KR100809076B1 - Confectionery containing grifola frondosa and producing method thereof - Google Patents

Abstract

A method of manufacturing confectionery containing Grifola frondosa by mixing Grifola frondosa powder, eggs, sugar and salt is provided to give confectionery with excellent effect on protecting the liver and to increase the palatability. Confectionery is prepared by the steps of: kneading 20.5 to 22.8 parts by weight of wheat flour, 0.2 to 2.5 parts by weight of Grifola frondosa powder, 38.2 parts by weight of eggs, 38.2 parts by weight of sugar and 0.5 parts by weight of salt; heating the obtained dough and cooling the heated confectionery. The confectionery can contain various flavoring materials or natural carbohydrates. The natural carbohydrates contain monosaccharide such as glucose, fructose and the like, disaccharide such as maltose, sucrose and the like, polysaccharide such as dextrin, cyclodextrin and sugar alcohol such as xylitol, sorbitol, erythritol and the like.

Description

Confectionery containing Grifola frondosa and producing method

1 is a graph showing the measurement result of the cake dough specific gravity according to Comparative Examples and Examples of the present invention,

2 is a graph showing the measurement results of cake dough viscosity according to Comparative Examples and Examples of the present invention,

3 is a view showing a position where the height of the sponge cake is measured in the experimental example of the present invention,

Figure 4 is a photograph showing a sponge cake prepared according to a comparative example of the present invention,

Figure 5 is a photograph showing a sponge cake prepared according to Example 1 of the present invention,

Figure 6 is a photograph showing a sponge cake prepared according to Example 2 of the present invention,

7 is a photograph showing a sponge cake prepared according to Example 3 of the present invention,

8 is a photograph showing a sponge cake prepared according to Example 4 of the present invention,

9 is a photograph showing a sponge cake prepared according to Example 5 of the present invention,

10 is a photograph showing a sponge cake prepared according to Example 6 of the present invention.

The present invention relates to a confectionery and manufacturing method containing the leaf mushrooms, and more particularly to a confectionery and manufacturing method containing the leaf mushrooms can be prevented from damage to the liver due to hepatic toxins, the preference.

The liver, an important organ of the human body, is a relatively large organ that occupies about 5% of the human body, and is an important organ for generating and storing substances necessary for the detoxification and life support of metabolism. Biological foreign substances are inactivated through the metabolism of the liver and excreted or metabolized into a highly active substance causing toxicity, which is known to depend on the metabolic capacity of the liver. In addition, blood sugar control, protein synthesis and decomposition, cholesterol synthesis, vitamin metabolism and storage, hormones, etc., as well as control the metabolic effects of liver disease, even if you do not feel well in the early stages of the diagnosis, but it is characterized by a significant progress.

Meanwhile, hepatotoxic substances include carbon tetrachloride, chloroform, ethanol and bromobenzene, and carbon tetrachloride (CCl ₄ ), a representative hepatic toxin, is a substance that causes cell destruction by chemical reactions. It causes fat accumulation and is known to cause cell death. Carbon tetrachloride is used as a solvent for oils, rubbers and resins, and is one of the environmental substances easily exposed at industrial sites, and is a representative hepatic toxin causing cell damage. The toxicity of carbon tetrachloride has been reported to be related to the formation of peroxides, but its mechanism is not yet clear. Carbon tetrachloride (CCl ₄₎ is a material that causes the cell death, or metabolic by CCl ₃ · (trichloromethyl radical) of free radicals (free radical) in the endoplasmic reticulum, or CCl ₃ · (methyl radical trichloromethyl) the O _{² 2} ^- by reaction with It is oxidized with the produced Cl ₃ COO · (trichloromethyl peroxy radical) to peroxidate the polyunsaturated fatty acid (polyenoic acid) of the cell membrane. Accordingly, studies have been reported that the endoplasmic reticulum deteriorates, fat accumulates, covalently binds to the alkyl group of liver fat or the DNA present in the nucleus of liver cells, and causes cell necrosis. In addition, as a result of tracking free radicals that are intermediate metabolites of carbon tetrachloride, it is known that CO ₂ , Cl ₃ COO ·, COCl ₂ and O ₂ mediate the toxicity of carbon tetrachloride. Accordingly, research has been made on natural plants that can protect liver damage caused by the toxic substances as described above.

On the other hand, mushrooms are higher fungi that form fruiting bodies among basidiomycetes and aseptic bacteria, which contain abundant nutrients, have a unique aroma and taste, and are widely used for food and medicinal use. These mushrooms are not only rich in nutrients such as sugars, proteins, vitamins and minerals, but also the extracts of fruiting bodies and mycelium have been found to be effective in improving the constitution and preventing and treating various diseases. have. Among them, a number of studies on the anticancer activity of mushrooms have been reported, many studies are in progress.

