KR100783258B1 - Syrup using mushroom vinegar and drink using that - Google Patents

Syrup using mushroom vinegar and drink using that Download PDF

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KR100783258B1
KR100783258B1 KR1020070051214A KR20070051214A KR100783258B1 KR 100783258 B1 KR100783258 B1 KR 100783258B1 KR 1020070051214 A KR1020070051214 A KR 1020070051214A KR 20070051214 A KR20070051214 A KR 20070051214A KR 100783258 B1 KR100783258 B1 KR 100783258B1
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volume
syrup
mushroom
vinegar
juice
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강용수
강현수
강원구
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강용수
강현수
강원구
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
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  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Syrup using mushroom vinegar and fruit juice and a drink using the syrup are provided which are rich in nutrients and have a good taste and medicinal efficacy such as fatigue recovery and prevention of arteriosclerosis, hypertension, cancer, adult disease and the like. Syrup using mushroom vinegar comprises: 30.59% by volume of Phellinus linteus extract, 16.84% by volume of apple juice, 4.2% by volume of grape juice, 0.42% by volume of Schizandra fruit juice, 1.27% by volume of citric acid, 10.52% by volume of high fructose corn syrup, 8.42% by volume of honey, 21.04% by volume of oligosaccharide, 0.21% by volume of vitamin C, 0.08% by volume of stevioside, 0.05% by weight of sodium benzoate, 0.04% by volume of sodium citrate and 6.32% by volume of mushroom vinegar. A drink is prepared by diluting the syrup with purified water.

Description

버섯식초를 이용한 시럽 및 이를 이용한 음료{syrup using mushroom vinegar and drink using that}Syrup using mushroom vinegar and drink using that}

본 발명은 버섯식초를 이용한 시럽 및 이를 이용한 음료에 관한 것으로서, 보다 상세하게는 식초의 효능과 더불어 버섯의 영양을 섭취할 수 있어서 건강에 좋으며, 맛도 우수하여 남녀노소 누구나 쉽게 먹을 수 있는 새로운 버섯식초를 이용한 시럽 및 이를 이용한 음료에 관한 것이다.The present invention relates to a syrup using a mushroom vinegar and a drink using the same, and more particularly, to the nutrition of mushrooms with the efficacy of vinegar is good for health, excellent taste and new mushrooms that can be easily eaten by everyone It relates to a syrup using vinegar and a beverage using the same.

버섯에는 아미노산·마니트·트레하로오스 등이 많이 들어 있으며 비타민 B₂와 D와 같은 여러 종류의 비타민과 효소가 존재하고 있어 영양학적으로 우수한 식품이다. 특히, 버섯에는 항암효과 및 고혈압예방효과 등 다양한 약리효과가 있는 것으로 밝혀지면서 건강, 웰빙식품으로 각광받고 있다. 그러나 버섯은 대부분 기름에 볶아 밥반찬으로 먹거나, 찌개 등에 넣어서 끓여 먹는 등 부식재료로 사용되는 정도에 불과하며, 그 활용도가 다양하지 못하다. Mushrooms contain a lot of amino acids, manites, trehalose, etc. It is a nutritious food because there are many kinds of vitamins and enzymes such as vitamin B₂ and D. In particular, the mushroom has been spotlighted as a health, well-being food as it turns out that it has a variety of pharmacological effects, such as anti-cancer effect and high blood pressure prevention effect. However, mushrooms are mostly used as a corrosive material, such as roasted in oil, eaten as a side dish, or boiled in stew, and their utilization is not diverse.

한편, 버섯을 이용한 버섯식초가 제안되기도 하였다. 버섯을 이용한 버섯식 초는 버섯의 유용한 성분을 식초를 통해 섭취할 수 있으므로 일반 식초에 비해 영양학적으로 우수하다. 그러나 이러한 버섯식초는 단지 조미료로서, 조리용으로 사용되는 정도에 불과하다. On the other hand, mushroom vinegar using mushrooms has also been proposed. Mushroom vinegar using mushrooms is nutritionally superior to regular vinegar because it can consume the useful ingredients of mushrooms through vinegar. However, these mushroom vinegar is just a seasoning, only to be used for cooking.

