspection items Storage period (week) 0 One 2 3 4 pH 4.39 4.31 4.32 4.32 4.26 Total 0.126 0.132 0.162 0.132 0.216 Sugar content 8.6 8.7 8.9 8.9 8.9 L 19.51 18.32 19.95 16.88 16.66 a 14.30 14.83 15.59 15.58 15.09 b 13.20 12.53 13.61 11.70 11.48

Microbial Growth and Characteristics of Shiitake Mushroom Drinks during Storage Inspection items Storage period (week) 0 One 2 3 4 General bacteria · · · · · Coliform group · · · · · Appearance and Taste cold storage ◎ ◎ ◎ ◎ ◎ Room temperature ◎ ◎ ◎ ◎ ◎

[Note] 1) ·: No microorganisms found

      2) ◎: No abnormality in appearance and taste, ○: No change in appearance and taste,

  △: abnormality in appearance and taste

Example 3: Soy Sauce Preparation Using Shiitake Mushroom Extract

Shiitake mushroom added soy sauce is prepared by adding the commercial shiitake enzyme extract prepared in Example 1 to 20 ° Brix and adding 0.5, 1, and 3% to the soy sauce, respectively, and left at room temperature for one month. Sensory evaluation was performed.

Experimental Example 6: Evaluation of sensory and shelf life of shiitake mushroom soy sauce

The soy sauce prepared by adding 0.5, 1, 3% of shiitake mushroom concentrate in Example 3 was shaken every two days, and then sensory evaluation was performed one month later. When shiitake concentrate was not added, the soy sauce of commercial soy sauce still appeared a lot, and when 0.5% of shiitake concentrate was added, the shiitake was much decreased, and the taste of salt was reduced but the taste of shiitake was not much. Soy sauce with 1% of shiitake mushroom concentrate had little Gundeok-dong, and the taste of shiitake had the aroma of shiitake mushrooms, and the saltiness of the shiitake was slightly stronger than 0.5% and 3%. It was. Soy sauce added with 3% shiitake concentrate had a strong aroma of shiitake mushrooms, reduced the salty taste of soy sauce, and the ari flavor of shiitake mushrooms appeared in the end taste. Therefore, soy sauce with 1% shiitake concentrate was excellent in taste and aroma and was the most efficient.

Example 4 Preparation of Doenjang Using Shiitake Mushroom Extract

Shiitake mushroom-added miso is prepared by adding the shiitake mushroom extract prepared in Example 1 to 20 ° Brix and adding 0.5, 1, and 3% to the soybean paste. Sensory evaluation was performed.

Experimental Example 7: Evaluation of sensory and shelf life of shiitake miso

In Example 4, 0.5, 1, and 3% of shiitake mushroom concentrate was added for sensory evaluation. Compared to the miso without adding shiitake mushroom concentrate, 0.5% added miso did not show a significant difference in taste. Soybean paste added with 1% of shiitake mushroom concentrate was very soft, softened by the concentrate, and became salty, and the taste of shiitake was not. Doenjang added with 3% shiitake concentrate was the softest due to the concentrate, but was more watery, and the arine flavor and taste of the shiitake concentrate were strong. Therefore, the soy sauce added with 1% shiitake mushroom concentrate was the best in consideration of sensuality, quality and economy.

Example 5: Porridge Preparation Using Shiitake Mushroom Extract

After extracting shiitake mushrooms, the remaining shiitake by-products and uncommercialized shiitake mushrooms were chopped to add rice, brown rice concentrate, and salt. At this time, the compounding ratio was as shown in Table 12 below.

Shiitake porridge mixture ratio (g) Sample rice Shiitake mushrooms Brown Rice Concentrate Salt Purified water One 14 5.0 5.0 0.50 75.50 2 14 6.0 5.0 0.50 74.50 3 14 5.0 4.0 0.50 73.50 4 14 6.0 3.0 0.40 76.60 5 16 5.0 5.0 0.50 73.50

Experimental Example 8: Evaluation of sensory and hypotonic properties of shiitake porridge

Sensory Characteristics of Porridge Using Shiitake By-Products

As a result of sensory evaluation of shiitake porridge, the color was all good with pale maroon color, and the degree of thickening was good enough to flow when heated from 1 to 4 times in hot water, but 5 times felt a little. The first was sensory evaluation that the taste of brown rice is strong, the second was salty, and the arine taste was strong, and the third was not very salty or sweet, so many evaluators had the best preference, and the fourth was fresh but the sweetness was small, so it was not burdensome. As a result, raters who liked fresh food preferred number 4. No. 5 had a strong sweet and salty taste, and it was burdensome for people who eat porridge because they are not thick.

2) Shelf-life of Porridge Using Shiitake By-Products

Shiitake porridge prepared in Example 5 was stored at 37 ° C. and subjected to hypotonic experiment for 4 weeks at 7 day intervals. The experimental items were examined for physicochemical experiments such as pH, total acidity, sugar content, and chromaticity and microbiological changes such as general bacterial count and E. coli group. The experimental results are shown in Tables 13 and 14 below.

pH decreased over time but increased again at 4 weeks, and total acid was unchanged until 3 weeks but doubled at 4 weeks. Sugar content was highest at 2 weeks and decreased over time. Chromaticity gradually decreased over time and then increased again at 4 weeks. Microbiological experiments were carried out with storage at 37 ° C. The E. coli group showed no abnormality during the storage experiment, but the total number of microorganisms appeared at 2 weeks, but since the microorganisms were not found thereafter, microbial discovery at 2 weeks is considered an experimental operation problem. Sensory experiments were conducted on the appearance and taste of cold and room temperature storage. However, the taste gradually felt salty and should be considered in consideration of this.

Changes in pH, Total Acidity and Sugar Contents of Shiitake Porridge during Storage Inspection items Storage period (week) 0 One 2 3 4 pH 6.17 5.91 5.33 5.36 5.95 Total 0.030 0.032 0.030 0.024 0.060 Sugar content 12.0 16.4 19.0 16.0 14.0 L 37.92 20.49 12.32 11.13 33.99 a 2.12 2.15 0.78 0.49 2.07 b 9.3 4.44 3.12 2.51 8.81

Microbial Growth and Characteristics of Shiitake Porridge during Storage Inspection items Storage period (week) 0 One 2 3 4 General bacteria · · ○ · · Coliform group · · · · · Appearance and Taste cold storage ◎ ◎ ◎ ◎ ◎ Room temperature ◎ ◎ ◎ ◎ ◎

[Note] 1) ·: No microorganisms found

      2) ◎: No abnormality in appearance and taste, ○: No change in appearance and taste,

         △: abnormality in appearance and taste

The present invention relates to a shiitake mushroom food composition having improved flavor and shelf life by containing shiitake mushroom extract by low temperature enzyme extraction, and a beverage composition prepared using shiitake mushroom extract extracted under optimal conditions by low temperature enzyme extraction, soy sauce and miso Shiitake mushroom food composition, such as rice porridge, porridge, etc. is a very useful invention in the food industry because of its excellent flavor and shelf life.

Claims (2)

Shiitake mushrooms are prepared by grinding shiitake mushrooms and water at a ratio of 1: 100, and then 0.2% by weight of protease and 0.02% by weight of pectinase are added and extracted for 2 hours at 50 ° C. Food composition containing the extract as an active ingredient. According to claim 1, wherein the food composition is a food composition, characterized in that the beverage, soy sauce, miso or kill.

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