In addition to the anti-cancer activity, it has been reported to have pharmacological and efficacious effects in several aspects, including the antioxidant, anti-tumor, anti-allergic, anti-hypertensive, antibacterial, antiviral, platelet aggregation, and immunosuppressive effects of mushrooms. In Chinese medicine, mushrooms are used as medicines and medicines.

Among these leaves ( Grifola) frondosa (Dicks. ex Fr.) SFGray is a fungi belonging to the Polyporaceae family. It is distributed in East Asia, Europe, and North America. These leafy mushrooms split in countless branches in the blunt zone, and form a little thick, shoe-shaped small cap on it. The shade is 2-5cm in size, 2-4mm thick, and the whole size is 15-30cm. The surface is initially black but later pale blackish brown with an incomplete round pattern on it, and the tissue is smooth and white. The basal base is thick and divided into several basins in the upper part, forming a coral shape, and the organization is solid, faithful but well broken. These leafy mushrooms are a kind of edible basidiomycetes, which have good aroma and taste, and are treated as high-grade mushrooms along with pine mushrooms in Japan. There have been no reports of applications of these leaves in confectionery.

The present invention has been made to solve the above problems, it is possible to prevent damage to the liver due to the liver toxins, and to provide a confectionery and manufacturing method containing the leaf mushrooms with improved palatability.

Confectionery of the present invention for achieving the above object includes a leaf mushroom as an active ingredient.

Here, the confectionery is preferably contained 0.2-2.5 parts by weight with respect to the total 100 parts by weight of confectionery leaves.

In addition, the confectionery preferably contains 20.5-22.8 parts by weight of flour, 0.2-2.5 parts by weight of leaves, 38.2 parts by weight of eggs, 38.2 parts by weight of sugar and 0.5 parts by weight of salt, based on 100 parts by weight of confectionery.

In order to achieve the above another object of the present invention, the pulverized crushed leaf mushroom to obtain a leaf mushroom powder; Mixing the eggs and sugar; A kneading step of kneading by adding the leaf mushroom powder, flour and salt to the mixture mixed in the mixing step; A heating step of heating the dough prepared in the kneading step; And it provides a confectionery manufacturing method comprising a cooling step of cooling the confectionery heated in the heating step.

Hereinafter, to explain the confectionery containing the leaf mushroom according to an embodiment of the present invention.

Confectionery according to an embodiment of the present invention includes 20.5-22.8 parts by weight of flour, 0.2-2.5 parts by weight of leaf mushrooms, 38.2 parts by weight of eggs, 38.2 parts by weight of sugar and 0.5 parts by weight of salt, based on 100 parts by weight of confectionery.

Here, when the leaves of mushrooms are added so as to be out of the above range, the hardness becomes hard, or the preference of flavor, chewability and the like falls.

Here, the confectionery containing the leaf mushroom of the present invention has no particular limitation except for containing the leaf mushroom as an essential component, and may contain various flavors or natural carbohydrates as additional components, as in the conventional manufacturing method. . Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (e.g., Rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. have.

In addition to the above, the confectionery containing the leaf mushroom of the present invention is a flavor, such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof , Alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohols and the like. These components can be used independently or in combination.

Hereinafter, a method of manufacturing a confectionery containing the leaf mushrooms as described above will be described.

The confectionery manufacturing method containing the leaf mushroom according to an embodiment of the present invention includes a grinding step, mixing step, kneading step, heating step and cooling step.

The pulverizing step is a step of obtaining dried leaf mushrooms by grinding dried leaf mushrooms. The leaf mushroom powder thus obtained is preferably passed through a sieve so that the particle size is even.

The mixing step is a step of mixing eggs and sugar. In one embodiment of the present invention, using a hot mixing method (hot mixing method), the water was mixed with sugar while whipping for 30-60 seconds at a temperature of 53-55 ℃, accordingly, the bubble properties of the egg The solubility of sugar is maximized.

The kneading step is a step of kneading by adding leaf mushroom powder, flour and salt to the mixture mixed in the mixing step.

The heating step is a step of heating the dough prepared in the kneading step. According to one embodiment of the present invention, the heating step was performed in an oven preheated at 160-180 ° C. for 25-30 minutes, in addition to this, it can be executed in various ways.

The cooling step is a step of completing the sponge cake by cooling the confectionery heated in the heating step to 40 ℃.

Reference Example  1. Experimental Materials

The dried leaf mushrooms purchased at Chiba Prefecture, Tokyo, Japan were finely powdered with a mixer (SPM-2010, Living hitech, Korea) to use a powder that passed a 100 mesh sieve as a material. The force produced in Note) was purchased and used.