본 발명은 상기와 같은 점에 착안하여 제안된 것으로서, 식초의 효능과 더불어 버섯의 영양을 섭취할 수 있어서 건강에 좋으며, 기존의 조미료로 밖에 활용되지 못하였던 기존의 식초 개념에서 탈피하여 식초를 시럽과 음료로 재 탄생시킴으로써, 남녀노소 누구나 거부감없이 쉽게 먹을 수 있고 특히, 음료인 경우에는 장소나 시간에 구애받지 않고 간편하게 음용할 수 있는 새로운 버섯식초를 이용한 시럽 및 이를 이용한 음료수를 제공하는 것이다.The present invention has been proposed in view of the above, it is possible to take the nutrition of mushrooms with the efficacy of vinegar is good for health, syrup vinegar by breaking away from the conventional vinegar concept that was used only as a conventional seasoning By reborn as a drink, both young and old can easily eat without any objection, especially in the case of a drink to provide a syrup using a new mushroom vinegar and drink using the same regardless of the place or time.

본 발명에 따르면, 버섯식초와, 과즙과, 당류를 포함하여 이루어진 것을 특징으로 하는 버섯식초를 이용한 시럽이 제공된다. According to the present invention, there is provided a syrup using mushroom vinegar, characterized in that the mushroom vinegar, juice and sugar.

본 발명의 다른 특징에 따르면, 상기 과즙은 사과즙 또는 포도즙, 오미자즙 중에서 적어도 하나 이상 선택되는 것을 특징으로 하는 버섯식초를 이용한 시럽이 제공된다. According to another feature of the invention, the juice is provided with a syrup using mushroom vinegar, characterized in that at least one selected from apple juice or grape juice, Schisandra juice.

본 발명의 또 다른 특징에 따르면, 상기 시럽에는 상황버섯추출물이 첨가된 것을 특징으로 하는 버섯식초를 이용한 시럽이 제공된다. According to another feature of the invention, the syrup is provided with a syrup using mushroom vinegar, characterized in that the situation mushroom extract is added.

본 발명의 또 다른 특징에 따르면, 상황버섯추출액 30.59부피%, 사과과즙 16.84부피%, 포도과즙 4.2부피%, 오미자과즙 0.42부피%, 구연산 1.27부피%, 액상과당 10.52부피%, 꿀 8.42부피%, 올리고당 21.04부피%, 비타민C 0.21부피%, 스테비오사이드 0.08부피%, 안식향산나트륨 0.05부피%, 구연산나트륨 0.04부피%, 버섯식초 6.32부피%로 이루어진 것을 특징으로 하는 버섯식초를 이용한 시럽이 제공된다.According to another feature of the present invention, 30.59% by volume of mushroom extract, 16.84% by apple juice, 4.2% by grape juice, Schizandra fruit juice 0.42% by volume, citric acid 1.27% by volume, liquid fructose 10.52% by volume, honey 8.42% by volume, A syrup using mushroom vinegar is provided, comprising 21.04% oligosaccharide, 0.21% vitamin C, 0.08% stevioside, 0.05% sodium benzoate, 0.04% sodium citrate, and 6.32% mushroom vinegar.

본 발명의 또 다른 특징에 따르면, 상황버섯추출액 30.59부피%, 사과과즙 16.84부피%, 포도과즙 4.2부피%, 오미자과즙 0.42부피%, 구연산 1.27부피%, 액상과당 10.52부피%, 꿀 8.42부피%, 올리고당 21.04부피%, 비타민C 0.21부피%, 스테비오사이드 0.08부피%, 안식향산나트륨 0.05부피%, 구연산나트륨 0.04부피%, 버섯식초 6.32부피%로 이루어진 시럽을 정제수로 희석하여 제조된 것을 특징으로 하는 버섯식초를 이용한 음료가 제공된다. According to another feature of the present invention, 30.59% by volume of mushroom extract, 16.84% by apple juice, 4.2% by grape juice, Schizandra fruit juice 0.42% by volume, citric acid 1.27% by volume, liquid fructose 10.52% by volume, honey 8.42% by volume, Mushroom vinegar, characterized by diluting the syrup consisting of 21.04% by volume oligosaccharide, 0.21% vitamin C, 0.08% stevioside, 0.05% sodium benzoate, 0.04% sodium citrate, 6.32% mushroom vinegar with purified water Drinks are provided.

이하, 본 발명을 바람직한 실시예를 통해 구체적으로 설명하면 다음과 같다. Hereinafter, described in detail through the preferred embodiment of the present invention.