Comparative example

In the material formulation of the sponge cake, 350 g of force, 581 g of fresh egg, 581 g of sugar, and 2 g of salt were added according to the compounding ratio shown in Table 1 below. This blended material used a hot mixing method of maintaining the mixing bowl at 40 ° C. with a water bath at 53 ° C. to improve the foamability of the eggs, increase the solubility of the sugar and increase the volume of the product. That is, the sponge cake batter was whipped using a whip of a mixer (mixer, Dae-Young Machinery Co., Korea) for 20 seconds at low speed and 8 minutes at high speed. Put the sifted flour here and mixed by hand evenly to complete the dough of the sponge cake. The finished cake batter was panned 360 g in a 21 cm pan and baked for 25 minutes in an oven (Dae-Young Machinery Co., Korea) preheated with a upper fire 180 ° C. and a lower fire 160 ° C. to prepare a sponge cake for 40 minutes at room temperature.

Example  1-6

Sponge cake according to Examples 1 to 6 of the present invention is 1, 3, 5, 7, 9, 11% by weight based on the 100% by weight flour of leaf mushrooms according to the blending ratio of Table 1 (Baker's ratio) It was prepared to be added, except for blending ratio was prepared a sponge cake in the same manner as the comparative example. Here, leaf mushroom powder was added after whipping the sponge cake dough.

flour egg Sugar Salt Leaf Mushroom Powder Comparative example 350 581 581 7 - Example 1 346.5 581 581 7 3.5 Example 2 339.5 581 581 7 10.5 Example 3 332.5 581 581 7 17.5 Example 4 325.5 581 581 7 24.5 Example 5 318.5 581 581 7 31.5 Example 6 311.5 581 581 7 38.5 ratio 100 166 166 2 variable

Experimental Example  1. Measurement of specific gravity of dough

Specific gravity of the cake batter prepared in Comparative Examples and Examples 1 to 6 was measured. Here, the specific gravity was calculated by the following equation 1 by measuring the weight of the dough after the flour in the cake manufacturing process according to the AACC method.

Specific Gravity = (Weight of Cup with Cake Dough-Weight of Empty Cup) / (Weight of Cup with Water-Weight of Empty Cup)

The specific gravity measurement results of the cake batter of Comparative Examples and Examples 1 to 6 measured as described above are shown in FIG. 1.

1 is a graph showing the measurement results of specific cake dough specific gravity according to Comparative Examples and Examples 1 to 6 of the present invention.

In FIG. 1, the horizontal axis represents each comparative example and Examples 1 to 6, and the vertical axis represents specific gravity of the cake batter.

Referring to FIG. 1, the specific gravity of the comparative example without adding leaf mushroom powder was 0.46, and the cake batter of the example prepared by adding leaf mushroom powder showed a tendency to increase from 0.47 to 0.51 as the amount of mushroom powder increased. There was no significant difference between samples.

Experimental Example  2. Measurement of the viscosity of the dough

Viscosity measurement was carried out in a 100 ml beaker of 65 g each of the dough prepared by mixing in Comparative Examples and Examples 1 to 6 flat in a constant temperature water bath (TC-500, Brookfield Eng. Labs., USA) while maintaining the viscosity at 25 ℃ A Brookfield digital viscometer, Model DV-1 +, Brookfield Eng. Labs., USA) was used to measure spindle number 3 three times at a rotational speed of 0.6 rpm.

The results of each of Comparative Examples and Examples 1 to 6 measured above are shown in FIG. 2.

Figure 2 is a graph showing the measurement results of the cake dough viscosity according to Comparative Examples and Examples of the present invention.

In Figure 2, the horizontal axis represents Comparative Examples and Examples 1 to 6, respectively, and the vertical axis represents the viscosity of cake batter (x 1000 cps).

Referring to Figure 2, compared to 120,000 cps of the comparative example, as the ratio of the mushroom powder added amount in each example is relatively increased, the viscosity tended to increase gradually.

Experimental Example  3. Weight, volume and cost measurement

For the cakes prepared in Comparative Examples and Examples 1 to 6, the cakes were baked and then left at room temperature for 2 minutes, and then the respective weights were measured. The results are shown in Table 2 below.

In addition, the volume of each cake was measured by the seed replacement method, and the specific volume value was calculated as the volume occupied by 1 g of the dough, based on Equation 2 below.

Cost = Cake volume / Dough volume

The measurement results are shown in Table 2 below.

Volume (ml) Weight (g) Specific cost (ml / g) Comparative example 1636.67 ± 11.54 335.67 ± 1.15 4.87 ± 0.02 Example 1 1610.00 ± 43.59 336.67 ± 0.58 4.78 ± 0.12 Example 2 1550.00 ± 10.00 336.67 ± 1.15 4.60 ± 0.04 Example 3 1566.67 ± 11.54 337.33 ± 0.58 4.64 ± 0.04 Example 4 1350.00 ± 20.00 336.33 ± 0.58 4.01 ± 0.07 Example 5 1320.00 ± 10.00 336.67 ± 0.58 3.92 ± 0.04 Example 6 1290.00 ± 10.00 336.33 ± 0.58 3.84 ± 0.03 F value 161.484 ^*** 1.231 157.794 ^***

Statistical processing of the results shown in Table 2 was expressed as mean ± standard deviation (SD) per experimental group using the SPSS 12.0 for windows program, and the statistical significance test for the mean difference of each group was Duncan's multiple test method ( DMRT: Duncan's multiple range test. First, in Table 3, * indicates p <0.001, ** indicates p <0.01, and * indicates p <0.05. In addition, the significance of the chromaticity, aroma, taste, and overall symbol of each leaf extract was 5%. In Tables 3 to 6, data was processed in the same manner as in Table 2.

Referring to Table 2, it can be seen that the volume and cost of the sponge cake decrease as the amount of mushroom powder added increases during the preparation of the sponge cake. Here, since the cost of the cake decreases as the cake weight increases, it is determined that the heavier cake becomes as the amount of mushroom powder added increases.

Experimental Example  4. Height and appearance

For the cakes of Comparative Examples and Examples 1 to 6, the height of the cake was measured by cutting the cross section of the sponge cake according to the AACC method and measuring the height of five places shown in FIG.

3 is a view showing a position where the height of the sponge cake is measured in the experimental example of the present invention.

Based on the height of the cake measured at the position shown in FIG. 3, the volume index, the symmetry index, and the uniformity index were calculated according to Equation 3 below.

Volume index = B + C + D

Symmetry index = 2C-B-D

Uniformity index = B-C

Here, B, C and D represent the height of the cake at each position shown in FIG.

Volume index Symmetric index Uniformity Index Comparative example 17.57 ± 0.50 0.33 ± 1.33 -0.13 ± 0.76 Example 1 16.83 ± 0.30 0.97 ± 0.12 -0.47 ± 0.06 Example 2 16.57 ± 0.95 0.13 ± 0.12 -0.03 ± 0.06 Example 3 15.47 ± 0.25 0.13 ± 0.31 -0.03 ± 0.32 Example 4 14.47 ± 1.25 -0.67 ± 0.65 0.30 ± 0.30 Example 5 13.13 ± 0.06 -1.03 ± 0.12 0.47 ± 0.12 Example 6 11.10 ± 0.44 -0.90 ± 0.10 0.43 ± 0.06 F value 36.023 ^*** 4.883 ^** 3.031 ^*

Referring to Table 3, the volume index (Volume index) showed the highest value as the comparative example 17.57, it can be seen that the volume of the cake decreases as the amount of mushroom powder added in the Example. Symmetry index (Symmetry index) to see the balance of the cake, Example 1 was found to be higher than the comparative example, Example 2 and 3 was found to be relatively flat in the middle. However, in Example 4 to which more than 7% of the leaf mushroom powder was added, the middle portion of the sponge cake showed a phenomenon of sitting down. Next, the uniformity index (uniformity index) to see whether the sponge cake is skewed from side to side, in the embodiment was confirmed that the degree of left and right skew increases as the amount of mushroom powder increases.

The appearance of the sponge cake added with leaf mushroom powder is shown in Figures 4 to 10.

Figure 4 is a photograph showing a sponge cake prepared according to a comparative example of the present invention, Figure 5 is a photograph showing a sponge cake prepared according to Example 1 of the present invention, Figure 6 is prepared according to Example 2 of the present invention Photo shows a sponge cake, Figure 7 is a photograph showing a sponge cake prepared according to Example 3 of the present invention, Figure 8 is a photograph showing a sponge cake prepared according to Example 4 of the present invention, Figure 9 is a view of the present invention Photo shows a sponge cake prepared according to Example 5, Figure 10 is a photograph showing a sponge cake prepared according to Example 6 of the present invention.

Referring to FIG. 4, it can be seen that as the amount of the mushroom powder added increases in the embodiment of the present invention, formation of an air layer is suppressed and the height of the cake decreases, and the color becomes darker. In addition, in Examples 4 to 6 in which 7% or more of mushroom powder was added, separation of crust and crumb of bread occurred, which was not suitable as a normal product. In addition, as the addition amount of the mushroom powder increases, the adhesion becomes stronger, so that the edge of the cake does not fall well when separated from the pan, and the height of the cake decreases gradually, so that the center of the cake in Examples 5 and 6 is 9 and 10. It was found to settle down as seen in.

As described above, as a result of examining the height and appearance of the cake, the addition of leaf mushroom powder shows a change in volume and weight and color change, and it is most preferable that the leaf mushroom powder is added up to 5% when used in confectionery.