본 발명은 버섯식초, 과즙, 액상과당, 꿀, 올리고당, 버섯추출액, 비타민C, 스테비오사이드, 안식향산나트륨, 구연산나트륨으로 이루어진다. 상기 버섯식초는 버섯에 당분과 물을 혼합하여 효모를 접종하여 발효시킨 다음, 이 발효액에 초산균 을 접종하여 초산발효시킨 후, 소정기간동안 숙성시키고, 정제 · 여과 · 살균하여 제조된 것이다. 버섯으로는 다양한 종류의 것이 사용되나, 바람직하게는 느타리버섯이 사용된다. 느타리버섯은 다른 버섯들에 비해 영양성분이나 약리효과가 낮지 않으면서도 가격도 저렴하므로 사용이 적당하다. The present invention consists of mushroom vinegar, juice, liquid fructose, honey, oligosaccharides, mushroom extract, vitamin C, steviosides, sodium benzoate, sodium citrate. The mushroom vinegar is prepared by inoculating fermentation by incorporating sugar and water into the mushrooms, inoculating the fermentation broth, and then inoculating the fermentation broth with acetic acid, followed by fermentation with acetic acid. Various kinds of mushrooms are used, but oyster mushroom is preferably used. Prickly oyster mushrooms are suitable for use because they are less expensive than other mushrooms without any nutritional or pharmacological effects.

그리고 상기 버섯추출액은 버섯을 압력추출기에서 열수방식으로 추출한 것이다. 좀 더 구체적으로는 가로 세로 약 2㎝ 크기로 썰어 놓은 버섯을 망체에 넣고 압력추출기에 투입하고, 정제수를 붓고 약 121℃에서 약 6시간 정도 가열하여 액상분만 분리한 것이다. 대략 버섯 360g에 대해 정제수를 40,000cc 정도 투입된다. 버섯으로는 다양한 종류의 것이 사용될 수 있으나, 상황버섯, 영지버섯 등이 사용된다. And the mushroom extract is a mushroom extracted by hydrothermal method in a pressure extractor. More specifically, the mushrooms cut into slices of about 2 cm in size are placed in a mesh and put into a pressure extractor, poured purified water and heated at about 121 ° C. for about 6 hours to separate liquid components. Approximately 360 g of purified water is added to 360 g of mushrooms. Various kinds of mushrooms can be used, but situation mushrooms and ganoderma lucidum are used.

상기 과즙으로는 사과즙, 포도즙, 오미자즙, 복분자즙, 석류즙 등이 사용되는데, 바람직하게는 시험에 의하면 후술하는 바와 같이, 사과즙, 포도즙, 오미자즙을 이용하였을 때, 버섯식초 및 버섯추출액과 더불어 과즙의 맛과 향이 가장 조화를 이루었다.As the juice, apple juice, grape juice, Schizandra juice, bokbunja juice, pomegranate juice, etc. are used. Preferably, as described below, when apple juice, grape juice, Schizandra juice is used, together with mushroom vinegar and mushroom extract The taste and aroma of the juice were the most harmonious.

이러한 본 발명에 의한 시럽은 다음과 같이 제조된다. 먼저, 혼합탱크에 버섯추출액을 넣고 사과즙, 포도즙, 오미자즙, 올리고당, 액상과당, 꿀, 구연산, 비타민C, 안식향산나트륨, 구연산나트륨을 투입하여 교반한다. 이때 혼합탱크의 온도를 100℃로 약 20분 정도 가열한다. The syrup according to the present invention is prepared as follows. First, the mushroom extract in the mixing tank, apple juice, grape juice, Schisandra juice, oligosaccharides, liquid fructose, honey, citric acid, vitamin C, sodium benzoate, sodium citrate is added and stirred. At this time, the temperature of the mixing tank is heated to 100 ° C for about 20 minutes.