Experimental Example  4. Sponge  Chromaticity of Cake

For the sponge cakes prepared in Comparative Examples and Examples 1 to 6, the crust and the chromaticity of the crust were measured. The outer and inner parts of the sponge cake were measured using a colorimeter (Model CR-200, Minolta Co., Japan) to measure lightness (L), redness (a, redness) and yellowness (b, yellowness). . The chromaticity of the standard white plate used at this time was L = 97.71, a = -0.07, and b = -0.18.

Experimental results of each of Comparative Examples and Examples 1 to 6 measured above are shown in Table 4 below.

crust crumb L a b L a b Comparative example 51.52 ± 1.16 13.42 ± 0.30 28.26 ± 0.73 74.88 ± 1.05 -3.18 ± 0.13 35.50 ± 0.99 Example 1 50.18 ± 0.52 13.60 ± 0.09 26.58 ± 0.19 76.78 ± 0.59 -2.49 ± 0.07 33.71 ± 0.55 Example 2 52.08 ± 2.48 13.07 ± 0.18 26.81 ± 0.46 69.21 ± 1.06 -2.04 ± 0.18 31.07 ± 0.94 Example 3 50.99 ± 1.83 13.03 ± 0.17 27.36 ± 0.79 66.10 ± 1.36 -1.33 ± 0.21 30.72 ± 0.51 Example 4 49.75 ± 0.46 12.90 ± 0.04 25.81 ± 0.32 62.70 ± 0.86 -0.61 ± 0.03 28.14 ± 1.00 Example 5 48.95 ± 0.07 12.78 ± 0.09 25.06 ± 0.06 59.78 ± 0.40 0.20 ± 0.07 27.44 ± 0.28 Example 6 45.78 ± 2.48 12.48 ± 0.22 24.13 ± 0.04 54.49 ± 2.94 0.50 ± 0.17 26.34 ± 0.49 F value 5.304 ^** 14.229 ^*** 27.132 ^*** 96.996 ^*** 306.062 ^*** 63.300 ^***

Referring to Table 4, the color of the crust of bread showed a tendency to decrease gradually as the amount of L, a, and b added to the mushroom powder increased, which was determined by the pigment of leaf mushroom powder. do. The crumb of bread showed a similar tendency to crust.

Experimental Example  5. Sponge  Texture of cake

The texture of the sponge cake prepared in Comparative Examples and Examples 1 to 6 was measured. Here, the texture is a rheometer (Comphe-100, Sun scientific Co., Japan) using a mastication test (hardness), cohesiveness (cohesiveness), springness, gumminess , Brittleness was measured.

Each sponge cake of Comparative Examples and Examples 1 to 6 prepared in a size of 20 × 30 × 20 mm was repeatedly measured three times to obtain an average. Here, the measurement conditions were 25 mm sample moves, table speed 60 mm / min, and was measured by mounting a stainless circular probe having a diameter of 20 mm.

The results measured as described above are shown in Table 5 below.

Hardness (g / ㎠) Cohesiveness (%) Elasticity (%) Viscosity (g / ㎠) Brokenness (g / ㎠) Comparative example 57.91 ± 0.44 79.68 ± 1.39 83.17 ± 3.21 96.25 ± 1.84 82.37 ± 3.71 Example 1 61.94 ± 1.07 75.31 ± 1.93 86.98 ± 2.32 100.69 ± 0.72 84.70 ± 4.78 Example 2 65.06 ± 0.70 70.88 ± 1.97 76.24 ± 5.09 102.75 ± 3.52 82.56 ± 8.65 Example 3 66.20 ± 0.99 73.46 ± 2.51 76.70 ± 4.69 108.68 ± 2.53 86.66 ± 4.09 Example 4 73.40 ± 3.93 68.56 ± 1.04 76.34 ± 1.07 110.83 ± 5.27 84.61 ± 4.25 Example 5 81.40 ± 1.64 70.02 ± 0.69 75.40 ± 1.01 109.17 ± 0.95 87.31 ± 1.15 Example 6 84.50 ± 2.16 71.97 ± 0.14 73.36 ± 0.67 110.75 ± 5.11 83.19 ± 2.26 F value 82.242 ^*** 16.927 ^*** 7.533 ^** 8.839 ^*** 0.519

Referring to Table 5, the hardness of the sponge cake prepared in Comparative Example was measured to 57.91g / ㎠, and showed similar values for Examples 1 to 3, but high values were shown in Examples 4 to 6. As shown in other experimental results, it is judged that in Examples 5 and 6, while the dough is baked in the oven, the hardness hardens due to the sudden sinking of the cake after completion of swelling as in the others. And cohesiveness and elasticity were decreased with increasing amount of leaf mushroom powder. In addition, the elasticity was similar to the comparative example only in Example 1, while there was no significant in Examples 2 to 6. Viscosity and fracture tended to be similar to hardness, but not significant.

Experimental Example  6. Sensory test

Twenty adult men and women were given a sensory test using the 7-point method, explaining the purpose of the experiment and the evaluation items, and fully trained to identify the difference in the quality of the cake. Evaluation types were evaluated for appearance, color, mushroom flavor, moistness, sweetness, chewiness, and overall acceptability.

Sensory test results measured above are shown in Table 6 below.

Exterior color smell flavor Moist Chewability General Symbol Comparative example 6.42 ± 0.84 6.34 ± 0.95 4.37 ± 1.61 5.16 ± 1.30 4.37 ± 1.34 4.79 ± 1.23 4.79 ± 1.47 Example 1 5.74 ± 0.65 5.68 ± 0.48 4.63 ± 1.30 4.74 ± 1.10 4.21 ± 1.18 4.74 ± 1.24 4.32 ± 1.25 Example 2 5.05 ± 0.97 4.84 ± 0.96 4.79 ± 0.92 5.11v ± 0.94 4.47 ± 0.70 5.05 ± 0.85 5.00 ± 0.94 Example 3 4.32 ± 0.75 4.16 ± 0.90 4.74 ± 0.93 5.32 ± 0.95 4.79 ± 1.18 4.79 ± 1.08 5.47 ± 0.61 Example 4 3.68 ± 0.95 3.63 ± 1.12 4.37 ± 1.50 4.95 ± 1.13 4.42 ± 1.26 4.53 ± 1.02 4.16 ± 0.96 Example 5 2.58 ± 1.07 2.84 ± 1.17 3.42 ± 0.96 4.42 ± 1.22 4.00 ± 1.15 4.05 ± 1.22 3.16 ± 1.30 Example 6 2.21 ± 0.71 2.58 ± 0.84 3.05 ± 0.71 3.47 ± 1.02 4.53 ± 1.50 4.05 ± 1.22 2.84 ± 1.01 F value 63.471 ^*** 42.575 ^*** 6.436 ^*** 6.251 ^*** 0.800 2.208 ^* 14.204 ^***

Referring to Table 6, in appearance and color, the cake of the comparative example was measured with a higher score than the cake of the example, and the scores were sharply lowered in Examples 5 and 6.

In addition, the flavor of the cakes of Examples 2 and 3 to which 3% and 5% of leaf mushroom powder was added was preferred, which is believed to be due to the disappearance of the egg fishy, which is a characteristic flavor of the sponge cake, due to the leaf mushroom powder. However, in Examples 5 and 6 in which 9% and 11% of the leaf mushroom powder were added, the score was rather low. As the added amount of the leaf mushroom powder was increased, the flavor peculiar to the mushroom became stronger and the preference was lowered. Accordingly, it is considered that it is most suitable to add about 3% -5% of leaf mushroom powder in the flavor.

Next, the moistness was low as the addition ratio of leaf mushroom powder was relatively increased, but there was no significant difference between samples. Chewability (Chewiness) was not significantly different in Comparative Examples and Examples 1 to 4, it can be seen that the score is lowered as the addition ratio of leaf mushroom powder increases.

The overall preference showed that the cake added with 3% and 5% leaf mushroom powder was the best, and the cake score with more than 7% leaf mushroom powder showed the low score as in the other items.

   Therefore, when preparing a sponge cake by adding leaf mushroom powder, 5% of leaf mushroom powder is considered to be most suitable.

In order to find out the effect of the leaf mushroom as described above, it was tested through the following experimental examples.

Experimental Example  7. Leaf mushroom  Extract extract

In order to obtain a leaf mushroom extract, first, the leaf mushroom fruit body was finely ground, and then extracted using water and methanol as a solvent, respectively.

First, the process of obtaining a leaf mushroom extract using methanol as a solvent, 20 times the amount of methanol is added to the crushed leaf mushroom sample, and then repeatedly extracted three times for 12 hours in a constant temperature water bath adjusted to 40 ℃ It was. The extract was filtered and then solvent was removed using a rotary evaporator (EYELA Co., Japan). Next, the solvent-free sample was dissolved in distilled water and lyophilized to obtain a leaf mushroom extract.

The process of obtaining a leaf mushroom extract using water as a solvent is the same as the process of obtaining a leaf mushroom extract using methanol as a solvent, except for the solvent used, and thus, repeated description thereof will be omitted.

Experimental Example  8. Leaf mushroom  And Leaf mushroom  Component Analysis of Extracts

The general component analysis of leaf mushrooms was carried out in accordance with the test method listed in the AACAC. Moisture was measured by drying in 105 ℃, crude protein in micro-Kjeldahl method, crude fat in Soxhlet method, crude ash in 550 ℃ direct ash method, crude fiber decomposed into 0.13MH ₂ SO ₄ , 0.23M KOH Quantification was carried out.

In addition, the yield value of the leaf mushroom extract extracted using methanol and water was taken as a certain amount of the extract, lyophilized, and then obtained a dry weight, and calculated as a percentage of the amount of dry matter used to prepare the extract.