그리고 상기 성분들이 충분히 혼합되면, 혼합탱크의 온도를 약 85℃ 정도로 냉각시킨 후 버섯식초를 첨가하여 교반한다. 버섯식초를 첨가할 때 상대적으로 온 도가 높으면, 버섯식초의 휘발성분의 휘발이 촉진되어 버섯식초에 의한 효과가 저하될 수도 있으므로 온도를 다소 저하시킨 다음 버섯식초를 첨가한다. 바람직하게는 버섯식초와 버섯추출액을 서로 상이한 종류의 버섯으로 제조된 것을 사용하면 영양면에서 더 효과적일 것이다. 이와 같이 하면 걸쭉한 점액 상태의 시럽이 제조된다. When the components are sufficiently mixed, the temperature of the mixing tank is cooled to about 85 ° C., followed by addition of mushroom vinegar and stirring. If the temperature is relatively high when mushroom vinegar is added, volatilization of the volatile components of the mushroom vinegar may be promoted, and the effect of the mushroom vinegar may be lowered, so the temperature is slightly lowered, and then the mushroom vinegar is added. Preferably, if the mushroom vinegar and the mushroom extract is made of different kinds of mushrooms will be more effective in nutrition. This produces a thick mucus syrup.

바람직하게는 상황버섯추출액 30.59부피%, 사과과즙 16.84부피%, 포도과즙 4.2부피%, 오미자과즙 0.42부피%, 구연산 1.27부피%, 액상과당 10.52부피%, 꿀 8.42부피%, 올리고당 21.04부피%, 비타민C 0.21부피%, 스테비오사이드 0.08부피%, 안식향산나트륨 0.05부피%, 구연산나트륨 0.04부피%, 버섯식초 6.32부피%,로 이루어진다. 이러한 레시피로 제조되었을 때, 관능검사에서 최고의 평가를 받았다. 즉, 상기 레시피로 제조되었을 때, 신맛과 단맛이 적절히 조화되어 신맛을 싫어하는 사람들, 특히, 노인들에게도 좋은 평가를 받았으며, 버섯의 떫은맛도 거의 느껴지지 않으며, 버섯 향과 더불어 과일 향이 조화되어 후각적으로도 우수한 최적의 상품을 얻을 수 있다. 이와 같이 제조되는 시럽은 빵이나 쿠키 등에 발라서 먹는다. Preferably, 30.59% of mushroom extract, 16.84% of apple juice, 4.2% of grape juice, 0.42% of Schisandra chinensis, 0.42% of citric acid, 1.27% of citric acid, 10.52% of liquid fructose, 8.42% of honey, 21.04% of oligosaccharide, vitamin C 0.21%, Stevioside 0.08%, Sodium Benzoate 0.05%, Sodium Citrate 0.04%, Mushroom Vinegar 6.32%. When prepared with these recipes, the sensory evaluation was the best. That is, when prepared with the above recipe, the sour and sweet tastes are properly harmonized, so that those who do not like sour have received good evaluation, and the astringent taste of mushrooms is hardly felt, and the fruit flavor and the fruit flavor are harmonious and olfactory. You can also get the best products that are excellent. The syrup prepared in this way is eaten on bread or cookies.

또한, 이와 같이 제조된 시럽에 적당량의 정제수를 넣고 희석하여 음료로 음용할 수도 있다. 기호에 따라 정제수의 양이 조절되나, 시럽의 약 4, 5배의 정제수를 붓는 것이 바람직하다. 이와 같이 제조된 시럽을 음료화하면, 장소 및 시간에 구애받지 않고 간편하게 음용할 수 있는 장점이 있다. In addition, an appropriate amount of purified water may be added to the syrup prepared as described above, and diluted with the purified water. Although the amount of purified water is adjusted according to preference, it is preferable to pour purified water about 4 to 5 times of the syrup. If the syrup prepared in this way is drinkable, there is an advantage that it can be conveniently drinking regardless of the place and time.

이상에서와 같이 본 발명에 의하면, 버섯식초와 과즙과, 당으로 이루어져서 영양도 우수하고, 맛도 좋은 새로운 시럽과 음료가 제공된다. 일반적으로 식초는 젖산을 분해해 피로를 풀어주고, 동맥경화와 고혈압을 예방해주며, 항산화 작용으로 암과 더불어 각종 성인병을 예방해주고, 각종 병원균에 대한 면역력을 높여주며, 칼슘 흡수율을 높여줘서 어린이의 성장 발육을 돕고, 폐경기 여성의 골다공증을 예방해 줄 뿐만 아니라 소화를 촉진하고 변비를 예방하며, 신진대사를 촉진하여 비만을 방지하고 피부미용에도 좋은 것으로 알려져 있다. As described above, according to the present invention, mushroom vinegar, fruit juice, and sugar provide excellent syrup and drink with excellent nutrition. In general, vinegar breaks down lactic acid to relieve fatigue, prevents arteriosclerosis and hypertension, and prevents cancer and various adult diseases with antioxidant activity, increases immunity to various pathogens, and increases calcium absorption. It is known to help development, prevent osteoporosis in postmenopausal women, promote digestion, prevent constipation, promote metabolism, prevent obesity and improve skin care.