The results of the component analysis of the leaves and leaves extract mushrooms are shown in Table 1 below.

Leaf mushroom Leaf Mushroom Extract (Methanol) Leaf Mushroom Extract (Water) moisture 8.59 ± 0.69 6.91 ± 0.43 9.14 ± 0.40 Crude protein 32.55 ± 3.24 10.13 ± 0.53 44.66 ± 0.26 Crude fat 1.10 ± 0.64 1.63 ± 0.20 0.74 ± 0.33 View minutes 7.04 ± 0.12 11.98 ± 0.85 12.49 ± 0.79 Crude fiber 13.80 ± 0.18 0.22 ± 0.05 0.20 ± 0.04 carbohydrate 36.90 ± 0.21 69.13 ± 0.12 32.77 ± 0.12 yield - 28.7% 49.2%

Referring to Table 7, the general components of the fruiting body were 8.59% moisture, 32.55% protein, 1.10% fat, 7.04% ash, 13.80% fiber.

In addition, after extracting the fruiting body of leaf mushroom using methanol and water as a solvent, the general components of the extract were analyzed, and similar contents were found in general, but the protein content of water extract was higher than that of methanol extract. More than twice as many.

After extracting and lyophilizing leaf mushrooms using methanol and water, the yield of each extract was 49.2%, which was much higher than the leaf mushroom extract using methanol. Accordingly, in the following examples, a health beverage was prepared using leaf mushroom extract using water as a solvent, and used as an experimental material in the following reference example.

Experimental Example  9. Hepatotoxicity  Experimental animal model for experiment

In order to determine the hepatoprotective effect of leaf mushrooms, hepatotoxicity experiments were conducted. The experimental animals were purchased from 80 healthy male Sprague-Dawley male rats (Orient Co., Korea) and stabilized with a general solid feed for one week. Feed and water were freely supplied during the experiment, and the temperature in the cage was maintained at 25 ± 1 ℃ and relative humidity at 50 ± 10%. Lighting control was controlled by a 12-hour light-dark cycle by an automatic light controller. The experimental group was divided into 6 groups of 7 animals in each group by the ingot method, and the average weight was 165 ± 10g.

All the experimental animals of the six groups had a normal diet for 14 days, in addition to each of the experimental groups were subjected to the following treatment.

Normal group NOR )

During the experiment, rats were orally administered with distilled water at a dose of 1 g / kg / day for 14 days, and then olive oil was administered at a dose of 1 ml / kg for 3 days.

Carbon tetrachloride administration group ( CON )

Rats were orally administered with distilled water at a dose of 1 g / kg / day for 14 days, and carbon tetrachloride (CCl ₄ ) was dissolved in the same amount of olive oil to induce hepatotoxicity at a dose of 1 ml / kg for 3 days.

First sample administration group ( GF  Ι)

After the oral administration of leaf mushroom extract in rats at a dose of 0.5 g / kg / day for 14 days, carbon tetrachloride was dissolved in the same amount of olive oil to induce hepatotoxicity at a dose of 1 ml / kg for 3 days.

2nd sample administration group ( GF  Ⅱ)

After the oral administration of leaf mushroom extract in rats at a dose of 1 g / kg / day for 14 days, carbon tetrachloride was dissolved in the same amount of olive oil to induce hepatotoxicity at a dose of 1 ml / kg for 3 days.

Third sample administration group ( GF  Ⅲ)

After the oral administration of leaf mushroom extract in rats at a dose of 2 g / kg / day for 14 days, carbon tetrachloride was dissolved in the same amount of olive oil to induce hepatotoxicity at a dose of 1 ml / kg for 3 days.

Positive control ( VTC )

Vitamin B and C complexes (vitamin BC complex) in rats were orally administered at a dose of 1 g / kg / day for 14 days, and carbon tetrachloride was dissolved in the same amount of olive oil to induce hepatotoxicity at a dose of 1 ml / kg for 3 days.

Experimental Example  10. Hepatotoxicity  Separation from Animal Models for Experiments

In the six experimental groups of Experimental Example 9, the experimental animals bred for two weeks stopped the diet except water for 12 hours before the slaughter, anesthetized with ether and then opened along the abdominal centerline to maintain the heart rate of the rats. The blood was collected from the abdominal aorta in the state of being. The collected blood was injected directly into the heparin tube, centrifuged at 3000 rpm for 4 minutes at 4 ° C, and serum was separated. Serum was used in each assay while frozen at -70 ° C.

Experimental Example  11. Hepatotoxicity  Serum analysis of experimental animal model for experiment

The methods for measuring hepatotoxicity in experimental animals are classified into four categories: biochemical analysis of blood, measurement of hepatic secretion capacity, changes in components of liver tissue, and histopathological examination. The most commonly used methods are biochemical analysis and histopathology of blood, and serum enzyme activity assays have been used as standard hepatotoxicity assays for the past 25 years. In this experiment, aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were measured to determine whether hepatocytes were damaged.