본 발명은 이러한 다양한 효능이 있는 식초에 버섯의 유효성분이 더 추가된 것이므로 영양학적으로 아주 우수한 건강식품이다. 특히, 시럽과 음료형태로 제공되므로 손쉽게 먹을 수 있는 장점이 있으며, 탄산음료를 대용하여 탄산음료에 위한 폐해를 줄이는데 한 몫을 할 수도 있다. 필요에 따라 버섯식초와 더불어 버섯추출액이 더 추가되는 경우에는 버섯의 영양이 더 풍부하게 함유된 시럽과 음료를 제공할 수 있다. The present invention is a nutritional very good health food because it is an active ingredient of the mushroom is added to the vinegar having various effects. In particular, since it is provided in the form of syrups and drinks, there is an advantage that it can be easily eaten, and may also play a part in reducing the harmful effects of carbonated drinks by using carbonated drinks. If mushroom extract vinegar is added in addition to mushroom vinegar as needed, syrups and beverages containing more nutrients can be provided.

뿐만 아니라 이와 같은 본 발명에 의한 시럽과 음료는 종래 부식재료로 활용되는 정도에 불과하였던 버섯의 활용도를 다양화함으로써, 버섯의 수요를 증대시켜 버섯농가의 수입증대효과도 유발할 수 있을 것으로 기대된다. In addition, the syrups and beverages according to the present invention are expected to be able to increase the demand of the mushrooms, thereby increasing the demand of the mushrooms, thereby increasing the income of the mushroom farms.

Claims (5)

상황버섯추출액 30.59부피%, 사과과즙 16.84부피%, 포도과즙 4.2부피%, 오미자과즙 0.42부피%, 구연산 1.27부피%, 액상과당 10.52부피%, 꿀 8.42부피%, 올리고당 21.04부피%, 비타민C 0.21부피%, 스테비오사이드 0.08부피%, 안식향산나트륨 0.05부피%, 구연산나트륨 0.04부피%, 버섯식초 6.32부피%로 이루어진 것을 특징으로 하는 버섯식초를 이용한 시럽.Situation mushroom extract 30.59%, apple juice 16.84%, grape juice 4.2%, schizandra fruit 0.42%, citric acid 1.27%, liquid fructose 10.52%, honey 8.42%, oligosaccharide 21.04%, vitamin C 0.21% Syrup using a mushroom vinegar, characterized in that consisting of%, stevioside 0.08%, sodium benzoate 0.05%, sodium citrate 0.04%, mushroom vinegar 6.32%. 상황버섯추출액 30.59부피%, 사과과즙 16.84부피%, 포도과즙 4.2부피%, 오미자과즙 0.42부피%, 구연산 1.27부피%, 액상과당 10.52부피%, 꿀 8.42부피%, 올리고당 21.04부피%, 비타민C 0.21부피%, 스테비오사이드 0.08부피%, 안식향산나트륨 0.05부피%, 구연산나트륨 0.04부피%, 버섯식초 6.32부피%로 이루어진 시럽을 정제수로 희석하여 제조된 것을 특징으로 하는 버섯식초를 이용한 음료.Situation mushroom extract 30.59%, apple juice 16.84%, grape juice 4.2%, schizandra fruit 0.42%, citric acid 1.27%, liquid fructose 10.52%, honey 8.42%, oligosaccharide 21.04%, vitamin C 0.21% A beverage using mushroom vinegar, which is prepared by diluting a syrup consisting of%, stevioside 0.08% by volume, sodium benzoate 0.05% by volume, sodium citrate 0.04% by volume, mushroom vinegar 6.32% by volume with purified water. 삭제delete 삭제delete 삭제delete
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KR20200048703A (en) * 2018-10-30 2020-05-08 농업회사법인 한국상황버섯 (주) JELLY COMPRISING Phellinus linteus EXTRACT IMPROVED ANTIOXIDANT ACTIVITY AND METHOD FOR PREPARING THE SAME
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