Aminotransferase exists as aspartate aminotransferase (AST) and alanine aminotransferase (ALT) and is an enzyme that catalyzes the amino group transfer reaction between amino acid and α-keto acid. AST and ALT are known to be indicators of liver damage because they appear to be enhanced when the parenchymal cells of the liver are damaged by alcohol, organic solvents and other toxic substances.

AST and ALT are present in all organs, but AST is present in the heart, liver and skeletal muscle, and ALT is widely used as an indicator of liver toxicity . Increasing enzyme activity of AST, ALT, etc. is an indicator of degeneration and necrosis of hepatocytes as aminotransferase is released into the blood as the necrosis and hepatic tissue destruction of liver cells progress due to liver damage. Becomes

Enzyme activity of AST and ALT in these serum was measured using a kit of Asan Pharmaceutical prepared according to the method of Rentiman-Frankel. First, 1.0 ml of substrate solution in each kit of AST and ALT was reacted at 37 ° C. for 5 minutes. Next, 0.2 ml of serum of each test group separated in Experimental Example 10 was added thereto, followed by mixing well. ALT was reacted for 30 minutes for 60 minutes. Next, 1.0 ml of color solution in the kit was added, mixed well, and developed for 20 minutes at room temperature. 10.0 ml of 0.4N sodium hydroxide solution (NaOH) was added thereto, mixed, and the mixture was left at room temperature for 10 minutes, and then absorbance was measured at 505 nm. The activity was calculated according to a standard calibration curve. In this case, the activity was expressed in Karmen units per ml of serum.

The activity changes of serum AST and ALT measured in each experimental group are shown in Table 8 below.

AST (Karmen unit / ml) ALT (Karmen unit / ml) NOR 134.71 ± 27.21 59.80 ± 14.05 CON 230.10 ± 11.77 142.17 ± 14.45 VTC 157.06 ± 3.66 75.53 ± 12.49 GF Ι 188.53 ± 8.88 100.41 ± 5.19 GF II 184.45 ± 5.73 102.86 ± 10.59 GF III 166.26 ± 4.10 83.42 ± 12.04

Referring to Table 8, the activity of AST, which is used as a general indicator for diagnosing liver damage, was 70.8% of CON (230.10 ± 11.77KA unit), a control group administered only carbon tetrachloride, compared to NOR (134.71 ± 27.11KA unit). It showed an increase in AST activity. On the other hand, in the experimental group (GF) administered leaf extract was significantly inhibited compared to the control (CON), GF I group (188.53 ± 8.88 KA unit), GF II group (184.45 ± 5.73 KA unit) and GF III group (166.26) AST activity was 30.3, 33.8 and 47.4% lower than the control group (± 4.10KA unit), respectively.

ALT activity also showed a similar trend with AST. That is, ALT activity was low as 29.3%, 27.6%, and 41.3% in the GF Ι, II, and III groups compared to the control group (CON), and the GF III group showed similar activity as the positive control group (VTC).

As described above, the significant increase in the activity of serum AST and ALT in the control group (CON) due to carbon tetrachloride treatment is consistent with the report that the extrahepatic release of these enzymes is increased by damage caused in liver parenchymal cells by carbon tetrachloride. In addition, the AST and ALT activity was significantly decreased in the experimental animals (GF group), which were first administered 14 days prior to the administration of carbon tetrachloride, as described above, thereby preventing liver damage caused by the administration of carbon tetrachloride. It could be estimated to decrease by.

As mentioned above, although this invention was demonstrated by the limited embodiment and drawing, this invention is not limited by this, The person of ordinary skill in the art to which this invention belongs, Of course, various modifications and variations are possible within the scope of equivalents of the claims to be described.

As described above, according to the confectionery and production method containing the leaf mushroom of the present invention, by adding the leaf mushroom having an excellent effect on protecting the liver to the confectionery, it is convenient to carry and can be ingested at any time.

In addition, by adding leaf mushrooms to confectionery, its palatability can be enhanced, and children can be consumed without objection.

Claims (4)

Confectionery containing leaf mushrooms, characterized by containing 20.5-22.8 parts by weight of flour, 0.2-2.5 parts by weight of leaf mushrooms, 38.2 parts by weight of eggs, 38.2 parts by weight of sugar and 0.5 parts by weight of salt. delete delete Grinding the leaf mushroom to obtain a leaf mushroom powder; Mixing the eggs and sugar; A kneading step of kneading by adding the leaf mushroom powder, flour and salt to the mixture mixed in the mixing step; A heating step of heating the dough prepared in the kneading step; And Confectionery manufacturing method containing the leaf mushroom according to claim 1, characterized in that it comprises a cooling step of cooling the confectionery heated in the heating step.

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